Pengoptimalan Olahan Blondo untuk Peningkatan Perekonomian Masyarakat Desa Pingaran Ulu, Kalimantan Selatan
DOI:
https://doi.org/10.36312/linov.v9i2.1930Keywords:
Bolu, brownies, pingaran ulu, saus tahilala, blondoAbstract
Desa Pingaran Ulu merupakan salah satu desa yang terletak diwilayah Kecamatan Astambul, Kalimantan Selatan. Sebagian besar masyarakat bekerja sebagai produsen Jengkol saus tahi lala. Pengolahan tahi lala secara lanjut dapat menghasilkan blondo. Blondo mengandung protein dan asam amino dan baik untuk dimanfaatkan sebagai makanan. Oleh karena itu, tujuan dari kegiatan pengabdian ini adalah mengoptimalkan olahan blondo sebagai strategi untuk meningkatkan perekonomian masyarakat Desa Pingaran Ulu, Kalimantan Selatan. Kegiatan dilaksanakan selama 3 bulan dengan melibatkan sekitar 10 produsen saus tahi lala. Kegiatan pengabdian dilakukan dengan sosialisasi, demonstrasi, dan diskusi. Evaluasi program dilakukan dengan mengukur partisipasi masyarakat, peningkatan pengetahuan dan keterampilan, dan perubahan perilaku. Selama kegiatan masyarakat diberikan informasi terkait proses pembuatan blondo dari saus tahi lala dan demontrasi pembuatan bolu dan brownis dari blondo. Berdasarkan hasil kegiatan, sekitar 60% dari 40 peserta memahami teknik pengolahan blondo menjadi produk. Peserta juga menunjukkan antusiasme yang tinggi dalam mengikuti pelatihan dan berniat untuk menerapkan pengetahuan dan keterampilan yang diperoleh dalam usaha mereka. Kegiatan ini dinilai berhasil karena antusias warga untuk terlibat sangat tinggi. Masyarakat juga mampu mengolah blondo menjadi bolu dan brownies sebagai opsi penambahan pendapatan.
Optimizing The Blondo Product to Improve the Economy of Pingaran Ulu Village Community, South Kalimantan
Abstract
Pingaran Ulu Village is one of the villages located in Astambul District, South Kalimantan. Most of the people work as producers of Jengkol tahila sauce. Further processing of tahilala sauce could produce blondo. Blondo contains protein and amino acids and is suitable for use as a food. Therefore, the aim of this service activity is to optimize the blondo product to improve the economy of Pingaran Ulu Village community, South Kalimantan. The activity was carried out for 3 months involving around 10 tahilala sauce producers. Service activities are carried out through socialization, coercion, and discussion. Program evaluation is carried out by measuring community participation, increased knowledge and skills, and behavior changes. During the activity, the community was given information regarding the process of making blondo from tahilala sauce and a demonstration on making sponge cake and brownies from blondo. Based on the results of the activity, about 60% of the 40 participants understood the technique of processing blondo into products. Participants also showed high enthusiasm in attending the training and intended to apply the knowledge and skills gained in their business. This activity was successful because the enthusiasm of the communities was very high. The community was also able to process blondo into cakes and brownies as an option to increase income.
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Copyright (c) 2024 Alia Rahmi, Novianti Adi Rohmanna, Ahmad Saufi, Lailil Khusna, Muhammad Nabil Raihan Aristya, Nur Azizah, Nur Sinta Sari, Mahfuzah Khairina
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