PELATIHAN DAN PENDAMPINGAN PEMBUATAN MOCHI BERBAHAN BAKU BEKATUL DI DESA BEKUT
DOI:
https://doi.org/10.55883/jipam.v1i2.12Keywords:
Mochi doing training, Bekut Village, Pelatihan pembuatan mochi, Bekatul, Desa BekutAbstract
Bekut Village is located in the Tebas District area of West Kalimantan Sambas Regency. The village has its livelihoods: farmers, self-employed, civil servants, and other occupations. The most processed side products in Bekut Village are rice bran. The activity took place in March 2022, with the number of participants participating at 21 participants. This activity aims to provide training and assistance in making mochi made from rice bran in Bekut Village, Tebas District, Sambas Regency. The approach carried out by this training has several stages. The first is the presentation of materials, the second is the process of making bran mochi, the third is a discussion of training activities, and the fourth is evaluation. The results of the live interview conducted showed that PKK mothers have never processed rice bran; besides that, rice bran is not utilized effectively. After this activity, the movement has benefits where the byproducts of rice can be used as products with high economic value and valuable nutrients. In addition, this training is efficient; enthusiastic participants are also interested in contributing directly to this training process
Downloads
References
Adi, F. P., Ragil, I., Atmojo, W., & Ardiansyah, R. (2021). Pemberdayaan Masyarakat Non Produktif Dusun Demangan Kabupaten Sukoharjo Melalui UMKM Berbasis Bahan Dasar Bekatul untuk Mewujudkan Ketahanan Ekonomi. 5, 185–191.
Aling Sucianti, G., Ulfa, R., Setyawan, B., Teknologi Hasil Pertanian, M., & Teknologi Hasil Pertanian Universitas PGRI Banyuwangi Jalan Ikan Tongkol No, D. (2020). PENGARUH SUBSTITUSI TEPUNG BEKATUL TERHADAP SIFAT FISIK DAN KIMIA DARI MIE BASAH The Effect of Bran Flour Substitution On Physical and Chemical Properties of Wet Noodle. 2(2).
Amagliani, L., Regan, J. O., Kelly, A. L., & Mahony, J. A. O. (2017). Journal of Food Composition and Analysis Composition and protein pro fi le analysis of rice protein ingredients. Journal of Food Composition and Analysis, 59, 18–26. https://doi.org/10.1016/j.jfca.2016.12.026
Bekatul, O., & Pangan, S. (2010). Oats ‐ bekatul. 1–10.
Bekatul, P., Peluang, F., Ilmu, D., Pertanian, F. T., Bogor, P., & Bogor, D. (2016). Pengembangan Bekatul sebagai Pangan Fungsional: Peluang, Hambatan, dan Tantangan Rice Bran Development as Functional Foods: The Opportunities, Obstacles, and Challenges.
Boga, D. T., Teknik, F., & Surabaya, U. N. (n.d.). MUTU ORGANOLEPTIK KUE MOCHI Arinta Wiraswasti Sri Handayani.
Dan, B., Ikan, T., Untuk, T., & Gizi, B. (2022). Analisis kandungan gizi dan daya terima cookies berbahan dasar tepung bekatul dan tepung ikan tuna untuk balita gizi kurang. 11, 42–50.
Estiasih, T., & Santoso, V. (2021). Senyawa bioaktif dan potensi bekatul beras ( Oryza sativa ) sebagai bahan pangan fungsional. 12(36), 30–43.
Gumiri, S., C, H. E. N. C., Kusumadati, W., & Elia, A. (2020). Pemberdayaan kelompok wanita tani Kanamit Barat melalui pembuatan mochi isi aneka buah Kegiatan pemberdayaan kelompok wanita tani ini dilaksanakan di desa Kanamit Barat ,. 1(1), 43–52.
Hadijah, S., & Andriani, D. (2019). SUBTITUSI TEPUNG TALAS SEBAGAI PENGGANTI TEPUNG TERIGU PADA KUE TRADISIONAL BARONCONG Subtitution of Wheat Flour Into Taro Flour In Traditional Cake Baroncong. 2(2).
Heird, W. C. (2007). Journal of Nutrition: Introduction. Journal of Nutrition, 137(2), 27–34.
Hutami, R. (2015). Jurnal Agroindustri Halal ISSN 2442-3548 Volume 1 Nomor 1, April 2015. 1(2), 107–111.
Luthfianto, D., Noviyanti, R. D., & Kurniawati, I. (2017). Karakterisasi Kandungan Zat Gizi Bekatul pada Berbagai Varietas Beras di Surakarta. 371–376.
Pemanfaatan, P., Padi, D., Sebagai, B., Tambahan, B., & Dan, P. (2019). Pelatihan pemanfaatan dedak padi ( rice bran ) sebagai bahan tambahan pangan dan produk perawatan tubuh bagi masyarakat. September.
Rahmawati, R., Firmansyah, F., Syarif, A., & Arwati, S. (2020). Penyuluhan dan Pelatihan Olahan Sagu Menjadi Produk Brownies Dan Cookies Pada Tim Penggerak Pkk Desa Purwosari Kecamatan Tomoni Timur Kabupaten Luwu Timur. To Maega | Jurnal Pengabdian Masyarakat, 3(1), 23. https://doi.org/10.35914/tomaega.v3i1.278
Sebagai, B., Bakar, B., Sari, N. M., Nisa, K., & Mahdie, M. F. (2017). The Utilization of Rice Husk Waste for Mixed Bokashi Fertilizer and Biobriket Making As Biofuels ). 2(September), 90–97.
Susanti, S., Arifan, F., & Basit, N. (2019). Pemanfaatan Bekatul sebagai Sumber Serat Pangan Pensubstitusi Terigu pada Proses Pembuatan Brownies Kukus. 472–475.
Terima, D., Bekatul, S., & Pangan, S. (2020). Hasanuddin Journal of Public Health. 1(1), 16–25.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 JIPAM : Jurnal Ilmiah Pengabdian kepada Masyarakat

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.






