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400 1722 2 PB
Article Number : Regency through Suweg Processed Products in the Framework of Raising
400-1522-2-SM the Existence of Local Food Ingredients Towards a Food Self-Sufficiency
Received :
Village.
2022-09-18
Accepted :
2022-12-13 Mochammad Yosi Pratiknoi1*, Ani Budi Astuti2, Yasma Aziza Ul Akrimah3,
Published : Endryana Seftyaningtyas4, Siva Nur Alvia5, and Bayu Hangga Trio Eko Putro6
Volume : 08
Issue : 02 1Mathematics, 2Statistics, 3Physics, 4Geophysical
Engineering, 5 Mathematics,
Mounth, Year 6Geophysical Engineering, Faculty of Mathematics and Natural Sciences, Universitas
December 2022
pp.1524-1531 Brawijaya, Malang
*Author: yosipratikno@student.ub.ac.id
ABSTRACT
The problem of food is something that needs to be considered because it will have an impact on all
aspects of the line of life. One of the breakthroughs made to overcome food problems is the Food
Self-Sufficiency Movement, namely maintaining food security with several steps. One of the
programs that support food self-sufficiency is KAMPA (“Gerakan Mandiri Pangan”/ Food
Independece). The purpose of the KAMPA is to provide training to the community on how to process
local food ingredients to make the best possible use of them to meet their nutritional needs. In
addition, CAMPA aims to raise the value of local food ingredients that are still minimal in their use,
one of which is the Suweg plant.This food independent activity was carried out in Ngingit Village in
partnership with PKK. The training was carried out by processing suweg into several preparations
such as cookies, noodles, meatballs and cereals. The method used in this research is Participatory
Action Research (PAR) where the active role of the community is needed for program sustainability.
The results of this program are in the form of several preparations that can be made by partners
and can be developed for the formation of MSMEs so that in the long term food self-sufficiency can
be formed in the region, especially the Ngingit area.
KEYWORDS
Participatory Action Research (PAR), Suweg, Self-Sufficiency in Food.
1524
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Journal Of Innovation And Applied Technology
Volume 08, Number 02, 2022
e-ISSN:2477-7951 - p-ISSN:2502-4973
There are several potential rice substitutes in Ngingit Village consists of 30 members and
that are commonly found, namely cassava, corn, several cadres. The majority of PKK members
and suweg. Suweg is one of Indonesia's plant work as food resources. The availability of food
diversity which belongs to the taro family resources in the form of suweg is not balanced
(Araceae). This plant has great potential as an with community knowledge about processing
alternative food ingredient because of some of its methods. Based on a survey conducted, as
contents such as alkaloids, tannins, flavonoids, many as 14% of PKK members did not know
proteins, amino acids, sterols, terpenoids, about suweg tubers at all, 82% knew how to
carbohydrates, fats, and oils. In addition, Suweg process suweg only in the form of steamed
also has a high starch content, which is 18.44% preparations, the remaining 4% made it into
with a high amyloprotein content, which is 75.5% several preparations. This shows that the
[3]. In addition, the Suweg plant has several community is still minimally utilizing the suweg
benefits of traditional medicines for anemia, plant to be processed.
bronchitis, asthma, dysentery, as well as being a The KAMPA program provides training in the
medicine for venomous snake bites [1]. form of processing suweg tubers into flour which
However, the suweg plant is still rarely used is then processed into several types of food that
because it contains calcium oxalate which is are in great demand including Cookies, Noodles,
quite high, causing itching. Special treatment is Cereals, and Meatballs. The KAMPA program
needed to reduce the itching caused when aims to provide information on how to process
consuming suweg, one of which is by processing suweg into various processed products that are
Suweg tubers into flour. Suweg has prospects to of interest to the public from early childhood to
be developed into flour through direct processing the elderly and the sustainability of the program
of tubers or starch extraction. Suweg has is expected to be able to shift some of the wheat
properties of 24.5% and high amylopectin 75.5% flour foodstuffs that are difficult to obtain due to
[7]. the climate crisis and global security.
The existence of regional potential that has
not been utilized optimally requires a program to MATERIALS AND METHODS
develop the potential of local food ingredients This study uses the Participatory Action
and community empowerment to strengthen Research (PAR) method, which is community
regional food security. Therefore, a KAMPA service that involves the active role of the
(“Gerakan Mandiri Pangan”/ Food community in its implementation. PAR consists
Independence) program was created, namely of 4 aspects, namely planning (planning), action
community empowerment based on the use of (acting), observation (observing), and reflection
local food ingredients to achieve food self- (reflecting).
sufficiency in villages. Community empowerment Community service carried out includes
is basically a social change strategy carried out socialization, research and mentoring. The
to meet the needs of the community in which in activity begins with researching the condition of
the process the community gets learning so that the community by establishing a baseline from
they can independently make efforts to improve the partner community (PKK Desa Ngingit) for
the quality of life [5]. The context of community further determination of solutions to existing
empowerment in this case is carried out in problems. Then after knowing the right solution,
Ngingit Village, Tumpang District, Malang socialization is carried out to the community
Regency. The group of PKK (Family Welfare where the community is encouraged to carry out
Empowerment) women has the potential to be several solutions offered to continue to be
empowered because they have adequate developed. The purpose of using the PAR
human resources and the availability of the main method is to encourage transformative action or
ingredient, namely suweg plant. The PKK group
Community Empowerment of Ngingit Village, Tumpang District, Malang Regency through Suweg Processed Products in the
Framework of Raising the Existence of Local Food Ingredients Towards a Food Self-Sufficiency Village 1525
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Journal Of Innovation And Applied Technology
Volume 08, Number 02, 2022
e-ISSN:2477-7951 - p-ISSN:2502-4973
change, in this case including social and problems, a solution was made, namely the
economic change. Ngingit Village community empowerment
This research was conducted from June program through processing local food
2022 to August 2022. This research was ingredients to get to the Food Self-Sufficiency
conducted in Ngingit Village, Tumpang District, Village.
