PEMBERDAYAAN MASYARAKAT DESA RANOEYA MELALUI PELATIHAN PEMBUATAN CEMILAN CHURROS DAUN SALAM (SYZYGIUM POLYANTHUM WIGHT) BAGI PENDERITA DIABETES DI KECAMATAN WAWOTOBI KABUPATEN KONAWE
DOI:
https://doi.org/10.33759/asta.v4i1.493Keywords:
churros, cemilan, Syzygium polyanthum, pemberdayaan Masyarakat, cemilanAbstract
Salam leaf is one of the herbal plants that contains several compounds that effectively reduce blood glucose levels, namely saponins, tannins, phenolics and flavonoids. Empirically, the leaves of salamka are used by the Ranoeya Village community as an additional ingredient to add flavor to dishes. Community service activities of LPPM Politeknik Bina Husada and Halu Oleo University as a community empowerment in the context of utilizing bay leaves as snacks for diabetics in Wawotobi District. The potential development of churros snacks as an alternative food has the opportunity to be a very good snack for health that can be consumed by all ages. The method of the activity was carried out by training the making of churros to the Ranoeya village community of 25 people. The activity started from harvesting, wet sorting, dry sorting, drying, cutting and pulverizing bay leaves. Bay leaves were prepared with various concentrations, namely FI (1 g), FII (3 g), and FIII (5 g) and organoleptic evaluation was carried out including color, odor, taste and shape of the preparation. The results showed that Ranoeya villagers were very enthusiastic in participating in this activity. Organoleptic test results showed churros in formula FI were yellow, FII were greenish yellow and FIII were brownish green. The aroma test showed FI, FII and FIII had a distinctive aroma of milk vanilla flavor. The results of the taste test on F1 churros taste in general. F2 has a slightly concentrated bay leaf flavor, F3 has a concentrated bay leaf flavor. The taste test on F1 has the taste of churros in general, F2 is slightly concentrated, and F3 is concentrated. Hardness test on F1, F2 and F3 have good texture. The favorability test showed churros in F1 (90%), B (7%), C (3%). The results showed that Salam leaves can be formulated in the form of churros snacks and can be utilized as a healthy snack for diabetics in Ranoeya Village, Wawotobi District, Konawe Regency
Downloads
References
Badan Standarisasi Nasional). (2011). Biskuit (BSN, Ed.; 1st ed.). BSN.
Fariz, A., Sholihin, M. A., Fauzi, R., & Rizki, M. I. (2018). Review: Tanaman Obat yang Berefek Sebagai Antigout. Jurnal Pharmascience, 5(1), 22–31. https://doi.org/10.20527/jps.v5i1.5782
Kementerian Kesehatan RI. (2020). Pedoman Nasional Pelayanan Kedokteran Tata Laksana Diabetes Tipe 2 Dewasa. In Kemenkes RI (Vol. 603, Issue 01.07). https://yankes.kemkes.go.id/unduhan/fileunduhan_1610340996_61925.pdf
Kustanti, I. H., Rimbawan, & Furqon, L. A. (2017). Formulasi Biskuit Rendah Indeks Glikemik (Batik) Dengan Subtitusi Tepung Pisang Klutuk (Musa Balbisiana Colla) Dan Tepung Tempe. Jurnal Aplikasi Teknologi Pangan, 6(1), 12–18. https://doi.org/10.17728/jatp.217
Musdalipah, Karmilah, Tee, S. A., Yodha, A., I, S., & Fristiohady, A. (2021). In vitro antioxidant assay and qualitative phytochemical estimation of Meistera chinensis from Southeast Sulawesi In vitro antioxidant assay and qualitative phytochemical estimation of Meistera chinensis from Southeast Sulawesi. Journal of Physics: Conference Series, 1763(012093), 1–6. https://doi.org/10.1088/1742-6596/1763/1/012093
Musdalipah, M., Murtafia, M., Nurhikma, E., Daud, N. S., & Rusli, N. (2023). Pelatihan Pembuatan Biskuit dari Daun Kedondong Hutan ( Spondias pinnata ( Linn . F .) Kurz ) Sebagai Cemilan Antidiabetes. Nadikami, 01(2), 59–71.
Musdalipah, M., Nurhikma, E., Sofyan, S., Rusli, N., Daud, N., Yusriani, L., & Alam, S. (2021). Pemanfaatan Daun Tawaloho Sebagai Makanan Sehat dalam Sediaan Biskuit Untuk Masyarakat Mekar Baru Sulawesi Tenggara. Jurnal Masyarakat Mandiri, 5(4), 2099–2108.
Nugroho, Y., Soendjoto, M. A., Suyanto, Matatula, J., Alam, S., & Wirabuana, P. Y. A. P. (2022). Traditional medicinal plants and their utilization by local communities around Lambung Mangkurat Education Forests, South Kalimantan, Indonesia. Biodiversitas, 23(1), 306–314. https://doi.org/10.13057/biodiv/d230137
Safrida, S., Rumaseuw, E., Hamidah, M., Karmilah, K., Sari, D., Shafirany, M. Z., Zain, D. N., Tee, S., Fauziah, Y., Gianti, L., & Musdalipah, M. (2022). Farmakologi Bahan Alam (M. Sari, Ed.; 1st ed.). PT. Global Eksekutif Teknologi.
Sukoco, A., & Handayani, S. (2020). Pelatihan Proses Pembuatan Biskuit dari Tepung Pepaya dan Pisang di Desa Silo, Jember. Jurnal Pengabdian Masyarakat J-DINAMIKA, 5(1), 10–14. https://doi.org/10.25047/j-dinamika.v5i1.1206
Tarwendah, I. P. (2017). Studi Komparasi Atribut Sensori dan Kesadaran Merek Produk Pangan. Jurnal Pangan Dan Agroindustri, 5(2), 66–73.
Tee, S. ., Musdalipah, M., Karmilah, K., Sahidin, I., Fristiohady, A., & Yodha, A. W. M. (2021). Phytochemical and Toxicity Assay of Meistera chinensis Fruit Extract: The Endemic Plant of Southeast Sulawesi. Proceedings of the International Seminar on Promoting Local Resources for Sustainable Agriculture and Development (ISPLRSAD 2020), 13(Isplrsad 2020), 379–384. https://doi.org/10.2991/absr.k.210609.059
