scholarly journals INOVASI TELUR ASIN ASAP PEDAS SEBAGAI PRODUK DIVERSIFIKASI PANGAN UNGGULAN DESA SUKANAGALIH KABUPATEN TASIKMALAYA

2021 ◽  
Vol 5 (1) ◽  
pp. 285
Author(s):  
Andri Kusmayadi ◽  
Ristina Siti Sundari ◽  
Yusuf Sumaryana
Keyword(s):  
Community Service ◽  
Nutritional Value ◽  
Food Products ◽  
Digital Marketing ◽  
Animal Origin ◽  
Selling Price ◽  
Counseling Training ◽  
The Public ◽  
Egg Products ◽  
Community Skills

Telur merupakan salah satu produk pangan asal hewan yang memiliki nilai gizi tinggi dan berharga murah sehingga banyak dikonsumsi oleh masyarakat. Telur asin merupakan produk olahan telur yang biasa dibuat dari telur itik dengan tujuan untuk meningkatkan masa simpan telur segar dan nafsu makan konsumen. Varian rasa telur asin saat ini cukup banyak, salah satunya yaitu telur asin asap. Telur asin asap rasa pedas merupakan inovasi diversifikasi pangan yang diharapkan dapat disukai konsumen dari berbagai golongan. Berbagai kegiatan pengolahan telur asin asap rasa pedas telah dilakukan di Desa Sukanagalih, Kecamatan Rajapolah, Kabupaten Tasikmalaya. Tujuan program pengabdian kepada masyarakat ini yaitu untuk meningkatkan keterampilan masyarakat dalam mengolah telur asin asap rasa pedas sebagai salah satu produk unggulan di wilayah tersebut. Metode pengabdian kepada masyarakat dilakukan dengan cara penyuluhan, pelatihan dan pendampingan pada kelompok mitra. Penyuluhan dilakukan dengan cara sosialisasi pentingnya diversifikasi pada produk pangan hewani. Pelatihan dilakukan dengan cara praktek pembuatan telur asin asap rasa pedas mulai dari telur itik segar sampai terbentuknya produk telur asin asap rasa pedas. Pendampingan dilakukan secara berkala pada kedua kelompok mitra agar semakin terampil dalam mengolah produk sampai pemasaran produk melalui berbagai media social dan e-commerce. Hasil kegiatan ini berupa meningkatnya keterampilan masyarakat dalam mengolah telur asin asap rasa pedas sehingga dapat dijadikan sebagai salah satu peluang bisnis masyarakat. Dengan meningkatnya keterampilan tersebut, pendapatan masyarakat meningkat pula karena adanya margin harga jual telur yang cukup tinggi antara telur itik segar dengan produk telur asin asap rasa pedas. Kata kunci: Digital Marketing, Diversifikasi Pangan, Pengabdian Masyarakat, Telur Asin Asap                     ABSTRACT Eggs are one of the food products of animal origin that have high nutritional value and are cheap so that they are widely consumed by the public. Salted eggs are processed egg products which are usually made from duck eggs with the aim of increasing the shelf life of fresh eggs and consumer appetite. There are quite a lot of salted egg flavors, one of which is smoked salted egg. Spicy smoked salted egg is a food diversification innovation that is expected to be liked by consumers from various groups. Various activities of processing spicy smoked salted eggs have been carried out in Sukanagalih Village, Rajapolah District, Tasikmalaya Regency. The aim of this community service program is to improve community skills in processing spicy smoked salted eggs as one of the leading products in the region. The method of community service is carried out by means of counseling, training and mentoring to partner groups. Extension is carried out by socializing the importance of diversification in animal food products. The training was conducted by practicing making spicy smoked salted eggs, starting from fresh duck eggs to the formation of spicy smoked salted eggs. Assistance is carried out periodically for the two groups of partners to make them more skilled in processing products to marketing products through various social media and e-commerce. The results of this activity are in the form of increased community skills in processing spicy smoked salted eggs so that they can be used as one of the community's business opportunities. With the improvement in these skills, people's income has also increased due to the fairly high margin of egg selling price between fresh duck eggs and spicy smoked salted egg products. Keywords: Digital Marketing, Food Diversification, Community Service, Smoked Salted Egg

scholarly journals Pendampingan Pengolahan Lele Menjadi Abon Lele Tanpa Minyak di Desa Sampora, Tangerang

