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All Journal To Maega: Jurnal Pengabdian Masyarakat Jurnal Borneo Saintek Prima Abdika: Jurnal Pengabdian Masyarakat Science Technology and Management Journal Jurnal Pengabdian Masyarakat (ABDIRA) Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat
Martina Widhi Hapsari
Program Studi Teknologi Pangan, Fakultas Sains Dan Teknologi, Universitas Naisonal Karangturi
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Nursing Social Sciences Other

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Journal : Prima Abdika: Jurnal Pengabdian Masyarakat

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Pelatihan Pembuatan Snack Bar dari Tepung Ubi Ungu sebagai Alternatif Camilan Sehat Martina Widhi Hapsari; Novia Anggraeni; Paulus Damar Bayu Murti; Anggara Mahardika; Windy Rizkiprilisa
Prima Abdika : Jurnal Pengabdian Masyarakat Vol. 2 No. 3 (2022): Volume 2 Nomor 3 Tahun 2022
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v2i3.2065

Abstract

Snacks are often consumed by people to temporarily relieve hunger. These snacks are usually high in sugar and fat and low in fiber. One of the healthy snacks consumed is a snack bar made from local food. In this training, developing a snack bar based on local food ingredients that is low in calories and high in fiber, namely a snack bar based on purple sweet potatoes flour. The purpose of this training is to introduce the community to product diversification using local food from purple sweet potatoes which can be processed into healthy snacks and basic skills on how to make the snack bar. The methods used in this training are lectures, demonstrations and questions and answers. The stages of implementing the activity are an explanation of local food, using purple sweet potato as a basic ingredient for healthy snacks. Next, the practice of making snack bars with the basic ingredients of purple sweet potato flour, peanuts and crispy rice. The results of the evaluation of the snack bar making training, namely the response of the training participants were very satisfied and enthusiastic in participating in this activity because participants could add new insights and knowledge in terms of local food snack bars. In addition, the training participants also got new business ideas to be developed in healthy snack culinary.
Co-Authors Anggara Mahardika Anggara Mahardika Geraldus Tegar Mahardika Nindi Kusumaningtyas Novia Anggraeni Paramastuti, Ratih Paulus Damar Bayu Murti Raka Bachtiar Kuspradanarto Windy Rizkaprilisa Windy Rizkiprilisa Windy Rizkiprilisa