Inovasi pengolahan umbi porang menjadi produk pangan ramah bagi anak autis dan bernilai ekonomi
Abstract
Abstrak
Umbi porang merupakan komoditas lokal yang memiliki kandungan glukomanan tinggi dan berpotensi dikembangkan sebagai bahan pangan fungsional yang aman bagi anak Autism Spectrum Disorder (ASD). Meskipun demikian, pemanfaatan umbi porang oleh masyarakat masih didominasi dalam bentuk bahan mentah sehingga belum memberikan nilai tambah ekonomi yang optimal. Program pengabdian kepada masyarakat "Inovasi Pengolahan Umbi Porang menjadi Produk Pangan Ramah bagi Anak Autis dan Bernilai Ekonomi" bertujuan meningkatkan kapasitas masyarakat dalam mengolah umbi porang menjadi produk pangan inovatif yang aman, bergizi, dan memiliki daya saing. Metode pelaksanaan meliputi identifikasi kebutuhan mitra, pelatihan, demonstrasi teknologi, praktik langsung, pendampingan, serta evaluasi menggunakan desain pre-test dan post-test. Hasil evaluasi menunjukkan peningkatan kompetensi peserta dengan rata-rata nilai meningkat dari 5,85 menjadi 8,30, menunjukkan efektivitas program dalam meningkatkan pengetahuan dan keterampilan peserta. Selain peningkatan aspek kognitif, peserta juga mampu mengaplikasikan teknologi pengolahan, menghasilkan produk pangan berbahan dasar umbi porang yang sesuai dengan prinsip keamanan pangan, serta menerapkan teknik pengemasan dan pengembangan usaha yang lebih baik. Program ini memberikan dampak positif terhadap peningkatan kapasitas kelompok mitra dalam menghasilkan produk pangan fungsional bernilai ekonomi sekaligus mendukung ketersediaan alternatif pangan yang lebih sehat bagi anak autis.
Kata kunci: ;
Abstract
Porang tubers are a local commodity with high glucomannan content, offering potential for development into functional food products safe for children with Autism Spectrum Disorder (ASD). However, community utilization of porang tubers remains dominated by raw material usage, failing to generate optimal economic value. The community service program titled "Innovation in Processing Porang Tubers into Economically Valuable Food Products Suitable for Children with Autism" aims to enhance community capacity to process porang tubers into innovative, safe, nutritious, and competitive food products. Implementation methods included identifying partner needs, training, technology demonstrations, hands-on practice, mentoring, and evaluation using a pre-test and post-test design. Evaluation results showed an increase in participant competence, with the average score rising from 5.85 to 8.30, demonstrating the program's effectiveness in improving participants' knowledge and skills. Beyond cognitive gains, participants were able to apply processing technologies, produce porang-based food products adhering to food safety principles, and implement improved packaging and business development techniques. The program positively impacted the partner group's capacity to produce economically valuable functional foods while simultaneously helping to provide healthier food alternatives for children with autism.
Keywords: autistic children; economic value; food products; porang tubers.
Keywords
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DOI: https://doi.org/10.31764/jpmb.v10i4.42017
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