PELATIHAN PENGOLAHAN UBI UNGU SEBAGAI ALTERNATIF KUDAPAN SEHAT PADA MASA PANDEMI
Abstract
ABSTRAKDi Indonesia bahan pangan lokal sangat bervariasi mulai dari jenis kacang-kacangan, hingga umbi-umbian. Berbagai jenis umbi sangat mudah dijumpai karena sangat cocok dengan iklim tropis di Indonesia. Salah satu umbi yang dapat dimanfaatkan sebagai alternative bahan pembuatan kudapan adalah umbi ungu. Ubi ungu dipilih karena mengandung banyak betakaroten yang sangat tinggi, berguna dalam pencegahan beberapa jenis kanker. Tujuan dilaksanakan pengabdian kepada masyarakat ini adalah 1) masa pandemic covid membutuhkan makanan sehat yang nantinya akan berdampak untuk peningkatan imun; 2) memanfaatkan bahan pangan lokal menjadi kudapan yang lebih bernilai; 3) menambah nilai jual dari bahan pangan lokal. Pengabdian kepada masyarakat dilakukan Sosrokusuman, Kelurahan Suryatmajan, Kecamatan Danurejan. Kegiatan pelatihan ini dilaksanakan 1 kali pertemuan dengan beban 5 Jpl yang dilaksanakan pada hari selasa tanggal 20 April 2021. Tempat pelaksanaan pengabdian berada di Balai RW Sosrokusuman dengan jumlah peserta adalah 15 orang. Menu yang dipraktekan dalam pelatihan ini adalah pastel tutup ubi ungu dan bakpia isi ubi ungu.
Kata Kunci : Bahan pangan lokal, Pelatihan, Ubi ungu
ABSTRACT
In Indonesia, local food ingredients are very varied, ranging from types of nuts, to tubers. Various types of tubers are very easy to find because they are very suitable for the tropical climate in Indonesia. One of the tubers that can be used as an alternative ingredient for making snacks is purple tubers. Purple sweet potato was chosen because it contains a lot of very high beta-carotene, useful in the prevention of several types of cancer. The purpose of this community service is 1) during the covid pandemic period, healthy food is needed which will have an impact on increasing immunity; 2) utilizing local food ingredients into more valuable snacks; 3) increase the selling value of local food ingredients. Community service is carried out by Sosrokusuman, Suryatmajan Village, Danurejan District. This training activity was carried out in 1 meeting with a load of 5 Jpl which was held on Tuesday, April 20, 2021. The place for the service was at the RW Sosrokusuman Hall with a total of 15 participants. The menus that are practiced in this training are pastel with purple sweet potato lid and purple sweet potato filled bakpia.
Keywords: Local groceries, Training, Purple sweet potato
References
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Susanti. (2012). Manfaat Ubi Jalar Ungu. http://lapar.com/manfaat-ubi-jalar-ungu . Diunduh pada 25 Juni 2021, 14.29 WIB
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