PEMBUATAN SMOOTHIES MANGGA SEBAGAI IMUN BOOSTER BAGI WARGA KOTA KULON KABUPATEN GARUT
DOI:
https://doi.org/10.36257/apts.v3i4.2962Abstrak
The need for vitamins for body immunity, especially vitamin C, has increased since the Covid-19 pandemic. The scarcity of availability of this vitamin causes the price of vitamins to increase several times the usual price. Smoothies are drinks that contain yogurt or milk that are nutritious for increasing body immunity. The purpose of this activity is to increase public knowledge about the benefits of smoothies for immunity during the Covid-19 pandemic and provide solutions as a substitute for vitamins which are more expensive. This activity was carried out with PKK women in one of the houses of the Head of the RW Kelurahan Kulon Kota, Garut Regency. The method is by demonstrating how to make smoothies from mangoes accompanied by education and questions and answers regarding the content of mangoes which contain vitamins to increase body immunity. Mango smoothies were chosen because besides containing vitamin C which is nutritious for boosting the immune system, they also have a good taste because they contain milk or yogurt which contains protein which is good for the immune system. The results of this activity can add information and increase participants' knowledge from 17.3% to 98.6%.Referensi
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[3] Syandri, S., & Akbar, F. (2020). Penggunaan Masker Penutup Wajah Saat Salat Sebagai Langkah Pencegahan Wabah Coronavirus Covid-19. SALAM: Jurnal Sosial dan Budaya Syar-i, 7(3), 261-268.
[4] Hidayah, S. N., Izah, N., & Andari, I. D. (2020). Peningkatan Imunitas dengan Konsumsi Vitamin C dan Gizi Seimbang Bagi Ibu Hamil Untuk Cegah Corona Di Kota Tegal. Jurnal ABDINUS: Jurnal Pengabdian Nusantara, 4(1), 170-174.
[5] Novidahlia, N., Pangandian, G. P., & Aminullah, A. (2018). Karakteristik Red Smoothies dari Buah Pisang Ambon dan Naga Merah dengan Penambahan CMC (Carboxymethyl Cellulose). Jurnal Agroindustri Halal, 4(2), 183-191.
[6] Niswah, C., Pane, E. R., & Irmawati, E. (2016). Pengaruh Pengolahan Buah Mangga Manalagi Segar (Mangifera Indica L.) Menjadi Manisan Mangga Kering Terhadap Kadar Vitamin C. Jurnal Biota, 2(2), 120-123.
[7] Naidu, K. A. (2003). Vitamin C in human health and disease is still a mystery? An overview. Nutrition journal, 2(1), 7.
[8] Verawati, M., Parwiyanti, P., & Friska, S. (2020). Pembuatan Nata de Coco di Desa Tanjung Pering, Kecamatan Inderalaya Utara, Kabupaten Ogan. Aptekmas: Jurnal Pengabdian Kepada Masyarakat, 3(1).
[9] Arifudin, O. (2020). PKM Pembuatan Kemasan Dan Perluasan Pemasaran Minuman Sari Buah Nanas Khas Kabupaten Subang Jawa Barat. Aptekmas: Jurnal Pengabdian Kepada Masyarakat, 3(2).
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2020-12-03
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