Malang Regency, East Java Province. The Local food processing training was conducted
subjects of this study were members of the PKK to empower the community because of the
Ngingit Village with a total of 30 people. potential of local food ingredients such as Suweg
The procedure for implementing the service plants. The empowerment process takes a short
program is carried out as follows. time so it is hoped that it can be carried out in a
1. The planning stage includes preparing raw sustainable manner based on the level of
materials in the form of suweg, tools and independence of the Ngingit Village PKK
materials, socialization materials and members. Empowerment is carried out in several
guidelines needed when conducting stages including:
programs in the form of video tutorials for a. Socialization and training on processing of
making and modules for partners (PKK Suweg into several processors
members). The socialization was carried out five times
2. Implementation of the program which includes with details of the first socialization
five parts, namely the first stage of socializing regarding the introduction of the CAMPA
the CAMPA program to PKK members of program. The second socialization was
Ngingit Village, the second, namely how to about making Suweg flour and training on
make suweg flour and training on how to Suweg cultivation, the third social was
cultivate Suweg, the third is training in making training to make meatballs and cookies, the
Suweg Cookies, Suweg meatballs and how to fourth training was about making cereals
package them. The fourth part is training on and noodles from suweg flour, and the last
the manufacture of cereals and suweg day was socialization about product
noodles by way of packaging, and the last is marketing. The program socialization will be
training on the marketing of training products. held on July 7, 2022, from 08.30 WIB to
3. Observations are carried out by observing 12.00 WIB at the Ngingit Village Hall.
during the implementation of the training Activities are carried out offline while still
program and socialization. observing the Covid-19 health protocols.
4. Evaluation is done by evaluating the results of The socialization activity was attended by 30
the training based on the observations that PKK members consisting of three hamlets
have been made to determine the follow-up namely Krajan, Alasgede, Glendangan
that needs to be done in the training. hamlets. This outreach activity was attended
by Mrs. Liana as the village head of Ngingit
RESULTS AND DISCUSSION
Village.
The research process was carried out in
several stages, namely collecting information
from the community through interviews and
direct surveys, obtained several formulations of
the problem, namely (a) Lack of community skills
regarding how to process suweg tubers, (b) Low
insight on food security and the concept of food
self-sufficiency, (c) PKK members have
Figure 1. Implementation of Program
minimally held training and empowerment
Introduction
activities, (d) There are several problems
regarding food. Departing from the existing
Community Empowerment of Ngingit Village, Tumpang District, Malang Regency through Suweg Processed Products in the
Framework of Raising the Existence of Local Food Ingredients Towards a Food Self-Sufficiency Village 1526
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Journal Of Innovation And Applied Technology
Volume 08, Number 02, 2022
e-ISSN:2477-7951 - p-ISSN:2502-4973
After knowing the content and benefits of suweg, are you 27/3/0
interested in consuming suweg-based preparations?
Community Empowerment of Ngingit Village, Tumpang District, Malang Regency through Suweg Processed Products in the
Framework of Raising the Existence of Local Food Ingredients Towards a Food Self-Sufficiency Village 1527
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Journal Of Innovation And Applied Technology
Volume 08, Number 02, 2022
e-ISSN:2477-7951 - p-ISSN:2502-4973
Community Empowerment of Ngingit Village, Tumpang District, Malang Regency through Suweg Processed Products in the
Framework of Raising the Existence of Local Food Ingredients Towards a Food Self-Sufficiency Village 1528
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Serving Size:100 g
Calories: 561 kkal
Calories from Fat: 311 kkal
Weight % RDA*
Moisture 1,76 g -
Ash 1,19 g -
Sereal Suweg
Weight % RDA*
Moisture 3,32 g -
Ash 1,89 g -
Mie Suweg
Weight % RDA*
Moisture 68,64 g -
Ash 0,29 g -
Bakso Suweg
Community Empowerment of Ngingit Village, Tumpang District, Malang Regency through Suweg Processed Products in the
Framework of Raising the Existence of Local Food Ingredients Towards a Food Self-Sufficiency Village 1529
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Journal Of Innovation And Applied Technology
Volume 08, Number 02, 2022
e-ISSN:2477-7951 - p-ISSN:2502-4973
Community Empowerment of Ngingit Village, Tumpang District, Malang Regency through Suweg Processed Products in the
Framework of Raising the Existence of Local Food Ingredients Towards a Food Self-Sufficiency Village 1530
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Volume 08, Number 02, 2022
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www.jim.unsyiah.ac.id/FISIP 4,
12.
[7] Waisnawi, P. A. G., Yusasrini, N. L. A.,
and Ina, P. T. 2019. Pengaruh
Perbandingan Tepung Suweg
(Amorphophallus Campanulatus)
dan Tepung Kacang Hijau (Vigna
Radiate) Terhadap Karakteristik
Cookies. J. Ilmu dan Teknol.
Pangan ITEPA 8, 48.
https://doi.org/10.24843/itepa.20
19.v08.i01.p06.
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