Pelatihan Pembuatan Daging Nabati Pada Umat Buddha Maitreya Di Pusdiklat Bumi Suci Maitreya Pekanbaru
DOI:
https://doi.org/10.59188/jcs.v2i5.317Keywords:
Daging Buatan, Gluten, Vegetarian, KesehatanAbstract
Pola konsumsi vegetarian atau mengurangi konsumsi daging hewani akan menjadi gaya hidup banyak orang di seluruh dunia selama dan setelah berhasil melewati Pandemi Global Covid19. Selama Pandemi Covid-19, walaupun belum ada penelitian tentang pola konsumsi makanan vegetarian terhadap pencegahan Covid-19, namun dampaknya terhadap stamina tubuh dan sistem imun terbukti sangat signifikan. Tujuan kegiatan pengabdian kepada masyarakat ini adalah untuk meningkatkan keterampilan umat-umat Buddha Maitreya di Pusdiklat Bumi Suci Pekanbaru dalam membuat daging buatan vegetarian. Kegiatan dilakukan dengan metode pelatihan, yang meliputi diskusi, edukasi, praktek, dan pendampingan. Jenis daging buatan vegetarian yang dihasilkan berbahan baku gluten. Produk daging buatan vegetarian yang dihasilkan memiliki aroma, tekstur, dan rasa yang sangat sesuai dengan aslinya, serta bebas kolesterol dan bibit penyakit yang biasa terbawa dalam daging hewan. Kegiatan pengabdian ini sangat bermanfaat bagi khalayak sasaran karena dapat membuka peluang bisnis kuliner vegatarian, termasuk pada masa pandemi Covid-19.
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Copyright (c) 2023 Sugianto Sugianto, Suryanti Suryanti, Mega Ratna Sari , Irawati Irawati, Rida Jelita
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