Pelatihan dan Pendampingan Pembuatan Es Krim Ubi Ungu untuk ibu PKK di Desa Lelong, Lombok Tengah
DOI:
https://doi.org/10.29303/jpmsi.v8i1.1792Keywords:
Food Diversification, Ice Cream, Innovation, Food, Purple Sweet Potato.Abstract
Processing animal-based food products is an activity that transforms raw materials into products desired by consumers. In addition, food processing can produce products with desirable characteristics, such as safety, nutritional value, and sensory acceptability. One example of an animal-based food product is ice cream, which is primarily made from milk. The purpose of this community service activity was to provide the residents of Lelong Village with an understanding of food diversification through training on ice cream production utilizing a local food resource, namely purple sweet potato. The methods employed in this activity included lectures, discussions, demonstrations of ice cream production, mentoring, and final evaluation. The results of the community service activity showed that 25% of participants considered the program beneficial, while 75% considered it highly beneficial. Furthermore, 100% of participants stated that the activity was highly relevant to the needs of the Lelong Village community, increased their motivation after participating in the purple sweet potato ice cream processing training, and encouraged community self-reliance. The results also indicated that participants were highly enthusiastic in receiving the materials, motivated in producing ice cream products, and had gained the knowledge and skills necessary to process ice cream with the addition of purple sweet potato.
References
Ekoningtyas, E. A., Triwiyatini., & Nisa, F. (2016). Potensi kandungan kimiawi ubi jalar ungu (Ipomea batatas L) sebagai bahan identifikasi keberadaan plak pada permukaan gigi. Jurnal Kesehatan Gigi, 3(1): 1-6.
Fahrullah, F., Mokoolang, S., Gobel, Y. A., Mokoginta, M. M. (2022). Inovasi pemanfaatan ubi jalar ungu (Ipomea batatas L.) dalam pembuatan es krim bagi ibu rumah tangga. Jurnal ABDINUS: Jurnal Pengabdian Nusantara, 6(1): 163-169. https://doi.org/10.29407/ja.v6i1.15713
Fahrullah, F., Ervandi, M., Mokoolang, S., Gobel., Y. A., & Djibran, M. (2023). Pendampingan pembuatan chicken nugget singkong untuk meningkatkan keanekaragaman produk pangan hewani. Jurnal Pengabdian Magister Pendidikan IPA. 6(1): 358-362. https://doi.org/10.29303/jpmpi.v6i1.2973
Fajri, P. Y., Putri, N. E., Novita, R., Gusmalini, G., & Muchrida, Y. (2021). Alih teknologi pengolahan pangan lokal di kenagarian andaleh, Limapuluh Kota. LOGISTA - Jurnal Ilmiah Pengabdian Kepada Masyarakat, 5(1): 81-86. https://doi.org/10.25077/logista.5.1.81-86.2021
Iznilillah. W. (2021). Perbandingan overrun, daya leleh, dan protein berbagai es krim. Jurnal Ilmiah Pangan Halal, 3(1): 34-43.
Jannah, M. N., Sholichah, R. M., Ulilalbab, A., & Palupi, M. (2016). Pengaruh penambahan tabe ubi ungu dan jamur kuping terhadap daya terima, overrun dan titik leleh es krim. Teknologi Pangan, 7(2): 74-85https://doi.org/10.35891/tp.v7i2.508
Khaldun, I., Erlidawati., & Munzir. (2013). Kestabilan zat warna alami dari umbi ketela ungu (Ipomea batatas). Chimica Didactica Acta, 1(1): 34-40.
Mohammed, N. K., Khair, M. F. B., Ahmad, N. H., & Hussin, A. S. M. (2022). Ice cream as functional food: A review of health-promoting ingredients in the frozen dairy products. Journal of Food Process Engineering, 45(4). https://doi.org/10.1111/jfpe.14171
Puspita, L., & Komarudin, K. (2020). Peningkatan ekonomi masyarakat: Dampak pemanfaatan ampas susu kedelai menjadi nugget. Dinamisia: Jurnal Pengabdian Kepada Masyarakat, 5(1): 1-9. https://doi.org/10.31849/dinamisia.v5i1.4105
Rachmawanti, D. A, & Handajani, S. (2011). Es krim ubi jalar ungu (ipomea batatas): Tinjauan sifat sensoris, fisik, kimia, dan aktivitas antiokasidannya. Jurnal Teknologi Hasil Pertanian, 4(2): 94-103.
Sudjatinah., Wibowo, C. H., & Putri, A. S. (2020). A study on the utilization of purple sweet potato (Ipomea batatas L) for ice cream as additional antioxidants. Journal of Applied Food Technology, 7(1): 1-4. https://doi.org/10.17728/jaft.6098
Ticoalu, G. D., Yunianta., & Maligan, J. M. (2016). Pemanfaatan ubi ungu (Ipomoea batatas) sebagai minuman berantosianin dengan proses hidrolisis enzimatis. Jurnal Pangan dan Agroindustri. 4(1): 46–55.