2021 ◽  
Vol 1 (1) ◽  
pp. 27-32
Author(s):  
Melisa Mulyadi ◽  
Kumala Indriati
Keyword(s):  
Community Service ◽  
Economic Value ◽  
Food Products ◽  
High Protein ◽  
Selling Price ◽  
The Public ◽  
Cholesterol Levels ◽  
Online Tutorials ◽  
Processed Products ◽  
Low Cholesterol

The community of Sampora village, located in Tangerang, has been able to cultivate catfish. In general, the catfish that is produced is directly sold without being processed. In order to increase the economic value of catfish, it is better if catfish is processed into ready-to-eat food products whose selling price can be higher than the price of raw catfish. One of the catfish processed products that can be made is catfish shredded. Shredded catfish has high protein and low cholesterol levels. In addition, shredded catfish is a durable food, can be processed in various flavors so that it is of great interest to the public. Therefore, through community service activities, the Faculty of Engineering collaborates with Village-Owned Enterprises (BUMDES), Sampora Village to provide counseling / assistance for mothers to process catfish into catfish floss without using oil. During this pandemic, assistance was provided in the form of online tutorials. With this assistance, it is hoped that the women of Sampora village can produce shredded catfish products that can be sold in food stalls prepared by BumDes.

scholarly journals DIGITAL MARKETING TRAINING AND ASSISTANCE DURING PHYSICAL DISTANCING ON FARMERS GROUP IN MATANG ARA JAWA VILLAGE, MANYAK PAYED SUB-DISTRICT, ACEH TAMIANG REGENCY

2021 ◽  
Vol 3 (2) ◽  
pp. 128-136
Author(s):  
Hanisah ◽  
Maria Hevianti ◽  
Murdhiani
Keyword(s):  
Social Media ◽  
Community Service ◽  
Cell Phones ◽  
Food Distribution ◽  
Agricultural Products ◽  
Digital Marketing ◽  
Agricultural Product ◽  
Selling Price ◽  
Farmers Market ◽  
Marketing Technology

The decision of physical distancing status by the central and regional governments in order to avoid the spread of covid-19 is considered to be able to disrupt food distribution. To conquer farmer’s income so that it does not decrease on the covid-19 pandemic, digital marketing technology is needed by utilizing social media that can help the farmers market their product directly to consumers. The community service carried out at the datok office in Matang Ara Jawa Datok, Banda Mulia sub-district, Aceh Tamiang Regency. The outcome of this service activities are (1) utilizing technology to increase farmers income, (2) utilizing Social media application (facebook, instagram, whatsapp, etc) so the marketing become broad, (3)Increasing farmers marketing by utilizing cell phones as means distributing agricultural product so that the selling price is higher, (4) (4) increasing awareness of the importance of technology in marketing agricultural products, especially during the Covid 19 pandemic, and (5) increasing the welfare of partners by relying on HP to get a higher income.

scholarly journals Pelatihan Pemamfaatan Pestisida alami Berbahan lokal untuk Pencegahan Vektor Demam Berdarah Dengue (DBD) di Kelurahan Kelapa Lima Kota Kupang

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Annytha - Detha
Keyword(s):  
Community Service ◽  
Dengue Hemorrhagic Fever ◽  
Preventive Measures ◽  
Hemorrhagic Fever ◽  
Public Understanding ◽  
Mosquito Repellent ◽  
Counseling Training ◽  
The Public ◽  
Service Activity ◽  
Mosquito Repellents

Community Service Activities have been carried out in Kelapa Lima Village. This activity aims to provide information and knowledge to the public about the dangers of dengue hemorrhagic fever and its preventive measures through the use of potential mosquito repellent plants. Mosquito repellent plants can be found in the yard of the house so that the community can provide land in the yard of their house to plant these plants that have the potential to act as mosquito repellent. The method used in this service activity is in the form of counseling, training, and cultivating plants as an anti-mosquito agent that causes dengue hemorrhagic fever. The conclusion obtained is an increase in the knowledge of the public's understanding of Dengue Hemorrhagic Fever, an increase in public understanding of the bio-ecology of the vector that causes dengue hemorrhagic fever, utilizing plants that have the potential to act as mosquito repellents.

