Abstract
Community service activities (CSA) have been carried out using lecture methods, discussions, and practices regarding innovations in making healthy noodles without preservatives to provide information, knowledge, and skills regarding innovations in making healthy food and encourage and increase entrepreneurship homemakers. The innovation of making healthy noodles with ingredients without preservatives is considered vital because it is beneficial for health and as a step to utilize natural ingredients obtained in the surrounding environment. This activity was attended by 20 housewives in Sidomulyo Village, Medan Tuntungan District, Medan City, North Sumatra Province with different knowledge backgrounds. The CSA training that has been carried out provides understanding and skills to homemakers in processing natural ingredients into healthy food and can increase the economy because it can be commercialized. This CSA training also received a positive response from participants because it could practice directly, and the team provided the freedom to express opinions and develop ideas during the activity. This service activity was considered very useful as much as 65% and use as much as 35% of the questionnaire results distributed during the implementation of the activity. Through this CSA activity, it is hoped that the active role of participants in distributing knowledge and skills to the community in the surrounding environment is expected.
Highlights
Community service activities (CSA) have been carried out using lecture methods, discussions, and practices regarding innovations in making healthy noodles without preservatives to provide information, knowledge, and skills regarding innovations in making healthy food and encourage and increase entrepreneurship homemakers
vital because it is beneficial for health
as a step to utilize natural ingredients obtained in the surrounding environment
Summary
Kemajuan dunia digital memberikan dampak positif bagi dunia usaha, salah satunya lewat promosi melalui media sosial yang dapat mengurangi biaya promosi suatu usaha. Bumbu-bumbu buatan pada mie instan juga dapat berbahaya bagi kesehatan tubuh karena kandungan kimia dan pengawet makanan (Sulistyani, 2014). Namun untuk menjual mie dengan harga yang terjangkau bagi masyarakat di lingkungan sekitar seringkali produsen mie mendapatkan bahan baku yang tidak baik dan menambah beberapa bahan pengawet sehingga mie memiliki masa kadaluarsa yang lama. Mie dengan bahan baku yang tidak baik dimana mengandung beberapa bahan kimia sintesis dan penambahan bahan pengawet menjadikan produk olahan makanan ini menjadi berbahaya jika dikonsumsi secara terus menerus (Sunardi et al, 2017). Mie basah memiliki kadar air yang mencapai 52% sehingga untuk daya simpannya maka mie basah ini hanya bisa disimpan dan tahan selama kurang lebih 40 jam pada suhu kamar. Mie sehat yang mengandung nilai gizi tinggi dan dapat menghasilkan tambahan bagi keluarga mereka
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
