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Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat
Published by Universitas Ahmad Dahlan
ISSN : 25802569     EISSN : 26560542     DOI : 10.12928
Core Subject : Humanities, Education, Art, Social,
Arts Humanities Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other
Jurnal ini memiliki fokus pada hasil pengabdian dan pemberdayaan pada masyarakat, baik itu pengabdian dosen maupun KKN oleh mahasiswa. Selanjutnya, cakupan jurnalnya bisa dari berbagai bidang keilmuan, yang dapat memberikan banyak manfaat buat masyarakat.
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Search results for , issue "Vol. 9 No. 2 (2025)" : 1 Documents clear
Healthful heritage: A training on omega-3 fortified traditional noodles (“Mie Lethek”) in Caturharjo, Bantul, Yogyakarta Suhendra; Salamah, Siti; Santosa, Imam
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol. 9 No. 2 (2025)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jpm.v9i2.12248

Abstract

The Chemical Engineering Department of Universitas Ahmad Dahlan (UAD) conducted a Community Service Program (PKM) aimed at enhancing the quality of Mie Lethek, a traditional noodle dish, through omega-3 fortification. This initiative addressed the increasing demand for healthy food while preserving local culinary heritage. The program, conducted in Caturharjo, Bantul, involved 27 participants, including local vendors and members of the Family Welfare Empowerment (PKK) team. Activities included a presentation on omega-3 benefits, practical demonstrations of omega-3 fortification, and distribution of fortified noodle samples. Surveys revealed over 80% of participants gained new insights and expressed interest in adopting the innovation. Nutritional fortification improved product quality, particularly in increasing omega-3 content. This initiative highlights the potential for Mie Lethek to compete in the health food market and contribute to the local economy, demonstrating a scalable model for fortifying traditional foods with functional nutrients

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