PELATIHAN PEMBUATAN DENDENG LUMAT DAUN SINGKONG DAN IKAN LELE PADA MASYARAKAT WILAYAH KELURAHAN BENDA BARU, PAMULANG, TANGERANG SELATAN
Dra. Sachriani, M.Kes , Dra. Yati Setiati Muhaenah ,Ishmah Fadillah, Nur Aisyah , Farikha Aulia Nurafida, Herninandari. R

UNIVERSITAS NEGERI JAKARTA

Abstract

Pelatihan Pembuatan Dendeng Lumat Daun Singkong Dan Ikan Lele Pada Masyarakat Di Wilayah Kelurahan Benda Baru
Pamulang-Tangerang Selatan

Sachriani 1,a), Yati Setiati Muhaenah 2,b)

Email : a)sachrianisachrom@gmail.com, b)setiati.yati@yahoo.co.id
1Program Studi Bisnis Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta, Jl. Rawamangun Muka Jakarta Timur Gd. H Lt. 2, (021) 4715094, tata_boga@unj.ac.id 2Fakultas Teknik, Prodi Pendidikan Vokasional Seni Kuliner, Kampus A UNJ JL.Rawamangun Muka, Jakarta Timur. Tlp.021-4715094

Abstract
In order to increase community empowerment in the Benda Baru sub-district, Pamulang sub-district, South Tangerang City, in the form of product diversification of cassava leaves and catfish so that community welfare is created through optimizing the potential of cassava, processing various processed products of mashed beef jerky from cassava leaves and catfish that are varied, of high quality, nutritious and has a high selling value. This Community Service Program is aimed at the community as many as 16 mothers. The goal is to enable the community to plan and manage the potential of cassava as an effort to form / develop a group of people who are economically independent and prosperous. Outputs: (1) Products of cassava leaf jerky and catfish jerky (2) Publication of the activity of making pulverized cassava leaves and catfish jerky on YouTube. The method used in this activity is the provision of material, direct practice and assistance. The presentation of material was carried out in the local hall, with material on diversification of local food ingredients to introduce various alternative food sources and to introduce several examples of diversification of food based on existing local ingredients. The technique of making cassava leaves and catfish jerky is mentoring as well as the practice of making ground beef jerky and catfish jerky.

Keywords: Training, Mashed Jerky, Cassava Leaves and Catfish, Community, Benda Baru, Village

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