DIVERSIFICATION OF BEVERAGE PRODUCT BASED ON VEGETABLES AND FRUITS IN KRAMAT JATI
Shanti Pujilestari, Julfi Restu Amelia, Siti Chairiyah Batubara
Universitas Sahid
Abstract
Mothers knowledge in processing vegetable and fruit-based beverage products that have the potential to add value is still lacking. The community does not see any business opportunities from raw materials for vegetables and fruits. Besides these two things, the vegetable and fruit planting program for urban homes with narrow yard has been carried out in the previous service program. This activity can result in an excess harvest. The proposed solutions are: (1) Holding active participation activities in PKK group; (2) Motivation for increasing processed vegetables and fruit based drinks is hed; (3) training for processing vegetable and fruit-based beverage products. The methods in this program are: (1) Participatory approach of PKK group; (2) Providing motivation for participants to increase the value of vegetables and fruit; and (3) training on processing vegetables and fruit based beverage products. The results of the activities are: (1) Active participation in PKK has been carried out; (2) Motivation has been done for participants to increase the value of vegetables and fruit; and (3) training for processing vegetable and fruit-based beverage products has been conducted.
Keywords: Diversification, Fruit, Vegetable, Beverage, Greening, PKK Group
Topic: Food Technology and Security