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BIMBINGAN TEKNIS PENGOLAHAN BAKSO AYAM PLUS BAGI USAHA RUMAH TANGGA DI KELURAHAN RAHANDOUNA KECAMATAN POASIA KOTA KENDARI

Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum, Ekonomi · Vol. 4 No. 2 (2023)

DOI
10.52423/anoa.v4i2.46288
Published
2023-10-31
Publisher
Universitas Halu Oleo
Language
eng

Abstract

This service aims to improve meatball products and diversify chicken meatball products in Rahandouna Village, Poasia District, Kendari City. Service activities will be carried out from March 2023 to May 2023. This activity connects universities, the government, and local communities to answer problems in entrepreneurship development in Rahandouna District. The population and respondents are the people of Rahandouna District who are involved in the chicken meatball business. The problem-solving framework for this service activity focuses on improving meatball products and diversifying chicken meatball products. The material that will be presented includes improving food processing (chicken meatballs) by implementing suitable food production methods (CPPB) / good manufacturing practices (GMP) and interactive discussions after delivering the material. The devotion variable is the chicken meatball processing technique. An analytical tool to measure the effectiveness of technical guidance through conversations with participants was carried out to assess increases in knowledge and skills. Data analysis uses descriptive statistical methods to measure changes in understanding of CPPB/GMP. Based on the results of the Technical Guidance activity for Processing Chicken Meatballs Plus for Household Businesses in Rahandouna Village, Poasia District, Kendari City, it can be concluded that creativity in processing and serving has succeeded in improving the quality and diversification of chicken meatball products with various exciting variants.

Keywords

Collaboration network of the authors

40 authors · 189 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • State University of Semarang
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Samsul Alam FykaUniversitas Halu Oleo24
Lukman YunusUniversitas Halu Oleo12
Lukman YunusAffiliation unknown7
Putu ArimbawaUniversitas Halu Oleo7
Awaluddin HamzahUniversitas Halu Oleo7
Hartina BatoaAffiliation unknown7
Putu ArimbawaUniversitas Halu Oleo7
La RiandaAffiliation unknown5
Bunyamin BunyaminState University of Semarang5
Azhar BafadalUniversitas Halu Oleo5
Surni SurniUniversitas Halu Oleo5
Haji SaedimanUniversitas Halu Oleo4
Usman RianseUniversitas Halu Oleo4
Tjandra BuanaAffiliation unknown4
Abdul GafaruddinUniversitas Halu Oleo4
La Ode AlwiUniversitas Halu Oleo4
Hartina BatoaUniversitas Halu Oleo4
La Ode Kasno ArifUniversitas Halu Oleo4
Nur Isiyana WiantiAffiliation unknown4
Dasmin SiduUniversitas Halu Oleo4
Abdi AbdiUniversitas Halu Oleo3
Yoenita JayadisastraAffiliation unknown3
Sitti Nur IsnianAffiliation unknown3
Abdul DjoharAffiliation unknown3
Salamah SalamahUniversitas Halu Oleo3
Idrus SalamUniversitas Halu Oleo3
Rosmawaty RosmawatyUniversitas Halu Oleo3
Bahari BahariAffiliation unknown3
Surni SurniAffiliation unknown3
R. Marsuki IswandiUniversitas Halu Oleo3
Sitti Aida Adha TaridalaUniversitas Halu Oleo3
Rosmawati RosmawatiAffiliation unknown3
Yusriadin YusriadinUniversitas Halu Oleo3
Ine FausayanaUniversitas Halu Oleo3
Rosmawaty RosmawatyAffiliation unknown2

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://ojs.uho.ac.id/index.php/anoa/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">BIMBINGAN TEKNIS PENGOLAHAN BAKSO AYAM PLUS BAGI USAHA RUMAH TANGGA DI KELURAHAN RAHANDOUNA KECAMATAN POASIA KOTA KENDARI</dc:title>
	<dc:creator>Limi, Muhammad Aswar</dc:creator>
	<dc:creator>Zani, Munirwan</dc:creator>
	<dc:creator>Abdullah, Sukmawati</dc:creator>
	<dc:creator>Nalefo, La</dc:creator>
	<dc:creator>Rianse, Muhammad Iqbal Kusumabaka</dc:creator>
	<dc:subject xml:lang="en-US"></dc:subject>
	<dc:subject xml:lang="en-US">Meatball Product Diversification; Chicken Meatball Processing; Good Manufacturing Practice (GMP); Local Culinary Innovation; Rahandouna Village Economic Welfare</dc:subject>
	<dc:description xml:lang="en-US">This service aims to improve meatball products and diversify chicken meatball products in Rahandouna Village, Poasia District, Kendari City. Service activities will be carried out from March 2023 to May 2023. This activity connects universities, the government, and local communities to answer problems in entrepreneurship development in Rahandouna District. The population and respondents are the people of Rahandouna District who are involved in the chicken meatball business. The problem-solving framework for this service activity focuses on improving meatball products and diversifying chicken meatball products. The material that will be presented includes improving food processing (chicken meatballs) by implementing suitable food production methods (CPPB) / good manufacturing practices (GMP) and interactive discussions after delivering the material. The devotion variable is the chicken meatball processing technique. An analytical tool to measure the effectiveness of technical guidance through conversations with participants was carried out to assess increases in knowledge and skills. Data analysis uses descriptive statistical methods to measure changes in understanding of CPPB/GMP. Based on the results of the Technical Guidance activity for Processing Chicken Meatballs Plus for Household Businesses in Rahandouna Village, Poasia District, Kendari City, it can be concluded that creativity in processing and serving has succeeded in improving the quality and diversification of chicken meatball products with various exciting variants.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2023-10-31</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://ojs.uho.ac.id/index.php/anoa/article/view/46288</dc:identifier>
	<dc:identifier>10.52423/anoa.v4i2.46288</dc:identifier>
	<dc:source xml:lang="en-US">Anoa : Jurnal Pengabdian Masyarakat Sosial, Politik, Budaya, Hukum, Ekonomi; Vol 4, No 2 (2023): Oktober</dc:source>
	<dc:source>27220516</dc:source>
	<dc:source>10.52423/anoa.v4i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/anoa/article/view/46288/19384</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Muhammad Aswar Limi, Munirwan Zani, Sukmawati Abdullah, La Nalefo, Muhammad Iqbal Kusumabaka Rianse</dc:rights>
</oai_dc:dc>