PELATIHAN PENGOLAHAN DAN PENGEMASAN SOSIS JAMUR KANCING SEBAGAI ALTERNATIF OLAHAN MAKANAN SEHAT
Keywords:
Pelatihan, Sosis, Jamur KancingAbstract
Tujuan kegiatan pengabdian masyarakat adalah 1) memberikan tambahan pengetahuan dan keterampilan dalam pembuatan sosis sehat dengan menggunakan bahan jamur kancing; 2) memberikan keterampilan cara mengemas sosis agar mudah dan awet dalam menyimpan. Metode yang digunakan dalam kegiatan pengabdian ini adalah ceramah, demonstrasi, diskusi. Jumlah peserta dalam kegiatan ini sebanyak 2o orang dan dilaksanakan pada 12 Mei 2024. Hasil dari kegiatan pengabdian ini adalah 1) peserta memahami dan terampil dalam membuat sosis sehat dengan menggunakan bahan jamur kancing; 2) peserta mampu mengemas sosis dengan menggunakan vaccum sehingga sosis dapat bertahan lebih lama dalam penyimpanannya. Rekomenasi kegiatan pengabdian selanjutnya adalah memanfaatkan bahan alami dalam pembuatan produk junk food seperti ekado, kaki naga dan produk olahan daging lainnya yang diganti dengan bahan alami.
References
BSN (Badan Standardisasi Nasional). 2015. SNI 3820- 2015. Sosis Daging. Jakarta (ID): Dewan Standarisasi Nasional
De, L.C. and Tulipa De. (2019). Healthy Food For Healthy Life. Journal of Global Biosciences. Volume 8, Number 9, 2019, pp. 6453-6468
Lawrie, R. A. 2003. Ilmu Daging. Ed ke-5. Parakkasi A, penerjemah. Jakarta (ID): UI Pr. Terjemahan dari: Meat Science.
Melia, S., dan I. Juliarsi. 2010. The Effect Depping Time And Storage Egg In Gelatin To Protein, Water, Haugh Unit, Foaming Value And Bacterial Colony Forming. Proceeding : International Seminar on Food and Agricultural Sciences 2010. AgriTech Press. Bukittinggi-Indonesia. Hal: 239-242.
https://www.fatsecret.co.id/kalori-gizi/search?q=Jamur+Kancing
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