Pelatihan Pengolahan Se’i Sapi bagi Siswa SMKN Pertanian Kualin di Dusun Binlaka, Kabupaten Kupang
Keywords:
Processing, Se'i beef, SMKN Pertanian Kualin, Smoked, TrainingAbstract
The problem Se'i products is that the quality of the products produced has not been standardized both in terms of physical, chemical, and organoleptic. The purpose of implementing the training is to provide knowledge and skills in processing Se'i beef to SMKN Pertanian Kualin students. The methods used in this training are the preparation stage, the implementation stage, and the activity evaluation stage. The results obtained were that students had skills in processing Se'i beef starting with the process of cutting the meat lengthwise/lalolak and smoking it to produce Se'i beef products. Organoleptic quality, the Se'i beef product produced has a brownish color, has a distinctive aroma and taste of Se'i beef. The conclusion from the results of the implementation of this training, namely that the SMKN Pertanian Kualin students gain knowledge and skills in processing beef into Se'i beef products and have the skills to evaluate the quality of Se'i beef products by using organoleptic test and comparing products which is produced with Se'i beef products in the market.
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Copyright (c) 2023 Pieter Rihi Kale, Gemini E. M. Malelak, sulmiyati, Mediviani Sol’uf
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