PELATIHAN PENGOLAHAN MAKANAN BERBAHAN KHAS SUMBER ALAM NAGARI AMPIANG PARAK PESISIR SELATAN
Processing natural foodstuffs such as seafood require special skills to produce processed products of high selling value. The purpose of the activity is to conduct training in processing food from natural ingredients into healthy snacks. This activity was attended by UMKM Umi Wiwik and the communit...
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| Format: | Article |
| Language: | English |
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Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas Andalas
2021-09-01
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| Series: | Jurnal Hilirisasi IPTEKS |
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| Online Access: | https://hilirisasi.lppm.unand.ac.id/index.php/hilirisasi/article/view/509 |
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| _version_ | 1849714197080834048 |
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| author | Rika Sarfika Ezi Anggraini Meza Silvana Ihsani Mahzelfi |
| author_facet | Rika Sarfika Ezi Anggraini Meza Silvana Ihsani Mahzelfi |
| author_sort | Rika Sarfika |
| collection | DOAJ |
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Processing natural foodstuffs such as seafood require special skills to produce processed products of high selling value. The purpose of the activity is to conduct training in processing food from natural ingredients into healthy snacks. This activity was attended by UMKM Umi Wiwik and the community in the Padang Tae village, Kenagarian Ampiang Parak Pesisir Selatan. The method is carried out through 4 stages; socialization, demonstration, mentoring, dan evaluation. The training materials provided are in the form of explanations about healthy food ingredients, how to process food from fish and seashells, and how to serve and package processed foods. The training was carried out for 8 hours provided by a culinary expert (chef). The activities resulted in various healthy snack products made by partners with recipes provided by the chef, such as fish pilus, fish sticks, meatballs seashell, and nuggets seashell. Based on the results, the activity implementation team and partners agreed to plan further activities to procure socialization about marketing and business management and business development into a legal entity business.
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| format | Article |
| id | doaj-art-ee3287436a7d439986a412e7d01dbff9 |
| institution | DOAJ |
| issn | 2621-7198 |
| language | English |
| publishDate | 2021-09-01 |
| publisher | Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas Andalas |
| record_format | Article |
| series | Jurnal Hilirisasi IPTEKS |
| spelling | doaj-art-ee3287436a7d439986a412e7d01dbff92025-08-20T03:13:45ZengLembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) Universitas AndalasJurnal Hilirisasi IPTEKS2621-71982021-09-014310.25077/jhi.v4i3.509509PELATIHAN PENGOLAHAN MAKANAN BERBAHAN KHAS SUMBER ALAM NAGARI AMPIANG PARAK PESISIR SELATANRika SarfikaEzi AnggrainiMeza SilvanaIhsani Mahzelfi Processing natural foodstuffs such as seafood require special skills to produce processed products of high selling value. The purpose of the activity is to conduct training in processing food from natural ingredients into healthy snacks. This activity was attended by UMKM Umi Wiwik and the community in the Padang Tae village, Kenagarian Ampiang Parak Pesisir Selatan. The method is carried out through 4 stages; socialization, demonstration, mentoring, dan evaluation. The training materials provided are in the form of explanations about healthy food ingredients, how to process food from fish and seashells, and how to serve and package processed foods. The training was carried out for 8 hours provided by a culinary expert (chef). The activities resulted in various healthy snack products made by partners with recipes provided by the chef, such as fish pilus, fish sticks, meatballs seashell, and nuggets seashell. Based on the results, the activity implementation team and partners agreed to plan further activities to procure socialization about marketing and business management and business development into a legal entity business. https://hilirisasi.lppm.unand.ac.id/index.php/hilirisasi/article/view/509pelatihanpengolahan makanan lautjajajan sehatAmpiang Parak |
| spellingShingle | Rika Sarfika Ezi Anggraini Meza Silvana Ihsani Mahzelfi PELATIHAN PENGOLAHAN MAKANAN BERBAHAN KHAS SUMBER ALAM NAGARI AMPIANG PARAK PESISIR SELATAN Jurnal Hilirisasi IPTEKS pelatihan pengolahan makanan laut jajajan sehat Ampiang Parak |
| title | PELATIHAN PENGOLAHAN MAKANAN BERBAHAN KHAS SUMBER ALAM NAGARI AMPIANG PARAK PESISIR SELATAN |
| title_full | PELATIHAN PENGOLAHAN MAKANAN BERBAHAN KHAS SUMBER ALAM NAGARI AMPIANG PARAK PESISIR SELATAN |
| title_fullStr | PELATIHAN PENGOLAHAN MAKANAN BERBAHAN KHAS SUMBER ALAM NAGARI AMPIANG PARAK PESISIR SELATAN |
| title_full_unstemmed | PELATIHAN PENGOLAHAN MAKANAN BERBAHAN KHAS SUMBER ALAM NAGARI AMPIANG PARAK PESISIR SELATAN |
| title_short | PELATIHAN PENGOLAHAN MAKANAN BERBAHAN KHAS SUMBER ALAM NAGARI AMPIANG PARAK PESISIR SELATAN |
| title_sort | pelatihan pengolahan makanan berbahan khas sumber alam nagari ampiang parak pesisir selatan |
| topic | pelatihan pengolahan makanan laut jajajan sehat Ampiang Parak |
| url | https://hilirisasi.lppm.unand.ac.id/index.php/hilirisasi/article/view/509 |
| work_keys_str_mv | AT rikasarfika pelatihanpengolahanmakananberbahankhassumberalamnagariampiangparakpesisirselatan AT ezianggraini pelatihanpengolahanmakananberbahankhassumberalamnagariampiangparakpesisirselatan AT mezasilvana pelatihanpengolahanmakananberbahankhassumberalamnagariampiangparakpesisirselatan AT ihsanimahzelfi pelatihanpengolahanmakananberbahankhassumberalamnagariampiangparakpesisirselatan |