PELATIHAN PEMBUATAN KUE PUTU AYU SUBTITUSI DAUN KELOR SEBAGAI PEWARNA ALAMI KUE YANG KAYA ANTIOKSIDAN DI KALURAHAN SENDANGSARI
Keywords:
Pelatihan, Daun Kelor, Kue, Putu AyuAbstract
Tujuan kegiatan pengabdian kepada masyarakat ini adalah: (1) memberikan pengetahuan dalam mengolah daun kelor; (2) memberikan ketrampilan dalam membuat dan mengemas produk kue putu ayu subtitusi daun kelor; (3) memberikan pengetahuan dan ketrampilan berkaitan perhitungan harga jual produk kue putu ayu subtitusi daun kelor. Metode yang digunakan anatar lain ceramah, demonstrasi, tanya jawab dan pendampingan. Pelatihan dilaksanakan Rabu, 20 Maret 2024 di laboratorium Pastry Tata Boga Fakultas Vokasi UNY dengan jumlah peserta yaitu 20 orang. Hasil pengabdian menunjukkan bahwa: (1) peserta mempunyai pengetahuan dalam mengolah daun kelor; (2) peserta mempunyai ketrampilan dalam membuat dan mengemas produk kue putu ayu subtitusi daun kelor; (3) Peserta mempunyai pengetahuan dan ketrampilan berkaitan perhitungan harga jual produk Kue Putu Ayu Subtitusi Daun Kelor. Rekomendasi pengabdian selanjutnya dapat mengambil berkaitan pengolahan aneka minuman sehat berbahan dasar atau subtitusi daun kelor.
References
Komaruddin Sastradipoera. (2006). Pengembangan dan Pelatihan: Suatu Pendekatan Manajemen Sumber Daya Manusia. Bandung: Kappa-Sigma Bandung.
Patriyani, D. (2021). Review Artikel: Aktivitas Antioksidan Ekstrak Daun. Jurnal Farmasi Malahayati, Vol 4 No 1.
Putra, I. W. D. P., Dharmayudha, A. A. G. O., & Sudimartini, L.M. (2016). Identifikasi Senyawa Kimia Ekstrak Etanol Daun Kelor (Moringa oleifera L) di Bali. Jurnal Indonesia Medicus Veterinus, 5(5), 464-473.
Wahyudi, H., Mustofa, A., & Widanti, Y. A. (2021). Aktivitas Antioksidan Teh Daun Kelor (Moringa Oliefera) - Rosela (Hibiscus sabdariffa L) Dengan Variasi Lama Pengeringan. Jurnal Teknologi dan Industri Pangan 3, 106-112.
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