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Submitted
January 11, 2021
Accepted
June 7, 2021
Published
November 23, 2021
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Abstract

Selama Covid-19, masyarakat harus mengurangi intensitas berbelanja di pasar melalui penyediaan bahan makanan rumah tangga dalam jumlah yang lebih banyak untuk kebutuhan 2 sampai dengan 4 minggu. Untuk mempertahankan bahan makanan yang telah dibeli, dapat dilakukan pengolahan bahan makanan agar tetap memiliki cita rasa yang tinggi dan tahan lama. Mekanisme yang dapat dilakukan adalah dengan cara pelatihan dan tutorial pengolahan bahan makanan rumah tangga yang sering digunakan untuk dikonsumsi. Adapun tujuan dari dilakukannya kegiatan ini adalah sebagai berikut: 1) memberikan pelatihan praktis membuat olahan makanan yang tahan dan tetap memiliki cita rasa yang tinggi untuk memotivasi kahlayak sasaran membeli bahan dalam jumlah yang lebih banyak dengan cara stockist untuk persediaan 2 sampai 4 minggu, sebagai cara untuk mengurangi intensitas ke pasar tradisional,  2) memotivasi khalayak sasaran untuk mengurangi intensitas ke pasar tradisional dalam masa pandemi dan era new normal untuk memimalisir terjadinya transmisi Covid-19 pada klaster pasar tradisional. Metode yang digunakan adalah metode tutorial dan praktek. Hasil dari kegiatan ini adalah memotivasi peserta maupun penularan informasi kepada khalayak masyarakat agar dapat mengolah bahan baku tahan lama, sehingga tidak ada alasan untuk selalu sering pergi ke pasar untuk mendapatkan bahan baku kebutuhan sehari-hari. Dengan demikian akan terjadi pengurangan intensitas masyarakat ke pasar dalam rangka memitigasi transmisi Covid-19 dari klaster pasar tradisonal.

Keywords

klaster covid19 pasar tradisional intensitas interaksi pengolahan bahan pangan

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How to Cite
Sulastri, S., Hamdaini, Y., & Muthia, F. (2021). Pengolahan Bahan Pangan Rumah Tangga Untuk Mengurangi Intensitas Interaksi di Pasar Menuju New Normal Masa Pandemi Covid-19. Sricommerce: Journal of Sriwijaya Community Services, 2(2), 147–158. https://doi.org/10.29259/jscs.v2i2.52
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