PENGEMBANGAN PRODUK JAJANAN FROZEN BERBAHAN DASAR UMBI SINGKONG UNTUK MENINGKATKAN INCOME GENERATING IBU RUMAH TANGGA Dahlia, mutiara- Cahyana, Cucu
Universitas Negeri Jakarta
Abstract
Frozen snacks innovation is a food that is currently in trend and has a great opportunity to be developed. Referring to the Jakarta State University community service program 2020-2024 it is directed at 4 (four) focus activities, namely: Education- Public welfare- Art and culture- and Environment. Broadly speaking, the implementation of the PKM program is community empowerment in preparing PKM plans for the community in the form of product innovation originating from cassava tubers, thereby increasing culinary productivity through optimizing cassava tubers and can increase household income-generating. The aim is to increase the community^s ability to plan and manage the potential of cassava tubers as an effort to form a group of people who are economically independent and prosperous. Another goal is to stimulate the productivity of household culinary businesses that are widely cultivated by housewives in Benda Baru village, South Tangerang, especially in the current state of the Covid-19 pandemic. The method used in this activity is the provision of material, direct practice, and assistance in making frozen snack products, namely french fries and cassava croquettes using cassava tubers as one of the variations of the local ingredients used.
Keywords: Cassava, frozen snacks, cassava French fries, cassava croquettes
