Pemberdayaan Karang Taruna Bina Bangsa Anrang Bulukumba dalam Pemanfaatan Limbah Biji Durian sebagai Bahan Dasar Adonan Biskuit

Mudyawati Kamaruddin(1*), Ratnasari Dewi(2), Nurhidayat Triananinsi(3), Abdul Haris Mubarak(4), Diawan Cahyawan(5), Mukrimah Mukrimah(6), Eka Kurnia(7), Pia Pia(8), Andi Harmawati(9)


(1) Program Studi Ilmu Laboratorium Klinik, Fakultas Ilmu keperawatan dan Kesehatan Universitas Muhammadiyah Semarang, Semarang Jawa Tengah Indonesia
(2) Politeknik Kesehatan Kementerian Kesehatan Makassar Sulawesi Selatan Indonesia
(3) Program Studi Kebidanan, Universitas Mega Rezki Makassar Sulawesi Selatan Indonesia
(4) Institut Agama Islam Al Amanah Jeneponto, Sulawesi Selatan Indonesia
(5) Karang Taruna Bina Bangsa Anrang, Bulukumba Sulawesi Selatan Indonesia
(6) Karang Taruna Bina Bangsa Anrang, Bulukumba Sulawesi Selatan Indonesia
(7) Karang Taruna Bina Bangsa Anrang, Bulukumba Sulawesi Selatan Indonesia
(8) Karang Taruna Bina Bangsa Anrang, Bulukumba Sulawesi Selatan Indonesia
(9) Sekolah Tinggi Ilmu Kesehatan Panrita Husada, Bulukumba Sulawesi Selatan Indonesia
(*) Corresponding Author

Abstract


Every durian season, there is an abundance of durian seed waste in Anrang village, Bulukumba district, South Sulawesi. This gives the impression of a village environment piled high with garbage in the form of durian seeds and skins. The goal of this community service project is to assist the Anrang village community, through the Anrang Youth Organization, in converting waste durian seeds into flour, which will be used to make biscuits. Using the project-based learning method, this activity provides counseling, training, and direct assistance to members of Karang Taruna Anrang. The activity produced very satisfactory results, with a product in the form of durian seed flour that provided a suitable taste and structure as a biscuit ingredient. Durian seed flour has a pleasant taste, structure, and aroma, making it an excellent potential ingredient for biscuits.


Keywords


Anrang; Biscuits; Durian Seed Waste; Flour made-Durian Seed

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References


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DOI: https://doi.org/10.26714/jsm.5.2.2023.155-160

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Jurnal Surya Masyarakat (JSM)
p-ISSN:  2623-0364; e-ISSN: 2623-0569
Published by: Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Universitas Muhammadiyah Semarang