Assistance in the Production of Cracker Snacks in the Cileungsi Area
DOI:
https://doi.org/10.22219/dedikasi.v18i2.18333Keywords:
UMKM, Tofu Crackers, Rainbow Crackers, Community Service, TrainingAbstract
Snack food production has its characteristics in the community, in the manufacture of food, there are often obstacles, ranging from raw materials, manufacturing methods, and capital. The purpose of this community service is to increase the added value of the production of cracker snacks made from tofu and rice, to become rainbow crackers in UMKM-Cileungsi. The method of implementing community service is assistance in designing the cracker production process, testing the production process, mentoring, and training to make tofu crackers and rainbow crackers. The attention of UMKM and the community regarding PKM is considered positive and can make a very good contribution to the surrounding community. so that they have creative ideas in creating superior products with various flavors & shapes from easily available raw materials. At the same time providing new business opportunities
Downloads
References
NASA and Jamestown, “Human Needs Exploration: Then and Now,” no. 25 September, pp. 1–17, 2006.
M. L. Regar, A. I. Amjad, and A. Singhal, “Camouflage Fabric – Fabric for Today’s Competitive Era,” Text. leather Rev., vol. 3, no. 4, 2020, doi: 10.31881/tlr.2020.10.
A. K. Rashwan, N. Karim, M. R. I. Shishir, T. Bao, Y. Lu, and W. Chen, “Jujube fruit: A potential nutritious fruit for the development of functional food products,” Journal of Functional Foods, vol. 75. 2020, doi: 10.1016/j.jff.2020.104205.
M. Ariani and N. Ashari, “Arah, Kendala dan Pentingnya Diversifikasi Konsumsi Pangan di Indonesia,” Forum Penelit. Agro Ekon., vol. 21, no. 2, p. 99, 2016, doi: 10.21082/fae.v21n2.2003.99-112.
D. T. Reis, A. K. D. S. Pereira, G. N. Scheidt, and D. H. Pereira, “Plant and bacterial cellulose: Production, chemical structure, derivatives and applications,” Orbital, vol. 11, no. 5. 2019, doi: 10.17807/orbital.v11i5.1349.
M. Muc, A. Jones, C. Roberts, F. Sheen, A. Haynes, and E. Robinson, “A bit or a lot on the side? Observational study of the energy content of starters, sides and desserts in major UK restaurant chains,” BMJ Open, vol. 9, no. 10, 2019, doi: 10.1136/bmjopen-2019-029679.
J. Alija and C. Talens, “New concept of desserts with no added sugar,” Int. J. Gastron. Food Sci., vol. 1, no. 2, 2012, doi: 10.1016/j.ijgfs.2013.06.002.
M. E. Runtu, S. S. Pangemanan, and M. Program, “Analysis of Impact the Modern Market Toward Retailers in Pasar Beriman Tomohon,” J. EMBA J. Ris. Ekon. Manajemen, Bisnis dan Akunt., vol. 6, no. 3, pp. 1288–1297, 2018, doi: 10.35794/emba.v6i3.20210.
L. Domínguez Díaz, V. Fernández-Ruiz, and M. Cámara, “An international regulatory review of food health-related claims in functional food products labeling,” Journal of Functional Foods, vol. 68. 2020, doi: 10.1016/j.jff.2020.103896.
N. Landra, “Empowerment Of The Tembuku District Village Traditional Market In Bangli,” Int. J. Appl. Sci. Sustain. Dev., vol. 1, no. 1, pp. 29–37, 2019.
D. Koperasi, “ (/) / Organisasi (/organization) / DINAS KOPERASI, USAHA KECIL DAN ... (/organization/dinas-koperasi-usaha- kecil-dan-menengah),” pp. 10–13.
R. Zakariya, “Optimalisasi Peran BUM Desa dalam Pengembangan Ekonomi Perdesaan di Masa Pandemi Covid-19,” J. Ekon. Indones., vol. 9, no. 3, 2020, doi: 10.52813/jei.v9i3.56.
A. H. Milagrosa, Micro and Small Enterprise Upgrading in The Philippines: The Role of the Enterpreneur, Enterprise, Networks and Business Environtment, vol. 86. 2014.
A. Surya, S. Tinggi, and T. Muhammadiyah, “Analisis faktor penghambat umkm di kecamatan cileungsi,” vol. 11, pp. 342–350, 2021.
Y. F. Dewantara, “Kerak Telor: Kuliner Khas Ibu Kota Jakarta ( Betawi),” Natl. Conf. Creat. Ind., no. September, pp. 5–6, 2018, doi: 10.30813/ncci.v0i0.1223.
