PELATIHAN PENGOLAHAN PROTEIN BAR BERBAHAN BAKU DAUN KELOR UNTUK MEMENUHI KEBUTUHAN GIZI MASYARAKAT DI DAERAH TERDAMPAK BENCANA SIKLON SEROJA
TRAINING OF PROCESSING PROTEIN BAR MADE OF MORINGA LEAVES TO MEET THE NUTRITIONAL NEEDS OF THE COMMUNITY IN AREA AFFECTED BY THE SEROJA CYCLON DISASTER
Abstract
Kegiatan pengabdian ini bertujuan untuk memberikan solusi dari permasalahan yang dihadapi oleh ibu-ibu rumah tangga di pesisir pantai Oesapa Kupang NTT khususnya yang terkena musibah badai siklon seroja pada awal tahun 2021 Salah satu dampak dari bencana alam tersebut yaitu gangguan penyediaan makanan. Masyarakat dituntut untuk dapat memanfaatkan sumber daya lokal yang potensial, diantaranya daun kelor yang kaya nutrisi dan banyak tersedia hampir disemua tempat di kota Kupang. Namun, kelompok mitra kurang memanfaatkan daun kelor sebagai bahan baku pakan lokal yang potensial, dan kurang memahami tentang menyediakan stok makanan darurat yang bergizi dan tahan lama. Maka, dirasakan perlu untuk memberi pelatihan pengolahan daun kelor menjadi camilan sehat kaya manfaat Metode kegiatan pengabdian ini yaitu penyuluhan, konsultasi, difusi iptek, dan pelatihan Hasil dari kegiatan ini yaitu meningkatnya pengetahuan dan ketrampilan mitra dalam memanfaatkan komoditas unggulan lokal yaitu daun kelor. Kesimpulan, kelompok mitra mampu memanfaatkan daun kelor untuk dijadikan bahan baku membuat protein bar sebagai camilan sehat, praktis, dapat disimpan lama, dan bergizi.
Kata kunci : protein bar, daun kelor, camilan, makanan darurat, siklon seroja
ABSTRACT
This service activity aims to provide solutions to the problems faced by housewives on the coast of Oesapa Kupang, NTT, especially those affected by the Seroja cyclone at the beginning of 2021. One of the impacts of the natural disaster is the disruption of food supply. The community is required to be able to take advantage of potential local resources, including Moringa leaves which are rich in nutrients and are widely available in almost all places in the city of Kupang. However, the partner group does not use Moringa leaves as a potential local feed raw material, and lacks understanding about providing emergency food stocks that are nutritious and can last a long time. Based on the analysis of the problem above, it is felt necessary to provide training in processing Moringa leaves into healthy snacks that are rich in benefits. The methods are counseling, consultation, diffusion of science and technology, and training. The results of this activity are increasing the knowledge and skills of partners in utilizing local superior commodities, namely Moringa leaves. In conclusion, the partner group was able to utilize Moringa leaves to be used as raw materials for making protein bars as healthy, practical, long-storage, and nutritious snacks
Keywords: protein bar, moringa leaves, snack, emergency food, seroja cyclon
Downloads
References
[2] Aini, N. Prihanato V., Wijanarko, G. Sustriawan, B. Dinayati., M, and Aporinati, F. 2018. Formulation and characterization of emergency food based on instant corn flour supplemented by instant tempeh (or soybean) flour. International Food Research Journal 25(1) : 287-292.
[3] Dyah R.B. 2020. Buku Saku: Pemanfaatan Tepung Daun Kelor Sebagai Komponen Makanan Pendamping Asi (MPASI) Padat Nilai Gizi. Surakarta : Universitas Sebelas Maret
[4] Sheibani E, Dabbagh M. A, Sharifan A, Afshari Z. 2018 Linear programming: An alternative approach for developing formulations for emergency food products. J Sci Food Agric. 98:1444–52
[5] Brisske L, Lee S, Klein B, Cadwallader K. 2004. Development of a prototype high-energy, nutrient- dense food product for emergency relief. J Food Sci. 69:S361–7
[6] Hermayanti, M. E., Rahmah, N. L., & Wijana, S. 2016. Formulasi Biskuit sebagai Produk Alternatif Pangan Darurat. Industrial : Jurnal Teknologi dan Manajemen Agroindustri.5(2):107- 113.
[7] Yulianis, R Dewi, Indri M., Jelly P., Armini H. 2021. Sosialisasi tentang sehat dengan obat traisional dan suoemen kesehatan di masa new normal covid 19. Logista, Jurnal ilmiah Pengabdian kepada Masyarakat . Vol 5 (1)
[8] Prima Y.F., Nela E.P., Rilma, N., Gusmalini, dan Yenni M. 2021. Alih Teknologi Pengolahan Pangan Lokal di Kenagarian Nadaleh, Limapuluh Kota. Logista, Jurnal Ilmiah Pengabdian kepada Masyarakat. Vo.4 (1).