scholarly journals Application of Herbal Meatball Processing Technology to Increase Stamina Against Covid 19 for the Wua Wua Subdistrict, Kendari City

2020 ◽  
Vol 3 (2) ◽  
pp. 100-109
Author(s):  
Harapin Hafid ◽  
Nuraini Nuraini ◽  
N S Asminaya ◽  
R Aka ◽  
Fitrianingsih Fitrianingsih ◽  
...  
Keyword(s):  
Community Service ◽  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Learning By Doing ◽  
Animal Origin ◽  
Processed Meat ◽  
Service Program ◽  
Livestock Products ◽  
Animal Origin Food

Meatballs are one of the processed meat products that can be added by Moringa leaves in the manufacturing process. Moringa leaves contain a lot of protein, vitamins, and minerals. With the addition of Moringa leaves, in addition to increasing the nutritional value of meatballs, it also increases the potential of the foodstuff and can produce products that are of high nutritional value but are economical because Moringa leaves are cheap and easily available. The method used in the first community service program is to approach, interview and deepen problems and find solutions to problems. Second, using the method of learning by doing with teaching media in the form of a guide book on how to make herbal meatballs, giving brochures and demonstrations and banners that attract the interest of the community. Providing counseling and training by providing training and demonstration material or practice how to make herbal meatballs. Outcomes of this community service program 1) Increasing the competitiveness of the business of animal origin food products with herbal raw materials, 2) Increasing the turnover of community groups such as, improving values ​​in the community, 3) Providing additional knowledge to the public about processing livestock products (herbal meatballs) , 4) Producing products that can be useful to maintain fitness and body immunity so as to reduce the risk of exposure to covid-19.

scholarly journals PENDAMPINGAN PENGGUNAAN KEMASAN “Vacum Sealer” PADA PRODUK OLAHAN IKAN BANDENG DI DESA GERSIK PUTIH KEC. GAPURA SUMENEP

2021 ◽  
Vol 6 (2) ◽  
pp. 140
Author(s):  
Rika Diananing Putri ◽  
Imam Hanafi
Keyword(s):  
Community Service ◽  
Digital Marketing ◽  
The Public ◽  
Processed Products

<p><strong><em>Abstract.</em></strong> <em>Bandeng is a fish that is in demand by all circles. UKM Adinda (partner) is located in gersik putih village of Gapura Sumenep which has a business made from bandeng. One of the preparations is otak-otak bandeng which is very popular with the public. The purpose of community service is to provide packaging knowledge on processed bandeng, especially otak-otak bandeng so as to provide quality for the product, and can increase the selling value. The method of implementing this service is by socializing, mentoring partners so that they can implement them in their processed products. The results obtained were that the partners were able to design packaging to increase the selling value of otak-otak bandeng products, thereby increasing the partner's income. Conclusion of activities with partners with rapid and attractive packaging, with creative and innovative designs, and in accordance with established standards, which is consistent, creates a form of promotion that is creative, informative, and easy to understand about products marketed by utilizing digital marketing.</em></p><p> </p><p><strong><em> </em></strong></p><p><strong>Abstrak.</strong> Bandeng merupakan ikan yang diminati oleh semua kalangan. UKM Adinda (mitra) beralokasi di desa gersik putih  Gapura Sumenep yang memiliki usaha olahan berbahan ikan bandeng. Salah satu olahannya otak otak bandeng yang sangat digemari oleh masyarakat. Tujuan pengabdian kepada masyarakat adalah untuk memberikan pengetahuan pengemasan terhadap olahan bandeng khususnya otak otak bandeng sehingga memberikan mutu bagi produk nya, dan dapat meningkatkan nilai jual. Metode pelaksanaan pengabdian ini dengan sosialisasi, pendampingan pada mitra hingga dapat mengimplementasikan pada produk olahannya. Hasil yang diperoleh, mitra mampu mendesain kemasan untuk meningkatkan nilai jual produk otak-otak bandeng sehingga meningkatkan pendapatan mitra. Kesimpulan kegiatan bersama mitra dengan kemasan rapid an menarik, dengan desain kreatif dan inovatif, dan sesuai denga standar yang ditetapkan,  yang konsisten, menciptakan bentuk promosi yang kreatif, informative, dan mudah dipahami tentang produk yang dipasarkan dengan memanfaatkan digital marketing.   </p><br /><div id="gtx-trans" style="position: absolute; left: -88px; top: 380px;"> </div>

scholarly journals Pemanfaatan Limbah Sagu Sebagai Bahan Pakan Ternak di Desa Pemakuan Laut, Sungai Tabuk, Kabupaten Banjar, Kalimantan Selatan

