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PEMBERDAYAAAN MASYARAKAT KAMPUNG ARSOPURA, DISTRIK SKANTO, KABUPATEN KEEROM, PAPUA MELALUI PEMBUATAN SAOS TOMAT SAGU

JURNAL PENGABDIAN PAPUA · Vol. 5 No. 1 (2021) · pp. 6–11

DOI
10.31957/.v5i1.1306
ISSN
2579-9592, 2550-0082
Published
2021-03-03
Publisher
LPPM Uncen
Language
eng

Abstract

The implementation of science and technology activities on the application of making sago tomato sauce aims to provide skill to the villagers Arsopura on how to make a good sago tomato sauce healthy. The skill of production tomato sago sauce was given by the demonstration of resource persons and repetition by the participants with five variations of sago tomato sauce composition. Assesment relating to sago tomato sauce products that have been produced are done by organoleptic testing. In other hand was determined pH, and viscosity of sago tomato sauce processing. Organoleptic test deals with the fondness of color, odor, aroma and taste with very very like, very likes, likes,rather likes, dislikes and very dislike criteria of the five variations of tomato sago sauce produced. Test results obtained sago tomato sago with a mixture of 100 and 150 grams of curly chili is very favorable to the respondents. It is recommended to produce sago tomato sauce should there be a mixture of enough curly chili to have the taste in accordance with the consumer like.Key words: sago, tomato and sauce

Collaboration network of the authors

40 authors · 127 co-authorship links · showing the 40 most connected

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Co-authorOrganisationJoint articles
Evie L. WarikarAffiliation unknown10
Henderina J. KeiluhuAffiliation unknown4
Evie Lilly WarikarAffiliation unknown3
Dirk Y.P. RuntuboiAffiliation unknown2
Hendra K. MauryAffiliation unknown2
Alexandra WaisimonAffiliation unknown2
Daniel Z. K. WambrauwAffiliation unknown2
Irma RahayuAffiliation unknown2
Henderite L. OheeAffiliation unknown2
Ign Joko SuyonoAffiliation unknown2
Lisye I. ZebuaAffiliation unknown2
Rini S. KelanitAffiliation unknown1
Ervina IndrayaniAffiliation unknown1
Endang T.P. SariAffiliation unknown1
Marthin De FretesAffiliation unknown1
Suriani Br SurbaktiAffiliation unknown1
Dirk RuntuboiAffiliation unknown1
Yunus P. PaulunganAffiliation unknown1
Suprapto SuraptoAffiliation unknown1
Basa T. RumahorboAffiliation unknown1
Maria SimonapendiAffiliation unknown1
Nadya N.L. PakpahanAffiliation unknown1
Daniel LantangAffiliation unknown1
Dais IswantoAffiliation unknown1
Marsi A. PurwadiAffiliation unknown1
John R. BisaiAffiliation unknown1
Bruce H.R. MauriAffiliation unknown1
Vita PurnamasariAffiliation unknown1
JONATHAN K. WOROROMIAffiliation unknown1
LALU P.I. AGAMAWANAffiliation unknown1
IRJA T. SIMBIAKAffiliation unknown1
I Made BudiAffiliation unknown1
Meinarni AsnawiAffiliation unknown1
TRIWIYONO TRIWIYONOAffiliation unknown1
Anastasia NumberiAffiliation unknown1
Lisye Iriana ZebuaAffiliation unknown1
Eunike Marito PanjaitanAffiliation unknown1
Elieser ElieserAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ejournal.uncen.ac.id/index.php/JP/oai, first harvested 1 Nov 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">PEMBERDAYAAAN MASYARAKAT KAMPUNG ARSOPURA, DISTRIK SKANTO, KABUPATEN KEEROM, PAPUA MELALUI PEMBUATAN SAOS TOMAT SAGU</dc:title>
	<dc:creator>Gunaedi, Tri</dc:creator>
	<dc:creator>Ramandey, Euniche R.P.F.</dc:creator>
	<dc:description xml:lang="en-US">The implementation of science and technology activities on the application of making sago tomato sauce aims to provide skill to the villagers Arsopura on how to make a good sago tomato sauce healthy. The skill of production tomato sago sauce was given by the demonstration of resource persons and repetition by the participants with five variations of sago tomato sauce composition. Assesment relating to sago tomato sauce products that have been produced are done by organoleptic testing. In other hand was determined pH, and viscosity of sago tomato sauce processing. Organoleptic test deals with the fondness of color, odor, aroma and taste with very very like, very likes, likes,rather likes, dislikes and very dislike criteria of the five variations of tomato sago sauce produced. Test results obtained sago tomato sago with a mixture of 100 and 150 grams of curly chili is very favorable to the respondents. It is recommended to produce sago tomato sauce should there be a mixture of enough curly chili to have the taste in accordance with the consumer like.Key words: sago, tomato and sauce</dc:description>
	<dc:publisher xml:lang="en-US">LPPM Uncen</dc:publisher>
	<dc:date>2021-03-03</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.uncen.ac.id/index.php/JP/article/view/1306</dc:identifier>
	<dc:identifier>10.31957/.v5i1.1306</dc:identifier>
	<dc:source xml:lang="en-US">JURNAL PENGABDIAN PAPUA; Vol. 5 No. 1 (2021); 6-11</dc:source>
	<dc:source xml:lang="id-ID">JURNAL PENGABDIAN PAPUA; Vol 5 No 1 (2021); 6-11</dc:source>
	<dc:source>2579-9592</dc:source>
	<dc:source>2550-0082</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.uncen.ac.id/index.php/JP/article/view/1306/1253</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 JURNAL PENGABDIAN PAPUA</dc:rights>
</oai_dc:dc>