PENDAMPINGAN PENCATATAN DAN PEMBUKUAN SEDERHANA BAGI KELOMPOK UMKM DI KELURAHAN MELAYU KOTA PIRING

One of the most important business sectors for economic development is Micro, Small and Medium Enterprises (MSMEs). However, MSME actors are still not aware of the development of the financial aspect. This is due to the lack of motivation and ability of MSME actors in managing their business finances. The purpose of this community service activity is to provide assistance to MSME actors regarding simple recording and bookkeeping so that in the future MSME actors master the basics and procedures for recording and simple bookkeeping so that they can make good financial reports. The method used is by way of mentoring. The results obtained from this activity are that MSME actors have new insights and abilities in carrying out this simple recording and bookkeepin

Karakteristik Fisik dan Kimia Sambal Gurita dengan Pra-Proses Perlakuan Cabai yang Berbeda

Sambal is one type of complementary food obtained from the main ingredient of chili (Capsicum sp.) which is cooked and processed with the addition of permitted spices or without the addition of other foods. The making of octopus sauce needs a good method or processing method to produce different forms and end results of dishes. This study aims to determine the physical and chemial characteristics of octopus chili sauce and the best treatment with different chili pre-treatment processes. This research was conducted experimentally, with 4 treatments and 3 replications, namely control; Hot Water Blanching; Steam Blanching; Saute. Parameters observed were water activity, water content, pH, and vitamin C. The results showed that saute was chosen as the best treatment with an water activity score of 0.797, water content of 12,98%, pH of 4,76, vitamin C of 32,22%