2021 ◽  
Vol 6 (2) ◽  
pp. 149-155
Author(s):  
Wiwin Tyas Istikowati ◽  
Budi Sutiya ◽  
Sunardi Sunardi ◽  
Sunardi Sunardi
Keyword(s):  
Community Service ◽  
Nutritional Value ◽  
Fermentation Process ◽  
Main Product ◽  
Animal Feed ◽  
Growth Media ◽  
Selling Price ◽  
Processing Waste ◽  
Service Activity ◽  
Sago Waste

Sago plants can be used from leaves, fronds, and stems with the main product of sago starch from the stem. In the production process, the sago plants used are 7-8 years old. The productivity of sago palms in Pemakuan Laut village is around 200 kg starch/stem with a selling price of Rp. 3,500/kg in wet conditions and Rp. 7,500/kg of dry sago flour. Sago processing waste has not been utilized yet by the community even though the waste can still be used for other purposes such as animal feed, hardboard, fuel, plant growth media, and fertilizer. Sago waste is a problem in the Pemaku Laut village environment because the waste has accumulated while the location for disposing of it is limited. Therefore, in this community service activity training was carried out in making animal feed (poultry) using sago dregs. The method used is fermentation. From the activities carried out, it was known that all the participants had started to utilize sago dregs, but the preliminary process had not been carried out, the dregs were directly given to livestock. In this training, sago dregs processing is carried out using the fermentation process. From the training, it can be seen that the community already knows the process of processing the dregs before giving it livestock to increase its nutritional value.

scholarly journals PENTINGNYA PEMBERIAN ASI EKSKLUSIF PADA BAYI DI POSYANDU BUNGA TANJUNG DESA TANAH MERAH

2018 ◽  
Vol 2 (1) ◽  
pp. 30-35
Author(s):  
Eliya Mursyida ◽  
Ratih Ayuningtiyas ◽  
Nurmaliza Hasan
Keyword(s):  
Breast Cancer ◽  
Community Service ◽  
Exclusive Breastfeeding ◽  
Nutritional Value ◽  
World Health ◽  
Natural Food ◽  
The Public ◽  
The World ◽  
Category Knowledge ◽  
Health Organization

Mother’s Milk (ASI) is a natural food that has nutritional value that is ideal with a balanced composition and in accordance with the needs for growth or development of the baby. Exclusive breastfeeding according to the World Health Organization (WHO) and the United Nations Children’s Fund (UNICEF) is breast milk given to infants aged 0-6 months without additional fluids or other foods. ASI provides many benefits for babies and mothers. For babies, one of them can prevent babies from various diseases, while for mothers can prevent breast cancer. The purpose of this service is to provide information or knowledge to the public about the importance of exclusive breastfeeding for babies in Posyandu Bunga Tanjung. Community service activities are carried out at Posyandu Bunga Tanjung using oral methods or presentations to the community. A total of 20 respondents (100%), obtained 90% of respondents who have good category knowledge. The dissemination of Exclusive Breastfeeding is a form of providing information to very mother who has a baby or prospective mother.

scholarly journals Pelatihan Pengkayaan Pakan Pada Kelompok Pembudidaya Udang Sistem Backyard Di Kabupaten Barru

2021 ◽  
Vol 4 (3) ◽  
pp. 255
Author(s):  
Hamsah Hamsah ◽  
Asni Anwar ◽  
Murni Murni ◽  
Abdul Malik ◽  
Andi Khaeriyah ◽  
...  
Keyword(s):  
Human Resources ◽  
Community Service ◽  
Nutritional Value ◽  
Crop Yields ◽  
Business Management ◽  
Management Training ◽  
Appropriate Technology ◽  
Shrimp Farming ◽  
Counseling Training

