Pelatihan Pembuatan Bakso Sehat bagi Ibu Rumah Tangga Desa Mamala Kabupaten Maluku Tengah
DOI:
https://doi.org/10.33477/mangente.v2i1.3039Abstract
Healthy meatballs are meatballs that are processed without using food preservatives by paying attention to adequate sanitation quality so as to produce hygienic meatball products. Processing of healthy meatballs from fish can be done yourself, starting from processing raw materials to the appropriate boiling process in order to avoid bacteria that cause disease infections due to bacterial contamination, considering that meatballs are one of the processed products that are very popular with the public. Healthy meatballs from fish are safe for consumption because they have high nutritional value so that they can increase their selling value in the market. household economic value. Activities are carried out using the method of material presentation, discussion and practice. The result of this service is increasing public awareness in producing and consuming healthy natural processed products and the creation of fish ball products with a mixture of natural ingredients as preservatives so as to improve the quality of meatballs free from bacterial contamination. There is a need for the sustainability of this activity, especially the existence of innovation training or diversification of other food products so that they are worthy of being used as products in the development of small and medium enterprises in order to increase income to help the household economy.
Keywords: Healthy Meatballs, Celery, Entrepreneur
References
Abdollahzadeh, S., Mashouf, R., Mortazavi, H., Moghaddam, M., Roozbahani, N., & Vahedi, M. (2011). Antibacterial and antifungal activities of punica granatum peel extracts against oral pathogens. Journal of Dentistry (Tehran, Iran), 8(1), 1–6. http://www.ncbi.nlm.nih.gov/pubmed/21998800%0Ahttp://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC3184731
Djodjoka, J. A., Malonda, N. S. H., Punuh, M. I., Kesehatan, F., Universitas, M., & Ratulangi, S. (2009). Analisis Kandungan Bakteri pada Jajanan Sekolah Dasar Kota Manado Pendahuluan Makanan penting baik untuk pertumbuhan maupun untuk mempertahankan media yang potensial dalam penyebaran penyakit ( Depkes RI , 2004 ).
Farida, F., & Amaliah, N. (2020). Pengaruh jenis selongsong terhadap karakteristik kimia, mikrobiologi dan sensoris sosis daging ikan Cakalang (Katsuwonus pelamis). Journal of Tropical AgriFood, 1(2), 79. https://doi.org/10.35941/jtaf.1.2.2019.2910.79-85
Karwati, L. (2017). Pemberdayaan Perempuan Melalui Pelatihan Woman Empowerment Through Entrepreneurs Training. Jurnal Ilmiah Visi PGTK PAUD Dan Dimas, 12(1), 45–52.
Komariah, Ulupi, N., & Fitriani, Y. (2004). Pengaruh Penambahan Tepung Tapioka dan Es pada Berbagai Tingkat Berbeda Terhadap Kualitis Fisik Bakso Sapi. Buletin Peternakan, 28 (2).
Majidah, D., Fatmawati, D. W. A., & G. (2014). Daya Antibakteri Ekstrak Daun Seledri (Apium graveolens L.) terhadap Pertumbuhan Streptococcus mutans sebagai Alternatif Obat Kumur. Artikel Ilmiah Hasil Penelitian Mahasiswa.
Mayaserli, D. P., & Anggraini, D. (2019). Identifikasi Bakteri Escherichia Colli Pada Jajanan Bakso Tusuk Di Sekolah Dasar Kecamatan Gunung Talang. Jurnal Kesehatan Perintis (Perintis’s Health Journal), 6(1), 30–34. https://doi.org/10.33653/jkp.v6i1.220
Muttaqin, B., Surti, T., & Wijayanti, I. (2016). Pengaruh Konsentrasi Egg White Powder (EWP) Terhadap Kualitas Bakso dari Ikan Lele, Bandeng, dan Kembung. J. Peng. & Biotek. Hasil Pi., 4(1), 1–23.
Patang. (2017). The Making Meatballs Based Main Milk Fish with Addition of Small Crab. The International Journal Of Science & Technoledge, 5(7), 41–44. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=xeLvOyQAAAAJ&pagesize=100&citation_for_view=xeLvOyQAAAAJ:3fE2CSJIrl8C
Patricia, A. D., & Mahatmanti, F. W. (2019). Uji Daya Antibakteri Gel Hand Sanitizer Minyak Atsiri Seledri ( Apium graveolens ). J. Chem. Sci, 8(1), 29–33.
Poluakan et al. (2015). Mutu Mikrobiologis Bakso Ikan Yang Direndam Asap Cair, Dikemas Vakum, Dipasteurisasi Dan Disimpan Pada Suhu Dingin. Media Teknologi Hasil Perikanan, Vol 3 No 2(Teknologi Hasil Perikanan), 4.
Purnama, F. D., & Azizah, D. N. (2020). Mempelajari Konsentrasi Sari Daun Bayam Merah (Amaranthus Tricolor L.) Terhadap Karakteristik Bakso Ayam. Edufortech, 5(2). https://doi.org/10.17509/edufortech.v5i2.28813
Puspitasari, D. C. (2018). Wirausaha Muda Membangun Desa: Dinamika Partisipasi Pembangunan Desa. Jurnal Studi Pemuda, 4(2), 330. https://doi.org/10.22146/studipemudaugm.36817
Rusdiana, T. (2018). Sumber Bahan Alam Berpotensi Tinggi Dalam Upaya Promotif Kesehatan Review On Celery ( Apium graveolens L .) As A High Potential Natural Source Of Health Promotion Departemen Farmasetika dan Teknologi Farmasi , Fakultas Farmasi , Universitas. Indonesia Natural Research Pharmaceutical Journal, 3(1), 1–8.
Saxena, M., Saxena, J., Nema, R., Shingh, D., & Gupta, A. (2013). Phytochemistry of medicinal plants. Medicinal Plants of Central Asia: Uzbekistan and Kyrgyzstan, 1(6), 13–14. https://doi.org/10.1007/978-1-4614-3912-7_4
Suharyanto, S., Soetrisno, E., & Yurike, Y. (2021). Pembuatan Bakso Sehat Dengan Penambahan Buah Naga Merah Bagi Masyarakat Di Desa Srikaton, Kecamatan Pondok Kelapa, Bengkulu Tengah. Indonesian Journal of Community Empowerment and Service (ICOMES), 1(1), 35–40. https://doi.org/10.33369/icomes.v1i1.19322
Tauran, P. M., Handayani, I., & Sennang, N. (2018). Identifikasi Bakteri Aerob Gram Negatif Dan Gram Positif Menggunakan Metode Konvensional Dan Otomatik. Indonesian Journal of Clinical Pathology and Medical Laboratory, 19(2), 105. https://doi.org/10.24293/ijcpml.v19i2.1065
