Pelatihan pengolahan buah Apel sortiran menjadi topping kue Pie untuk anggota Aisyah Kota Batu

  • Sri Winarsih Universitas Muhammadiyah Malang https://orcid.org/0000-0001-7815-4366
  • Bayu Etti Tri Adiyastiti Universitas Muhammadiyah Malang
  • Devi Dwi Siskawardani Universitas Muhammadiyah Malang
Keywords: apple, off grade, Aisyiah, Batu

Abstract

The aim of this activity is to increase the knowledge and skills of Aisyah members from Batu citys in recognizing the potential and utilizing agricultural crops and livestock products to be new products that are preferred by the community. The method of implementing the activity is counseling the potential natural resources, tourism, agriculture, also increaase skill to develop its products to be new product has value added, for example pie. The participants welcomed the counseling and training activities. Based on the organoleptic test, apple pie produced get good acceptance form panelist.

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References

Angkih, J. H., Damiati, M.Suriani. 2018.Pengolahan Pie Susu Berbahan Dasar Tepung Gayam (Inocarpus fagiferus). Jurnal Bosaparis: Pendidikan Kesejahteraan Keluarga, 9(1).

https://batukota.bps.go.id/2019

SNI 01-29731992. Kue Kering. Badan Standarisasi Nasional.

SNI 8024:2014. Apel. Badan Standarisasi Nasional.
Published
2020-12-30
How to Cite
Winarsih, S., Adiyastiti, B., & Siskawardani, D. (2020). Pelatihan pengolahan buah Apel sortiran menjadi topping kue Pie untuk anggota Aisyah Kota Batu. Unri Conference Series: Community Engagement, 2, 522-525. https://doi.org/10.31258/unricsce.2.522-525