PELATIHAN PEMBUATAN MINUMAN INSTAN BERBASIS DAUN KELOR DI KELOMPOK WANITA TANI CEMARA, PAMULANG BARAT, TANGERANG SELATAN [TRAINING OF DRUMSTICK LEAVES-BASED INSTANT BEVERAGE MAKING AT KELOMPOK WANITA TANI CEMARA, PAMULANG BARAT, TANGERANG SELATAN]

Authors

  • Yuniwaty Halim Universitas Pelita Harapan
  • Hardoko -
  • Ratna Handayani
  • Virly -

Abstract

Kelompok Wanita Tani (KWT) Cemara mempunyai bahan baku berupa daun kelor tetapi tidak mempunyai teknologi pengolahan, sedangkan tim PkM Jurusan Teknologi Pangan UPH mempunyai teknologi pengolahan daun Kelor.  Tujuan dari PkM yang dilakukan adalah untuk mengajarkan dan melatih KWT Cemara mengenai teknologi pengolahan daun kelor hingga dapat diaplikasikan menjadi produk minuman instan. Metode yang digunakan dalam PkM adalah metode sistem pembelajaran dengan partisipasi aktif (PALS = Partisipatory Action Learning System). Hasilnya menunjukkan bahwa KWT Cemara mampu mempelajari teknologi pembuatan minuman instan daun kelor dan dapat mengembangkan menjadi produk yang siap dijual.

Author Biography

Yuniwaty Halim, Universitas Pelita Harapan

Food Technology Department, Faculty of Science and Technology

References

Owusu, D., Ellis, W., & Oduro, I. (2008). Nutritional potential of two leafy vegetables: Moringa oleifera and Ipomoea batatas leaves. Scientific Research and Essay, 3(2): 57-60.

Pratiwi, I.Y. (2011). Pengaruh Variasi Maltodekstrin terhadap Kualitas Minuman Serbuk Instan Kayu Manis (Cinnamomum burmanii Bl.). Skripsi. Fakultas Teknobiologi, Universitas Atma Jaya Yogyakarta.

Ray-Yu, Y., Lien-Chung, C., Jenn-Chung, H., Weng, B.C., Palada, M.C., Chadha, M.L., & Levassur, V. (2006, 16-18 November). Nutritional and Functional Properties of Moringa Leaves ˆ’ From Germplasm, to Plant, to Food, to Health. Moringa and other highly nutritious plant resources: Strategies, standards and markets for a better impact on nutrition in Africa. Accra, Ghana.

Santosa, B., Ahmadi, K., & Taeque, D.. (2012). Dextrin Concentration and Carboxy Methyl Cellulosa (CMC) in Making of Fiber-Rich Instant Baeverage from Nata de Coco. International Journal of Science and Technology (IJSTE), 1(1): 6-11.

Sobhy, A.E.S, Hamad, G.M., Mohamed, S.E., Amar, M.H., & Al-Hindi, R.R. (2015). Biochemical and functional properties of Moringa oleifera leaves and their potential as a functional food. Global Advanced Research Journal of Agricultural Science, 4(4): 188-199.

Smith, P.G. (2011). Introduction to Food Process Engineering, (2nd ed.). Heidelberg: Springer.

Downloads

Published

2018-04-27

Issue

Vol. 2 No. 2 (2018): April

Section

Articles

License

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC-BY-SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website). The final published PDF should be used and bibliographic details that credit the publication in this journal should be included.