PENGOLAHAN UBI UNGU DALAM PEMBUATAN TEPUNG TETE SEBAGAI MAKANAN PENDAMPING ASI BAYI 6-12 BULAN DI DESA MADU SARI TAHUN 2024

Abstract

Nutritional needs increase since entering the age of 6 months, Complementary Food for Breast Milk becomes one of the very important needs in meeting the nutritional needs needed apart from breast milk, so other sources of energy are needed such as the nutritional content of purple sweet potatoes which are food commodities that are easy to find especially in Madu Sari Village, toddlers who enter the golden period can be achieved optimally with the support of proper nutritional intake. The purpose of this community service activity is to introduce the processing of purple sweet potatoes into tete flour as the basis for processed Complementary Food for Breast Milk which also has a high nutritional content. As well as increasing the creativity of the community to utilize purple sweet potatoes. The raw material used in this Community Service is purple sweet potato flour. The implementation of this activity is carried out through counseling or presentation and practice of making complementary food for breast milk based on local ingredients, namely from purple sweet potato flour directly to mothers who have toddlers. The participants were very enthusiastic about participating in this community service activity, this can be seen during the training where there was an active role from the participants. During the training on making MP ASI, the participants showed their abilities and finally succeeded in making MP ASI from local ingredients, namely from purple sweet potatoes. The participants who took part in this community service activity understood and comprehended the making of purple sweet potato flour (purple sweet potato flour) and the making of complementary foods for breast milk made from local food, namely purple sweet potato. A health program related to the making of MP ASI based on local food is needed sustainably