Karya kompetensi profesi pelatihan pembuatan abon nabati berbahan dasar nangka muda kepada siswa-siswi Sekolah Menengah Kejuruan Santa Maria Gambir, Jakarta Pusat

Cherry, Cherry (2021) Karya kompetensi profesi pelatihan pembuatan abon nabati berbahan dasar nangka muda kepada siswa-siswi Sekolah Menengah Kejuruan Santa Maria Gambir, Jakarta Pusat. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Masyarakat sekarang ini cenderung menginginkan olahan makanan yang praktis, enak, dan mudah untuk dikonsumsi kapan saja. Karena hal tersebut banyak mulai bermunculan produk olahan salah satunya yaitu abon, namun abon yang banyak ditemui adalah abon hewani, sedangkan tidak semua masyarakat dapat mengkonsumsi produk hewani. Dengan tujuan ingin menyebarkan bahwa bahan nabati juga dapat diolah menjadi abon. Salah satu cara menyebarkannya yaitu dengan diadakan Pengabdian kepada Masyarakat. Siswa-siswi SMK Santa Maria sebelumnya belum pernah mengetahui bahwa bahan nabati dapat dijadikan abon. Oleh karena itu pada kesempatan kali ini, Tim PkM mengadakan pelatihan pemanfaatan nangka muda sebagai bahan dasar abon nabati kepada siswa-siswi SMK Santa Maria jurusan tata boga. PkM ini diselelnggarakan oleh Fakultas Pariwisata Universitas Pelita Harapan sebagai bentuk dari Pengabdian kepada Masyarakat (PkM). Tim PkM mengadakan pelatihan ini untuk mengajarkan kepada 26 siswa-siswi mengenai pembuatan abon nangka muda. Bahan dan peralatan yang diperlukan untuk PkM ini sederhana dan bahannya mudah ditemukan di pasar-pasar terdekat. / Nowadays, people prefer a more practical, easy and yet delicious food that can be prepared at any time. Because of this, many processed products have begun to emerge, one of which is Abon, but Abon that is commonly found is beef Abon. While not all people can consume animal products, the purpose of this research is to show that vegetable ingredients can also be processed to mimic the texture and taste of Abon. One way to show it is by organising a Community Service. Santa Maria Vocational School students had never known before that vegetable ingredients are able to be processed to mimic the taste of Abon. Therefore, on this occasion, the PkM Team held a training on the use of young jackfruit as a basic ingredient of vegetable Abon for students of SMK Santa Maria majoring in culinary. This PkM was organized by the Faculty of Tourism, Pelita Harapan University as a form of Community Service (PkM). The PkM team held this training to teach 26 students about making young jackfruit Abon. The materials and equipment needed for PkM are simple and the materials are easily found in the nearby markets.

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