Sosialisasi Pengolahan Tepung Ubi Jalar Pada Warga Binaan Dinas Sosial Kabupaten Pesawaran Provinsi Lampung

Penulis

  • Neti Yuliana Program Studi Teknologi Hasil Pertanian Universitas Lampung
  • Siti Nudjanah Program Studi Teknologi Hasil Pertanian Universitas Lampung
  • Sussi Astuti Program Studi Teknologi Hasil Pertanian Universitas Lampung
  • Dew Sartika Program Studi Teknologi Hasil Pertanian Universitas Lampung

Abstrak

The socialization of processing and developing sweet potato products into flour has been done to PTD Mardi Guna inmates in Pesawaran. Acquisition of knowledge related to processing sweet potato products into flour can lead them to increase the use of agricultural products into preserved and added value product. After training, there was increases in knowledge and skill of the participants from the position of do not know to have a little understanding and know criteria. The most significant change was in the aspect of sweet potato fluor process where percent participant with this knowledge increased 68.75 %. In the aspect of knowledge in the processing of sweet potatoes into other products also increased 62.50 %. The participants' knowledge regarding the analysis of sweet potato processing business reaches 75% after training. Likewise, the knowledge of participants about the nutritional and health benefits of fermented yellow sweet potato (pikel and prebiotic drinks) processed products increased by 68.75%.  Beside the knowledge,  Training improved the skills of the participnat in how to use yellow sweet potatoes as raw material for flour as much as 68.75%.   Based on these results, it can be concluded that the socialization has provided an increases of the knowledge regarding the processing  and handling of sweet potatoes into flour.

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Referensi

Astawan, M. & Widowati, S. 2011. Evaluation of Nutrition and Glycemic Inde of Sweet Potatoes and Its Appropriate Processing to Hypoglycemic Foods. Indonesian Journal of Agricultural Science 12(1),pp 40-46

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Nogueira, A.C., Shen, G.A.R., Rebellato, A.P., Coutinho, J.P., Godoy, H.T., Chang, Y.K., Steel, C.J. & Clerici, M.T.P.S. 2018. Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality. Anais da Academia Brasileira de Ciências (Annals of the Brazilian Academy of Sciences). Vol 90(1),pp 283-293. Available at http://dx.doi.org/10.1590/0001-3765201820150804.

Yuliana, N., Nurdjanah, S., Zuidar, A.S. & Sartika, D. 2012. Pelatihan Pengolahan Pikel dan Minuman Probiotik dari Ubi Jalar Kuning, serta Manfaatnya bagi Kesehatan, pada Warga Binaan UPTD Pelayanan dan Rehabilitasi Sosial Tuna Sosial “Mardi Gunaâ€, Dinas Sosial, Kabupaten Pesawaran, Provinsi Lampung. . Laporan Kegiatan Pengabdian Kepada Masyarakat. LPPM Universitas Lampung.

Yuliana, N., Nurdjanah, S., Sugiharto, R., & Amethy, D. 2014. Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour. Mikrobiology Indonesia Vol 8(1), pp.1-8.

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