Meningkatkan Keterampilan Bhakta Veda Poshana Ashram dalam Pembuatan Tum Vegetarian
DOI:
https://doi.org/10.23887/ijcsl.v7i4.61477Keywords:
makanan sehat, tum, vegetarianAbstract
Bhakta Veda Poshana Ashram (VPA) Cabang Singaraja telah terlatih hidup vegetarian, tetapi banyak belum terampil membuat masakan vegetarian. Tujuan kegiatan pengabdian kepada masyarakat ini adalah untuk meningkatkan keterampilan mereka dalam membuat tum vegetarian. Kegiatan dilakukan dengan metode pelatihan, yang meliputi diskusi dan praktek, serta pendampingan. Jenis tum vegetarian yang dihasilkan berbahan baku gluten dengan bumbu masakan tradisional Bali. Produk tum vegetarian yang dihasilkan memiliki bentuk, aroma, tekstur, dan rasa yang sangat sesuai dengan selera masyarakat Bali, serta bebas kolesterol dan bibit penyakit yang biasa terbawa dalam daging hewan. Keterampilan khalayak sasaran dalam membuat gluten dari tepung terigu dan membuat bumbu masakan vegetarian tergolong baik. Kualitas tum vegetarian yang dihasilkan selama proses pelatihan tergolong sangat baik ditinjau dari bentuk, aroma, tekstur, warna, dan rasanya. Kondisi itu menunjukkan keterampilan khalayak sasaran dalam membuat tum vegetarian tergolong sangat baik. Sejalan dengan keberhasilan proses dan produk kegiatan pelatihan ini, peserta pelatihan menyambut positif kegiatan P2M ini karena panitia dan pelatih dinilai telah melaksanakan tugas-tugasnya dengan profesional dan humanis. Kegiatan pengabdian ini sangat bermanfaat bagi khalayak sasaran karena dapat membuka peluang bisnis kuliner vegetarian khas Bali, termasuk pada masa dan setelah pandemi Covid-19.
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