- Published in
- Kurnia Mengabdi.
- Date
- 2026-09-09
- Volume / pages
- vol. 3, no. 2, pp. 183-201
- DOI
- 10.61476/j40wcp06
- Topics
- Empowerment, Business, Product (mathematics), Ingredient, Functional food
- Authors
- Whika Febria Dewatisari, Andina Setyawati, N. H. Jafar, Dwi Riyanti, Dhimas Setyo Nugroho, Suyatno, Dyah Paminta Rahayu, Putri Cahaya Situmorang, Hartati
Abstract
In Indonesia, the rising prevalence of diabetes has been accompanied by an increased risk of complications, adversely affecting quality of life and imposing a substantial economic burden on households. The development of functional food innovations based on locally available medicinal plants represents a promising strategy to support the prevention of diabetes-related complications while simultaneously strengthening community economic resilience. Gynura procumbens (sambung nyawa) is recognized for its bioactive potential, particularly in supporting glycemic control and wound-healing processes under diabetic conditions. This community engagement program aimed to implement appropriate technology for processing G. procumbens into functional cookies while strengthening women’s capacity through the Family Welfare Empowerment (PKK) group. The program was conducted in Sidomulyo Village, Kulon Progo Regency, using a Participatory Community Empowerment approach comprising health education, demonstrations and hands-on production, the application of household-scale processing equipment, and initial mentoring. A total of 40 PKK members participated and were divided into five groups. Participants were actively involved in ingredient weighing, dough preparation, shaping, baking, and product evaluation under the guidance of professional chefs. All groups successfully produced functional cookies, while the community partner received production support consisting of five ovens, mixers, digital scales, baking trays, and aprons. The program demonstrates that research downstreaming can be effectively translated into practical skills based on local resources, with the potential to generate value-added functional food products and serve as an initial platform for developing productive PKK-led microenterprises. The cookie formulation used modified cassava flour (MOCAF), a fermented cassava flour, as the flour base because cassava is readily available in Kulon Progo.
Cite this work
Whika Febria Dewatisari, Andina Setyawati, N. H. Jafar, Dwi Riyanti, Dhimas Setyo Nugroho, Suyatno, Dyah Paminta Rahayu, Putri Cahaya Situmorang, Hartati. Implementasi Teknologi Tepat Guna Cookies Sambung Nyawa (Gynura procumbens) untuk Pemberdayaan PKK Sidomulyo, Pengasih, Kulon Progo, Yogyakarta. (2026). Kurnia Mengabdi., 3(2), 183-201. https://doi.org/10.61476/j40wcp06
Metadata source: openalex. Last synced 2026-09-12.