Training of Utilization of Coconut Dregs Flour and Its Processed Product to Increase Fiber Consumption in Tumpatan Village, Beringin Sub-District

Authors

  • Tiar Lince Bakara Department of Nutrition, Polytechnic of Health, Medan, Indonesia
  • Novriani Tarigan Department of Nutrition, Polytechnic of Health, Medan, Indonesia

DOI:

https://doi.org/10.32734/jst.v1i1.245

Keywords:

Brownies, Coconut Dregs Flour, Cookies, Steamed Cakes

Abstract

The average national proportion of fewer-vegetables consumption for the population above 10 years is around 93.5%. Fiber can be obtained from fruits, vegetables, and coconut dregs which can be processed into various types of food. The utilization of coconut dregs as a source of fiber has not been revealed much and has been only used as animal feed and “tempebongkrek”. The main purpose of this community service was to improve skills of women cadres and members of PKKgroup about how to processcoconut dregs into brownies, cookies, and steamed cakes.The community service activities were conducted from March to September 2017 in Tumpatan Village, Beringin Sub-District. The activities consisted of three stages: pre-intervention, intervention, and post-intervention. In the intervention stage, some activities conducted were including training, socialization, and cooking demonstration of brownies, cookies, and steamed cakes. Based on the results of the intervention, the women cadres and members of PKK groupunderstood the benefits and functions of processed coconut dregs flour, and the advantages of food using coconut dregs flour. In addition, the women cadres andmembers of PKK group would be able to process coconut dregs and make snacks, such as brownies, cookies, and steamed cakes. The training activities of coconut dregs processing improved skills of the women cadres and members of PKK group in utilizing materials which have not been widely used as food ingredients.

Downloads

Download data is not yet available.

References

Anonimus, 2001.The Definition of Dietary Fibre. Cereal Foods World 46:pp. 89-148. http:// www.aaccnet.org/Dietary Fiber/pdfs/ dietfiber.pdf. dalam Santoso, Agus. 2011. Serat Pangan (dietary fiber) dan manfaatnya bagi kesehatan. Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Unwidha Klaten

Badan Standarisasi Nasional. 2011. SNI 2973:2011: Biskuit

Balitbang Kemenkes RI. 2013. Riset Kesehatan Dasar; RISKESDAS. Jakarta

Hardinsyah and Tambunan, V. 2004. Angka Kecukupan Energi, Protein dan Serat Makanan. Dalam Soekirman(Eds.), Ketahanan Pangan dan Gizi di Era Otonomi Daerah dan Globalisasi. Pro-siding Widyakarya Nasional Pangan dan Gizi VIII (hlm. 317-330), 17-19 Mei. LIPI, Jakarta. Dalam Kusharto, Clara. M. 2006. Serat makanan dan peranannya dalam kesehatan. JurnalGizidanPangan

Herminingsih, A. 2010. ManfaatSeratdalam Menu Makanan. Universitas Mercu Buana, Jakarta. In: Santoso, Agus. 2011. Serat Pangan (dietary fiber) dan manfaatnya bagi kesehatan. Jurusan Teknologi Hasil Pertanian, FakultasTeknologi Pertanian, Unwidha Klaten.

Putri, M.F. 2010a. Kandungan Gizi dan Sifat Fisik Tepung Ampas Kelapa sebagai Bahan Pangan Sumber Serat. Fakultas Teknik UNNES. Semarang

Putri, M. F. 2010b. Tepung Ampas Kelapa pada Umur Panen 11-12 Bulan sebagai Bahan Pangan Sumber Kesehatan. Jurusan Teknologi Jasa dan Produksi UNNES. Semarang

Ranakusuma B. 1990. Obesitas dan Manfaat Serat. Gizi Indonesia, 15 (1), 76-80. Dalam Kusharto, Clara. M. 2006. Serat makanan dan peranannya dalam kesehatan. Jurnal Gizi dan Pangan

Setiawati, Rahimsyah, A., and Ulyarti. 2015. Kajian Pembuatan Brownies Kaya Serat dari Tepung Ampas Kelapa. Fakultas Teknologi Pertanian, Universitas Jambi. Jambi

Widarta, I. W.R, Suter, I K., Yusa, N M., Wiadnyani, A.A.I.S., and Puspawati, N.N. 2013. Pelatihan Pengolahan tepung Ampas Kelapa menjadi Biskuit di Desa Adat Panglipuran, Kabupaten Bangli. Jurusan Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana. Bali

Published

2018-08-10