Community Empowerment Through Utilization of Moringa (Moringa Oleifera Lam.) Plants as Nutritious Food In Balombong Village, Pamboang District, Majene Regency, West Sulawesi Province
Pemberdayaan Masyarakat Melalui Pemanfaatan Tanaman Kelor (Moringa Oleifera Lam.) Menjadi Pangan Bergizi Di Desa Balombong Kecamatan Pamboang Kabupaten Majene Provinsi Sulawesi Barat
Abstract
Moringa (Moringa Oleifera Lam.) is a functional food with high nutritional value that thrives and has long been domesticated by people in Balombong Village, Pamboang District, Majene Regency, West Sulawesi Province. This activity aims to provide education, and introduce moringa-based processed products. The method of community service activities (PKM) uses training, and assistance related to the use of moringa plants as nutritious food. This activity was attended by 29 participants from among housewives and 5 students from the Universitas Sulawesi Barat (UNSULBAR). The PKM activities are carried out by disseminating the content of nutritional value, benefits for health, and introducing various moringa-based processed food products such as moringa meatballs, noodles, tea, pudding, chips, pukis, candies, and nuggets. Furthermore, involving all participants in processing one of the food products, namely moringa meatballs. Utilization of moringa can help people improve family health. In addition, processed moringa can be used as Usaha Mikro Kecil dan Menengah (UMKM) products so that they can add to the economy of rural communities. The evaluation results showed that the community service activities carried out had a positive influence on the participants. This can be seen from the percentage value which reached 91.3% of the participants, expressed their strong agreement with the training activities carried out. Most of the participants also revealed that the PKM activities were able to improve the learning experiences and skills.
Downloads
References
[2] Abdullatief, F. 2020. Strategi Pengembangan Sumberdaya Manusia Dalam Pengelolaan Badan Usaha Milik Desa di Kecamatan Pamboang Kabupaten Majene. (Thesis Program Pascasarjana. Universitas Terbuka. Jakarta).
[3] Winarno, F.G. 2018. Tanaman Kelor (Moringa oleifera): Nilai Gizi, Manfaat, dan Potensi Usaha. Jakarta: Gramedia Pustaka Utama.
[4] Budiani, D.R., Muthmainah, M., Subandono, J., Sarsono, S. and Martini, M., 2020. Pemanfaatan Tepung Daun Kelor (Moringa Oleifera, Lam) sebagai Komponen Makanan Pendamping ASI (MP-ASI) Padat Gizi. Jurnal Abdidas, 1(6), pp.789-796. DOI: 10.31004/abdidas.v1i6.163.
[5] Tjong, A., Assa, Y.A. and Purwanto, D.S., 2021. Kandungan antioksidan pada daun kelor (Moringa oleifera) dan potensi sebagai penurun kadar kolesterol darah. EBiomedik, 9(2). DOI: 10.35790/ebm.v9i2.33452.
[6] Sunarmi, S. and Suhendriyo, S., 2023. Demonstrasi Pembuatan Jamu Cekok dan Makanan Fungsional Berbahan Kelor Untuk Pencegahan Stunting. Community Development Journal: Jurnal Pengabdian Masyarakat, 4(1), pp.833-837. DOI: /10.31004/cdj.v4i1.11319.
[7] Rani, K.C., Jayani, N.I.E., Darmasetiawan, N.K. and Dewi, A.D.R., 2019. Modul Pelatihan Kandungan Nutrisi Tanaman Kelor. Fakultas Farmasi Universitas Surabaya.
[8] Trisnawati, Y. and Muttaqien, I., 2021. Berjuta Manfaat Kelor. Pusat Perpustakaan dan Penyebaran Teknologi Pertanian. Bogor.
[9] Budury, S., Purwanti, N. and Fitriasari, A., 2022. Edukasi Tentang Stunting dan Pemanfaatan Puding Daun Kelor dalam Mencegah Stunting. Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM), 5(10), pp.3242-3249. DOI: 10.33024 /jkpm.v5i10.6896.
[10] Hastuti, E., Rusida, E., Yuniarti, A., Prihandini, Y.A. and Kurniawan, G., 2023. Pemberdayaan Masyarakat Melalui Diversifikasi Daun Kelor Sebagai Alternatif Pangan Sehat Di Rumah Sakit. Bernas: Jurnal Pengabdian Kepada Masyarakat, 4(1), pp.467-477. DOI: 10.31949/jb.v4i1.4172.
[11] Hasanah, M., Fitriana, E.R., Indriati, N., Masruroh, S., Sulastri, S. and Novia, C., 2019. Pemberdayaan masyarakat melalui diversifikasi olahan daun kelor. Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 10(1), pp.41-45. DOI: 10.35891/tp.v10i1.1477.
[12] Diana, L., Ramadhani, A.P., Adinda, E.R., Santoso, I.H. and Erreza, M., 2022. Permen Kelor Jelly (Kelly): Diversifikasi Sebagai Bentuk Inovasi Produk UMKM Omah Kelor Anugerah Blitar. Karya: Jurnal Pengabdian Kepada Masyarakat, 2(3), pp.229-233.
[13] Tenrirawe, A., 2022. Formulasi dan Analisis Kandungan Zat Gizi Bakso Berbasis Hati Ayam dan Daun Kelor (Moringa oleifera) sebagai Pangan Sumber Zat Besi bagi Remaja Putri. (Doctoral dissertation, Universitas Hasanuddin). repository.unhas.ac.id/id/eprint/ 14116
[14] Nurdin, G.M., Ariandi, A. and Arhim, M., 2022. Pelatihan Diversifikasi Jamur Tiram Sebagai Produk Olahan Makanan di Kecamatan Pamboang Kabupaten Majene. JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat), 6(3), pp.17-24.
.jpg)
