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All Journal Jurnal Pengabdian Masyarakat (ABDIRA) Jurnal Pengabdian Gizi dan Kesehatan Masyarakat
Zahra, Dhifa Nadia
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Aerospace Engineering Computer Science & IT Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PEMBERDAYAAN KELOMPOK PKK DESA TEGALREJO DALAM PEMANFAATAN TEPUNG PISANG KEPOK MENJADI SOES KERING Wati, Desti Ambar; Junita, Dera Elva; Zahra, Dhifa Nadia; Fadhillah, Aqila Nur; Oktaviyeni, Nikmah; Sari, Dwi Rahma
Jurnal Pengabdian Gizi dan Kesehatan Masyarakat Vol 3 No 1 (2025)
Publisher : Ikatan Sarjana Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jpgkm.v3i1.129

Abstract

Kepok banana (Musa paradisiaca Linn) is one of the leading horticultural commodities in Lampung Province with great potential as a raw material for food processing, particularly for banana chips and banana flour. Kepok bananas contain beneficial nutrients such as high dietary fiber, resistant starch, low glycemic index, and potassium, which can help regulate blood glucose and blood pressure. However, bananas are highly perishable fruits, thus requiring processing to extend shelf life and increase added value. This community service activity aimed to enhance the skills of PKK (Family Welfare Movement) members in Tegalrejo Village, Pringsewu Regency, in processing kepok bananas into flour and food products such as dry choux pastry. The methods used included observation, trial-and-error flour and pastry production, organoleptic testing, socialization, and demonstration. The results showed that the community participated enthusiastically throughout the process, and the best formulation for the dry choux pastry was a 25% substitution with kepok banana flour. This activity also successfully improved nutrition knowledge, entrepreneurship motivation, and awareness of local food potential. It is expected that this program will continue through intensive mentoring and the development of local food-based enterprises to support community food security and self-sufficiency
Pemberdayaan Masyarakat Melalui Pengolahan Abon Ampas Tahu Ramah Lingkungan Adistira, Ross Mellyana; Lestari, Vivi Ayu; Putri, Cindyana Sabila; Sari, Maya Intan; Zahra, Dhifa Nadia; Indewi, Fitri; Maharani, Aida; Putri, Nagita Ananda; Purnama, Rizki
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 6, No 2 (2026): Abdira
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v6i2.1785

Abstract

Tofu dregs waste in Dusun 6 Wonodadi has not been optimally utilized and has the potential to cause environmental pollution due to improper disposal. In fact, tofu dregs still contain relatively high nutritional value and can be processed into economically valuable food products. This community service program aims to empower the community through training in processing tofu dregs waste into shredded products (abon) as a solution to increase income while maintaining environmental cleanliness. The methods used include socialization, counselling, hands-on training, and assistance in packaging and simple marketing. The results show an improvement in community knowledge and skills in processing tofu dregs into edible shredded products with market value. In addition, there was an increase in community awareness regarding the importance of environmentally friendly waste management. This program demonstrates that processing tofu dregs into shredded products can be an effective strategy for economic empowerment and sustainable environmental pollution reduction.
Co-Authors Adistira, Ross Mellyana Dera Elva Junita Fadhillah, Aqila Nur Indewi, Fitri Lestari, Vivi Ayu Maharani, Aida Oktaviyeni, Nikmah Purnama, Rizki Putri, Cindyana Sabila Putri, Nagita Ananda Sari, Dwi Rahma Sari, Maya Intan Wati, Desti Ambar