MENU KUDAPAN LANSIA BERBAHAN BAKU SINGKONG UNTUK MENINGKATKAN DAYA TAHAN TUBUH
Abstract
ABSTRAKKebiasaan seseorang untuk memilih makanan yang baik dan sehat setiap hari, maka bukan saja akan membuat tubuh sehat namun juga akan meningkatkan daya tahan tubuh sehingga tidak mudah terserang penyakit. Bahan makanan yang dianjurkan untuk lansia meliputi makanan pokok sebagai sumber karbohidrat digunakan sebagai energi seperti nasi, jagung, ubi, kentang, singkong, dan umbi-umbian lain. Lauk pauk sebagai sumber protein, lemak, dan mineral.
Tujuan dari pengabdian ini adalah (1) meningkatkan wawasan mengenai variasi menu lansia untuk dapat meningkatkan daya tahan tubuh. (2) meningkatkan pengetahuan dan keterampilan dalam bidang pengolahan menu lansia berbahan singkong. Target dari kegiatan ini adalah peserta yandu lansia yang ada di Perumahan Pendowo Asri, Bantul, dengan cara diberikan ceramah mengenai inovasi menu lansia dan dilanjutkan dengan latihan bersama mengolah menu lansia berbahan singkong. Hasil dari pengabdian ini menunjukkan bahwa para peserta lebih meningkat pengetahuan maupun keterampilannya dalam mengolah menu lansia dengan dibuat (1) snack (kroket dan pie singkong gulung). (2) makanan pokok berupa sawut ubi ungu dan singkong.
Kata Kunci : menu, lansia, singkong
ABSTRACT
A person's habit of choosing good and healthy food every day will not only make the body healthy but will also increase the body's resistance so that it is not susceptible to disease. Food ingredients that are recommended for the elderly include staple foods as a source of carbohydrates used for energy such as rice, corn, potatoes, cassava and other tubers. Side dishes as a source of protein, fat and minerals.
The purpose of this service is (1) to increase insight on the variety of menus in the elderly to increase endurance. (2) increasing knowledge and skills in the field of old cassava based menu processing. The target of this activity is elderly integrated service participants at Pendowo Asri Housing, Bantul, by giving a lecture on elderly menu innovations and followed by a joint exercise on processing old cassava based menus. The results of this service show that the participants have increased their knowledge and skills in processing the elderly's menu by making (1) snacks (croquettes and rolled cassava pies). (2) the staple food is mustard greens and cassava.
Key words: menu’s, elderly, cassava
References
Kementrian Kesehatan RI, 2016, Buku Kesehatan Lanjut usia, Jawa Tengah, DBHCHT Dinas Kesehatan Kab. Sleman.
Lenny Yusup, 2010, Rahasia Tetap Muda Hingga Lansia, Jakarta, PT Gramedia Pustaka Utama.
Nurdin Elyas, 2012, Aneka Olahan Ubi Kayu, Yogyakarta, Bintang Cemerlang.
Tobing A. Nayatinufus C, 2020 Modern Indonesia Cheff, Jakarta, Dian Rakyat.
Copyright (c) 2020 Jurnal Abdimas Akademika
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