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All Journal DEVOTE: Jurnal Pengabdian Masyarakat Global
Soufa Malita
Program Studi Teknologi Pangan, Institut Teknologi dan Kesehatan Aspirasi
Computer Science & IT Education Environmental Science Social Sciences Other

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PELATIHAN PEMBUATAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) SEBAGAI UPAYA PENGEMBANGAN PRODUK PANGAN LOKAL DI DESA PERIGI KECAMATAN SUELA LOMBOK TIMUR Affan Gaffar; Yuliatin Hasfiani; Ziana Warsani; Soufa Malita; Lalu Amrullah; Rahayu Safitri Rahman; Nia Ulfa Madani
Devote: Jurnal Pengabdian Masyarakat Global Vol. 4 No. 4 (2025): Devote: Jurnal Pengabdian Masyarakat Global, 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/devote.v4i4.5426

Abstract

This community engagement program aims to strengthen the capacity of Perigi Village residents in East Lombok, Indonesia, to process cassava into MOCAF (Modified Cassava Flour) through hands-on training and the application of basic technological transfer. The program commenced with theoretical dissemination addressing the potential of cassava as a value-added local commodity and the function of MOCAF as a gluten-free wheat flour substitute. Training stages included raw material selection, fermentation, drying, milling, and product formulation using MOCAF. The results indicated a significant improvement in participants’ technical knowledge and operational skills related to standardized MOCAF production processes. Furthermore, the demonstration of MOCAF-based brownies increased participants’ interest in developing local food businesses. Overall, this activity contributed to enhancing community competence in food diversification, adding economic value to local commodities, and strengthening the village economy.
PEMBERDAYAAN UMKM MELALUI PELATIHAN KOMBUCHA UNTUK MENINGKATKAN KREATIVITAS DAN NILAI TAMBAH PRODUK Ziana Warsani; Affan Gaffar; Soufa Malita
Devote: Jurnal Pengabdian Masyarakat Global Vol. 5 No. 2 (2026): Devote : Jurnal Pengabdian Masyarakat Global, June 2026
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/devote.v5i2.6709

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play a vital role in the Indonesian economy, yet they still face limitations in product innovation and value-added development, particularly in the functional food sector. This community service program aims to enhance the knowledge, skills, and creativity of MSMEs through training in the production of probiotic kombucha tea. The program was conducted in June 2024, involving 25 MSMEs assisted by the East Lombok Regency Cooperatives and MSMEs Office. The implementation method used a participatory approach, encompassing needs analysis, conceptual outreach and education, hands-on training in kombucha production, packaging-based product innovation, and activity evaluation. The results showed that participants were able to follow the stages of kombucha production, understand the importance of sanitation, and begin to develop creativity through packaging design. This activity demonstrates the effectiveness of practice-based training in increasing MSME capacity and encouraging the development of innovative and value-added functional food-based businesses.
Co-Authors Affan Gaffar Lalu Amrullah Nia Ulfa Madani Rahayu Safitri Rahman Yuliatin Hasfiani Ziana Warsani