Sosialisasi Produk Pangan Sehat Berbasis Olahan Jagung Manis Bagi Kader PKK Desa Sentul Kecamatan Tembelang Kabupaten Jombang

Abstract

Provision of nutritious food sources is one of the priorities in maintaining public health. Therefore, community service activities aimed to: (1) providing understanding to the community, especially PKK cadres, the importance of maintaining a healthy lifestyle by regulating the composition of food/drinks and food diversification and (2) providing knowledge for PKK cadres on how to make healthy food products made from corn. This community service activity was carried out in October - November 2021 with the target of PKK cadres in Sentul Village, Tembelang District, Jombang Regency. This activity was carried out using the ABCD (Asset Based Community Development) approach, which utilizes village assets in the form of sweet corn as a healthy food product. The implementation of community service activities consisted of two stages, including observation and coordination with the Sentul Village PKK management and socialization of healthy food products in the form of juice and sweet corn ice cream. The results of the socialization of healthy food products based on processed sweet corn have an impact was (1) providing understanding to PKK cadres about healthy food diversification innovations based on local ingredients, and (2) providing knowledge to PKK cadres on how to make easy processed products in the form of juice. and sweet corn ice cream.

Sosialisasi Produk Makanan Ringan Sehat JAPRI (Jagung Pipil Gurih)

“…Dan, Provinsi Sulawesi Selatan merupakan salah satu produsen jagung (Tahir & Suddin, 2017;Alfian & Purnamawati, 2019). Namun jagung belum diolah dengan maksimal padahal Jagung manis dapat menjadi salah satu alternatif sumber gizi yang murah dan terjangkau bagi masyarakat (Chumaidi, 2022). Oleh karena itu, diperlukan sosialisasi kepada masyarakat mengenai produk olahan jagung seperti jagung pipil tusuk yang gurih agar dapat menjadi pilihan bahan dasar makanan ringan sehat, lebih dikenal lagi dan bisa jadikan buah tangan atau oleh-oleh karena saat ini sebagian besar olahan jagung hanya bisa dimakan tempat saja seperti halnya di warung yang menyediakan jagung bakar, dan sebagainya.…”

Peningkatan Ekonomi Masyarakat Melalui Inovasi Tanaman Jagung

“…Bantenese Jurnal Pengabdian Masyarakat JPM Bantenese, e-ISSN 2656-1840 Volume 5 Nomor 2 Desember 2023 ` 26-30°C dan pH tanah 5,7-6,8 (Chumaidi et al, 2022). Hasil panen jagung berbeda-beda di setiap wilayah, terutama disebabkan oleh perbedaan kesuburan tanah, ketersediaan air, dan budidaya.…”