TRAINING OF PROCESSING FOR THE MAKING OF DADAR MAWAR UBI PURPLE IN THE ORDER OF THE USE OF LOCAL TANK PRODUCTS, WUKIRSARI VILLAGE, IMOGIRI, BANTUL YOGYAKARTA
Keywords:
Training, PKK ladies, Dadar Mawar UbiAbstract
Kondisi perekonomian di daerah Desa Wukirsari, Imogiri, Bantul sudah sangat agresif dan maju. Masyarakatnya banyak yang memiliki keinginan untuk terus berproduksi. Masyarakat disana sudah banyak yang memiliki peluang usaha sekaligus melestaraikan budaya leluhurnya, maka dengan kegiatan inovasi akan mampu membuat peningkatkan dalam hal ketrampilan dalam pembuatan produk lebih bervariasi. Masyarakat disana banyak hidup dari kegiatan pertanian, perindustrian rumah tangga, perdagangan dan jasa serta kegiatan budaya tradisional. Setiap dusun memiliki karakterisitk mata pencaharian yang berbeda-beda. Sehingga masyarakat sangat tertarik ketika terdapat pelatihan dengan tema inovasi produk kudapan.
Tujuan dari pengabdian ini adalah (1) meningkatkan wawasan mengenai aneka kudapan nusantara yang dapat diinovasi bentuknya agar dalam produknya dapat tercipta bentuk yang unik dengan bahan baku dari produk lokal, (2) meningkatkan pengetahuan dan ketrampilan dalam bidang pengolahan makanan bahan lokal. Target yang diberikan adalah ibu-ibu PKK dari berbagai desa kemudian diberikan ceramah tentang gambaran kudapan nusantara, kemudian diberikan pelatihan pembuatan dadar mawar ubi. Hasil pengabdian ini menunjukkan bahwa terdapat peningkatkan wawasan tentang kudapan nusantara yang berada diwukirsari, meningkatnya pengetahuan dan ketrampilan dalam pembuatan dadar gulung menjadi dadar mawar, dan menjadikan nilai jualnya meningkatkan 2 kali lipat.
References
Harahap, J. (2019). Peran Pemberdayaan Kesejahteraan Keluarga Dalam Pemberdayaan Wanita Di Desa Simatahari Kecamatan Kotapinang Kabupaten Labuhanbatu Selatan. Sumatera Utara: Fakultas Dakwah dan Komunikasi Universitas Islam Negerti.
Noor, M. (2011). Pemberdayaan Masyarakat. Jurnal Ilmiah CIVIS, 87-99.
Nurlaila, & Yulastri, L. (2017). Pemberdayaan Ibu-Ibu Pkk Kelurahan Rawamangun Dalam Pelatihan Pembuatan Decoupagedari Tissue Berbasis Industri Kreatif. Sarwahita, 151-155.
Rahmawati, F., & Boga, J. (2012). Pengembangan industri kreatif melalui pemanfaatan pangan lokal singkong. Yogyakarta: Fakultas Teknik UNY.
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