Pemberdayaan Kelompok Petani Singkong Melalui Pemanfaatan Pangan Lokal di Desa Panaikang Kabupaten Gowa
Article Sidebar
📅
Published:
Jan 10, 2023
Main Article Content
Abstract
Article Summary
Indonesia's food security program is one of the most important programs related to population growth in Indonesia and is expected to provide communities with adequate food in both quantity and quality. Foods that need to be covered include local staples, carbohydrate sources, or calorie sources. Cassava is a food source of carbohydrates and horticultural crops and is easily damaged by improper handling.The low price of cassava at the farm level results in losses. Therefore, there is a need for technology that can process cassava into products with higher economic value than raw cassava. Mocha flour making activity was held in Panaykan Village, Gowa District in December 2022 with a total of 24 participants from local farmer groups. This activity begins with a consultation, followed by a training session on how to make mocha flour. Optimizing the use of cassava as a mocha flour is expected to bring greater retail value, improving both economic income and public health.
Keywords
Article Keywords
Downloads
Download data is not yet available.
Article Details
How to Cite
Djide, N. A. N., Sari, N. P., & Pebriani, R. (2023). Pemberdayaan Kelompok Petani Singkong Melalui Pemanfaatan Pangan Lokal di Desa Panaikang Kabupaten Gowa. Jurnal Pengabdian Nasional (JPN) Indonesia, 4(1), 190-195. https://doi.org/10.35870/jpni.v4i1.142
Section
Articles
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC-BY 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
License: All articles are licensed under 
References
Abidin, Z. and Candra Pradhana, C., 2020. Keanekaragaman Hayati Sebagai Komunitas Berbasis Autentitas Kawasan. Fakultas Pertanian Universitas KH.A. Wahab Hasbullah. Jombang, Indonesia.
Muzakki, H. 2020. ‘Produksi Kue Brownies sebagai Upaya Meningkatkan Nilai Ekonomi Singkong di Krajan Blimbing Dolopo Madiun’, Amalee: Indonesian Journal of Community Research and Engagement, 1(2), pp. 87–99. DOI: https://doi.org/10.37680/amalee.v1i2.303.
Asmoro, N. W., Hartati, S. and Handayani, C. B. 2021. ‘Introduksi Mocaf (Modified Cassava Flour) Sebagai Pendukung Diversifikasi Dan Ketahanan Pangan Masyarakat Dawis 1 Rt 03/24 Jebres’, Dharmakarya, 10(4), p. 325. DOI: https://doi.org/10.24198/dharmakarya.v10i4.35495.
Budiman, R., Rijai, L. and Samsul, E. 2021.‘Analisis Perubahan Kadar Sianida dan Aktivitas Sitotoksik pada Umbi Singkong Segar yang Diolah Menjadi Tape Analysis’, Proceeding of Mulawarman Pharmaceuticals Conferences, (April 2021), pp. 135–138. Available at: http://prosiding.farmasi.unmul.ac.id/index.php/mpc/article/view/416/39.
Rachman, F. et al. 2016. ‘Aktivitas Antioksidan Daun Dan Umbi Dari Enam Jenis Singkong (Manihot utilissima Pohl) - (Antioxidant Activity of Leaves and Tuber from Six Types of Cassava (Manihot utilissima Pohl)’, Jurnal Biopropal Industri, 7(2), pp. 47–52.
Sutanto, T., Supriyanto, A. and Surtono, A. 2018. ‘Analisis Karakteristik Elektrik Limbah Kulit Singkong Berbentuk Pasta Sebagai Sumber Energi Listrik Alternatif Terbarukan’, Jurnal Teori dan Aplikasi Fisika, 6(2), pp. 159–166. DOI: https://doi.org/10.23960/jtaf.v6i2.1838.
Cahyanto, T. et al. 2018. ‘Pelatihan Inovasi Produk Pangan Berbahan Baku Singkong di Kecamatan Lembang Kabupaten Bandung Barat’, Jurnal Bagimu Negeri, 2(1), pp. 1–8. DOI: https://doi.org/10.26638/jbn.615.8651.
Yani, A. V. and Akbar, M. 2018. ‘Pembuatan Tepung Mocaf (Modified Cassava Flour) dengan berbagai Varietas Ubi Kayu dan Lama Fermentasi’, Jurnal Edible, 7(1), pp. 40–48. Available at: https://jurnal.um-palembang.ac.id/edible/article/view/1655/1389.
