Pengembangan Produk Olahan Buah Mangrove Jenis Api-Api (Avicennia Spp) Di Kelompok Kreasi Mangrove Lestari Kelurahan Margomulyo Balikpapan

  • Patria Rahmawaty Politeknik Negeri Balikpapan
  • Zulkifli Zulkifli Politeknik Negeri Balikpapan
  • Nur Amaliah Politeknik Negeri Balikpapan
  • Hadi Hermansyah Politeknik Negeri Balikpapan
  • Yogiana Mulyani Politeknik Negeri Balikpapan

Abstract

 
Problems faced by Mangrove Creation Group Lestari is a black mangrove fruit flour caused by the process of less rapid that is drying is too long and during the process of grinding, still simply, that is using a blender. While the blender can only accommodate small capacity and this will inhibit the process of processing raw materials into processed products. The method used in solving the problem of Sustainable Mangrove Creation Group is by socializing the processing process of mangrove flour according to standard, providing flour grinding tool to get good quality flour, and demostration processing of mangrove flour into snack and cake. Based on the results of socialization of community service in Kelurahan Margomulyo can be successful because it sees the enthusiasm of Margomulyo Kelurahan who get the knowledge related to the processing of mangrove fruit flour according to the standard, able to apply or use the disk miller, and the community get standard recipe from swissroll flour mangrove and cimi-cimi mangrove fruit flour.

References

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Published
2017-12-18
How to Cite
RAHMAWATY, Patria et al. Pengembangan Produk Olahan Buah Mangrove Jenis Api-Api (Avicennia Spp) Di Kelompok Kreasi Mangrove Lestari Kelurahan Margomulyo Balikpapan. Jurnal ABDINUS : Jurnal Pengabdian Nusantara, [S.l.], v. 1, n. 2, p. 118-125, dec. 2017. ISSN 2599-0764. Available at: <http://ojs.unpkediri.ac.id/index.php/PPM/article/view/11741>. Date accessed: 21 june 2018. doi: https://doi.org/10.29407/ja.v1i2.11741.