Pemberdayaan ibu-ibu PKK melalui pelatihan pembuatan pizza tepung talas (PIZTALA)

Abstract

Indonesian local food commodities, particularly taro (Colocasia esculenta), have high nutritional potential but remain underutilized as primary ingredients for value-added products. This community service aimed to empower Pemberdayaan Kesejahteraan Keluarga (PKK) members through training in making healthy pizza from taro flour (PIZTALA), a low-gluten, high-fiber innovation that supports local food diversification. The program consisted of four stages: (1) survey and initial observation, (2) material presentation on nutrition and business opportunities, (3) hands-on practice of PIZTALA production, and (4) mentoring and evaluation of skills and enthusiasm. Fifteen PKK participants in Sungelebak village were involved using a pre-test and post-test design. The results showed increases in participants' knowledge of the benefits of local taro (from 58% at pre-test to 88% at post-test), skills in making taro flour-based pizza (93%  or very good criteria), and entrepreneurial enthusiasm (94% or very enthusiastic). The PIZTALA product contained 8.7% protein (higher than conventional pizza), exhibited an estimated low glycemic index (GI 48), and received organoleptic scores of 4.3 for taste and 4.2 for texture. This training supported the economic empowerment of PKK members and promoted healthy culinary innovation based on local food.