PENGOLAHAN BAKSO DAN NUGGET DI UMKM SIPATUO SEBAGAI UPAYA PENGENTASAN STUNTING DI POLEWALI MANDAR

  • L. Ambarwati Universitas Sulawesi Barat
  • M. Irfan Progam Studi Peternakan, Fakultas Peternakan dan Perikanan, Universitas Sulawesi Barat
  • M. Marsudi Program Studi Peternakan, Fakultas Peternakan dan Perikanan, Universitas Sulawesi Barat

Abstract

West Sulawesi has the second highest stunting rate after East Nusa Tenggara, various efforts continue to be carried out by local governments and universities in West Sulawesi such as UNSULBAR. This service activity aims to increase the consumption of animal protein by processing livestock products, especially broiler chickens with the diversification of processed foods that are favored by children and adults such as processed meatballs and nuggets. The ingredients used to make the meatballs are broiler chicken with tapioca flour, eggs, pepper, while the nuget is made from broiler chicken with chicken eggs, bread flour, wheat flour, garlic, powdered broth, salt, sugar, and pepper. The manufacture of meatballs and nuggets begins with the provision of raw materials, refining chicken meat, adding spices and boiling the meatballs, while the nuget begins with refining chicken meat, mixing spices and meat, steaming nuggets, smearing nuget in bread flour and then frying the nuggets. Based on the results of these activities, it can be concluded that through food diversification, turning chicken meat into a delicious and nutritious food item has succeeded in increasing participants' knowledge by 30%.


 


Keywords: chicken meat, frozen food, meatballs, nuggets, stunting

Downloads

Download data is not yet available.

References

BPS Polewali Mandar. (2019). Badan Pusat Statistik Kabupatan Polewali Mandar (Vol. 4, Issue 1).
Direktorat Jendral Peternakanan dan Kesehatan Hewan, K. P. (2018). Petunjuk Tekhnis Kegiatan Bedah Kemiskinan Rakyat Sejahtera (BEKERJA).
Effendi, I., Batubara, U. M., Wijaya, R., & Wibowo, M. A. (2020). Pemberdayaan Ibu Rumah Tangga Melalui Bakso dan Nugget Ikan Bersama Lazismu Pekanbaru. 2(1), 63–68.
Effendi, I., Tanjung, A., Nedi, S., & Nasution, S. (2019). Pembinaan Kelompok Ibu Rumah Tangga di Kampung Minas Barat Kabupaten Siak Provinsi Riau. 1(1), 15–23.
Izwardy, D. (2020). Studi Status Gizi Balita. In Balitbangkes Kemenkes RI
M, S., Sember, & Kowel, Y. H. . (2018). Penyuluhan dan Demonstrasi Pengolahan Bakso dan Nugget Ayam Petelur Afkir pada Kelompok WKI GMIM Jemaat Betlehem Kelurahan Singkil I Kecamatan Singkil Kota Manado. Universitas Sam Ratulangi, 559–562.
Nuraini, Nasution, S., Tanjung, A., & Syawal, H. (2019). Budidaya Cacing Sutra (Tubifek sp) Sebagai Makanan Larva Ikan. Journal of Rural and Urban Community Enpowerment, 1(1), 9–14.
Rahayu, I. D., Sutawi, & Hartatie, E. S. (2016). Aplikasi Bahan Tambahan Pangan (BTP) Alami Dalam Proses Pembuatan Produk Olahan Daging Di Tingkat Keluarga. Jurnal Dedikasi, 13, 69–74.
Teja, M. (2019). Stunting Balita Indonesia Dan Penanggulangannya. Pusat Penelitian Badan Keahlian DPR RI, XI(22), 13–18.
Winarsih, S., Etti, B., & Siskawardani, D. . (2020). Pelatihan Pembuatan Nugget Susu Sapi sebagai Upaya Meningkatkan Ketrampilan Anggota Aisyah. Akses Pengabdian Indonesia, 5(1), 28–31.
Published
2022-04-22
How to Cite
AMBARWATI, L.; IRFAN, M.; MARSUDI, M.. PENGOLAHAN BAKSO DAN NUGGET DI UMKM SIPATUO SEBAGAI UPAYA PENGENTASAN STUNTING DI POLEWALI MANDAR. Buletin Udayana Mengabdi, [S.l.], v. 21, n. 2, p. 127-133, apr. 2022. ISSN 2654-9964. Available at: <https://ojs.unud.ac.id/index.php/jum/article/view/83220>. Date accessed: 21 nov. 2024. doi: https://doi.org/10.24843/BUM.2022.v21.i02.p05.