Training of Agribusiness Students to Make Special Chicken Noodle Dumplings in the Kediri Agrotechnology Laboratory

Abstract

The culinary potential of chicken noodle dumplings in the city of Kediri is very popular with local people, for example students, employees and others. Chicken noodles are popular because they contain good nutritional value and taste delicious. The problem that is formulated is that students cannot yet make this dish and they like it by buying this culinary dish at the seller in front of the campus where there are many buyers. This training aims to improve skills and knowledge insight for students majoring in agribusiness. The method used is to provide guidelines on how to make processed dumplings and carry out food processing practices to organoleptic tests and business economic analysis. It is hoped that the results of the training activities will be able to train skills and become entrepreneurs at home or set up a business. The organoleptic test shows that it really likes 70% and likes around 30%. Economic analysis can provide significant benefits from consumer needs for local chicken noodles