Inovasi Pengolahan Ubi Jalar Dengan Pembuatan Kue Tarajju Dalam Program Pemberdayaan Masyarakat Desa Honai Lama II Kecamatan Wamena Kota

Authors

  • Inrianti Inrianti Sekolah Tinggi Ilmu Pertanian Petra Baliem
  • Meri Berliana Sekolah Tinggi Ilmu Pertanian Petra Baliem
  • Patras Pumuko Sekolah Tinggi Ilmu Pertanian Petra Baliem
  • Erinus Mosip Sekolah Tinggi Ilmu Pertanian Petra Baliem
  • Rudianto Tumanggor Sekolah Tinggi Ilmu Pertanian Petra Baliem
  • Sumiyati Tuhuteru Sekolah Tinggi Ilmu Pertanian Petra Baliem

DOI:

https://doi.org/10.59581/jphm-widyakarya.v1i2.971

Keywords:

Innovation, Economic Empowerment, Staple Food, Sweet Potato

Abstract

Empowerment is an effort to awaken the strength and potential of the community which is based on the local community through a participatory approach and learning together. The purpose of empowerment is the condition to be achieved either from a social change which becomes a more empowered society, has the power as well as the knowledge and ability to be able to better fulfill their life needs. Economic empowerment is said to be important because this empowerment will create increased welfare for the community. The aim of this sweet potato processing innovation is to increase the community's skills in processing sweet potatoes which are a staple food that is usually baked and boiled into a product that has economic value. The counseling activity was carried out using the Cooking Demo method, the community seemed very enthusiastic about following the process of making Tarajju cakes, this can be seen from the many people who asked and wanted to get a complete explanation of the process of processing sweet potatoes into cakes.

References

Amanah, S. 2007. Makna Penyuluhan dan Transformasi Perilaku Manusia. Jurnal Penyuluhan. Edisi Maret 2007 Vol 3. No 1. ISSN: 1858-2664

Balitkabi Balai Penelitian Tanaman Aneka Kacang dan Umbi. 2016. Deskripsi Varietas Unggul Aneka Kacang dan Umbi. [Internet]. Diakses pada: Juni 2023. Tersedia pada http://balitkabi.litbang.pertanian.go.id/publi kasi/deskripsi- varietas/.

Ginting E, Utomo JS, Yulifianti R, Yusuf M. 2011. Potensi Ubi Jalar Ungu sebagai Pangan Fungsional. Iptek Tanaman Pangan. 6(1): 116–138.

Meri Berliana, Inrianti, Sumiyati Tuhuteru. ”Karakteristik Petani Ubi Jalar (Hifere) di Kampung Wiaima Distrik Asolokobal Kabupaten Jayawijaya Provinsi Papua Pegunungan Indonesia.” Jurnal Inovasi Penelitian, Vol.3 No.8 Januari (2023):7411. DOI: https://doi.org/10.47492/jip.v3i8.2406

Meri Berliana, Erinus Mosip, Meiky Tuwo, & Fransisca Christina Dewi. (2023).PEMBERDAYAAN KELOMPOK TANI WANITA MAJU JAYA DI KAMPUNG HUSOAK MENGOLAH KEDELAI MENJADI TEMPE UNTUK MENSTIMULUS MINAT MASYARAKAT MENJADI PELAKU USAHA DAN BERDAYA SAING. J-ABDI: Jurnal Pengabdian Kepada Masyarakat, 2(9), 6433–6440. https://doi.org/10.53625/jabdi.v2i9.4881

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Published

2023-06-30

How to Cite

Inrianti Inrianti, Meri Berliana, Patras Pumuko, Erinus Mosip, Rudianto Tumanggor, & Sumiyati Tuhuteru. (2023). Inovasi Pengolahan Ubi Jalar Dengan Pembuatan Kue Tarajju Dalam Program Pemberdayaan Masyarakat Desa Honai Lama II Kecamatan Wamena Kota. Jurnal Pelayanan Hubungan Masyarakat, 1(2), 170–175. https://doi.org/10.59581/jphm-widyakarya.v1i2.971

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