PENINGKATAN NILAI GIZI PRODUK PANGAN LOKAL: PEMBUATAN KULIT BAKPIA SUBTITUSI DAUN KELOR SEBAGAI INOVASI USAHA RUMAHAN
Keywords:
Daun kelor, Kulit bakpia, Inovasi pangan, Usaha rumahanAbstract
Kegiatan pengabdian kepada masyarakat ini dilaksanakan dengan tujuan (1) meningkatkan nilai gizi produk pangan lokal melalui inovasi pembuatan kulit bakpia dengan substitusi daun kelor (Moringa oleifera), (2) mendorong pengembangan usaha rumahan yang bernilai ekonomis dan berkelanjutan. Daun kelor dikenal sebagai sumber nutrisi tinggi yang mengandung protein, vitamin, dan mineral penting bagi kesehatan. Melalui kegiatan ini, masyarakat diberi pelatihan mengenai manfaat daun kelor, teknik pembuatan kulit bakpia dengan campuran tepung daun kelor, dan strategi sederhana untuk memasarkan produk sebagai peluang usaha rumahan. Metode pelaksanaan meliputi edukasi gizi, demonstrasi pembuatan, dan praktik langsung oleh peserta. elatihan dilaksanakan Rabu, 20 Maret 2024 di laboratorium Pastry Tata Boga Fakultas Vokasi UNY dengan jumlah peserta yaitu 20 orang. Hasil dari kegiatan ini menunjukkan (1) peningkatan pemahaman masyarakat mengenai pangan bergizi, (2) kemampuan menghasilkan produk inovatif dengan nilai jual lebih tinggi. Diharapkan, program ini dapat menjadi langkah awal dalam mendorong ketahanan pangan lokal sekaligus menciptakan peluang ekonomi berbasis potensi sumber daya alam sekitar
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