Pemberdayaan Masyarakat Di Desa Kalikurmo Berbasis Kearifan Lokal

Pengolahan Jagung Menjadi Tepung Jagung Modifikasi Sebagai Kue Kering (Cookies)

Authors

  • Yohanes Martono Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana
  • Maria Endah Retno Palupi Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana
  • Betsy Felita Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana
  • Sekar Nurani Saptaningtyas Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana
  • Bereka Meidelivia Raharjianti Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana
  • Fransiskus Tri Wahyu Hananto Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana

DOI:

https://doi.org/10.24246/jms.v1i12020p70-79

Keywords:

olahan jagung, tepung, olahan pangan

Abstract

This community service activity is aimed at empowering the people of Kalkurmo Village, Beringin District, Semarang Regency through the processing of local natural resources. The appropriate technology being trained is the processing of corn into modified flour which can then be processed into various processed food products. Activities carried out in the form of training and community assistance to master post-harvest corn processing technology. Corn has been successfully processed into flour by fermentation and acetylation and then made into cookies. Cookies products can be used as processed food products to be marketed.

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References

Aini, N., Hariyadi, P., Muchtadi, T.R. dan Andarwulan, N.(2010). Hubungan antara waktu fermentasi grits jagung putih dengan sifat gelatinisasi tepung jagung putih yang dipengaruhi ukuran partikel. Jurnal Teknologi dan Industri Pangan 21: 18-24.

Gerez, L.C., Rollan, G.C. dan Font de Valdez, G. (2006). Gluten breakdown by Lactobacilli andpediococci strains isolated from sourdough. Letters in Applied Microbiology.

Suarni., & Widowati, S. (2017). Struktur, Komposisi, dan Nutrisi Jagung. Puslitbang Tanaman Pangan, 410–426. http://balitsereal.litbang. Industri Pangan 21: 18-24.pertanian.go.id/wpcontent/uploads/2016/11/tiganol.pdf.

Wahyudin, A., Ruminta, Nursaripah. 2016. Pertumbuhan dan Hasil Tanaman Jagung (Zea mays L.) toleran herbisida akibat pemberian berbagai dosis herbisida Kalium glifosat. Jurnal Kultivasi 15(2).

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Published

2020-09-12

How to Cite

Martono, Y., Palupi, M. E. R., Felita, B., Saptaningtyas, S. N., Raharjianti, B. M., & Hananto, F. T. W. (2020). Pemberdayaan Masyarakat Di Desa Kalikurmo Berbasis Kearifan Lokal: Pengolahan Jagung Menjadi Tepung Jagung Modifikasi Sebagai Kue Kering (Cookies). Magistrorum Et Scholarium: Jurnal Pengabdian Masyarakat, 1(1), 70–79. https://doi.org/10.24246/jms.v1i12020p70-79

Issue

Vol. 1 No. 1 (2020)

Section

Articles

License

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

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