L. Bu, C. H. Chen, K. K. H. Ng, P. Zheng, G. Dong, and H. Liu, “A user-centric design approach for smart product-service systems using virtual reality: A case study,” J. Clean. Prod., vol. 280, 2021, doi: 10.1016/j.jclepro.2020.124413.
E. Widayati, H. Yunaz, T. Rambe, B. W. Siregar, A. Fauzi, and R. Romli, “Pengembangan Kewirausahaan Dengan Menciptakan Wirausaha Baru Dan Mandiri,” JMBI UNSRAT (Jurnal Ilm. Manaj. Bisnis dan Inov. Univ. Sam Ratulangi)., vol. 6, no. 2, pp. 98–105, 2019, doi: 10.35794/jmbi.v6i2.26181.
Darwanto, “Peningkatan Daya Saing UMKM Berbasis Inovasi dan Kreativitas,” J. Bisnis dan Ekon., vol. 20, no. 2, 2013.
A. Halim, “Pengaruh Pertumbuhan Usaha Mikro, Kecil Dan Menengah Terhadap Pertumbuhan Ekonomi Kabupaten Mamuju,” J. Ilm. Ekon. Pembang., vol. 1, no. 2, pp. 157–172, 2020, [Online]. Available: https://stiemmamuju.e-journal.id/GJIEP/article/view/39.
Y. S. Ningsih, “REVITALISATION OF SUMBA WOVEN INTO FASHION PRODUCT FOR URBAN PEOPLE AS A TARGET MARKET,” Serat Rupa J. Des., vol. 3, no. 1, 2019, doi: 10.28932/srjd.v3i1.1056.
A. Daroini, E. Rokana, and R. N. Sarbini, “DIVERSIFIKASI OLAHAN SUSU KAMBING MENJADI KRUPUK SUSU DI KELOMPOK WANITA TERNAK KECAMATAN SURUH KABUPATEN TRENGGALEK,” J. Dedik., vol. 16, no. 1, 2019, doi: 10.22219/dedikasi.v16i1.11973.
National Toxicology Program, “NTP-CERHR monograph on Soy Infant Formula.,” NTP CERHR MON, no. 23, 2010.
S. D. Adams M, “Healthy Diet for Children Ages 2-11: Nutrition Reference Center,” Health Library: Evidence-Based Information, 2016. .
H. Zhang, N. Ren, Y. Q. Xu, W. Zhang, J. W. Wang, and Y. X. Niu, “Analysis on current utilization situation of C5 alkanes in petroleum cracking distillate,” Xiandai Huagong/Modern Chem. Ind., vol. 41, no. 1, 2021, doi: 10.16606/j.cnki.issn0253-4320.2021.01.002.
A. Lee, J. Ko, S.-J. Ahn, H. Joo Kim, S.-S. Min, and E. Kim, “Potential Effects of Pigmented rice on Immunity: A Review Focusing on Anthocyanins, Gamma-oryzanol, and Arabinoxylan,” J. Food Nutr. Res., vol. 9, no. 1, 2021, doi: 10.12691/jfnr-9-1-4.
H. M. Jayaprakasha and Y. C. Yoon, “Production of functional whey protein concentrate by monitoring the process of ultrafilteration,” Asian-Australasian J. Anim. Sci., vol. 18, no. 3, 2005, doi: 10.5713/ajas.2005.433.
S. Mutiara Budiman, “Analisis Faktor Penghambat Pengembangan Produk Pada Umkm Emping Melinjo Di Desa Tuk Kecamatan Kedawung Kabupaten Cirebon,” eProceedings of Management, vol. 5. 2018.
S. Maharani, M. Ulum, and ..., “Electronic Banking: Opportunities and Future Challenges of Islamic Economy in Indonesia,” … J. …, 2020.
H. Mohammedi and H. Teymouri, “The assessment of health, safety and environment management system in Zanjan zinc industrial plants from the resilience engineering perspective in 2018,” Iran Occup. Heal., vol. 17, no. 1, 2020.
Gita Rosalin and Tjia Ivone Soetanto, “Analysis of the Customers Preferences in Determining a Suitable Menu a Case Study of River Side Oriental Cuisine Restaurant,” J. Manaj. Perhotelan, vol. 2, no. 2, pp. 57–67, 2006, [Online]. Available: http://puslit2.petra.ac.id/ejournal/index.php/hot/article/view/16511.
Downloads
Published
Issue
Section
License
Copyright (c) 2021 Wilarso, Aswin Domodite, Ika Novalia Saputri, M Ali Pahmi, Hanifah Syayidah Lutfiyah
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
