Peningkatan Keterampilan Masyarakat dalam Pengolahan Pangan Fungsional Berbasis Potensi Desa di Kawasan Teluk Tomini

Abstract

Abstract: The aim of this activity is to enhance the skills of the community in Bongo Village, Batudaa Pantai District, Gorontalo Regency by developing functional food products based on local potential. Bongo Village has various natural resources that can be utilized as raw materials for functional food, such as moringa, sweet corn, and skipjack fish, but their utilization has not been optimal, resulting in the community's ability to process these foods being underdeveloped. The methods used include surveys and identification of potential, product development, training, and education for the community. The outcomes of this activity are: 1) the creation of various functional food products including Bongo Village moringa skipjack fish meatballs (Bakso Cakeb) and Gorontalo moringa leaf corn milk (Sujadanke-Go); and 2) an increase in the knowledge and skills of the Bongo Village community in processing functional local food in Bongo Village, Gorontalo Regency. The results of this activity contribute to improving the community’s nutritional welfare through the optimal utilization of village potential and align with the goals of the Sustainable Development Goals (SDG's), particularly the goal of "Ending hunger, achieving food security and improved nutrition, and promoting sustainable agriculture."

Abstrak: Kegiatan ini bertujuan sebagai langkah dalam peningkatan keterampilan masyarakat di Desa Bongo, Kecamatan Batudaa Pantai, Kabupaten Gorontalo dengan mengembangkan produk pangan fungsional berbasis potensi lokal. Desa Bongo memiliki beragam sumber daya alam yang dapat dimanfaatkan sebagai bahan baku pangan fungsional seperti kelor, jagung manis dan ikan cakalang, namun pemanfaatannya belum optimal sehingga kemampuan masyarakat dalam mengolah pangan tersebut masih belum maksimal. Metode yang digunakan meliputi survei dan identifikasi potensi, pengembangan produk, pelatihan dan edukasi kepada masyarakat. Hasil dari aktivitas ini yaitu 1) terciptanya berbagai produk pangan fungsional diantaranya bakso cakalang kelor desa bongo (Bakso Cakeb) dan susu jagung daun kelor gorontalo (Sujadanke-Go), serta 2) peningkatan pengetahuan dan keterampilan masyarakat Desa Bongo dalam mengolah pangan lokal fungsional Desa Bongo, Kabupaten Gorontalo. Hasil kegiatan ini menjadi upaya dalam peningkatan kesejahteraan gizi masyarakat dapat tercapai melalui pemanfaatan potensi desa secara optimal dan sejalan dengan tujuan Sustainable Development Goals (SDG's), khususnya pada tujuan "Mengakhiri kelaparan, mencapai ketahanan pangan dan perbaikan nutrisi, serta mendorong pertanian berkelanjutan".