Pendampingan Kelompok Tani dalam Pengembangan Pangan Lokal Kaya Protein Binto’ Toeng (Cajanus Cajan) Potensial Pencegahan Stunting di Kecamatan Tompobulu Kabupaten Gowa
Abstract
Pengembangan pangan lokal sangat penting untuk meningkatkan ketahanan pangan masyarakat. Pengabdian ini bertujuan untuk memberdayakan masyarakat dalam pengolahan pangan lokal kaya protein binto’ toeng (cajanus cajan) potensial pencegahan stunting di Desa Rappoala Kecamatan Tompobulu Kabupaten Gowa berbasis pendampingan kelompok tani. Pengabdian dilakukan melalui tahapan pembuatan tepung binto’ toeng, tahapan persiapan pelatihan, dan tahapan pelatihan pembuatan produk berupa putu binto’ toeng. Tahapan pembuatan tepung dimulai dengan perendaman binto’ toengselama 24 jam. Selanjutnya binto’ toengdi kukus selama ±15 menggunakan presto. Kemudian binto’ toengditiriskan dan dijemur di bawah sinar matahari. Binto’ toengdigiling hingga halus kemudian diayak. Tahapan persiapan pelatihan dilakukan dengan menyiapkan semua alat dan bahan yang dibutuhkan untuk membuat putu binto’ toeng. Pelatihan ini diikuti oleh 10 petani wanita yang tergabung dalam kelompok tani desa Rappoala. Hasil kegiatan menunjukkan antusiasme masyarakat untuk mengetahui cara penepungan binto’ toengdan potensinya dijadikan produk berupa kue. Minat masyarakat terkait penggunaan binto’ toenguntuk dibuat menjadi produk kue menjadi meningkat dengan adanya pelatihan pembuatan tepung dan pembuatan produk.
Downloads
References
Abioye, F. (2018). Potentials of Pigeon Pea-wheat Flour Mixes in Bread Production. Asian Food Science Journal, 4(2).
Adebayo-Oyetoro, A., Ayofemi, S., Adeyeye, O., Olatidoye, P., Olatunde, O., Adenekan, E., Adenekan, O. (2019). Effect of Co-Fermentation on the Quality Attributes of Weaning Food Produced from Sorghum (Sorghum bicolor) and Pigeon Pea (Cajanus cajan). Journal of Culinary Science & Technology, 17, 118-135. doi: 10.1080/15428052.2017.1405860
Ariviani, Affandi, Listyaningsih, & Handajani. (2018). The potential of pigeon pea (Cajanus cajan) beverage as an anti-diabetic functional drink. International Symposium on Food and Agro-biodiversity (ISFA), 102.
Chinomso, A. D., Chidi, N. E., & Kelechi, A. J. (2017). Effect of Combined Processing Methods on the Functional and Pasting Properties of Pigeon Pea (Cajanus Cajan) Flour. International Journal of Science and Qualitative Analysis, 3(3).
Devi, R., Premalatha, R., & Kayathri, R. (2016). Evaluation of Total Phenols, Total Flavonoids and In vitro Antioxidant Activity in the Ethanolic Leaf, Seed and Root Extract of Cajanus cajan (L.) Mill sp. International Journal of Current Microbiology and Applied Sciences, 10(5), 688-697.
Ishaya, F., & Aletor, O. (2019). Nutritive Potential and Functional Attributes of Lima Bean (Phaseolus Lunatus) and Pigeon Pea (Cajan Cajanus) Protein Isolates. Journal of Integrative Food Sciences & Nutrition, 3(1).
Jahagir, M., & Raisakanum, F. (2015). Antioxidant evolution of Polar and Non Polar Fractions of Cajanus cajan Seeds. J. Med. Plants Res, 9(6), 193-198.
Kementrian-Kesehatan-Republik-Indonesia. (2018). Hasil Utama Riskesdas 2018. Jakarta: Kementrian Kesehatan Badan Penelitian dan Pengembanga Kesehatan.
Mahitha, B., Archana, P., Ebrahimzadeh, M., Srikanth, K., Rajinikanth, M., & Ramaswamy, N. (2015). Invitro antioxidant and pharmacognostic studies of leaf extracts of Cajanus cajan(L.)Mill sp. Indian Journal of Pharmaceutical Sciences, 77, 170-177.
Maintang, Hanifa, & Agustin. (2014). Potensi Kacang Gude Sebagai Komponen Diversifikasi Pangan Prosiding Seminar Hasil Penelitian Tanaman Aneka Kacang dan Umbi.
Muthalib, C. A. (2015). Pengembangan Pangan Lokal Kacang Gude (Cajanus Cajan) Sebagai Alternatif PMT-AS dengan Sumber Protein dan Zat Besi dalam Pembuatan Kue Tradisional Baruasa di Kabupaten Jeneponto. Tesis. Program Studi Kesehatan Masyarakat. Universitas Hasanuddin Makassar. Makassar.
Ohizua, E. R., Adeola, A. A., Idowu, M. A., Sobukola, O. P., Afolabi, T. A., Ishola, R. O., . . . Falomo, A. (2017). Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends. Food science & nutrition, 5(3), 750-762. doi: 10.1002/fsn3.455
Osungbade, O. R., Gbadamosi, O. S., & Adiamo, O. Q. (2016). Effects of Cooking and Fermentation on the Chemical Composition, Functional Properties and Protein Digestibility of Sandbox (Hura Crepitans) Seeds. Journal of Food Biochemistry, 40(6), 754-765. doi: 10.1111/jfbc.12273
Pujiati, & Cicilia, N. (2016). Uji Antibakteri Kacang Gude (Cajanus Cajan) Terhadap Bakteri Staphylococcus Aureus Dan Escerichia Coli. Surabaya: Fakultas Sains Dan Teknologi Universitas Airlangga.
Rani, S., Yadav, R., Poswal, G., & Deen, M. K. (2019). Screening of Pigeonpea (Cajanus cajan L.) Seeds for Study of their Flavonoids, Total Phenolic Content and Antioxidant Properties. International Journal of Pharmaceutical Sciences Review and Research, 28(2).
Sariatin. (2015). Analisis Energi Panas pada Pengeringan Biji Gude (Cajanus Cajan (L) Millsp) Sistem Fluidized Bed. Fakultas Teknologi Pangan dan Agroindustri. Universitas Negeri Mataram. Matara,. Retrieved from http://eprints.unram.ac.id/7465/1/artikel%20ilmiah.pdf
Saswini, A. U. (2015). Pengembangan Pangan Lokal Kacang Gude (Cajanus Cajan) Sebagai Alternatif Pmt-As dengan Sumber Protein Dan Zat Besi Dalam Pembuatan Kue Tradisional Baruasa Di Kabupaten Jeneponto. Unniversitas Hasanuddin. Makassar.
Sekhon, J., Grewal, S. K., Singh, I., & Kaur, J. (2017). Evaluation of nutritional quality and antioxidant potential of pigeonpea genotypes. Journal of food science and technology, 54(11), 3598-3611. doi: 10.1007/s13197-017-2818-y
Sharma, S., Singh, A., & Singh, B. (2019). Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature. Journal of Food Biochemistry, 43(2), e12706. doi: 10.1111/jfbc.12706
Syed, R., & Wu, Y. (2018). A review article on health benefits of Pigeon pea (Cajanus cajan (L.) Millsp). International Journal of Food and Nutrition Research, 15(2).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).