Pelatihan Pengolahan Makanan dengan Bahan Hasil Pertanian Masyarakat

Ani Wijayanti, Emmita Devi Hari Putri, Citra Unik Mayasari, M Fathurrahman Nurul Hakim, Miftah Arif Fiyan, Dhimas Setyo Nugroho

Abstract


As the name implies, the Tourist Destination Sosok Hill (Jabal Kelor) provided many plants of Moringa leaves that brought several benefits and considerable selling value, only if the community or traders could manage them well. The fact showed that the management of Moringa leaves production into food product had not been conducted optimally. Nowadays, the Moringa leaves were only processed as a complement vegetable dish for Sego Wiwit menu, which was commonly sold, by one of the traders in that location. According to that problem, University of Bina Sarana Informatika (UBSI) Yogyakarta, majoring hotel management study program took the initiative to hold a training or community service to make use Moringa leaves into more valuable products that were chips products. It was seen that the participants’motivation in joining the training of Moringa leaves chips production was significantly high. Thus, it was expected that the training of the Moringa leaves might contribute positively to the participants, by giving benefits to the issues dealing with health and economy condition. Moreover, Moringa leaf was also possible to be made as a meal or typical souvenirs from Jabal Kelor tourist destination. Besides, the participants could also creatively modify the product of Moringa leaf chips with various tasty flavors. At last, the participants expected to get further training on primary food production for edible tubers that were hugely available around the Puncak Sosok tourist area (Jabal Kelor).

References


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DOI: https://doi.org/10.36276/jap.284

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