INOVASI PEMBUATAN KWETIAU DARI PANGAN LOKAL SINGKONG DI KAMPUNG PEKIJING, KELURAHAN KALANG ANYAR, KOTA SERANG, BANTEN

Abstract

The high dependence of Indonesian people on rice as a staple food is a major challenge in efforts to realize national food security, especially at this time of increasing rice imports. Banten Province, especially Pekijing Village, Karang Anyer Village, has great potential in developing local foods such as cassava. However, the lack of innovation and management skills makes cassava unable to be utilized optimally. This community service activity aims to increase the utilization of local food, knowledge and skills of the community in processing cassava into food innovations in the form of rice noodles. The target of this activity is the entire community of Pekijing Village RT 1 and 2 / RW 8, including housewives, mothers of the Farmer Citizen Group (KWT), and men. The methods used were lectures/counseling and cooking demonstrations. The findings of this service activity are that the people of Pekijing Village are very enthusiastic in participating in activities and Before the implementation of counseling, the majority of people did not have adequate knowledge related to modern cassava processing, especially in the form of processed cassava after counseling showed positive results in increasing public knowledge and awareness of the importance of diversifying local food made from cassava by innovating processed cassava to be more varied. Based on the activities carried out, there are several recommendations that the author can provide, such as the preparation of regulations governing the mechanism for developing and utilizing local food ingredients, allocating budgets sourced from the APBD to support food security programs, and developing processed cassava innovations other than rice noodles, to increase the economic value of cassava and provide healthier food alternatives as a substitute for rice.

Keywords: Food Security, Local Food Innovation