The population of Indonesia increases every year, so there is an increase in demand for food, both commodities of grain, vegetables, fruit and others. If the demand for food continues to increase and is not supported by increasing food production there will also be food insecurity at certain times. The government's policy to overcome this problem is the Acceleration of Food Consumption Diversification (P2KP) and its program namely Sustainable Food House Area (KRPL). The purpose of this study is to analyze household food security using a quantitative aspect approach (TKE and TKP) and quality aspects (PPH score) The results of the study PPH scores achieved by KRPL participating households and not KRPL participants were 86.6 and 75.9, respectively. This value shows the pattern of food consumption that has not varied. However, it can be seen that participating households of KRPL have more food consumption than households not participating in KRPL While the energy consumption and non-participant household protein of KRPL still have not reached the consumption recommendations set by the government, amounting to 1883.5 kcal / capita / day and 49.7 gram / capita / day.
Kabupaten Banyuwangi memiliki perkebunan buah naga mencapai 3.786 hektar. Produktivitas buah naga banyuwangi adalah 82.544 ton per tahun. Harga buah naga saat musim panen mengalami penurunan. Buah naga dijual dengan harga yang relatif murah, oleh karena itu perlu dilakukan suatu tindakan untuk mendongkrak nilai ekonomi buah naga. Pengabdian kepada masyarakat dilakukan untuk meningkatkan keterampilan masyarakat Kegiatan pengabdian ini dilaksanakan di Kecamatan Genteng, Kabupaten Banyuwangi dengan beberapa tahapan: Survey lapangan, Koordinasi, persiapan dan pelaksaan serta evaluasi pengabdian. Pengolahan pembuatan minuman serbuk instan buah naga merupakan salah satu bentuk kegiatan pengolahan yang sederhana Kegiatan Pengabdian kepada Masyarakat ini sangat diapresiasi oleh peserta dapat dilihat dari antusias dan keaktifannya peserta dalam bertanya dan mengikuti kegiatan ini, secara keseluruhan peserta merasakan puas terhadap kegiatan yang diselengarakan. Diharapkan masyarakat memiliki keterampilan mengolah buah naga dan dapat meningkatkan nilai ekonomi buah naga.
ABSTRAKSejak pandemi Covid-19 melanda berbagai negara didunia, termasuk juga negara Indonesia, masyarakat mulai menyadari tentang pentingnya memilih makanan dan minuman yang memiliki fungsi khusus untuk kesehatan biasa disebut pangan fungsional. Salah satu pangan fungsional yang digemari oleh masyarakat saat ini adalah yoghurt. Program pengabdian kepada masyarakat ini bertujuan untuk memberikan pengetahuan tentang alih teknologi pembuatan minuman fermentasi berbasis susu dan juga peluang usaha terhadap diversifikasi produk makanan dan minuman kepada kelompok PKK Kecamatan Genteng. Sehingga masyarakat mempunyai pengetahuan yang lebih terhadap teknologi pengolahan dan manfaat produk fermentasi berbasis susu dan peluang usahanya. Metode yang dikembangkan dalam kegiatan ini terdiri dari lima tahapan yaitu survey lapangan, koordinasi, persiapan, sosialosasi dan evaluasi. Adapun hasil kegiatan pengabdian kepada masyarakat ini meningkatkan pengetahuan masyarakat khususnya kelompok PKK Kecamatan Genteng tentang teknologi dan manfaat fermentasi pangan. Hal tersebut dibuktikan dengan hasil kuisioner dimana 100% peserta belum pernah mengetahui bagaimana cara mengolah pangan fermentasi. Selain itu hasil post test para peserta pengabdian kepada masyarakat mempunyai rata-rata 72,2 yang dapat diartikan bahwa rata-rata peserta sudah memahami materi yang disampaikan oleh pemateri. Kata kunci: teknologi pangan; yoghurt; fermentasi; pandemi covid-19 ABSTRACTSince the Covid-19 pandemic hit various countries in the world, including Indonesia, people have begun to realize the importance of choosing foods and drinks that have special functions for health, commonly called functional foods. One of the most popular functional foods today is yogurt. This community service program aims to provide knowledge about the technology transfer of milk-based fermented drinks and also business opportunities for food and beverage products to the PKK group in Genteng District. So that the community has good knowledge of processing technology and the benefits of milk-based fermented products and opportunities to develop more. The method developed in this activity consists of five stages, namely field surveys, coordination, preparation, socialization and evaluation. The results of this community service activity increase public knowledge, especially the PKK group in Genteng District about the technology and benefits of food fermentation. This is proven by the results of the questionnaires that have existed where 100% of the participants do not know how to process fermented food. In addition, the post test results of the community service participants have an average of 72.2 which means that on average the participants have understood the material presented by the presenters. Keywords: food technology; yoghurt; fermentation; covid-19 pandemic
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