Pelatihan Pembuatan Bolu Biji Hanjeli Kepada Masyarakat Kawasan Geopark Ciletuh, Kabupaten Sukabumi

Penulis

  • Puji Rahmawati Nurcahyani Universitas Pendidikan Indonesia, Bandung
  • Dewi Nur Azizah Universitas Pendidikan Indonesia, Bandung
  • Gilang Garnadi Suryadi Universitas Pendidikan Indonesia, Bandung
  • Shinta Maharani Universitas Pendidikan Indonesia, Bandung

DOI:

https://doi.org/10.26714/jipmi.v2i1.88

Kata Kunci:

bolu, hanjeli, kawasan geopark, pengabdian masyarakat, rumah hanjeli indonesia

Abstrak

Latar belakang: Kawasan geopark Ciletuh memiliki potensi pangan lokal yang dikenal sebagai hanjeli. Hanjeli memiliki kadar pati dan karbohidrat yang tinggi, protein yang rendah dan komponen kalsium, maka hanjeli dinilai sangat baik untuk diolah menjadi bahan pangan. Penggunaan tepung bebas gluten untuk bahan pembuatan bolu sangat baik untuk penderita celiac dan intoleransi gluten. Tujuan: Kegiatan ini merupakan upaya untuk meningkatkan nilai ekonomi hanjeli dan meningkatkan pengetahuan masyarakat terhadap produk olahan hanjeli. Metode: Tim pengabdian masyarakat Program Studi Pendidikan Teknologi Agroindustri, Fakultas Pendidikan Teknologi dan Kejuruan, Universitas Pendidikan Indonesia bekerjasama dengan Rumah Hanjeli Indonesia telah membuat formulasi produksi bolu berbahan tepung hanjeli. Tim pengabdian memberikan pelatihan dan edukasi kepada masyarakat di sekitar Kawasan Geopark Ciletuh tentang pemanfaatan biji hanjeli dan potensi pengolahannya menjadi produk pangan yang dapat meningkatkan nilai ekonomi dari biji hanjeli. Hasil: Pembuatan bolu dengan tepung hanjeli dihadiri 12 peserta yang aktif bertanya dan berdiskusi selama pelatihan berlangsung. Kesimpulan: Transfer pengetahuan dan ketrampilan dalam pembuatan bolu dengan tepung hanjeli dapat dilakukan dengan baik.  Ketrampilan yang diperoleh dapat dikembangkan lebih lanjut jika produksi akan ditingkatkan pada skala komersial.

Kata Kunci: bolu, hanjeli, kawasan geopark, pengabdian masyarakat, rumah hanjeli indonesia

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Abstract

Background: The Ciletuh Geopark area has a local food known as hanjeli. Hanjeli has high levels of starch and carbohydrates, low proteins, and calcium components, therefore, hanjeli is considered for food ingredient. The gluten-free flour for cake-making is beneficial for people with celiac and gluten intolerance. Objective: This training activity is to improve the community's knowledge of processed hanjeli products, the economic value of hanjeli flour, and the surrounding community's economy. Method: The community service team of the Agro-industrial Technology Education Study Program, Faculty of Technology and Vocational Education, Universitas Pendidikan Indonesia had created a formulation of cake production made from hanjeli flour. The community service team in collaboration with Rumah Hanjeli Indonesia provided education and training to the community around the Ciletuh Geopark Area about the utilization of hanjeli seeds and the food product processing that it can increase the economic value of hanjeli sources. Result: The training for making cakes with hanjeli flour was attended by 12 participants who actively asked questions and discussed. Conclusion: The transfer of knowledge and skills in making cakes with hanjeli flour has been done successfully. The skills acquired have to be further developed when the production is scaled up commercially.

Keywords: cake, hanjeli, geopark area, community service, rumah hanjeli indonesia

Metrik

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Biografi Penulis

Puji Rahmawati Nurcahyani, Universitas Pendidikan Indonesia, Bandung

Penulis pertama, penulis korespondensi

Referensi

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Unduhan

Diterbitkan

2023-01-30

Cara Mengutip

1.
Nurcahyani PR, Azizah DN, Suryadi GG, Maharani S. Pelatihan Pembuatan Bolu Biji Hanjeli Kepada Masyarakat Kawasan Geopark Ciletuh, Kabupaten Sukabumi. JIPMI [Internet]. 30 Januari 2023 [dikutip 15 Juni 2024];2(1):31-5. Tersedia pada: https://jurnalnew.unimus.ac.id/index.php/jipmi/article/view/88

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