Penyuluhan Pembuatan Olahan Daging Bekamal dalam Meningkatkan Nilai Jual Produk di Desa Alasbuluh Kecamatan Wongsorejo Kabupaten Banyuwangi

Yahya Nuruddin; Mahani Faiza Aulia; Desy Afriana Litasari; Andy Setiawan; Farnida Dwi Kiranti; Ayu Novitri Ramadani; Galuh Windy Apriliani; Vicky Adi Setyawan; Sefri Ton; Dani Agung Wicaksono; Ninik Sri Rahayu Wilujeng; Nadia Maharani

doi:10.59246/alkhidmah.v2i3.976

Authors

Yahya Nuruddin Politeknik Negeri Banyuwangi
Mahani Faiza Aulia Politeknik Negeri Banyuwangi
Desy Afriana Litasari Politeknik Negeri Banyuwangi
Andy Setiawan Politeknik Negeri Banyuwangi
Farnida Dwi Kiranti Politeknik Negeri Banyuwangi
Ayu Novitri Ramadani Politeknik Negeri Banyuwangi
Galuh Windy Apriliani Politeknik Negeri Banyuwangi
Vicky Adi Setyawan Politeknik Negeri Banyuwangi
Sefri Ton Politeknik Negeri Banyuwangi
Dani Agung Wicaksono Politeknik Negeri Banyuwangi
Ninik Sri Rahayu Wilujeng Politeknik Negeri Banyuwangi
Nadia Maharani Politeknik Negeri Banyuwangi

DOI:

https://doi.org/10.59246/alkhidmah.v2i3.976

Keywords:

Processed Meat, Bekamal, Sale Value

Abstract

Bekamal is a local Banyuwang processed food product. Bekamal is actually a preservation method that uses salt and sugar. Generally, people make Bekamal from beef or goat meat. The meat is finely chopped, then salt and sugar are added and placed in a closed container for 1 to 3 months. Bekamal has advantages, including low cholesterol levels, and can be processed into various kinds of food preparations, such as bekamal chilli sauce. Many people don't know how to make bekamal or how to process it. The extension programme is able to provide knowledge and experience on how to make bekamal, a local Banyuwangi product.

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