INNOVATION OF TRADITIONAL CAKES MADE OF VEGETABLES AND FRUITS BY CRAFT SUBJECT TEACHERS’ WORKING GROUP

Abstract

Partner of this Science and Technology for the Community (IbM) is teachers who are members of Secondary School Craft Subject Teachers’ Working Group in Makassar. The problems in this study are (1) the lack of knowledge in innovating and modifying traditional cakes, (2) the craft products have not made of local fruits and vegetables, such as pumpkin, sweet potatoes and carrots, (3) there is no simple technology that can be operated by a teacher in order to improve learning, and (4) teachers have not utilized local fruits and vegetables in traditional cakes, such as Cucur Bayao. Methods used in this study are lecturing, demonstration, discussion, question and answer, and companion partners. The result shows that (1) the partner has gained the knowledge needed in modifying traditional cakes, (2) the partner has gained the knowledge in utilizing local fruits and vegetables, such as pumpkin, sweet potatoes and carrots, (3) the partner has gained the knowledge nd skills in utilizing simple technology in making Cucur Bayao, (4) the partner has skills in making and utilizing local fruits and vegetables, such as pumpkin, sweet potatoes and carrots.