jpni@stmiki.ac.id 081377790601 Online Submission Open
Vol. 4 No. 3 (2023) • Articles
Open Access

Sosialisasi Pangan Darurat: Pengasapan Pangan Asal Hewani di Kelompok Sari Tani Kecamatan Cugenang Kabupaten Cianjur

Julfi Restu Amelia
Universitas Sahid
Maya Dewi Maharani
Universitas Sahid
Siti Sujatini
Universitas Persada Indonesia YAI
Published: September 30, 2023 Pages: 727-733
Original Full-Text Article
Download published version for reading and archiving
Download PDF
Abstract

Cianjur is a high-risk area for seismic disasters, so it is important to pay attention to emergency food supplies. One type of emergency food that could be developed is smoked foods of animal origin (PAH). The activities carried out are aimed at generating enthusiasm and enhancing the skills of the community so that they can continue to process food products of animal origin and can produce them independently. So that Cianjur, especially Cugenang district, becomes a disaster-resilient area. future area. PKM activities were carried out on August 18, 2023 at Sari Tani Group's business location, Wangun Jaya Village, Cugenang District, Cianjur, West Java, with Sari Tani Group partners. The steps taken to implement PKM activities included discussion, socialization, and evaluation of the activities (pre-test and post-test). The results of PKM activities show a change in the level of understanding of participants about influencing factors, processing steps and methods that can be applied in smoking technology of original food products. animals, from 20% to 93.33%. PKM results also showed changes in participants' level of knowledge about correct methods according to regulations of the US Food and Drug Administration (FDA), and the role of smoke chemicals in the process. disinfection and any negative effects that may arise from root-based disinfection technology from 6.67% to 86.67%.

Keywords:
Cugenang District Cianjur Regency Fumigation Food of Animal Origin Emergency Food
Article Metrics & Downloads Graph
Monthly Download Trends:
Author Biographies
Julfi Restu Amelia Universitas Sahid

Program Studi Teknologi Pangan, Universitas Sahid, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta, Indonesia

Maya Dewi Maharani Universitas Sahid

Program Studi Teknik Lingkungan, Universitas Sahid, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta, Indonesia

Siti Sujatini Universitas Persada Indonesia YAI

Universitas Persada Indonesia YAI, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta, Indonesia

How to Cite
Amelia, J. R., Maharani, M. D., & Sujatini, S. (2023). Sosialisasi Pangan Darurat: Pengasapan Pangan Asal Hewani di Kelompok Sari Tani Kecamatan Cugenang Kabupaten Cianjur. Jurnal Pengabdian Nasional (JPN) Indonesia, 4(3), 727-733. https://doi.org/10.35870/jpni.v4i3.497
License

Creative Commons Attribution 4.0 International License (CC BY 4.0)

This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International License .

  • Share: You are free to copy, distribute, and transmit the work in any medium or format.
  • Adapt: You are free to remix, transform, and build upon the work for any purpose, even commercially.
  • Attribution: You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
Copyright & Retention: Authors retain copyright without restrictions and grant this journal the right of first publication under an open-access model. The journal retains non-exclusive publishing rights for archiving, indexing, and scholarly dissemination.

References
Total: 12 References
  1. Kusumastuty, I., Fandianty, L., & Julia, A. R. (2015). Formulasi food bar tepung bekatul dan tepung jagung sebagai pangan darurat. Indonesian journal of human nutrition, 2(2), 68-75. DOI: https://doi.org/10.21776/ub.ijhn.2015.002.02.1.
  2. Leroi, F., & Joffraud, J. J. (2000). Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 C storage predicted using factorial design. Journal of food protection, 63(9), 1222-1227. DOI: https://doi.org/10.4315/0362-028X-63.9.1222.
  3. Rørvik, L. M. (2000). Listeria monocytogenes in the smoked salmon industry. International journal of food microbiology, 62(3), 183-190. DOI: https://doi.org/10.1016/S0168-1605(00)00334-2.
  4. Suroso, E. (2018). Pengasapan Ikan Kembung Menggunakan Asap Cair Dari Kayu Karet Hasil Redestilas. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1).
  5. Sulistijowati, R. (2018). Mekanisme pengasapan ikan. SNI, 9(240).
  1. Prasetyo, D. Y. B., Darmanto, Y. S., & Swastawati, F. (2015). Efek perbedaan suhu dan lama pengasapan terhadap kualitas ikan bandeng (Chanos chanos Forsk) cabut duri asap. Jurnal Aplikasi Teknologi Pangan, 4(3).
  2. Swastawati, F., Darmanto, Y. S., Sya'Rani, L., Kuswanto, K. R., & Taylor, K. A. (2014). Quality characteristics of smoked skipjack (Katsuwonuspelamis) using different liquid smoke. International Journal of Bioscience, Biochemistry and Bioinformatics, 4(2), 94.
  3. Yanar, Y., Celik, M., & Akamca, E. (2006). Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4 C. Food chemistry, 97(2), 244-247.
  4. Stołyhwo, A., & Sikorski, Z. E. (2005). Polycyclic aromatic hydrocarbons in smoked fish–a critical review. Food Chemistry, 91(2), 303-311.
  5. Que, F., Mao, L., Fang, X., & Wu, T. (2008). Comparison of hot air‐drying and freeze‐drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. International journal of food science & technology, 43(7), 1195-1201.
  6. Pavlov, A., Dimitrov, D., Penchev, G., & Georgiev, L. (2008). Structural changes in common carp (Cyprinus carpio L.) fish meat during freezing. Bulgarian Journal of Veterinary Medicine, 11(2), 131-136.
  7. Akintola, S. L. (2015). Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of southern pink shrimp (Penaeus notialis). Journal of food science and technology, 52, 2646-2656.