Inovasi Bolu Gulung Berbahan Dasar Serbuk Daun Kersen (Muntingia calabura L.) Berpotensi Mendukung Pengendalian Diabetes di Desa Samaenre

Developing food products based on local resources offers a way to enhance the utilization of potential assets within the community. The kersen plant (Muntingia calabura L.) is a local resource that remains underutilized, particularly regarding its leaves as a food processing ingredient. An "Independent Study with Impact" (SIM-B) initiative was conducted to expand the knowledge and skills of PKK (Family Welfare Empowerment) members in Samaenre Village, Wolo District, regarding the processing of kersen leaves into powder and its use as an additive in Swiss roll cakes. Held on July 15, 2026, the activity involved 25 PKK members and employed an educational and participatory approach. The program encompassed preparation, information sharing on the potential of kersen leaves, leaf-to-powder processing, a demonstration and hands-on practice of making Swiss rolls, product presentation, discussion, and evaluation. The results demonstrated that kersen leaf powder could be successfully applied in Swiss roll production as a form of food processing innovation. The activity also provided the partners with direct experience in transforming local ingredients into value-added food products. Utilizing kersen leaves through this product innovation offers an alternative for food diversification based on local potential an initiative that can be further developed through formulation refinement, organoleptic testing, packaging, and marketing. Thus, the SIM-B activity supports the increased utilization of local resources while opening opportunities for the development of economically valuable food products.