Pemanfaatan Teknologi Tepat Guna Dalam Meningkatkan Produksi Rengginang Di Kelurahan Sidodadi Kota Samarinda

Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS)

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Field Value
 
Title Pemanfaatan Teknologi Tepat Guna Dalam Meningkatkan Produksi Rengginang Di Kelurahan Sidodadi Kota Samarinda
 
Creator Maria Naibaho, Netty
Lisnawati, Andi
Khotimah, Khusnul
Rudito, Rudito
Syauqi, Anis
Rahman, Mujibu
Susanti, Tere Adi
Hamka, Hamka
Yamin, M.
 
Subject
rengginang, printer, oven, packer, P-IRT

 
Description Rengginang is one of the traditional foods of the archipelago that has been consumed as a snack or main food since time immemorial. At the first rengginang is a food made from the rest of rice that does not run out, rather than being wasted in rice, it is processed into savory and crunchy food in the form of rengginang. Usually the processing is very simple, it is only dried by drying and frying and can be consumed immediately. Along with the time the tasty and crunchy food is very popular with consumers, so that the prestige of rengginang extends among the community and becomes one of the business opportunities for the culprit, especially the housewife, namely Mrs. Darmini. This science and technology for the community has a positive effect on partners and other business people that the importance of using simple technology is effective, thus increasing the production process of rice. The introduction and administration of a sealer is also very important to maintain the quality of the rengginang. Besides that, the need for legality of business such as P-IRT to ensure food security for consumers. This science and technology activity for the community is expected to continue as an effort to provide coaching and mentoring for micro-businesses that have the prospect of being able to survive and develop in the future
 
Publisher Universitas Islam Malang
 
Contributor
 
Date 2019-11-22
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artikel yang dipeer-review
 
Format application/pdf
 
Identifier http://riset.unisma.ac.id/index.php/jipemas/article/view/4465
10.33474/jipemas.v3i1.4465
 
Source Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS); Vol 3, No 1 (2020): Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS); 23 - 32
Jurnal Inovasi Hasil Pengabdian Masyarakat; Vol 3, No 1 (2020): Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS); 23 - 32
2621783X
2654282X
10.33474/jipemas.v3i1
 
Language eng
 
Relation http://riset.unisma.ac.id/index.php/jipemas/article/view/4465/pdf
 
Coverage


 
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