SOSIALISASI PROSES PRODUKSI POPCORN
DOI:
https://doi.org/10.30997/qh.v8i1.4584Keywords:
Sungai Liku Tangah, popcorn, packaging, self lifeAbstract
The socialization of the popcorn production was carried out to 10 participants from Sungai Liku Tangah Village, Nagari Sungai Liku Pelangai, Ranah Pesisir District. Socialization was implemented through social media i.e. YouTube and WhatsApp group. The stages of socialization activities consist of a preparation stage and an implementation stage. In the preparation stage, the speakers prepared several things i.e. popcorn formula, popcorn packaging, video presentation, materials and tools. At the implementation stage, the speakers presented several materials to the participants, namely an overview of corn, the popcorn production, packaging of popcorn, and finally determining the shelf life of popcorn. In general, the socialization can increase the knowledge of participants about the popcorn production process. This can be seen from several questions asked by the participants.
References
Albertine, A. 2009. Karakteristik Fisik Berondong Jagung Unggul Nasional (Zea mays L.) Diolah dengan Teknik Puffing Pemanasan Konveksi Suhu Tinggi dan Teknologi Oven Gelombang Mikro. Skripsi. Bogor: Institut Pertanian Bogor.
Asiah N, Cempaka L, dan David W. 2018. Panduan Praktis Pendugaan Umur Simpan Produk Pangan. Jakarta: Penerbitan Universitas Bakrie
Budak F dan Aydemir SK. 2018. Grain yield and nutritional values of sweet corn (Zea mays var. saccharata) in produced with good agricultural implementation. Nutr. Food Sci. Int. J 7(2):1-5.
Delti G, Salengke dan Latief R. 2018. Pengembangan prosedur operasional baku produksi jagung marning. Jurnal Industri Hasil Perkebunan 13(2): 139-149
Giovani I, Jesica C, Mudhita C dan El Kiyat W. 2018. Evaluasi keamanan dan sanitasi pangan pada industri popcorn rumahan. Majalah Kesehatan Pharmamedika 10(2): 100-107.
Karababa E. 2006. Physical properties of popcorn kernels. Journal of Food Engineering, 72(1): 100-107.
Koswara S. 2009. Teknologi Pengolahan Jagung (Teori dan Praktek). eBookPangan. com.
Maflahah I. 2012. Desain kemasan makanan tradisional Madura dalam rangka pengembangan IKM. Agrointek 6(2): 118-122.
Moha M. 2014. Pengolahan Beras Jagung Instan. Gorontalo: Politeknik Gorontalo.
Mutiarasari, A. 2018. Peran Entrepreneur Meningkatkan Pertumbuhan Ekonomi dan Mengurangi Tingkat Pengangguran. Dinar: Jurnal Prodi Ekonomi Syariah 1(2): 51-75.
Öz A dan Kapar H. 2011. Determination of grain yield, some yield and quality traits of promising hybrid popcorn genotypes. Turkish Journal of Field Crops, 16(2):233-238.
Peraturan Pemerintah No. 69 Thn 1999 Tentang Label dan Iklan Pangan
Sari SP, Hudoyo A dan Soelaiman A. 2019. Proyeksi stokastik produksi jagung di Indonesia. Jurnal Ilmu-Ilmu Agribisnis 6(4): 355-359.
Sucipta IN, Suriasih K dan Ketut P. 2017. Pengemasan Pangan Kajian Pengemasan Yang Aman, Nyaman, Efektif dan Efisien. Bali: Udayana University Press.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Moh Taufik
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
- Copyright on articles is retained by the respective author(s), without restrictions. A non-exclusive license is granted to Qardhul Hasan: Media Pengabdian kepada Masyarakat to publish the article and identify itself as its original publisher, along with the commercial right to include the article in a hardcopy issue for sale to libraries and individuals.
- Articles published in Qardhul Hasan: Media Pengabdian kepada Masyarakat are licensed under a Creative Commons Attribution-ShareAlike 4.0 International license. You are free to copy, transform, or redistribute articles for any lawful purpose in any medium, provided you give appropriate credit to the original author(s) and the journal, link to the license, indicate if changes were made, and redistribute any derivative work under the same license.
- By publishing in Qardhul Hasan: Media Pengabdian kepada Masyarakat, authors grant any third party the right to use their article to the extent provided by the Creative Commons Attribution-ShareAlike 4.0 International license.