Inovasi Pembuatan Makanan Tambahan dari Daun Kelor Guna Mencegah Stunting
(1) Teknik Kimia, Fakultas Teknik, Universitas Negeri Semarang
(2) Ilmu Sejarah, Fakultas Ilmu Sosial, Universitas Negeri Semarang
(3) Seni Rupa, Fakultas Bahasa dan Seni, Universitas Negeri Semarang
(4) Pendidikan Ekonomi, Fakultas Ekonomi, Universitas Negeri Semarang
(5) PJ Kepala Desa Kanoman, Desa Kanoman, Kecamatan Karangnongko, Kabupaten Klaten
Abstract
Abstrak
Kegiatan pengabdian ini bertujuan untuk memberikan inovasi pemanfaatan sumber daya alam, khususnya daun kelor, yang mampu menghasilkan produk yang dapat diterima oleh para anak dan balita, memberikan alternatif PMT ( Pemberian Makanan Tambahan ) kepada para Ibu melalui produk berbahan dasar daun kelor , yang mempunyai nilai gizi yang baik, ekonomis, mudah untuk di buat, namun di buat dengan sajian yang modern, dengan di sajikan berupa Churros dengan saus coklat cair di harapkan dapat menarik perhatian para anak-anak dan balita. Metode kegiatan dilakukan dengan bentuk sosialisai dan penyuluhan mengenai stunting dan PMT, dengan sasaran utama kegiatan Ibu-Ibu yang ada di Desa Kanoman, Kecamatan Karangnongko, Klaten. Hasil kegiatan pengabdian pada masyarakat ini menunjukkan bahwa para peserta sangat antusias dan merasa termotivasi untuk membuat produk Churros berbahan dasar daun kelor. Para peserta sangat mengharapkan kegiatan pelatihan produk olahan lainnya dengan bahan dasar dan sajian yang berbeda.
Abstract
This service activity aims to provide innovation in the use of natural resources, especially Moringa leaves, which are able to produce products that are acceptable to children and toddlers, provide an alternative PMT (Supplementary Feeding) to mothers through products made from Moringa leaves, which have value. good nutrition, economical, easy to make, but made with a modern dish, served in the form of Churros with liquid chocolate sauce is expected to attract the attention of children and toddlers. The method of activity is carried out in the form of socialization and counseling about stunting and PMT, with the main target being the activities of mothers in Kanoman Village, Karangnongko District, Klaten. The results of this community service activity showed that the participants were very enthusiastic and felt motivated to make Churros products made from Moringa leaves. The participants really expected other processed product training activities with different basic ingredients and presentations.
Keywords: Innovation; Moringa Leaf Churros; Training; Socialization; Supplementary Food
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