AbstrakMasyarakat di wilayah pesisir Desa Madello Kecamatan Balusu Kabupaten Barru memanfaatkan pekarangan rumah sebagai tempat budidaya udang vaname skala pembenihan melalui sistem backyard.  Kendala utama yang sering dialami oleh kelompok pembudidaya udang “Pantai Palie” Desa Madello adalah rendahnya kelulushidupan udang yang umumnya terjadi pada fase mysis ke fase pascalarva, sehingga perlu penerapan teknologi tepat guna untuk meningkatkan hasil panennya. Salah satu upaya yang dilakukan untuk menyikapi masalah tersebut adalah menerapkan penggunaan prebiotik mannanoligosakarida (Bio-MOS) pada pakan alami Artemia sp. sebagai pakan larva udang untuk meningkatkan nilai nutrisi pakan. Metode pelaksanaan kegiatan dilakukan dengan metode diskusi, koordinasi, penyuluhan, pelatihan dan pendampingan kepada mitra. Berdasarkan hasil kegiatan pengabdian kepada masyarakat, kelompok pembudidaya udang “Pantai Palie” menjadi mengetahui dan terampil melakukan pengkayaan pakan alami Artemia sp. dengan Bio-MOS, sehingga dapat meningkatkan kelulushidupan udang pada stadia mysis ke pascalarva.  Saran yang diberikan dalam kegiatan ini adalah sebaiknya dilakukan pendampingan lanjutan terkait penggunaan Bio-MOS pada pakan Artemia sp. serta pelatihan manajemen usaha untuk meningkatkan kualitas sumberdaya manusia sebagai pengelola pada usaha pembenihan sistem backyard di Desa Madello,Kabupaten Barru.Kata Kunci: udang vaname, backyard, Artemia sp., mannanoligosakarida (Bio-MOS).AbstractCommunities in the coastal area of Madella Village, Balusu District, Barru Regency use their home yards as a place for cultivation vanname shrimp on a hatchery scale through the backyard system.  The main obstacle that is often experienced by the "Palie Beach" shrimp farming group is the low survival rate of shrimp, which generally occurs from the mysis phase to the postlarva phase, so it is necessary to apply appropriate technology to increase crop yields. One of the efforts made to address this problem is to apply the use of prebiotic mannanoligosaccharides (Bio-MOS) in natural feed Artemia sp. as feed for shrimp larvae to increase the nutritional value of feed. The method of implementing the activities is carried out using the methods of discussion, coordination, counseling, training and mentoring to partners. Based on the results of community service activities, the "Palie Beach" shrimp farming group became aware of and skilled in enriching the natural feed of Artemia sp. with Bio-MOS, so that it can increase the survival of shrimp from the mysis stage to post-larvae. The advice given in this activity is that further assistance should be carried out regarding the use of MOS in Artemia sp feed as well as business management training to improve the quality of human resources as managers in a backyard hatchery business in Madello Village, Barru Regency.Key Word: vanname shrimp, backyard, Artemia sp., mannanoligosaccharides (Bio-MOS).

scholarly journals PEMANFAATAN DAUN KELOR SEBAGAI CAMPURAN OLAHAN MAKANAN DAN MENGANTISIPASI VIRUS COVID-19

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Sitirahmadani Lubis ◽  
M. ALIF ALFARUQI ◽  
Aan Kriswana Fasha ◽  
Nurul Intan Manurung
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Raw Materials ◽  
Food Products ◽  
The Public ◽  
The World ◽  
Food And Beverage ◽  
Community Skills

Moringa leaves can be processed in various food and beverage products such as clear vegetables, juice, omelette, chips, nastar, donuts, bakwan and Moringa leaf noodles. In addition, Moringa leaves can be processed as herbal froods. Currently, with the covid-19 pandemic conditions around the world, many alternative herbal ingredients are consumed by the public to increase body nutrition in order to prevent transmission of the virus, one of which is Moringa leaves. Moringa plants are high in nutrients, such as vitamin C, calcium, vitamin A, potassium, and protein. The purpose of implementing this KKN activity is to provide information and, to provide assistance to the community in utilizing Moringa plants to prevent Covid-19, as well as to improve community skills in making Moringa herbal food to prevent Covid-19. This KKN was held at the in Air Joman Village, with a series of activities including the socialization of the importance of Moringa leaves, the preparation of raw materials for making herbal moringa foods, and the practice of manufacturing Moringa leaf herbal food products. The results of this activity were the socialization of the use of Moringa leaves as a way to increase immunity in order to prevent viruses and the practice of making Moringa leaf tea with village head, students and lecturers at Air Joman Village. Keywords: herbal food; moringa leaves; prevents covid-19

scholarly journals PELATIHAN PENGOLAHAN TELUR ASIN ASAP SEBAGAI UPAYA MENINGKATKAN NILAI JUAL TELUR ITIK SEGAR DI DUSUN CIHATEUP

