PELATIHAN PEMBUATAN SELAI DAN NASTAR BUAH RAMBUTAN

*Heny Kusumayanti -  Universitas Diponegoro, Indonesia
Nurul Pudiastutiningtyas -  Universitas Diponegoro, Indonesia
Vita Paramita -  Universitas Diponegoro, Indonesia
Rizka Amalia -  Universitas Diponegoro, Indonesia
Ida Hayu Dwimawanti -  Universitas Diponegoro, Indonesia
Wahyuningsih Wahyuningsih -  Universitas Diponegoro, Indonesia
Dwi Handayani -  Universitas Diponegoro, Indonesia
Received: 17 May 2019; Published: 17 Jun 2019.
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Abstract

Program pelatihan dalam  pengabdian masyarakat in iharapkan dapat meningkatkan ketrampilan  bagi mahasiswa dan peserta yang akhirnya dapat menambah pendapatan dan pengisian waktu luang yang berdampak peningkatan secara ekonomi. Buah Rambutan banyak ditemukan di sekitar Tembalang dan wilayah Semarang dimana Sekolah Vokasi  Universitas Diponegoro berada. Pengolahan buah rambutan meningkatkan nilai buah rambutan disaat panen raya, selain mencegah penurunan harga pasca panen, pengolahan menjadi selai mencegah pembusukan buah karena penumpukan dalam proses penjualan. Buah rambutan yang diolah menjadi selai membuat proses penyimpanan menjadi lebih lama. Produk selai yang dihasilkan dapat diolah sebagai pelengkap di isian kue kering, roti ataupun cake.. Kegiatan pelatihan ini selain membuat selai juga membuat kue nastar dengan isian selai rambutan, ketrampilan ini dapat dikembangkan secara terus menerus oleh peserta sehingga dikemudian hari dapat membantu perekonomian.

 

Kata Kunci: rambutan, selai rambutan, nastar isi selai rambutan

 

This training program in community service is expected to improve skills for students and participants who can finally increase their income and fill in their leisure time which has an impact on economic improvement. The processing of rambutan fruit will increase the fruit value of rambutan at harvest time, besides preventing a decline in post-harvest prices, processing into jam prevents fruit decay due to accumulation in the sales process. Rambutan which is processed into jam makes the storage process last longer. Produced jam products can later be processed as a supplement as filling in pastries, bread or cake. Rambutan fruit is found around Tembalang and the Semarang region where Vocational Schools Diponegoro University are located. This training activity in addition to making jams also making nastar cakes with rambutan jam filling, this skill is expected to be developed continuously by participants so that in the future it can help the economy.

 

Kata Kunci: rambutan fruits, rambutan jams, nastar with rambutan jams

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