Pelatihan Pengolahan Sekam Padi (Rice Husks) Menjadi Dedak (Bran) Serta Fermentasi Dedak Menggunakan Probiotik Asam Laktat M-Bio Untuk Meningkatkan Ekonomi Kelompok Tani Perempuan di Dusun Cipigan Desa Setiawaras Kabupaten Tasikmalaya

Rudi Priyadi, Yaya Sunarya, Ade Hilman Juhaeni, Septian Cahya Azhari

Abstract


Sekam padi pada umumnya kurang dimanfaatkan dengan optimal karena mempertimbangkan kandungan nutrisi yang ada didalamnya relatif rendah. Sekam padi pada umumnya hanya dimanfaatkan sebagai pupuk organik untuk pertanian, pembuatan karbon dan jenis material non-pangan lainnya. Dusun Cipigan merupakan salah satu wilayah penghasil padi utama di Kabupaten Tasikmalaya, sehingga potensi produk padi melimpah. Pengabdian masyarakat ini bertujuan untuk memberikan pelatihan pembuatan dedak serta fermentasi dedak dengan menggunakan probiotik M-Bio untuk meningkatkan nilai nutrisi dari sekam padi. Pelatihan ini ditujukkan kepada kelompok tani perempuan dan kelompok tani lainnya yang berada di Dusun Cipigan, Desa Setiawaras, Kabupaten Tasikmalaya. Hasil pengabdian masyarakat berupa pakan ternak berupa dedak fermentasi yang dapat digunakan untuk pakan hewan ternak seperti sapi, kambing maupun ayam yang dapat dimanfaatkan masyarakat kelompok tani perempuan untuk memberi makan kepada hewan ternak mereka dengan pakan yang diperoleh dari hasil pertanian merek sendiri. Dengan menggunakan dedak fermentasi, hewan ternak menjadi terangsang pertumbuhannya sehingga dapat meningkatkan kuantitas dan kualitas hewan ternak kelompok petani perempuan di Dusun Cipigan, Desa Setiawaras, Kabupaten Tasikmalaya.


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DOI: https://doi.org/10.35801/jpai.4.2.2023.44895

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