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All Journal Sinergi dan Harmoni Masyarakat MIPA
Nur Indah Julisaniah
Program Studi Magister Biologi, Universitas Mataram, Indonesia
Humanities Education Social Sciences

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Sosialisasi dan Pelatihan Pengolahan Kacang Tunggak dan Daun Kelor Menjadi Produk Pangan Fungsional di Desa Aik Berik Lombok Tengah Nur Indah Julisaniah; Kurniasih Sukenti; Sukiman Sukiman; Evy Aryanti; Nurrijawati Nurrijawati; Baiq Jelita Puspita Sari
Sinergi dan Harmoni Masyarakat MIPA Vol. 2 No. 2 (2026): April
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/sinonim.v2i2.10134

Abstract

Cowpeas and moringa are agricultural products from the Fabaceae family that have great potential as functional food ingredients because they are rich in protein, fiber, vitamins, minerals, and bioactive compounds. Both plants have significant health benefits when processed properly. This community service activity teaches how to process cowpea seeds and moringa leaves into functional food products with high nutritional value and added economic value. The target participants for this activity are women and girls in Aik Berik Village who are members of the Benang Setokel Joint Business Group. The benefits for participants include increased knowledge and skills in producing functional foods from cowpea seeds and moringa leaves, which are easily found around their homes.
Co-Authors Baiq Jelita Puspita Sari Evy Aryanti Kurniasih Sukenti Nurrijawati Nurrijawati Sukiman Sukiman