Pelatihan Pembuatan Menu Takjil Berbahan Dasar Jagung Bersama Santriwati Di Pondok Pesantren Tahfidz Annawawi Metro

Authors

  • Nina Tisnawati
  • Ahmad Noor Islahudin Universitas Muhammadiyah Metro
  • Annisa Nur Firdausyi Universitas Muhammadiyah Metro

DOI:

https://doi.org/10.24127/sss.v7i1.2542

Keywords:

Pelatihan, menu ta’jil, berbahan jagung

Abstract

ABSTRAK

Kegiatan pengabdian masyarakat dilaksanakan di Pondok Pesantren Tahfidz Annawawi Tejosari, Metro, Lampung, pengabdian di laksanakan secara sistematis dan bertahap pelaksanaaan kegiatan pengabdian bertujuan untuk menambah wawasan dan pengalaman baru bagi Mahasiswa dan Santriwati di Pondok Pesantren Tahfidz Annawawi Metro. Mengingat bahwa para santri begitu antusia untuk melaksanakan ibadah puasa, baik puasa wajib maupun puasa sunah selalu di laksanakan dengan penuh kebahagiaan, maka dengan adanya pelatihan seperti ini bisa menciptakan inovasi baru dan berkreasi dalam pengolahan makanan berbahan jagung sebagai menu ta’jil yang hemat sehat dan ramah lingkungan. Dalam pelatihan ini kami juga menjelaskan, Olahan dengan berbahan dasar jagung tidak hanya dengan rebus saja namun kita bisa berkreasi dengan bahan tersebut untuk bisa di jadikan menu takjil atau kudapan yang lezat, sehat dan tentu saja ramah lingkungan, karena dengan jagung kita bisa memanfaatkan kembali kulit jagung biasa nya hanya terbuang sia sia, seperti bisa untuk membugkus olahan dodol atau lepet jagung dan juga membuat bola-bola jagung. Dengan itu kita sekaligus mengajarkan olahan jagung ramah lingkungan dan bahan baku lokal yang mudah kita jumpai di manapun kita berada.

 

Kata Kunci: Pelatihan,menu ta’jil, berbahan jagung

 

 

ABSTRACT


Community service activities are carried out at the Tahfidz Annawawi Tejosari Islamic Boarding School, Metro, Lampung, the community service is carried out systematically and gradually the implementation of community service activities aims to add insight and new experiences for students and female students at the Tahfidz Annawawi Metro Islamic Boarding School. Given that the students are so enthusiastic about carrying out fasting, both obligatory fasting and sunnah fasting are always carried out with great joy, training like this can create new innovations and be creative in processing corn-based food as a ta'jil menu that is economical and healthy. environmentally friendly. In this training we also explained, Corn-based preparations are not only boiled, but we can be creative with these ingredients to make takjil menus or snacks that are delicious, healthy and of course environmentally friendly, because with corn we can reuse the skin. Corn is usually just wasted, such as being able to wrap processed dodol or corn lepet and also make corn balls. With that, we simultaneously teach environmentally friendly processed corn and local raw materials that we can easily find wherever we are

Keywords: Training, ta'jil menu, made from corn

References

Ibnu Hajar Al Atsqolani, Fath Al-Bari bi Syarh Shahih Al-Bukhari, Mesir Pustaka Imam Asy Syafi’I 2015
Hambali, E., Suryani, A., & Ihsanur, M. (20016). Membuat Aneka Olahan Jagung. Jakarta: Penebar Swadaya.
Lak-Lak Nashet Nurhasanah&Dessy Isfiandewi,(2019) Diservisifikasi Olahan Pangan jagung Manis Segabai Upaya Pengembangan Argo Industri di Desa Saropaten :Jurnal Pengabdian Masyarakat J-DINAMIKA Vol 4 No 1 P-ISSN:2503-2031, E-ISSN:2503-1112
Ramayulis,(2017) Metodologi Pendidikan Agama Islam, Jakarta : Kalam Mulia, (113)
Ahmad, Dalam: https://www.bangbara.com/kuliner/pr-3694960138/resep-lepet-jagung-jajanan-super-enak-dan-praktis-dalam-membuatnya Rabu 09 November 2022.

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Published

2023-03-07

Issue

Vol. 7 No. 1 (2023): Februari 2023

Section

Artikel

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