TRAINING IN THE PROCESSING OF GINGER INTO PUDDING AS AN INNOVATIVE PRODUCT PKK DUKUH KEMBANG CEPOKO

Abstract

Based on social mapping carried out by KKN 111 students, it is known that the basic assets of Cepoko Village are mostly spices and secondary crops including cloves, ginger, turmeric, galangal, coffee. Based on the mission of Cepoko Village, namely utilizing strategic potential, both natural potential, superior production, science and technology, social culture in order to improve community welfare. However, along with this, training in spice product development is still very limited and rarely mentioned by the PKK community. This triggered KKN 111 Dukuh Kembang students to develop innovations related to existing spices, especially in processing ginger. Through implementation methods including ginger education and pudding training. It is hoped that the participants will gain learning and knowledge so that the ginger plant, which is one of the plants that grows abundantly in the Cepoko area as a place for counseling, can be utilized optimally by the community. It is also hoped that the use of ginger as a pudding ingredient will increase people's knowledge regarding the various processing methods of the ginger plant which can be processed into various forms of food and drink and will not eliminate the nutritional content and properties contained in it.