SOSIALISASI PEMANFAATAN LIMBAH UDANG (KITOSAN) SEBAGAI FOOD PRESERVATIVES ALAMI KEPADA PRODUSEN BAKSO SAPI DI KELURAHAN JATI PADANG

Juliyarsi, Indri and Novia , Deni and Melia , Sri (2009) SOSIALISASI PEMANFAATAN LIMBAH UDANG (KITOSAN) SEBAGAI FOOD PRESERVATIVES ALAMI KEPADA PRODUSEN BAKSO SAPI DI KELURAHAN JATI PADANG. Warta Pengabdian Andalas, 15 (22).

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Abstract

Usage of condensation of chitosan coming from prawn waste is one of food natural preservatives and not dangerous, which able to be done producer bakso to its (the product. With soaking in condensation of chitosan during 15 minutes can lengthen a period of keeping bakso to become 20 hours in the situation space temperature. Purpose of activity is give knowledge to the producers bakso about making and exploiting of prawn waste as pickling of bakso ox which they sell, if not [used up/finished] sold in one day. Usage of condensation is doesn't cause organoleptic change and content gizi so that from result of this activity expected yields product bakso which with quality and hygienic also has a period of keeping longer. execution method of This activity is by doing counselling, training and sample about making of condensation of chitosan and way of making of bakso which is hygienic, causing can break problems which during the time is faced the producers bakso and consultancy and discussion and followed with evaluation. Result of observation during execution of activity indicates that the producers to find difficulties does pickling if(when its(the product is not sold in one day, nor available of equipment of adequate preserver. The enthusiastic bakso producers with with existence of recognition of pickling technology of bakso by using condensation of chitosan coming from prawn waste. Keyword : chitosan, prawn, bakso, waste, food natural preservatives

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