Potential Of Nata De Legen In Improving Local Wellness Of Natural Resources And Human Resources In Dalegan Village, Gresik District
Abstract
Dalegan Village of Gresik District, East Java, is a large Legen / neera and Palmyra fruit producing village. During this time legen siwalan was sold in the form of natural drinks. The problem faced by partners at this time is this Palmyra fruit spoils relatively quick so it doesn’t have high selling value. A technology is needed in the form fermentation to produce Nata de Legen using Acetobacter xylinum. Training method used were in form of lectures, demonstrations, discussions, direct practice, independent tasks, evaluation and marketing trials. The training was conducted in 3 groups consisting of 10 Local Welfare Organization (PKK) members and 5 Youth Organization members. The expected output target at the end of the program is that all participants succeeded in making the starter and Nata de Legen correctly. Participants also managed to whiten and soften raw Nata, which then made into end-products in the form of fruit-flavored Nata de Legen drinks (honeydew, strawberry, orange and cocopandan) and desserts in form of jelly and pudding packed in cup and bulk with the selling price calculated accordingly to Nata de Legen entrepreneurial training.
Keywords
Full Text:
PDFReferences
Kazi AA, Tandel MB, Pathak JG, Prajapati DH. 2017. Potentiality of Colocasia Intercrop Under Naturally Occurring Palmyra Palm(Borassus flabellifer L.). Journal of Tree Sciences 36 (1): 58-61.
Nugroho DA, Aji P. 2015. Characterization of Nata de Coco Produced by Fermentation ofImmobilized Acetobacter xylinum. Agriculture and Agricultural Science Procedia 3: 278–282.
Budiyanto, M. A. K. 2002. Mikrobiologi Terapan. Malang: Universitas Muhammadiyah Malang.
Halib N, Amin MCIM, Ahmad I. 2012. Physicochemical Properties and Characterization of Nata de Coco fromLocal Food Industries as a Source of Cellulose. Sains Malaysiana 41(2): 205–211.
Esa F, Tasirin SM, Rahman NA. 2014. Overview of Bacterial Cellulose Production and Application. Agriculture and Agricultural Science Procedia 2: 113–119.
Gafar PA., Heryani S. 2012. The development of Aren sap drink processing technology by using ultrafiltration and deodorization techniques. Jurnal Hasil Penelitian Industri 25 (1): 1-10.
Idayati E, Suparmo, Darmadji P. 2014. Potency of Mesocarp Bioactive Compounds in Lontar Fruit (Borassus fl abeliffer L.) as A Source of Natural Antioxidant. Agritech34 (3): 277-284.
Pa’e N, Hamid NIA, Khairuddin N, Zahan KA, Seng KF, Siddique BM, Muhamad II. 2014. Effect of Different Drying Methods on the Morphology, Crystallinity, Swelling
Ability and Tensile Properties of Nata de Coco. Sains Malaysiana 43(5): 767–773.
Davis LS, Johnson KN. 1987. Forest Management. Third Edition. New York: McGrawHill Book Company.
DOI: http://dx.doi.org/10.26418/jplp2km.v1i2.28998
Refbacks
- There are currently no refbacks.
Copyright (c) 2018 Jurnal Pengabdi
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Lembaga Penelitian dan Pengabdian kepada Masyarakat
Universitas Tanjungpura, Pontianak
Jalan Daya Nasional, Pontianak, 78124 Telp/Fax : (0561) 732406
email: [email protected]
website : lppkm.untan.ac.id
MAPS :
View My Stats
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.