Pelatihan Difersifikasi Pangan Pengolahan Hasil Daun Ubi Kayu Menjadi Sate Bakar dalam Meningkatkan Jiwa Inovasi Mahasiswa

Abstract

The purpose of this PKM is to carry out training on processing cassava leaves into cassava leaf grilled satay for students of the Management study program, Faculty of Economics so that students can learn that cassava leaves can be used as creative processed food products, namely satay. Community service activities were carried out in room A5 of the Management Study Program, Faculty of Economics and Business, Lakidende University. The time of the activity was Monday, March 9, 2024. The community service activities carried out by students of the Management Study Program went well, participants were enthusiastic in participating in the training activities. The evaluation results were 85% or 17 student participants in making cassava leaf grilled satay, the fruit was successful and did not experience difficulties and 15% or 3 student participants were still less successful in making satay, this was because the measurements for making cassava leaf satay did not match the instructions of the supervising lecturer. This community service activity received a positive response from the participants, of course this can be followed up at a later time, with other products such as processing crackers, noodles, and sticks from cassava leaves.