Pelatihan Pembuatan Dendeng Daun Singkong pada Kelompok PKK Asosiasi Pekebun Swadaya Kelapa Sawit

Abstract

Cassava leaves have abundant nutritional content, including protein, vitamin A, vitamin C, and iron. Increasing consumption of cassava leaves can have a positive impact on the health of family members, especially in overcoming nutritional problems such as vitamin and mineral deficiencies. Optimal levels of nutritional consumption at the regional community level are still a challenge. Cassava leaves as a potential source of nutrition can be utilized more optimally through appropriate processing. The training in making cassava leaf jerky is aimed at empowering PKK mothers as agents of change in overcoming nutritional problems and creating sustainable family economic businesses. By providing training in making cassava leaf jerky, it is hoped that Mrs. PKK of the Seribu Dome Country Independent Palm Oil Planters Association can become an instructor and pioneer in changing healthier food consumption behavior at the household level.