PELATIHAN PENGOLAHAN SNACK SEHAT BERBAHAN DASAR UMBI KEMILI DI DESA SIMPANG YUL KABUPATEN BANGKA BARAT
DOI:
https://doi.org/10.31764/jpmb.v7i2.15196Keywords:
healthy snack, kemili tuber, local foodAbstract
ABSTRAK
Pemanfaatan pangan lokal sumber karbohidrat merupakan salah satu upaya diversifikasi pangan. Umbi kemili merupakan salah satu jenis pangan lokal di Desa Simpang Yul Kabupaten Bangka Barat. Secara umum, umbi kemili hanya diolah dengan cara dikukus atau digoreng. Umbi kemili memiliki zat gizi dan serat yang tinggi sehingga berpotensi untuk diolah menjadi snack sehat. Kegiatan pengabdian ini memiliki tujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat dalam mengolah snack sehat yang berbahan dasar umbi kemili. Pelaksanaan kegiatan bertempat di salah satu pengurus KUB Kemili Sejahtera pada Bulan Maret 2022 dengan melibatkan 15 orang anggota. Kegiatan pengabdian ini menerapkan metode transfer knowledge pada saat penyuluhan dan metode simulisasi saat praktik pengolahan snack. Indikator yang digunakan untuk menilai keberhasilan kegiatan adalah peningkatan pengetahuan dari skor pre dan post test, nilai tingkat kesukaan dari uji hedonik dan lembar evaluasi kegiatan. Hasil dari kegiatan pengabdian ini yakni adanya peningkatan pengetahuan peserta setelah dilakukan penyampaian materi. Hal ini dibuktikan dengan uji paired sample t-test dimana terdapat perbedaan signifikan antara skor pre dan post test (p<0.05). Semua snack hasil pengolahan memiliki skor tingkat kesukaan di atas 4 atau sebagian besar panelis menilai suka. Hasil evaluasi kegiatan keseluruhan menunjukkan 75% peserta menilai baik untuk semua unsur penilaian.
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Kata kunci: pangan local; snack sehat; umbi kemili
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ABSTRACT
Utilization of local food sources of carbohydrates is an effort to diversify food. Kemili tuber is a type of local food in Simpang Yul Village, West Bangka Regency. Kemili tubers are usually only processed by steaming or frying. Kemili tubers have high nutrients and fiber so it can be processed into healthy snacks. The purpose of this community service is to increase the knowledge and skills of the community in processing healthy snacks from kemili tubers. This service activity is carried out in a member’s house from KUB Kemili Sejahtera in March 2022 involving 15 members. This service activity applies the transfer of knowledge method during counseling and the simulation method when practicing snack processing. The indicators used to assess the success of the activity were the increase in knowledge from the pre and post test scores, the preference level score from the hedonic test and the activity evaluation sheet. The result of this community service activity is that there is an increase in the participants' knowledge after delivering the material. This is proven by the paired sample t-test where there is a significant difference between the pre and post test scores (p <0.05). All snacks have a preference score above 4 or most of the panelists like it. The results of the evaluation showed that 75% of the participants gave good grades for all elements of the assessment.
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Keywords: healthy snack; kemili tuber; local food
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