Pendampingan Pelatihan Pengolahan Makanan Frozen Food Sebagai Produk Home Made di LPK ACA
Abstract
Pendampingan Pelatihan Pengolahan Makanan Frozen Food ini bekerjasama dengan Dinas Sosial, Tenaga Kerja dan Transmigrasi merupakan program kerja tahunan yang memiliki tujuan sebagai wujud kepedulian kepada masyarakat kota yogykarta untuk bisa meningkatkan perekonomian khusunya Kota Yogyakarta. Pelatihan ini dilaksanakan pada tanggal 17 september 2021 di LPK ACA Yogyakarta, dengan jumlah peserta pelatihan sebanyak 20 orang yang yang lulus dalam seleksi. Metode yang digunakan dalam kegiatan pelatihan ini adalah metode ceramah dan Demontrasi dengan memutarkan video tutorial dan praktik pengolahan makanan frozen food dsebagai produk homemade yaitu Bandeng cabut duri, Dinsum, Empek – Empek dan Sayap Ayam Isi. Hasil dari pelatihan ini semua peserta medapatkan pengetahuan dan ketermapilan baru yang bisa jadikan sebagai bekal untuk berwirausaha mendapatkan income atau pendapatan.
References
Evans, Judith A. 2008. Frozen Food Science and Technology. Oxford: Blackwell Publishing
Siska, S. (2007). Dim Sum. PT. Gramedia Pustaka Utama: Jakarta
Kiki Kristiandi. (2022). Pendampingan Pembuatan Dan Pengemasan Frozen Food Pada Ibu Rumah Tangga, Jurnal Pengabdian Masyarakat Juni 2022, Vol.5, No.2, hal, 216-222 ISSN(P): 2622-6332; ISSN(E): 2622-6340 http://www.ojs.unanda.ac.id/index.php/tomaega.
Novita. (2022). Pelatihan Pembuatan Produk Frozen Food Pada Kelompok Usaha Bersama
JPK: Jurnal Pengabdian Kompetitif ISSN Online : XXXX -XXXXVol. 1, No.1,Mei 2022 , pp. 9-179
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