PELATIHAN PEMBUATAN TEPUNG SIAP SAJI BERBAHAN DASAR UMBI PORANG (Amorphopallus oncophyllus P.) SEBAGAI PANGAN FUNGSIONAL BAGI LANSIA DI PANTI WERDHA TRESNO MUKTI TUREN
DOI:
https://doi.org/10.31764/jpmb.v5i1.6518Keywords:
Amorphophallus oncophyllus, elderly, glucomannan, iles-iles, porangAbstract
ABSTRAK
Panti Werdha Tresno Mukti berada di Desa Pagedangan Kec. Turen, Kab. Malang. Perubahan aspek fisik, mental dan sosial yang terjadi pada lansia mempengaruhi kondisi kesehatan para lansia baik  secara mental maupun fisik. Munculnya berbagai penyakit pada lansia akan meningkatkan resiko kekurangan nutrisi akibat kehilangan nafsu makan. Tambahan asupan makanan pendamping diperlukan sebagai pangan fungsional yang memberi manfaat kesehatan bagi para lansia. Porang (Amorphophallus oncophyllus. P) mengandung glucomannan berbentuk tepung atau serat alami yang larut di dalam air dan sering diolah menjadi produk makanan seperti mie shirataki, konnyaku, bahan campuran kue, roti, jeli, selai, es krim dan lain sebagainya. Mengkonsumsi umbi porang diketahui dapat menurunkan lipida darah, menurunkan glukosa darah, mencegah dan menghambat kanker, menurunkan obesitas dan mengatasi sembelit. Tujuan pelatihan ini untuk menambah pengetahuan dan ketrampilan para pengasuh lansia sebagai mitra dalam pemanfaatan umbi porang menjadi alternatif makanan sehat bagi lansia. Adapun metode yang digunakan adalah pelatihan secara on-line  dengan pendekatan partisipatif. Kegiatan ini telah terlaksana selama bulan Juli 2021, dari 17 pengasuh lansia yang melihat video pembuatan tepung siap saji berbahan dasar umbi porang ada 14 pengasuh lansia atau 82% telah dapat membuat dengan benar. Secara keseluruhan kegiatan berjalan lancar serta antusiasme  pendamping sangat baik
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Kata Kunci : Amorphophallus oncophyllus; glukomanan: iles-iles; lansia; porang
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ABSTRACT
The Tresno Mukti Nursing Home is located in Pagedangan Village, Kec. Turen , Kab. Malang. Change in physical, mental and social aspects that occur in the elderly affect the health condition of the elderly both mentally and physically. The emergence of various diseases in the elderly will increase the risk of nutritional deficiencies due to loss of appetite. Additional intake of complementary foods is needed as functional food that provides health benefits for the elderly. Porang (Amorphophallus oncophyllus. P) contains glucomannan in the form of flour or natural fiber that is soluble in water and is often processed into food products such as shirataki noodles, konnyaku, cake mix ingredients, bread, jelly, jam, ice cream and so on. Consuming porang tubers is known to lower blood glucose prevent and inhibit cancer, reduce obesity and treat constipation. The purpose of this training is to increase the knowledge and skills of elderly caregivers as partners in using porang tubers as an alternative to healthy food for th elderly. This activity has been carried out during July 2021, Â from 17 elderly caregivers who saw the video of making ready to eat flour made from porang tubers, 14 elderly caregivers or 82 % were able to make it correctly. Overall the activity went smoothly and the enthusiasm of the companion was very good.
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Keywords: Â Amorphophallus oncophyllus; elderly; glucomannan; iles-iles; porang
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