SOSIALISASI KETAHANAN PANGAN MELALUI PENGEMBANGAN PRODUK SIOMAY PANGSIT BERBASIS SAWI PUTIH DI DESA MARGALUYU KECAMATAN PANGALENGAN KAB. BANDUNG

Abstract

Food stability is one of the key pillars of sustainable development, particularly in rural areas that often face challenges related to access and availability of food. Amid the need for diversification of food products and increased value-added local products, white cabbage, as one of the local agricultural products, holds significant potential as a nutrient-rich raw material that can be used in various food products. The aim of this initiative is to enhance the knowledge of local communities and farmers about the importance of food security and how the use of local materials, such as white cabbage, can contribute to food security at the village level. Additionally, it seeks to introduce siomay pangsit (dumplings) as a processed product utilizing white cabbage as a primary ingredient, and to develop efficient and high-quality recipes and production methods to provide additional economic benefits to farmers. The methods used in this activity include literature review to gather information related to food security and the utilization of white cabbage, field surveys through observations and interviews with white cabbage farmers, and product experimentation with trials of white cabbage siomay pangsit recipes, culminating in product development consultations. The results of this activity provide the community with an understanding of the importance of food security and the use of local materials, such as white cabbage, in processed food products, while also opening new business opportunities in the processing sector.