Pengolahan Durian Berkualitas Rendah di Desa Cukilan Agar Bernilai Tambah Tanpa Meninggalkan Limbah

Authors

  • Dhanang Puspita Teknologi Pangan, Universitas Kristen Satya Wacana
  • Pulung Nugroho Teknologi Pangan, Universitas Kristen Satya Wacana
  • Sekar Eka Wahyuningtyas Teknologi Pangan, Universitas Kristen Satya Wacana
  • Mikrando Sheva Yandistara Teknologi Pangan, Universitas Kristen Satya Wacana
  • Dila Komala Nugraheni Teknologi Pangan, Universitas Kristen Satya Wacana
  • Chandryka Naomi Sihombing Teknologi Pangan, Universitas Kristen Satya Wacana
  • Rachel Immelda Intan Prasojo Teknologi Pangan, Universitas Kristen Satya Wacana
  • Eirene Putri Cahyani Laia Teknologi Pangan, Universitas Kristen Satya Wacana
  • Milleboy James Simonelsa Salakory Teknologi Pangan, Universitas Kristen Satya Wacana

DOI:

https://doi.org/10.24246/jms.v4i12023p68-77

Keywords:

Cukilan, durian, pangan

Abstract

Cukilan Village is one of the durian producing centers. The problem there is that there is no use of low quality durian and waste of durian seeds and durian skin (rind). The aim of this community service is an effort to utilize low quality durian and durian waste to provide added value. The methods used are observation, research and socialization. Three products were produced, namely; durian ice cream, jam and charcoal briquettes. Low quality durian can be utilized and has good economic value and the waste has economic value.

Downloads

Download data is not yet available.

References

Darmawan, E. W., Purwijantiningsih, L. M. E., & Pranata, S. (2013). Kualitas selai lembaran durian (Durio zibetinus Murr.) dengan kombinasi daging buah dan albedo durian. In Skripsi, Fakultas Teknobiologi Universitas Atma Jaya Yogyakarta.

Nuriana, W., Anisa, N., & Martana. (2013). Karakteristik Biobriket Kulit Durian Sebagai Bahan Balar Alternatif Terbarukan. Jurnal Teknologi Industri Pertanian, 23(1), 70–76.

Prabowo, R. (2009). Pemanfaatan Limbah Kulit Durian Sebagai Produk Briket di Wilayah Kecamatan Gunung Pati Kabupaten Semarang. Ilmu Pertanian, 5(1), 52–57.

Sistanto, Sulistyowati, E., & Yuwana. (2017). Pemanfaatan Limbah Biji Durian ( Durio zibethinus Murr ) sebagai Bahan Penstabil Es Krim Susu Sapi Perah. Jurnal Sain Peternakan Indonesia, 12(1), 9–23.

Tuhumury, H. C. D., Souripet, A., & Moniharapon, E. (2023). Pelatihan Pembuatan Es Krim Durian dan Emping Biji Durian di Desa Rutong Kecamatan Leitimur Selatan Kota Ambon. Jurnal Pengabdian Masyarakat, 6(3), 564–572.

Downloads

Published

2023-12-22

How to Cite

Puspita, D., Nugroho, P., Wahyuningtyas, S. E., Yandistara, M. S., Nugraheni, D. K., Sihombing, C. N., Prasojo, R. I. I., Laia, E. P. C., & Salakory, M. J. S. (2023). Pengolahan Durian Berkualitas Rendah di Desa Cukilan Agar Bernilai Tambah Tanpa Meninggalkan Limbah. Magistrorum Et Scholarium: Jurnal Pengabdian Masyarakat, 4(1), 68–77. https://doi.org/10.24246/jms.v4i12023p68-77

Issue

Vol. 4 No. 1 (2023)

Section

Articles

License

Copyright (c) 2023 Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Creative Commons License
Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat is licensed under a Creative Commons Attribution 4.0 International License