Badriani, Fadilah, R. and Sukainah, A. 2020. ‘Pengaruh Substitusi Tepung Mocaf Dalam Pembuatan Kasippi Sebagai Upaya Peningkatan Mutu Makanan Tradisional Khas Mandar’, Jurnal Pendidikan Teknologi Pertanian, 6(2), pp. 187–199. Available at: https://ojs.unm.ac.id/ptp/article/view/12673.
Nurul Aisyah, A., Setyowati, D. N. and Astriana, B. H. 2021. ‘Potensi Pemanfaatan Daun Singkong (Manihot Utilissima) Terfermentasi Sebagai Bahan Pakan Untuk Meningkatkan Pertumbuhan Ikan Mas (Cyprinus carpio)’, Jurnal Perikanan Unram, 11(1), pp. 13–25. DOI: https://doi.org/10.29303/jp.v11i1.184.
Endrina, I., Nurwantoro and Pramono, Y. B. 2018. ‘Karakteristik kimia dan mutu hedonik selai kolang kaling dengan variasi konsentrasi Modified Cassava Flour (MOCAF) sebagai alternatif pengganti pektin’, J. Teknologi Pangan, 2(2), pp. 113–119.
Arsyad, M. 2016. ‘Pengaruh Penambahan Tepung Mocaf Terhadap Kualitas Produk Biskuit’, Jurnal Agropolitan, 3(3), pp. 52–61.
Nur’utami, D. A., Fitrilia, T. and Oktavia, D. 2020. ‘Pengaruh Lama Fermentasi terhadap Karakteristik Sensori dan Daya Kembang Roti Mocaf (Modified Cassava Flour)’, Jurnal Agroindustri Halal, 6(2), pp. 197–204. DOI: https://doi.org/10.30997/jah.v6i2.3255.
Pratita, I. et al. 2021. ‘Inovasi Pengolahan Kue Garpu dengan Subsitusi Tepung Mocaf ( Modified Cassava Flour) dan Kulit Buah Naga ( Hylocereus polyrhizuz) Substitution of Mocaf (Modified Cassava Flour) and Dragon Fruit (Hylocereus polyrhizuz) P eel in “Garpu” Biscuits Processing’, Jurnal Agriculture, 16(2), pp. 80–89.
Riswanto et al. 2019. ‘Atihan Pembuatan Tepung Mocaf Sebagai Pengganti Tepung Terigu Di Kelompok Wanita Tani Enggal Mukti’, Jurnal Pengabdian UntukMu NegeRI, 3(2), pp. 150–153. DOI: https://doi.org/10.37859/jpumri.v3i2.1465.
Bayhaqi, A. and Bahar, A. 2016. ‘Pengaruh Subtitusi Tepung Moncaf (Modified Cassava Flour) dan Penambahan Puree Wortel (Daucus Carota L.) terhadap Hasil Jadi Pizza’, Jurnal Tata Boga, 5(1), pp. 1–7. Available at: https://jurnalmahasiswa.unesa.ac.id/index.php/jurnal-tata-boga/article/view/18411.
Muzakki, H. 2020. ‘Produksi Kue Brownies sebagai Upaya Meningkatkan Nilai Ekonomi Singkong di Krajan Blimbing Dolopo Madiun’, Amalee: Indonesian Journal of Community Research and Engagement, 1(2), pp. 87–99. DOI: https://doi.org/10.37680/amalee.v1i2.303.
Asmoro, N. W., Hartati, S. and Handayani, C. B. 2021. ‘Introduksi Mocaf (Modified Cassava Flour) Sebagai Pendukung Diversifikasi Dan Ketahanan Pangan Masyarakat Dawis 1 Rt 03/24 Jebres’, Dharmakarya, 10(4), p. 325. DOI: https://doi.org/10.24198/dharmakarya.v10i4.35495.
Budiman, R., Rijai, L. and Samsul, E. 2021.‘Analisis Perubahan Kadar Sianida dan Aktivitas Sitotoksik pada Umbi Singkong Segar yang Diolah Menjadi Tape Analysis’, Proceeding of Mulawarman Pharmaceuticals Conferences, (April 2021), pp. 135–138. Available at: http://prosiding.farmasi.unmul.ac.id/index.php/mpc/article/view/416/39.
