PENGOLAHAN PANGAN LOKAL: DEMO MASAK CANDIL UBI UNGU RENDAH GULA UNTUK PENCEGAHAN DIABETES DI DESA GUNUNG RAJA

Anggun Kelara (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)
Devi Ardila (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)
Elni Kartika (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)
Ingwer Ludwig Partogi Nahulae (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)
Marisa Marisa (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)
Nadya Selfa (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)
Najwa Adilla Rahmania (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)
Poppy Dearisa Putri (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)
Resty Adellia Asmarani (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)
Rieke Rahma Dwinda (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)
Rima Mutiara (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)
Rizka Fadila (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)
Vatma Pratiwi (Fakultas Kesehatan Masyarakat, Universitas Sriwijaya)

Paripalaka Sriwijaya
Vol 2 No 1 (2026): Paripalaka Sriwijaya

Local food is food that grows and is available in the local area. One example of potential local food is purple sweet potato, which is rich in fiber and antioxidants that make purple sweet potato a good food for diabetes prevention through cooking demonstrations. The goal was to improve the skills of the community in making healthy snacks made from local food purple sweet potato. The method used was participatory education in the form of cooking demonstrations. As a result, the participants were able to do a cooking demonstration of making purple sweet potato candies independently, they were also enthusiastic about participating in the activity. The conclusion is that the skills of the community in making healthy snacks made from local food purple sweet potato and increasing the awareness of the Gunung Raja Village community about the importance of diabetes prevention.