Godjali, Sharon Regina and Michelle, Michelle and Reyhan, Reyhan (2023) Training for processing mocaf flour in the making of steamed sponge cake for Keranggan Tourism Village, South Tangerang. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Considering that the price of wheat flour in Indonesia continues to rise every year due to hampered imports of wheat, the community service team conducted research on local flour, specifically mocaf flour, that can serve as a substitute for wheat flour. Mocaf flour is a modified cassava flour which is processed by fermentation by lactic acid bacteria. In Indonesia, cassava products are well-known and can be found in a variety of locations, one of which is in Keranggan Tourism Village. Therefore, the team held a training activity on making steamed sponge cake with mocaf flour for the community of Keranggan Tourism Village which was organized by the Tourism Faculty of Pelita Harapan University, as a form of community service and fulfillment of one of the graduation requirements for the 2019 academic class. The community service team will provide the step-by step training in order to add insight and improve skills for the community of Keranggan Tourism Village. This community service activity was also held as a form to support cassava cultivation and mocaf flour industries as locally sourced raw material in Indonesia. The community service method is applied through skill development and face-to-face assistance with the community of Keranggan Tourism Village. Through this community service, the team is expected to raise awareness and impart new knowledge about mocaf flour. Additionally, the outcomes of this community service activity may also be able to provide MSMEs in Keranggan Tourism Village with a product idea to sell in the market. / Melihat harga tepung terigu di Indonesia yang setiap tahunnya terus meningkat akibat terhambatnya impor terigu, maka tim pengabdian kepada masyarakat melakukan penelitian terhadap tepung terigu lokal, khususnya tepung mocaf, yang dapat berfungsi sebagai pengganti tepung terigu. Tepung mocaf merupakan tepung singkong hasil modifikasi yang diproses secara fermentasi oleh bakteri asam laktat. Di Indonesia, produk singkong sudah dikenal dan dapat ditemukan di berbagai tempat, salah satunya di Kampung Wisata Keranggan. Oleh karena itu, tim mengadakan kegiatan pelatihan berupa pembuatan bolu kukus dengan tepung mocaf untuk masyarakat Kampung Wisata Keranggan yang diselenggarakan oleh Fakultas Pariwisata Universitas Pelita Harapan, sebagai bentuk pengabdian kepada masyarakat dan pemenuhan salah satu syarat kelulusan untuk kelas akademik 2019. Tim akan memberikan pelatihan secara bertahap guna menambah wawasan dan meningkatkan keterampilan bagi masyarakat Kampung Wisata Keranggan. Kegiatan ini juga digelar sebagai bentuk dukungan terhadap budidaya singkong dan industri tepung mocaf sebagai bahan baku lokal di Indonesia. Metode pengabdian kepada masyarakat diterapkan melalui pengembangan keterampilan dan pendampingan tatap muka dengan masyarakat Kampung Wisata Keranggan. Melalui ini diharapkan tim dapat meningkatkan kesadaran dan memberikan pengetahuan baru tentang tepung mocaf. Selain itu, hasil dari kegiatan ini juga dapat memberikan suatu ide produk kepada UMKM di Kampung Wisata Keranggan untuk dijual di pasar.
Item Type: | Thesis (Bachelor) | ||||||||||||
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Uncontrolled Keywords: | community service; mocaf flour; steamed sponge cake / pengabdian kepada masyarakat; tepung mocaf; bolu kukus | ||||||||||||
Subjects: | T Technology > TX Home economics > TX 901-953 Hospitality Industry | ||||||||||||
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management |
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Depositing User: | Sharon Regina | ||||||||||||
Date Deposited: | 06 Feb 2023 02:24 | ||||||||||||
Last Modified: | 24 Feb 2023 05:47 | ||||||||||||
URI: | http://repository.uph.edu/id/eprint/53673 |
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