Sosialisasi Pembuatan Tempe Higienis bagi Ibu GBKP Kebayoran Lama Jakarta Selatan untuk Pangan Sehat
DOI:
https://doi.org/10.25170/mitra.v10i1.7302Keywords:
sosialisasi, higienis, pelatihan, tempeAbstract
Tempe merupakan pangan fermentasi tradisional Indonesia yang telah dikenal secara global karena kandungan gizinya yang tinggi, seperti vitamin B12, protein, antioksidan, serta senyawa probiotik dan antidiare. Berbagai studi menunjukkan manfaat tempe bagi kesehatan, termasuk peningkatan fungsi kognitif, kesehatan tulang, dan keseimbangan mikrobiota usus. Melihat tingginya potensi tersebut, dilakukan kegiatan pelatihan pembuatan tempe kepada 26 ibu jemaat Gereja Batak Karo Protestan (GBKP) Kebayoran Lama, Jakarta Selatan. Tujuannya adalah meningkatkan keterampilan peserta dalam memproduksi tempe secara higienis, aman, dan berpotensi dikembangkan sebagai usaha rumah tangga. Pelatihan mencakup penyampaian materi teoritis mengenai manfaat tempe dan prospek usahanya, serta praktik langsung menggunakan metode Malang yang mencakup seluruh proses produksi, yang meliputi dari pemilihan bahan hingga tahap fermentasi. Peserta aktif mengikuti setiap tahapan dan berhasil menghasilkan tempe berkualitas baik sesuai standar keamanan pangan. Hasil kegiatan menunjukkan peningkatan pengetahuan dan keterampilan peserta, sekaligus membuka peluang ekonomi melalui pemanfaatan pangan lokal yang sehat. Pelatihan ini menjadi langkah strategis dalam pemberdayaan masyarakat berbasis pangan fungsional.
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