Pengolahan sayur bayam merah menjadi es krim sehat siap saji bagi kelompok mitra di Desa Borisallo kecamatan Parangloe Kabupaten Gowa

Authors

  • Syamsu Nujum Program Studi Ekonomi Pembangunan, Fakultas Ekonomi dan Bisnis, Universitas Muslim Indonesia
  • Selin Serang Program Studi Manajemen, Fakultas Ekonomi dan Bisnis, Universitas Muslim Indonesia

DOI:

https://doi.org/10.33096/balireso.v9i1.291

Keywords:

ice cream and red spinach.

Abstract

The activity that will be carried out in this service is processing red spinach into ice cream for partner communities to increase the income of partner members in Borisallo Village, Parangloe District, Gowa Regency. By participating in this activity, it is hoped that farmers can use spinach into other products (ice cream) which, when sold, can increase the income of partner communities.To attract children's interest in consuming vegetables, you can mix them into ice cream. One of them uses red spinach to attract attention, because the color of the ice cream is attractive

References

Astawan, Made. 2004. Kiat Menjaga Tubuh Tetap Sehat. Solo: Tiga Serangkai.

Latief, Abdul. 2012. Obat Tradisional. Jakarta: EGC.

Dalimartha, Setiawan. 2004. Resep Tumbuhan Obat untuk Penderita Osteoporosis. Jakarta: Penebar Swadaya.

Cai, et al. (2018). Higher anthocyanin accumulation associated with higher transcription levels of anthocyanin biosynthesis genes in spinach. Genome. 61(7), pp. 487-496.

Khoo, et al. (2017). Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research. 61(1), pp. 1361779.

United States Department of Agriculture Agricultural Research Service USDA (2018). Basic Report: 11457, Spinach, raw.

Gunnars, K. Healthline (2019). Spinach 101: Nutrition Facts and Health Benefits.

Downloads

Published

2024-01-31

Issue

Vol 9, No 1 (2024)

Section

Articles

License

Authors who publish with Jurnal Balireso agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.