Pemberdayaan Masyarakat Desa Kadirejo dalam Meningkatkan Nilai Tambah Porang
Abstract
Porang is a tuber plant that is widely planted in Kadirejo Village, Pabelan, Semarang Regency. Its abundant harvest can make porang prices fall and harm farmers. To increase the added value of porang, the Women Farmers Group (KWT) received training and education on how to process porang so it doesn't cause itching and irritation in the mouth, process it into porang flour so that its shelf life is longer, and process it to make some derivative products from porang flour. Products made from porang flour were pancakes, nuggets and meatballs. The KWT were satisfied with this activity. They received additional useful new knowledge.
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References
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Widari, N. S., & Rasmito, A. (2018). Penurunan Kadar Kalsium Oksalat Pada Umbi Porang (Amorphalus oncophillus) Dengan Proses Pemanasan di Dalam Larutan NaCl. Jurnal Teknik Kimia, 13(1), 1–4. https://doi.org/10.33005/tekkim.v13i1.1144
Yuwono, S., Febrianto, K., & Dewi, N. (2013). Pembuatan Beras Tiruan Berbasis Modified Cassava Flour (MOCAF): Kajian Proporsi Mocaf: Tepung Beras dan Penambahan Tepung Porang. Jurnal Teknologi Pertanian, 14(3), 175–182.
Anonim. (2021a). Berikut Harga Umbi Porang Terupdate 2021, Langsung Dari Petani - Aplikasi Pertanian & Media Agribisnis | GDM Agri. Retrieved December 13, 2022, from https://gdmagri.com/harga-porang/
Anonim. (2021b). Profil Desa – Warta Kadirejo. Retrieved December 13, 2022, from https://desakadirejo.wordpress.com/about/
Bahlawan, Z. A. S., Damayanti, A., Megawati, Cahyari, K., Andriani, N., & Hapsari, R. A. (2021). Study of glucomannan extraction with hydrochloric acid catalyst and alcohol solvent based on porang tuber flour (Amorphophallus oncophyllus). IOP Conference Series: Earth and Environmental Science, 700(1). https://doi.org/10.1088/1755-1315/700/1/012069
BPS Kabupaten Semarang. (2019). Kecamatan Pabelan Dalam Angka 2019 (Vol. 4, Issue 1). Badan Pusat Statistik Kabupaten Semarang. https://semarangkab.bps.go.id
Ferdian, M. A., & Perdana, R. G. (2021). Teknologi Pembuatan Tepung Porang Termodifikasi Dengan Variasi Metode Penggilingan Dan Lama Fermentasi. Jurnal Agroindustri, 11(1), 23–31. https://doi.org/10.31186/j.agroindustri.11.1.23-31
Hidayah, R. N. (2016). Budidaya Umbi Porang Secara Intensif. https://doi.org/10.13140/RG.2.1.3487.9600
Jateng, P. (2019). Sistem Informasi Desa Jawa Tengah.
Kumar, C. P., Lokesh, T., Gobinath, M., Kumar, B., & Saravanan, D. (2013). Anti-diabetic and anti-hyperlipidemic activities of glucomannan isolated from Araucaria cunninghamii seeds. Journal of Chemical and Pharmaceutical Sciences, 6(3), 204–209.
Laksmitawati, D., Prilasari, S., & Marwati, U. (2017). Nilai Indeks Glikemik dan Indeks Transit Usus Tepung Porang (Amorphophallus muelleri Blume.) pada Mencit Putih. JFIOnline | Print ISSN 1412-1107 | e-ISSN 2355-696X, 9(2). https://doi.org/10.35617/jfi.v9i2.577
Sjah, T., Halil, Budastra, I., & Tanaya, I. G. L. P. (2021). Developing porang agribusiness for multiple stakeholder benefits and supporting sustainable development in dryland areas of Lombok. IOP Conference Series: Earth and Environmental Science, 712(1). https://doi.org/10.1088/1755-1315/712/1/012031
Tester, R., & Al-Ghazzewi, F. (2017). Glucomannans and nutrition. Food Hydrocolloids, 68, 246–254. https://doi.org/10.1016/J.FOODHYD.2016.05.017
Wardani, R. K., & Handrianto, P. (2019a). Pengaruh Perendaman Umbi dan Tepung Porang Dalam Sari Buah Belimbing Wuluh Terhadap Sifat Fisik dan Kadar Kalsium Oksalat. Journal of Pharmacy and Science, 4(2), 105–109. https://doi.org/10.53342/pharmasci.v4i2.148
Wardani, R. K., & Handrianto, P. (2019b). Reduksi Asam Oksalat pada Umbi Porang dengan Larutan Asam. April 1990, 1–31. www.penerbitgraniti.com
Wardani, R. kusuma, & Hardrianto, P. (2019). Analisis kadar kalsium oksalat pada tepung setelah perlakuan perendaman dalam larutan asam. Journal of Research and Technolgy, 5(2), 148.
Widari, N. S., & Rasmito, A. (2018). Penurunan Kadar Kalsium Oksalat Pada Umbi Porang (Amorphalus oncophillus) Dengan Proses Pemanasan di Dalam Larutan NaCl. Jurnal Teknik Kimia, 13(1), 1–4. https://doi.org/10.33005/tekkim.v13i1.1144
Yuwono, S., Febrianto, K., & Dewi, N. (2013). Pembuatan Beras Tiruan Berbasis Modified Cassava Flour (MOCAF): Kajian Proporsi Mocaf: Tepung Beras dan Penambahan Tepung Porang. Jurnal Teknologi Pertanian, 14(3), 175–182.
Published
2022-12-31
How to Cite
Palimbong, S., & Lewerissa, K. (2022). Pemberdayaan Masyarakat Desa Kadirejo dalam Meningkatkan Nilai Tambah Porang. Magistrorum Et Scholarium: Jurnal Pengabdian Masyarakat, 3(1), 114-128. Retrieved from https://ejournal.uksw.edu/jms/article/view/7789
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Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat is licensed under a Creative Commons Attribution 4.0 International License
