Standarisasi Mutu Stik Keju Produk UMKM melalui Pendekatan Uji Sensori
Standardization of Cheese Stick Product from Small and Medium Enterprises through Sensory Evaluation Analysis
Abstract
Salah satu dari 10 program pokok PKK (Pemberdayaan Kesejahteraan Keluarga) yaitu program pangan yang bertujuan untuk meningkatkan ketahanan pangan keluarga dengan memanfaatkan potensi dan sumber daya yang dimiliki. Oleh karena itu, tim Pokja (Program Kerja) 2 kelompok PKK RW 02 Kelurahan Pancoran mengembangkan produk stik keju yang dapat dikomersialisasikan dalam rangka pengembangan potensi serta peningkatan ekonomi keluarga. Pengembangan stik keju tim Pokja 2 didampingi oleh tim Dosen Program Studi Ilmu dan Teknologi Pangan Universitas Bakrie melalui program desa binaan. Pendampingan dilakukan dengan cara standarisasi mutu produk melalui pendekatan proses pengolahan. Konsistensi produk yang dihasilkan diuji sensori. Selain itu pengujian kadar proksimat, serat kasar, mineral Ca, K, Mg, dan Na juga dilakukan. Hasil pendampingan ini, tim Pokja 2 kelompok PKK kelurahan Pancoran sebagai penerima manfaat dapat menstandarisasi produk stik keju yang sedang dikembangkan melalui uji sensori, serta dapat melengkapi label kemasan dengan informasi nilai gizi dari hasil pengujian proksimat, serat, dan mineral. Tim pokja 2 memberikan respon yang sangat positif terhadap program pengabdian ini, yang ditandai dengan semangat tim untuk memulai bisnis stik keju ini sebagai produk unggulan dari kelompok PKK Kelurahan Pancoran, sehingga diharapkan dapat meningkatkan perekonomian anggota kelompok PKK tersebut.
One of the ten main programs of Family Welfare Empowerment (PKK) is food security, which aims to increase family food security by utilizing their potential and resources. Therefore, the team of Pokja 2 (Program Kerja) of the PKK group RW 02 Kelurahan Pancoran developed a cheese stick product to improve their economy. The product development of the Pokja 2 team was accompanied by lecturers from Dept. of Food Science and Technology, Bakrie University, through the fostered village programme. This programme was conducted by standardizing product quality through a processing approach. The consistency of the resulting product was determined by sensory evaluation. In addition, proximate analysis, crude fibre, Ca, K, Mg and Na minerals were also carried out. As a result, the Pokja 2 team, as the beneficiary, could standardize the cheese stick product through sensory evaluation and complete the packaging label with nutrition facts from the results of proximate, fibre, and mineral analysis. The Pokja 2 team gave a very positive response to this programme, which was marked by the team’s enthusiasm to start this cheese stick business as a product from the PKK team, so it was hoped that it could improve the economy of the PKK group members.
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