Pelatihan Pembuatan Nata De Coco dan Nata De Soya pada Siswi Kelas XI MA Annajah
DOI:
https://doi.org/10.36312/linov.v3i2.451Keywords:
Pelatihan, Nata de coco, Nata de soya, Training, Nata de CocoAbstract
Tujuan pengabdian masyarakat ini adalah edukasi pemanfaatan limbah cair kelapa dan limbah tahu berbentuk nata dan mengembangkan keterampilan Siswi di MA Annajah Yayasan Pendidikan Al-Halimy. Sasaran kegiatan adalah siswa putri kelas XI MA Annajah Yayasan Pendidikan Al-Halimy sejumlah 17 orang (tinggal di asrama sekolah). Kegiatan dilaksanakan selama 1 (satu) bulan meliputi survei lokasi, diskusi penentuan jadwal kegiatan dengan pihak sekolah (mitra), sosialisasi kegiatan kepada calon target binaan, pengenalan produk biologi terapan berbasis mikroorganisme, sosialisasi promosi IKIP Mataram, pelatihan sterilisasi alat dan bahan, pelatihan pembuatan nata (nata de coco dan nata de soya), monitoring hasil produk olahan, dan evaluasi kegiatan (respon kegiatan dan kualitas produk yang dihasilkan). Hasil evaluasi kegiatan menunjukkan >90% peserta mengikuti kegiatan secara aktif, 94,12% menggap bahwa kegiatan sangat bermanfaat dan 5,88% cukup bermanfaat, 76,47% sangat tertarik untuk merintis usaha dan 23,53% cukup tertatik. Uji organoleptik/kesukaan produk yang dihasilkan menunjukkan tingkat kesukaan responden adalah pada produk nata de coco dibandingkan nata de soya. Hal ini disebabkan bahwa indikator kualitas nata (tekstur, warna, dan rasa) sebanyak 98% lebih menyukai nata de coco.
Training on Making Nata De Coco and Nata De Soya for Class XI MA Annajah
Abstract
The aim of this community service is to educate the use of coconut liquid waste and tofu waste in the form of nata and to develop the skills of students at MA Annajah, the Al-Halimy Education Foundation. The target of the activity is 17 female students of class XI MA Annajah Al-Halimy Education Foundation (living in school dormitories). Activities carried out for 1 (one) month include a location survey, discussion on determining the schedule of activities with the school (partner), socialization of activities to target target candidates, introduction to microorganism-based applied biology products, promotion of IKIP Mataram, training on sterilization of tools and materials, training in manufacturing nata (nata de coco and nata de soya), monitoring of processed products, and evaluation of activities (response to activities and quality of products produced). The results of the evaluation of the activities showed that> 90% of the participants participated in the activities actively, 94.12% thought that the activities were very useful and 5.88% were quite useful, 76.47% were very interested in starting a business and 23.53% were quite interested. The organoleptic test / product preference showed that the respondent's preferred level was nata de coco compared to nata de soya. This is because 98% of the indicators of nata quality (texture, color and taste) prefer nata de coco.
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References
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