Management of Nutmeg Pulp Waste in Lilibooi Village, West Leihitu District, Central Maluku Regency
DOI:
https://doi.org/10.25170/mitra.v4i1.889Kata Kunci:
nutmeg pulp waste, community empowerment, nutmeg sheet jamAbstrak
This community-empowerment activity was conducted in Lilibooi Village, West Leihitu District, Central Maluku Regency. The object of this activity was the nutmeg female farmers. This activity aimed at improving the people’s knowledge and skills in utilizing the nutmeg pulp waste by processing it into the nutmeg sheet jam. Counselling, training, mentoring, and evaluating activities were the methods used in this program. The counseling activities ran very well and were considered highly beneficial. The participants’ participation and enthusiasm level were very good. The transfer of science and knowledge related to the nutrient contents, potentials, and nutmeg pulp processing technology encouraged the community to realize the importance of the diversification of nutmeg pulp processed products. The training activities aimed at improving the skills of female farmer groups in processing the nutmeg sheet jam. The community service team first demonstrated the nutmeg sheet jam processing before the participants were requested to practice the processing technique. In this training, the nutmeg female farmer group was also given the nutmeg sheet jam processing equipment. Mentoring activities were further provided to the participants to ensure that they were adequately skillful to process the nutmeg sheet jam. The evaluation result, ranging from like to really like scale, was conducted with organoleptic testing to the level of flavor preference, color, aroma, and texture from nutmeg sheet jam.
Referensi
Badan Pusat Statistik Provinsi Maluku. (2017). Provinsi Maluku dalam angka 2017. BPS Provinsi Maluku.
Natan, F., Emmawati, A. & Marwati. (2019). Pengaruh formulasi bubur kolang-kaling, sari buah naga super merah dan agar-agar terhadap sifat fisiko-kimia dan sensoris selai lembaran. Journal of Tropical AgriFood, 1(1), 9-18.
Nurdjanah, N. (2007). Teknologi pengolahan pala. Bogor: Badan Penelitian dan Pengembangan Pertanian.
Purbasari, A., Pramono, Y.B. & Abduh, S.B.M. (2014). Nilai pH, kekentalan, citarasa asam, dan kesukaan pada susu fermentasi dengan perisa alami jambu air (Syzygium sp). Jurnal Aplikasi Teknologi Pangan, 3(4), 174-177.
Rismunandar. (1990). Budidaya dan tata niaga pala. Jakarta: PT Penebar Swadaya.
Sipahelut, S. G. (2013). Variasi komposisi kimia minyak atsiri dari daging buah pala melalui beberapa metode pengeringan. Jurnal Agroqua, 11(1), 29-32.
Sipahelut, S., Patty, J. A., Patty, Z., Kastanja, A. Y., & Lekahena, V.N.J., 2019. The antibacterial and antifungal activity of essential oil derived from the flesh of nutmeg fruit. EurAsian Journal of BioSciences, 13(1), 93-98.
Yenrina, R., Hamzah, N. & Zilvia, R. (2009). Mutu selai lembaran campuran nanas (Ananas comusus) dengan jonjot labu kuning (Cucurbita moschata). Jurnal Pendidikan dan Keluarga UNP, 1(2), 33-42.
Unduhan
Diterbitkan
Cara Mengutip
Terbitan
Bagian
Lisensi
This license allows reusers to distribute, remix, adapt, and build upon the material in any medium or format for noncommercial purposes only, and only so long as attribution is given to the creator. If you remix, adapt, or build upon the material, you must license the modified material under identical terms.