Karya kompetensi profesi pelatihan pembuatan pasta berbahan dasar singkong kepada siswa/i SMKN 7 Tangerang Selatan

Wilianto, Ruth and Widodo, Efi (2022) Karya kompetensi profesi pelatihan pembuatan pasta berbahan dasar singkong kepada siswa/i SMKN 7 Tangerang Selatan. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Makanan, selain sebagai pemenuhan kebutuhan hidup, juga merupakan salah satu bagian dari industri pariwisata yang cukup berkembang. Masyarakat mulai memperhatikan kesehatan mereka dari makanan yang dikonsumsinya, seperti melalui tren pola konsumsi masyarakat seperti vegetarian, gaya diet, dan menghindari produk mengandung alergen seperti bebas gluten. Salah satu makanan yang cukup populer di Indonesia dan digemari oleh anak-anak sampai dengan orang dewasa dan dapat dinikmati kapan saja adalah pasta. Namun umumnya pasta terbuat dari bahan dasar tepung terigu yang mengandung gluten. Gluten adalah protein yang ditemukan dalam biji-bijian, dan biasanya terdapat pada jenis gandum, yang dalam konsumsi berlebihan dapat menyebabkan diabetes, dan ada juga para penderita celiac atau alergen. Maka dari itu, perlu adanya inovasi dalam pengolahan makanan khusus untuk para penderita celiac yang disebut gluten free agar menghindari terjadinya malabsorbsi nutrisi pada usus. Untuk mengubah bahan dasar tepung terigu pada pasta, penulis menggunakan tepung singkong yang rendah kalori sehingga dapat menjadikan pasta yang bebas gluten. Melalui proses yang sama pasta tepung singkong ini sudah dijual di market besar dan dapat dikonsumsi oleh konsumen. Pengabdian kepada Masyarakat yang dilaksanakan kepada siswasiswi SMKN 7 Tangerang Selatan dibuat dalam bentuk pelatihan yang mendemonstrasikan pembuatan pasta tepung singkong dan cara mengolahnya, serta manfaat dari tepung singkong itu sendiri dengan harapan membuka kreativitas dan mengajarkan ilmu baru kepada peserta. Kegiatan ini berlangsung melalui via zoom dikarenakan pandemi yang masih berlangsung. Namun ini tidak mengurangi semangat dan antusias peserta, sehingga membuahkan feedback yang sangat baik. Hasilnya 99% responden mengatakan bahwa Kegiatan Pengabdian kepada Masyarakat ini sangat bermanfaat dan peserta cukup termotivasi untuk mencoba dalam pengolahan pasta berbahan dasar tepung singkong./ Food is one of the most important things in life, and one of the most growing industries in tourism. Now people tend to pay attention to their health, for the food cycle on what they eat, people who follow the trend for going vegetarian, having a diet plan, and avoiding products that contain gluten. One of the most popular dishes that have been liked by all ages in Indonesia was pasta. But in the market, most of them are made from flour that contains gluten. Gluten is a protein that can be found on seeds, and most of them is from grains. If someone consumed this on a big scale can become diabetes, or people called it celiac disease or allergen. And for that, some innovation has been made for people who got celiac, or we can know them as gluten-free people. They keep off gluten from their food so they didn't get malabsorption of nutrients when the food got processed in the bowel. To change the main ingredients of the pasta, the writer uses cassava flour or MOCAF that can be used to make gluten-free pasta. From this process, this cassava flour has been sold into the market and can be safely consumed by the customers. This Community Service has been held for SMKN 7 Tangerang Selatan students, inform of demonstrating how to make pasta from cassava flour and how they can cook it into a dish. This is a good lesson for getting their creativity and learning good ingredients to be processed. This activity be held via zoom meetings because the writer didn't want to risk a big thing during the pandemic. But it didn't lower their spirit and enthusiast that can be found from the feedback that the writer give. From the report, 99% of the SMKN 7 Tangerang students were happy and motivated to try their cassava flour pasta.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Wilianto, Ruth01541180207ruthwilianto.rw@gmail.com
Widodo, Efi01541180197efi.devina@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorThen, JulitaNIDN0318079205julita.then@uph.edu
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
Depositing User: Users 23028 not found.
Date Deposited: 11 Feb 2022 04:31
Last Modified: 11 Feb 2022 04:31
URI: http://repository.uph.edu/id/eprint/45770

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