Pelatihan Pembuatan Kulit Kue Lontar Berbahan Dasar Tepung Biji Durian - Santoso Budi Rohayu; Ketut Wahyudi; Vera Iriani Abdullah (Universitas Malahayati Lampung, 2023)
ABSTRAK Tepung biji durian mengandung tinggi alkaloid, kadar serat air dan karbohidrat serta rendah terpenoid. Saat ini pemanfaatan biji durian sudah mulai banyak dilakukan baik berupa tepung maupun olahan makanan lain. Berdasarkan beberapa hasil penelitian menunjukkan bahwa tepung biji durian dapat di gunakan sebagai alternatif bahan pangan. Hal ini juga sangat membantu dalam pengurangan limbah sampah yang dapat mengganggu kualitas dan kesehatan pada lingkungan sekitar. Untuk mengajarkan dan mengenalkan pemanfaatan biji buah durian kepada masyarakat. Menggunakan metode pelatihan. Peserta yang ikut kegiatan sebanyak 60 orang, setelah mengikuti kegiatan 100% peserta mengetahui cara pemanfaatan tepung biji durian. Masyarakat telah mengenal cara pemanfaatan biji buah durian sebagai bahan dasar pangan local. Kata Kunci: Pangan Local, Pengelolaan Limbah, Ketrampilan Masyarakat ABSTRACT Durian seed flour contains high alkaloids, low levels of water and carbohydrate fiber and terpenoids. Currently, the use of durian seeds has begun to be widely used, both in the form of flour and other processed foods. Based on several research results indicate that durian seed flour can be used as an alternative food ingredient. This is also very helpful in dealing with waste that can interfere with the quality and health of the surrounding environment. The aim is to prohibit and introduce the use of durian fruit seeds to the public. This community service activity uses the training method. Results: 60 participants took part in the activity, after participating in the activity 100% of the participants knew how to use durian seed flour. Conclusion: the community is familiar with how to use durian fruit seeds as a basic ingredient for local food. Keywords: Local Food, Waste Management, Community Skills