‘Churros’ Product Innovation With Sweet Potato

Authors

  • Muhammad Nawawi Universitas Sultan Ageng Tirtayasa
  • Febrianur Universitas Sultan Ageng Tirtayasa
  • Annisa Indah Permata Universitas Sultan Ageng Tirtayasa
  • Indah Lestari Universitas Sultan Ageng Tirtayasa

DOI:

https://doi.org/10.54408/move.v2i1.129

Keywords:

churros, sweet potato, economic value added

Abstract

The natural resources and human resources of the Sukalaksana village are very potential. This condition is why the Sukalaksana sub-district is one of the economically independent villages supported by various agricultural products. This community empowerment and training program aims to develop sweet potato processed products into churros food products that have better-added value and can make the community have a prosperous independent economy, especially for residents of Sukalaksana Village, Curug District, Serang City. After this program was implemented, the results obtained were the development of processed sweet potato products into more innovative churros. The surrounding community better understood the product flow from upstream to downstream by utilizing the potential around the environment.

Downloads

Download data is not yet available.

References

Anwar, S.S., & Qomarudin, S. (2021). Peningkatan Ekonomi Masyarakat Melalui Inovasi Produk Olahan Singkong. ALMUJTAMAE: Jurnal Pengabdian Masyarakat, 1(3), 125–134.

Bradbury, J.H. & Holloway, W.D. (1988). Chemistry of Tropical Root Crops: Significance for Nutrition and Agriculture in Pacific Asian.Dinasty, U.O., Baharta, E., & Gusnadi, D. (2020). Inovasi Churros Berbasis Wortel. E- Proceeding of Applied Science.

Nawawi, M., Novianti, S.N.R, & Barnia, R. (2022). Churros Product Innovation With Cassava Raw Materials. MOVE: Journal of Community Service and Engagement.

Soeditama, A. D. (1996). Ilmu Gizi Untuk Mahasiswa dan Profesi. Dian Rakyat.

Yunia, D. & Ferginanto, G. (2021). Utilization of milkfish for milkfish Dumplings for the community of serang. MOVE: Journal of Community Service and Engagement.

Zulaikah, S. (2002). Ilmu Bahan Makanan I. Fakultas Ilmu Kedokteran Universitas Muhammadiyah.

Downloads

Published

2022-09-04

How to Cite

Nawawi, M., Febrianur, F., Indah Permata, A., & Lestari, I. (2022). ‘Churros’ Product Innovation With Sweet Potato. MOVE: Journal of Community Service and Engagement, 2(1), 29–34. https://doi.org/10.54408/move.v2i1.129

Issue

Vol. 2 No. 1 (2022): September 2022

Section

Articles

License

Copyright (c) 2022 Muhammad Nawawi, Febrianur, Annisa Indah Permata, Indah Lestari

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.