Sosialisasi dan Pelatihan Pengolahan Kacang Tunggak dan Daun Kelor Menjadi Produk Pangan Fungsional di Desa Aik Berik Lombok Tengah

Nur Indah Julisaniah; Kurniasih Sukenti; Sukiman Sukiman; Evy Aryanti; Nurrijawati Nurrijawati; Baiq Jelita Puspita Sari

doi:10.29303/sinonim.v2i2.10134

Authors

Nur Indah Julisaniah Program Studi Magister Biologi, Universitas Mataram, Indonesia
Kurniasih Sukenti Program Studi Magister Biologi, Universitas Mataram, Indonesia
Sukiman Sukiman Program Studi Magister Biologi, Universitas Mataram, Indonesia
Evy Aryanti Program Studi Magister Biologi, Universitas Mataram, Indonesia
Nurrijawati Nurrijawati Program Studi Biologi, Universitas Mataram, Indonesia
Baiq Jelita Puspita Sari Program Studi Biologi, Universitas Mataram, Indonesia

DOI:

https://doi.org/10.29303/sinonim.v2i2.10134

Keywords:

Functional foods, Improving community nutrition, Winged beans, Moringa leaves

Abstract

Cowpeas and moringa are agricultural products from the Fabaceae family that have great potential as functional food ingredients because they are rich in protein, fiber, vitamins, minerals, and bioactive compounds. Both plants have significant health benefits when processed properly. This community service activity teaches how to process cowpea seeds and moringa leaves into functional food products with high nutritional value and added economic value. The target participants for this activity are women and girls in Aik Berik Village who are members of the Benang Setokel Joint Business Group. The benefits for participants include increased knowledge and skills in producing functional foods from cowpea seeds and moringa leaves, which are easily found around their homes.

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