Ketahanan Pangan Nasional Melalui Diversifikasi Olahan Kentang Kayu Aro

Authors

  • Mohammad Ihsan Program Studi Manajemen, Fakultas Ekonomi dan Bisnis, Universitas Jambi, Indonesia
  • Edy Firza Program Studi Akuntansi, Fakultas Ekonomi dan Bisnis, Universitas Jambi, Indonesia
  • Edward Edward Program Studi Manajemen, Fakultas Ekonomi dan Bisnis, Universitas Jambi, Indonesia
  • Firmansyah Firmansyah Program Studi Manajemen, Fakultas Ekonomi dan Bisnis, Universitas Jambi, Indonesia
  • Zulkifli Abdullah Program Studi Manajemen, Fakultas Ekonomi dan Bisnis, Universitas Jambi, Indonesia

DOI:

https://doi.org/10.22437/jkam.v5i1.13833

Abstract

Hasil panen kentang di Kayu Aro langsung dijual kepengepul dengan harga yang ditetapkan pengepul. Harga kentang yang berfluktuasi berdampak pada penghasilan petani kentang, tidak jarang petani kentang mengalami kerugian pasca panen. Kayu Aro yang juga dikenal sebagai daerah tujuan wisata namun belum memiliki pusat oleh-oleh. Masyarakat Kayu Aro memiliki potensi untuk meningkatkan penghasilan dengan mengolah kentang sehingga bernilai tambah dan harga jual lebih tinggi. Tim pengabdian membantu masyarakat Kayu Aro untuk mengolah kentang menjadi diversifikasi olahan kentang. Masyarakat diberikan pelatihan secara teoritis dan teknis untuk mengolah kentang menjadi salah satu produk diversifikasi olahan kentang berupa kentang irisan beku dengan tujuan agar tersedia salah satu oleh-oleh khas yang berasal dari Kayu Aro. Peserta sangat antusias mengukuti kegiatan pelatihan pengolahan kentang dan diakhir pelatihan semua peserta mampu untuk membuat kentang irisan beku yang siap untuk dijual. Pengolahan kentang menjadi kentang irisan beku dapat meningkatkan pendapatan masyarakat dan meningkatkan daya tahan kentang.

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Published

2021-06-30

How to Cite

Ihsan, M., Firza, E., Edward, E., Firmansyah, F., & Abdullah, Z. (2021). Ketahanan Pangan Nasional Melalui Diversifikasi Olahan Kentang Kayu Aro. Jurnal Karya Abdi Masyarakat, 5(1), 89-95. https://doi.org/10.22437/jkam.v5i1.13833

Issue

Vol. 5 No. 1 (2021): Volume 5, Nomor 1, Juni 2021

Section

Articles

License

Copyright (c) 2021 Mohammad Ihsan, Edy Firza, Edward, Firmansyah, Zulkifli Abdullah

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