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(Universitas Ahmad Dahlan Yogyakarta, Indonesia)(2) Imam Santosa
(Universitas Ahmad Dahlan Yogyakarta, Indonesia)(3) Suhendra Suhendra
(Universitas Ahmad Dahlan Yogyakarta, Indonesia)*corresponding author
AbstractTim Omega 3 prodi Teknik Kimia UAD telah melaksanakan kegiatan Pengabdian Kepada Masysrakat (PKM) di Kalurahan Caturharjo, Pandak, Bantul, Yogyakarta. ibu-ibu pejabat dan penggerak PKK kalurahan menjadi target PKM. PKM fokus pada sosialisasi porang, produk-produk porang, pembuatan konyaku dan manfaat porang untuk kesehatan. Kegiatan ini berhasil dilaksanakan. Berdasarkan hasil pengolahan kuisioner 94,7% peserta menyatakan puas dan mendapat pengetahuan baru. Kegiatan ini diharapkan menambah pengetahuan peserta mengenai porang dan produk -produknya serta manfaat kesehatan mengkonsumsi produk porang. Mie porang yang rendah kandungan gula dan tinggi serat untuk diet karbohidrat dapat dijadikan produk kuliner berdampingan dengan produk lokal mie lethek sehingga pasar kuliner mie di Kalurahan Caturharjo makin meluas. Abstract. The Omega 3 Team of the UAD Chemical Engineering study program has carried out Community Service (PKM) activities in Caturharjo Village, Pandak District, Bantul, Yogyakarta. The targets of PKM are the mothers of officials and PKK activists of the village. PKM is focused on the socialization of porang, porang products, making konyaku and the benefits of porang for health. This activity has been carried out well. Based on the results of the questionnaire processing, 94.7% of participants stated that they were satisfied and gained new knowledge. This activity is expected to increase participants' knowledge about porang and its products as well as the health benefits of consuming porang products. Porang noodles which are low in sugar and high in fiber for a carbohydrate diet can be used as a culinary product to accompany local lethek noodles so that the culinary noodle market in Caturharjo Village will expand. KeywordsBantul; Caturharjo; Glukomanan; Kesehatan; Mie; Porang,.
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DOIhttps://doi.org/10.47679/ib.20251039 |
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