PENYULUHAN DAN PELATIHAN PEMBUATAN BAWANG PUTIH FERMENTASI DALAM RANGKA PENINGKATAN PRODUKTIFITAS KELOMPOK LANSIA
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The elderly population has a rapid development. The elderly is often labeled as unproductive, even as a burden on the family. Simple but effective skills activities can be an alternative solution. One of them is by making fermented single onion-based functional food products. This community service aims to extend the productive activities of the elderly population. Fermented garlic products can be consumed alone to improve health. In addition, products can be sold so that they can become additional income for the family. There were three methods, namely counseling, training and mentoring. Counseling related to the health of the elderly, training in making fermented single garlic directly to the target and assisting in implementing the flow of fermented garlic making until the product is successful. The community service program was carried out in the Elderly Group of Mulyosari Village, Surabaya with 50 participants. Counseling and training were carried out with visual power point materials, demonstrations on how to process fermented garlic, and direct practice with mentoring for 10 days until the product was finished. Conclusion: Community service in the form of counseling has an impact on increasing the knowledge of the elderly in Mulyosari Village. Training and assistance in making fermented garlic can also be practiced independently by the elderly as proven by the success of the finished product. This activity can increase the productivity of the elderly, benefit health by consuming it, and become a business opportunity.
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Penduduk lanjut usia memiliki jumlah perkembangan yang cukup pesat. Lansia seringkali diberi label tidak produktif, bahkan dicap beban keluarga. Kegiatan keterampilan yang sederhana namun tepat guna dapat menjadi alternatif solusinya. Salah satunya dengan membuat produk makanan fungsional berbasis bawang tunggal yang difermentasi. Pengabdian masyarakat ini bertujuan untuk memperpanjang aktivitas produktif penduduk lansia. Produk bawang putih fermentasi dapat dikonsumsi sendiri untuk meningkatkan kesehatan. Selain itu produk dapat dijual sehingga dapat menjadi pendapatan tambahan keluarga. Terdapat tiga metode, yaitu penyuluhan, pelatihan dan pendampingan. Penyuluhan terkait kesehatan lansia, pelatihan pembuatan bawang putih tunggal terfermentasi secara langsung kepada sasaran, dan pendampingan penerapan alur pembuatan bawang putih terfermentasi hingga produk berhasil. Program pengabdian masyarakat terlaksana di Kelompok Lansia Kelurahan Mulyosari, Surabaya dengan peserta sebanyak 50 orang. Penyuluhan dan pelatihan dilakukan dengan materi visual power poin, demo cara pengolahan bawang putih fermentasi, dan praktik langsung dengan pendampingan selama 10 hari hingga produk jadi. Kesimpulan: Pengabdian masyarakat berupa penyuluhan berdampak pada peningkatan pengetahuan lansia Kelurahan Mulyosari. Pelatihan dan pendampingan pembuatan fermented garlic juga mampu dipraktikkan secara mandiri dengan baik oleh lansia yang dibuktikan dengan keberhasilan produk jadi. Kegiatan ini mampu meningkatkan produktivitas lansia, bermanfaat bagi kesehatan dengan mengonsumsinya, dan menjadi peluang usaha.
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