PENDIDIKAN PENGOLAHAN MAKANAN SEHAT DAN BERGIZI PADA ISTRI KARYAWAN PT. PUSRI PALEMBANG DITENGAH PANDEMI COVID-19 - Elmeizy Arafah; Selly Ratna Sari; Rizki Eka Puteri; Raudhatus Sa'adah; Guttifera Guttifera; Donny Prariska (Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163, 2020)
Kegiatan dilakukan melalui beberapa tahapan yaitu presentasi materi tentang manfaat bumbu, cara membersihkan, menyimpan, Pengolahan dan praktek pembuatan berbagai masakan seperti nasi kebuli dan salad serta pembagian makanan hasil praktek. Kegiatan pengabdian ini akan memberikan pemahaman kepada para istri karyawan PT. PUSRI Palembang. Penggunaan bahan baku yang alami dan sehat akan menghasilkan makanan yang sehat dan bergizi. Kegiatan ini bertujuan untuk memberikan informasi kepada masyarakat terutama istri karyawan PT.Pusri mengenai cara Pengolahan makanan yang sehat dan bergizi di tengah Pandemi Covid 19. Kegiatan diikuti oleh istri karyawan PT Pusri baik disekitar PT.PUSRI. Secara umum kegiatan dilaksanakan dengan menggunakan presentasi materi pengolahan makanan sehat dan bergizi. Penjelasan meliputi pemanfaatan dan pegelolahan bumbu masak, buah dan sayur. Beberapa contoh makanan sehat yang berbahan dasar dari ikan,daging, sayur dan buah diharapan memberikan pemahaman kepada istri karyawan PT.PUSRI Palembang yang mengikuti kegiatan Pengabdian Kepada Masyarakat ini. Kata kunci: Pusri, Makanan, Sehat, Pandemi, Bergizi ABSTRACT The program was conducted through several steps namely presentation about of seasoning, cleaning, storing, processing and practicing of various cuisine such as nasi kebuli and salad. At the end of the program, the food distributing to all the people. This community development gave understanding to the target people that natural resources and healthy food material will produce healthy and nutritious food. This program was aimed to share the information to the community especially to the wife of PT Pusri’ employees about how to produce healthy and nutritious food in the Covid 19 Pandemic. This program was participated by wife of the PT Pusri’ employees. Generally, this program was held by presentation session about healthy and nutritious food processing. It was including utilization and spice, fruit and vegetable processing. It was also shared example about healthy food with fish, meat, vegetable and fruit base materials. This Program also expected to give more understanding to the wife of the PT Pusri’ employees in Palembang who joined with this Community Development program. Keywords: Pusri, Food, Healthy, Pandemic, Nutritious