PROCESSING JENGKOL FLOUR (Archidendron pauciflorum) INTO VARIOUS POPULAR Snack Creations

Abstract

Jengkol (Archidendron pauciflorum) is a common food ingredient for the community. One of the villages in Batam City, namely Kampung Lembang Jaya, has quite a lot of natural resource potential in the form of jengkol trees, but it has not been utilized optimally by the surrounding community. In general, jengkol is consumed in its original form as a side dish to everyday food or as chips. The potential for jengkol will be abundant during the harvest season so prices are low but it will be expensive and difficult to obtain outside the harvest season. Until finally the idea arose to make jengkol flour, of course, so that it could be stored for a relatively long time and was easy to process into various types of snacks. This creative effort to realize the idea of ​​producing jengkol flour also has another aim, namely improving the economic condition of the people in Kampung Lembang Jaya who are generally casual workers. The method of implementing the activity is to directly involve the local community in efforts to produce jengkol flour and create various types of snacks. Of course, after first carrying out a trial process. The results obtained from trials and training are that jengkol can be produced into flour so that it has a longer shelf life and makes the process of creating other types of snacks easier. Not only are jengkol crackers made, but they can be used as a basic ingredient for making fried foods such as mendoan, fried tofu with flour and even sweet cakes. Cake, which is a sweet snack, can also be made from jengkol flour and is popular. Jengkol flour has a distinctive aroma and taste. This distinctive aroma does not disappear after it becomes jengkol flour. Jengkol flour cake was in demand during the taste test and it is hoped that it can become a creative business for the community.