PKM Pengembangan Usaha Olahan Leumeung dengan Variasi Rasa Serbuk Kacang Kedelai di Desa Cijakan Bojong Pandeglang

Wahyu  Wiguna; Destiana  Rahma; Winda  Damayanti; Hafifah Hafifah

doi:10.53363/bw.v2i3.123

Authors

Wahyu Wiguna Universitas Bina Bangsa
Destiana Rahma Universitas Bina Bangsa
Winda Damayanti Universitas Bina Bangsa
Hafifah Hafifah Universitas Bina Bangsa

DOI:

https://doi.org/10.53363/bw.v2i3.123

Keywords:

Flavor Variations , Leumeung, Variasi Rasa

Abstract

Food security is one of the determining factors for the welfare of the community, especially in rural areas. Efforts to achieve this condition require cooperation between various elements, one of which is the role of universities through community service activities. The PKm Group and the KKM 63 Group of Bina Bangsa University as change agents try to develop leumeng products by providing a variety of unique and delicious flavors so that they are easily recognized by the people in Indonesia. The method used is a method of cutting down the making of flavor variations for leumeng products in Cijakan Village.m The result is achieved by creating a variety of flavors made from soybean ingredients that are processed into soybean powder to be eaten together with Leumeung. The variety of flavors in the leumeung of Cijakan village is expected to be one of the people's interest in buying Leumeung from cijakan village so that it can increase MSMEs in the area to continue to work and be able to produce leumeng products that are global

Downloads

Download data is not yet available.

References

Nugroho, Y. A., Al Faritsy, A. Z., & Sugiharto, A. (2019). PKM Diversifikasi Produk Olahan Tempe Dan Peningkatan Daya Saing Pada Kelompok Wanita Tani Rahayu Bantul. Jurnal Anadara Pengabdian Kepada Masyarakat, 1(2).

Nuraenah, N., Novalina, K., & Deviarni, I. M. (2016). IbM pengembangan produk berbasis lele dengan konsep zero waste process di Kelurahan Sungai Jawi Kecamatan Pontianak Kota, Kota Pontianak. Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 7(2).

Rasyid, H. J. (2021). PKM-UMI PKM-PROGRAM PENGEMBANGAN DESA MITRA (PPDM) BINAAN PENGEMBANGAN USAHA BUAH SEMU JAMBU METE DESA GUNUNG SILANU KABUPATEN JENEPONTO. Abdimas Toddopuli: Jurnal Pengabdian Pada Masyarakat, 2(2), 66-75.

Sadimantara, G. R., & Leomo, S. (2020). Peningkatan Kapasitas Usaha Pada PKM Usaha Olahan Pisang di Kabupaten Bombana. Jurnal Siar Ilmuwan Tani, 1(1), 22-27.

Saifuddin, S., Putra, A. D. F., Sofyan, M., Rohman, F., Yaqin, M. H. A., & Ali, N. S. (2021). PKM Diversifikasi Ragam Produk Olahan Berbahan Dasar Ikan Teri sebagai Upaya Peningkatan Ekonomi Masyarakat Paiton Probolinggo. GUYUB: Journal of Community Engagement, 2(2), 293-302.

Sofia, L. A., & Yunita, R. (2021). Peningkatan nilai ekonomi hasil perikanan: pengembangan bisnis produk olahan berbasis ikan lele (Clarias spp).

Tim Publikasi Katadata 19 April 2021, "Menelusuri Jejak Lemang, Makanan Tradisional di Banyak Daerah,

https://katadata.co.id/dinihariyanti/berita/607d5cc874686/menelusuri-jejak-lemang-makanan-tradisional-di-banyak-daerah