Rachman, F. et al. 2016. ‘Aktivitas Antioksidan Daun Dan Umbi Dari Enam Jenis Singkong (Manihot utilissima Pohl) - (Antioxidant Activity of Leaves and Tuber from Six Types of Cassava (Manihot utilissima Pohl)’, Jurnal Biopropal Industri, 7(2), pp. 47–52.
Sutanto, T., Supriyanto, A. and Surtono, A. 2018. ‘Analisis Karakteristik Elektrik Limbah Kulit Singkong Berbentuk Pasta Sebagai Sumber Energi Listrik Alternatif Terbarukan’, Jurnal Teori dan Aplikasi Fisika, 6(2), pp. 159–166. DOI: https://doi.org/10.23960/jtaf.v6i2.1838.
Cahyanto, T. et al. 2018. ‘Pelatihan Inovasi Produk Pangan Berbahan Baku Singkong di Kecamatan Lembang Kabupaten Bandung Barat’, Jurnal Bagimu Negeri, 2(1), pp. 1–8. DOI: https://doi.org/10.26638/jbn.615.8651.
Yani, A. V. and Akbar, M. 2018. ‘Pembuatan Tepung Mocaf (Modified Cassava Flour) dengan berbagai Varietas Ubi Kayu dan Lama Fermentasi’, Jurnal Edible, 7(1), pp. 40–48. Available at: https://jurnal.um-palembang.ac.id/edible/article/view/1655/1389.
Badriani, Fadilah, R. and Sukainah, A. 2020. ‘Pengaruh Substitusi Tepung Mocaf Dalam Pembuatan Kasippi Sebagai Upaya Peningkatan Mutu Makanan Tradisional Khas Mandar’, Jurnal Pendidikan Teknologi Pertanian, 6(2), pp. 187–199. Available at: https://ojs.unm.ac.id/ptp/article/view/12673.
Nurul Aisyah, A., Setyowati, D. N. and Astriana, B. H. 2021. ‘Potensi Pemanfaatan Daun Singkong (Manihot Utilissima) Terfermentasi Sebagai Bahan Pakan Untuk Meningkatkan Pertumbuhan Ikan Mas (Cyprinus carpio)’, Jurnal Perikanan Unram, 11(1), pp. 13–25. DOI: https://doi.org/10.29303/jp.v11i1.184.
Endrina, I., Nurwantoro and Pramono, Y. B. 2018. ‘Karakteristik kimia dan mutu hedonik selai kolang kaling dengan variasi konsentrasi Modified Cassava Flour (MOCAF) sebagai alternatif pengganti pektin’, J. Teknologi Pangan, 2(2), pp. 113–119.
Arsyad, M. 2016. ‘Pengaruh Penambahan Tepung Mocaf Terhadap Kualitas Produk Biskuit’, Jurnal Agropolitan, 3(3), pp. 52–61.
Nur’utami, D. A., Fitrilia, T. and Oktavia, D. 2020. ‘Pengaruh Lama Fermentasi terhadap Karakteristik Sensori dan Daya Kembang Roti Mocaf (Modified Cassava Flour)’, Jurnal Agroindustri Halal, 6(2), pp. 197–204. DOI: https://doi.org/10.30997/jah.v6i2.3255.
Pratita, I. et al. 2021. ‘Inovasi Pengolahan Kue Garpu dengan Subsitusi Tepung Mocaf ( Modified Cassava Flour) dan Kulit Buah Naga ( Hylocereus polyrhizuz) Substitution of Mocaf (Modified Cassava Flour) and Dragon Fruit (Hylocereus polyrhizuz) P eel in “Garpu” Biscuits Processing’, Jurnal Agriculture, 16(2), pp. 80–89.
Riswanto et al. 2019. ‘Atihan Pembuatan Tepung Mocaf Sebagai Pengganti Tepung Terigu Di Kelompok Wanita Tani Enggal Mukti’, Jurnal Pengabdian UntukMu NegeRI, 3(2), pp. 150–153. DOI: https://doi.org/10.37859/jpumri.v3i2.1465.
Bayhaqi, A. and Bahar, A. 2016. ‘Pengaruh Subtitusi Tepung Moncaf (Modified Cassava Flour) dan Penambahan Puree Wortel (Daucus Carota L.) terhadap Hasil Jadi Pizza’, Jurnal Tata Boga, 5(1), pp. 1–7. Available at: https://jurnalmahasiswa.unesa.ac.id/index.php/jurnal-tata-boga/article/view/18411.