Pelatihan Pembuatan Cake dengan Subtitusi Tepung Ubi Jalar Ungu Sebagai Upaya Peningkatan Enterpreneurship Skill di Dasa Wisma Anggrek Perumahan Pondok Bondowoso Indah
DOI:
https://doi.org/10.30737/jatimas.v2i1.2567Keywords:
flour, purple sweet potato, processed, substitutionAbstract
Improving people's living standards can be started by increasing human resource skills from an early age. For this reason, additional training is needed for the younger generation in the community. The activity can be carried out in collaboration with various parties, namely with related educational institutions and community organizations such as Dasa Wisma, one of the smallest community organizations. The purpose of the activity was to improve the ability of housewives and young women to make brownies and cookies with the ingredients of purple sweet potato flour substitution so that they are able to develop their abilities as independent business people that can be run from home. The benefits for the participants included the knowledge and skills in processing purple sweet potato into purple sweet potato flour to then be processed into cakes and cookies. The training also inspired the participants the processing purple sweet potato flour into other products such as pudding, cookies, sponge rolls, and others.
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Peningkatan taraf hidup masyarakat dapat berawal dari peningkatan skill sumber daya manusia sejak dini. Untuk itu, perlu adanya pelatihan tambahan kepada generasi muda di masyarakat. Kegiatan tersebut bisa dilakukan dengan adanya kerjasama dengan berbagai pihak yaitu dengan institusi pendidikan terkait maupun dengan wadah organisasi masyarakat yaitu Dasa Wisma sebagai salah satu organisasi kemasyarakatan terkecil. Kegiatan ini bertujuan memperdalam keterampilan ibu-ibu rumah tangga dan remaja putri untuk membuat brownies dan cookies dengan substitusi tepung ubi jalar ungu sehingga mampu mengembangkan kemampuannya tersebut sebagai salah satu usaha mandiri yang dapat dijalankan dari rumah. Manfaat sangat dirasakan bagi peserta yaitu pengetahuan dan keterampilan dalam mengolah ubi ungu menjadi tepung ubi ungu untuk kemudian dijadikan olahan cake dan cookies serta mengilhami pengolahan tepung ubi ungu menjadi produk-produk lain seperti pudding, cookies, bolu gulung dan lain sebagainya.
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