Development of Processed Products Made from Sweet Potatoes into Sweet Potato Milk (Violatte) to Improve the Economy of the Community in Dopang Village, West Lombok Regency
DOI:
10.29303/ujcs.v3i2.199Published:
2022-06-23Issue:
Vol. 3 No. 2 (2022): JuneKeywords:
Purple sweet potato, Sweet potato milk, Improve the Community Economy, Dopang VillageArticles
Downloads
How to Cite
Downloads
Metrics
Abstract
The potential of sweet potatoes in Dopang Village, West Lombok Regency is quite abundant, especially the type of purple sweet potato. In addition to its good health benefits, the existence of purple sweet potato also has high economic potential. Processing of purple sweet potatoes into more valuable products in Dopang Village is still considered lacking. Based on observations, the processing of purple sweet potatoes in the surrounding community is only in the form of snacks or chips. Therefore, this activity aims to develop processed products made from purple sweet potatoes into products in the form of sweet potato milk (Violatte) in the hope of increasing the economy of the local community. This activity is carried out in 4 (four) stages, namely; (1) product manufacturing experiment, (2) product improvement, (3) product socialization to the public, and (4) product marketing. The activity is carried out for approximately 1.5 months from November 22, 2021 - January 6, 2022. The location of the activity is in Dopang Tengah Hamlet, Dopang Village, Gunungsari, West Lombok, West Nusa Tenggara (NTB). Each stage of this activity, starting from product manufacturing trials, product improvement stages, socialization stages and product marketing stages has been carried out and is running well.
References
Ekoningtyas, E. A, Wiyatini, T., & Nisa, F. (2016). Potensi kandungan kimia ubi jalar ungu (Ipomoea Batatas L) sebagai bahan identifikasi keberadaan plak pada permukaan gigi. Jurnal Kesehatan Gigi, 3(1), 1-6. https://doi.org/10.31983/jkg.v3i01.1117
Handayani, T.H.W., Mulyatiningsih, E., Marifa, K., & Mahanani, T. (2021). Penguatan Program Pengerak Pkk Melalui Diversifikasi Pengolahan Produk Berbahan Dasar Ubi Ungu Di Kelurahan Sumbersari. Jurnal Prosiding Pendidikan Teknik Pakaian, 16(1), 1-8. Retrieved from https://journal.uny.ac.id/index.php/ptbb/article/view/44567
Rachmawati, E., Sulistiyani, T., Mufidah, L., & Anggraeni, C.M., (2021). Pelatihan Pengolahan Ubi Ungu Sebagai Alternatif Kudapan Sehat Pada Masa Pandemi.Abdimas Akademika. Jurnal Abdimas Akademika, 2(1), 27-35. Retrieved from https://aks-akk.e-journal.id/JAA/article/view/120
Rosidah. (2014). Potensi Ubi Jalar Sebagai Bahan Baku Industri Pangan. Jurnal Teknoloogi Busaja dan Boga. 1(1), 44-52. https://doi.org/10.15294/teknobuga.v1i1.6403
Rosyidah, R., & Mulyatiningsih, E., (2021). Pengembangan Pie Ubi Jalar Ungu Subtitusi Tepung Mocaf Sebagai Kudapan Rendah Gluten. Jurnal Prosiding Pendidikan Teknik Pakaian, 16 (1), 1-6. Retrieved from https://journal.uny.ac.id/index.php/ptbb/article/view/44536
Shitophyta, L.M., Ardiansyah, D.S.B., & Nendanov, M.R., (2020). Pemanfaatan ubi jalar (Ipomoea Babatas L.) menjadi sirup glukosa dengan hidrolisis asam. Jurnal Penelitian Sains. 22 (1), 45-49. Retrieved from http://ejurnal.mipa.unsri.ac.id/index.php/jps/article/view/559
Susanto, E., Herlina, N., & Suminarti, N. E., (2014). Respon pertumbuhan dan hasil tanaman ubi jalar (Ipomoea batatas L.) pada beberapa macam dan waktu aplikasi bahan organik. Jurnal produksi tanaman. 2(5), 412-418. Retrieved from https://media.neliti.com/media/publications/128113-ID-respon-pertumbuhan-dan-hasil-tanaman-ubi.pdf
Wira, V., Gustati, & Fatimah, R. (2021). Pemberdayaan Usaha Ubi Jalar Ungu Sebagai Upaya Penguatan Dan Peningkatan Usaha. Jurnal Masyarakat Mandiri. 5 (5), 2701-2716. Retrieved from https://journal.ummat.ac.id/index.php/jmm/article/view/5311
Author Biographies
Ahmad Harjono, University of Mataram
Ahmad Busyairi, Universitas Mataram
Hairunisa Sahidu, Universitas Mataram
Itsna Hasanah, University of Mataram
Sir Atinnur Rahman, University of Mataram
Chintya Ananditha, University of Mataram
Nurhasanah Nurhasanah, University of Mataram
Nurjannah Nurjannah, University of Mataram
Ari Nashiruddin Zaini, University of Mataram
Mardiyanti Mardiyanti, University of Mataram
Astuti Astuti, University of Mataram
Siti Hajar, University of Mataram
Sulastri Sulastri, University of Mataram
Herlinda Febriani, University of Mataram
Ni Putu Puspa Widyarni Sari, University of Mataram
License
Copyright (c) 2022 Ahmad Busyairi, Ahmad Harjono, Itsna Hasanah, Sir Atinnur Rahman, Chintya Ananditha, Nurhasanah Nurhasanah, Nurjannah Nurjannah, Ari Nashiruddin Zaini, Mardiyanti Mardiyanti, Astuti Astuti, Siti Hajar, Sulastri Sulastri, Herlinda Febriani, Ni Putu Puspa Widyarni Sari
This work is licensed under a Creative Commons Attribution 4.0 International License.
You are free to:
- Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- 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.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Notices:
You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation.
No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.
