PEMBERDAYAAN BERBASIS KETERAMPILAN KULINER: IMPLEMENTASI KEILMUAN PERHOTELAN MELALUI PELATIHAN MENU WESTERN FOOD BAGI MASYARAKAT LOKAL
DOI:
https://doi.org/10.63864/f60km029Keywords:
Pelatihan kuliner, Pemberdayaan Masyarakat, Chicken Cordon Bleu, Muffin, Ubi unguAbstract
This community service program aims to improve community culinary skills through training in two Western Food menus, which is Chicken Cordon Bleu and Muffins, as a form of vocational knowledge transfer from hospitality education. The training, delivered to the PKK Bintaran women’s group and nearby institutions, employed an experiential learning approach emphasizing hands-on practice, instructor guidance, and the application of professional culinary standards. A key innovation in this program is the substitution of the conventional potato side dish for Chicken Cordon Bleu with purple sweet potato (Ipomoea batatas L.), selected for its local availability, high nutritional value, and anthocyanin content, which serves as a natural antioxidant. The results indicate that participants successfully mastered basic culinary techniques including filleting, stuffing, coating, deep frying, simple baking, and kitchen hygiene. Beyond technical improvement, participants demonstrated increased motivation to develop home-based culinary businesses using the introduced recipes. The use of purple sweet potato was well-received, enhancing both the aesthetic appeal and the functional value of the dish. Overall, this program effectively supports skill-based community empowerment and offers a replicable community service model grounded in local food resources, contributing to culinary capacity building and entrepreneurship development
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Copyright (c) 2025 Azis Fitri Profita Aznam, Nina Noviastuti, Fera Dhian Anggraini (Author)
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