PEMANFAATAN BAHAN LOKAL DALAM DIVERSIFIKASI PRODUK PANGAN SECARA MANDIRI OLEH IBU-IBU KELOMPOK PENGAJIAN BTN MANUSELA KOTA AMBON

Abstract

The nutritional content of snail meat is in the form of protein (> 50%) and only a small portion is
in the form of fat (5%). But it is used only as a food source of protein with limited processing. The
purpose of this activity is to introduce the diversification of snail product food and practice it
independently to the member of Kelompok Pengajian. The method used in this service includes
several stages, the initial approach with group leaders and scheduling activities, making nuggets
and meatballs on a laboratory scale, conducting meetings with member of the group through
online link and practice it on several mothers at home. In addition, information was provided in the
form of nuggets and meatball leaflets and house of the members. Results obtained from this
activies are an increase in knowledge about the use of sea snails not only in the form of snail curry,
but the diversification of sea snails product such as nuggets and snail meatballs. Leaflets and
videos were produced to simplify the working procedure for making nuggets and meatballs in each
house while staying at home.