Pelestarian Ekosistem Mangrove Melalui Pemanfaatan Jeruju (Acanthus Ilicifolius) sebagai Makanan Ringan Alternatif

Abstract

Jeruju selama ini kurang termanfaatkan bahkan hanya dianggap semak belukar hingga tak jarang habitatnya menjadi terancam. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah untuk mengedukasi masyarakat bahwa jeruju dapat diolah menjadi keripik yang bernilai ekonomi tinggi sehingga penting untuk menjaga kelestariannya. Kegiatan ini dilakukan dengan mengundang ibu-ibu warga Desa Babakan, Kabupaten Pangandaran sebanyak 10 orang untuk mengikuti pelatihan mengenai pembuatan keripik jeruju. Hasil monitoring dan evaluasi menunjukkan selama praktik pembuatan keripik jeruju, seluruh peserta pelatihan dapat mempraktikan dengan cermat tanpa menunjukkan kesulitan.

Analysis of The Potential and Carrying Capacity of Lusi Sidoarjo Island as An Education and Conservation-Based Ecotourism

“…For example, Jeruju mangroves can be used as chips and medicine for diabetes and shortness of breath. Furthermore, in the culinary field, mangroves can be processed into food; for example, Jeruju mangroves can be used as chips [24], Avicennia marina mangrove fruit fiber can be used as a natural preservative for fresh tilapia [25]. Meanwhile, fire-type mangroves are used as snacks and dodol (typical Indonesian food with the basic ingredients of glutinous rice flour, coconut milk, and sugar) [26].…”

Analysis of ecotourism development as a mangrove conservation effort in Pasir Kadilangu and Jembatan Api-Api, Kulon Progo, Yogyakarta, Indonesia

“…A few people have also used jeruju (Acanthus ilicifolius) as medicine in which the leaves is used as an internal medicine and the fruit is eaten to cure ulcers. According to Hakim et al (2021), jeruju can be used as a medicine for boils, burns, and scabs and as an anti-cancer drug. Beside the flora, the fauna living in mangrove forest areas, such as mussels and crabs, are used by the community for personal consumption, and some are sold.…”