Training of spicy salted eggs making in Tanjung Kesuma Village, Purbolinggo Subdistrict, East Lampung Regency

Abstract

Tanjung Kesuma Village is one of the cultivation centers of egg-laying hens. The product generated from this cultivation is chicken eggs. Eggs contain complete nutrients, such as carbohydrates, fats, proteins, minerals, and vitamins. However, eggs exhibit a drawback, which makes them cannot be stored for a long time. Salted eggs are one form of processing to increase the shelf life of eggs without reducing their nutritional content. The purpose of this community services activity was to conduct training in making salted eggs. The implementation of this activity was expected to increase the selling value of eggs and their shelf life. Eggs that have been processed into salted eggs have an increased selling value and a longer shelf life. The methods used in this activity were socialization and extension, training, and practice of making salted egg. This activity was conducted on 3 January 2023. The practice of making spicy salted eggs used the basic ingredients, consisting of chicken eggs, salt, and condiments (garlic, red pepper, and lemongrass) with 10–14 days of soaking. The results of the training have generated a good responses from the Family Welfare Program (PKK) housewives participants, in the form of quite interesting discussions, and all participants were involved in the practice of making spicy salted eggs. This community services activity is expected to help participants to better understand the innovation of making salted eggs using the brine and condiments marinade method.