DIVERSIFIKASI PRODUK OLAHAN UBI ALABIO UNTUK PEMBERDAYAAN EKONOMI MASYARAKAT
DOI:
https://doi.org/10.31764/jmm.v6i1.6615Keywords:
diversification, local food, processing, ubi AlabioAbstract
Abstrak: Ubi Alabio atau uwi (Dioscorea alata L) merupakan tanaman pangan lokal jenis umbi-umbian yang potensial yang dapat dijadikan sebagai bahan pangan alternative dan pangan fungsional. Ubi Alabio mengandung karbohidrat dan protein tinggi tetapi kadar gula rendah. Selain itu beberapa penelitian menyebutkan beberapa manfaat kesehatan ubi Alabio. Namun pemanfaatan ubi Alabio selama ini masih terbatas, biasanya masyarakat mengkonsumsi ubi Alabio hanya dengan menggoreng, merebus/mengukus, atau sebagai campuran dalam sayur. Padahal ubi Alabio dapat diolah menjadi beberapa produk olahan yang lebih menarik dan disukai masyarakat. seperti brownies, roti kukus dan kue kering. Oleh karena itu perlu dikenalkan diversifikasi produk olahan ubi Alabio melalui kegiatan pelatihan kepada masyarakat yang dilaksanakan di desa Murung Asam, Tujuan dari kegiatan ini adalah memberi pengetahuan dan keterampilan kepada mitra tentang nilai gizi, manfaat kesehatan dan diversifikasi pengolahan ubi Alabio kepada masyarakat. Hasil kegiatan menunjukkan bahwa 90% peserta memahami materi yang telah disampaikan dan terampil dalam pengolahan ubi Alabio. Peserta juga sangat puas dengan hasil pelatihan, karena produk olahan ubi Alabio rasanya enak, bergizi dan tampilan produk menarik.
Abstract : Ubi Alabio or Uwi (Dioscorea alata L) is a potential local tubers crop that could be used as alternative and functional food. Ubi Alabio contains high carbohydrate and protein but low sugar. Beside that few researches showed some health benefits on ubi Alabio. However ubi Alabio is underutilized which showed with locals just used few methods to consume ubi Alabio such as: fried, boiled or soup ingredient. Even though ubi Alabio could be processed into some product that more interesting for people like brownies, steamed bun and cookies. Therefore, it is necessary to introduce the diversification of processed ubi Alabio products through training activities to the local communities where held in the village of Murung Asam. The purpose of the activity is to provide knowledge and skills to participants about nutrition, health benefit and diversification of processing of ubi Alabio for local communities. The result showed 90% participants understand the subject and already skilled in processing ubi Alabio. Participants were also very satisfied with the results because of the processed product is tasty, nutritious and appealing.
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