Pengolahan Acar Telur dengan Pewarna Buah Bit Merah Pada Pengabdian Kepada Masyarakat Desa Oeletsala Kecamatan Taebenu

Abstract

Permasalahan yang terdapat di desa Oeletsala adalah minimnya pengetahuan masyarakat tentang pengolahan telur yang lebih praktis dan biaya murah. Salah satu olahan telur yang dapat dikembangkan adalah acar telur. Acar telur selama ini kurang diminati selain rasa yang agak asam, tampilannya kurang menarik, oleh karena itu, penambahan buah bit merah dapat memperbaiki warna acar telur. Tujuan dari pengolahan acar telur pada kegiatan pengabdian kepada masyarakat desa oeletsala agar peserta sebagai mitra kegiatan dapat membuat olahan telur dengan cara praktis dan terampil khususnya membuat acar telur. Metode pengabdian yang diterapkan adalah dengan cara memberi penyuluhan, melakukan bimbingan teknis berupa praktik atau pelatihan dan pendampingan setelah kegiatan. Hasil kegiatan memberikan respon yang baik terhadap pembuatan acar telur., peserta dapat mempraktikan pembuatan acar telur, Produk acar telur yang dihasilkan terasa enak, warna menarik, rasa telur asam, pedas dan manis serta kenyal sesuai dengan citarasa  acar telur, Secara keseluruhan kegiatan ini sangat diminati, dan peserta merasa bahwa kegiatan dapat membantu dalam pengolahan telur secara praktis. Simpulan, Kegiatan pengabdian pengolahan acar telur di desa Oeletsala memberikan respon yang potisif  dan hasilnya sangat memuaskan terutama bagi ibu-ibu yang mengikuti kegiatan tersebut.

The problem in Oeletsala village is the lack of public knowledge about egg processing which is more practical and low cost. One of the egg products that can be developed is the manufacture of pickled eggs. So far, pickled eggs are less attractive than the taste is slightly sour, the appearance is less attractive, therefore, the addition of red beet can improve the color of pickled eggs. The purpose of processing pickled eggs in community service activities in the village of Oeletsala is so that participants as activity partners can make processed eggs in a practical and skillful way, especially making pickled eggs. The service method applied is by providing counseling, conducting technical guidance in the form of practice or training and mentoring after the activity. The results of the activity gave a good response to the activity of making pickled eggs., participants were able to practice making pickled eggs. The pickled eggs produced tasted good, the color was attractive, the taste of eggs was sour, spicy and sweet and chewy according to the taste of pickled eggs. Overall this activity very interested, and after the activity, participants felt that the activity could help in practical egg processing. In conclusion, the activity of processing pickled eggs in Oeletsala village gave a positive response and the results were very satisfying, especially for mothers who participated in these activities.

Key words : Oeletsala village, pickled eggs, red Beet