2020 ◽  
Vol 4 (1) ◽  
pp. 104
Author(s):  
Andri Kusmayadi ◽  
Ristina Siti Sundari
Keyword(s):  
Community Service ◽  
Farm Women ◽  
Curing Process ◽  
Service Program ◽  
Counseling Training ◽  
Liquid Smoke ◽  
Egg Products ◽  
Duck Egg ◽  
The Creation ◽  
Salted Duck Eggs

Dusun Cihateup sebagai wilayah domestikasi itik Cihateup memiliki potensi sebagai penghasil telur itik yang cukup melimpah. Telur itik di wilayah ini memiliki nilai jual yang relatif murah. Untuk meningkatkan nilai jual telur itik telah dilakukan pengolahan lebih lanjut menjadi telur itik asin. Pengolahan telur menjadi telur asin memiliki nilai jual yang lebih meningkat meskipun tidak signifikan dan daya tahan yang cenderung singkat. Oleh karena itu perlu dilakukan proses pengasapan pada telur asin sehingga nilai jual telur meningkat dan daya tahan produk semakin bertahan lama. Selain dengan metode pengasapan, penambahan asap cair pada proses pemeraman dilaporkan dapat meningkatkan nilai sensoris dan daya tahan produk telur asin yang semakin lama. Program pengabdian bertujuan untuk menyelesaikan permasalahan yang dihadapi oleh warga dan anggota kelompok ternak yang ada di Dusun Cihateup yaitu rendahnya nilai jual telur itik dan daya tahan telur yang relative singkat. Tujuan khusus pengabdian masyarakat ini yaitu meningkatkan nilai jual telur dan menyediakan produk telur itik yang tahan lama melalui metode pengasapan. Kegiatan berlangsung dari Januari sampai Juni 2020 di Dusun Cihateup Desa Sukanagalih Kecamatan Rajapolah Kabupaten Tasikmalaya. Metode pelaksanaan kegiatan terdiri atas penyuluhan, pelatihan dan pendampingan pada warga, wanita tani dan anggota kelompok ternak “Kelompok Megar Bebek Cihateup”. Hasil program ini yaitu meningkatnya nilai jual dan pendapatan dari penjualan telur asin asap dan terciptanya produk telur asin asap yang memiliki daya tahan yang lebih lama. Pengolahan telur itik yang semakin banyak diduga mampu meningkatkan keuntungan lebih banyak. Kata kunci: Dusun Cihateup, Pengasapan, Telur asin asap, Telur itik ABSTRACT Cihateup Hamlet as an area of ​​domestication of Cihateup ducks has potential as a producer of sufficiently abundant duck eggs. Duck eggs in this region have a relatively cheap sale value. To increase the selling value of duck eggs, further processing has been done into salted duck eggs. Processing eggs into salted eggs has a selling value that is increasing even though it is not significant and the durability tends to be short. Therefore, it is necessary to process the fumigation of salted eggs so that the selling value of eggs increases and the durability of the product lasts longer. In addition to the fogging method, the addition of liquid smoke to the curing process is reported to increase the sensory value and the durability of salted egg products for longer. The service program aims to solve the problems faced by residents and members of livestock groups in the Cihateup hamlet, namely the low selling value of duck eggs and relatively short egg resistance. The specific purpose of this community service is to increase the sale value of eggs and provide long-lasting duck egg products through the smoking method. The activity took place from January to June 2020 in Cihateup Hamlet, Sukanagalih Village, Rajapolah District, Tasikmalaya Regency. The method of carrying out activities consists of counseling, training and mentoring to residents, farm women and members of the livestock group "Kelompok Megar Bebek Cihateup". The results of this program are the increase in sales value and income from the sale of smoked salted eggs and the creation of smoked salted egg products that have longer durability. Processing more and more duck eggs is thought to be able to increase profits more. Keywords: Cihateup hamlet, Fumigation, Smoked salted eggs, Duck eggs

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