<![CDATA[Program Green Curtain di Geosite Taman Laut Olele, Kabupaten Bone Bolango, Gorontalo, menghubungkan vegetasi produktif, edukasi pangan, dan eduwisata berbasis masyarakat. Oyong atau gambas (Luffa acutangula), yang digunakan sebagai tanaman rambat pada program tersebut, belum dikenal oleh sebagian peserta berdasarkan identifikasi awal kelompok mitra. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan peserta tentang oyong dan pemanfaatannya sebagai pangan serta pengetahuan dasar tentang pengolahan, variasi menu, penyajian, dan kebersihan pangan. Pelatihan diikuti 31 peserta dan bertempat di Kantor Desa Olele. Kegiatan dilaksanakan melalui pengenalan materi, diskusi, demonstrasi, serta praktik kreasi menu. Evaluasi menggunakan desain one-group pretest-posttest; data yang dapat dianalisis berasal dari 10 peserta dan tersedia dalam bentuk rekapitulasi jawaban per butir, sehingga analisis dilakukan secara deskriptif. Proporsi jawaban benar pada 10 peserta meningkat dari 17% sebelum pelatihan menjadi 90% setelah pelatihan, atau bertambah 73 poin persentase. Domain pengetahuan tanaman dan pemanfaatan pangan meningkat dari 16% menjadi 90%, sedangkan domain pengetahuan dasar pengolahan, menu, plating, dan kebersihan pangan meningkat dari 18% menjadi 90%. Hasil tersebut menunjukkan peningkatan proporsi jawaban benar pada peserta yang datanya dianalisis dan memberikan dasar untuk pendampingan praktik secara berkelanjutan. Temuan ini perlu ditafsirkan sebagai perubahan pengetahuan jangka pendek pada 10 peserta yang dievaluasi, bukan sebagai ukuran dampak seluruh peserta atau keberhasilan ekonomi kegiatan. The Green Curtain program at Olele Marine Park Geosite, Bone Bolango, Gorontalo, integrates productive vegetation, food education, and community-based educational tourism. Ridge gourd (Luffa acutangula), used as a climbing plant in the program, was not familiar to some participants based on the initial identification of the partner groups. This community service activity aimed to improve participants’ knowledge of ridge gourd and its food utilization, as well as basic knowledge of food processing, menu variation, presentation, and food hygiene. The training involved 31 participants and was held at the Olele Village Office. The activities were conducted through an introduction to the materials, discussion, demonstration, and practical menu-creation activities. A one-group pretest-posttest design was used for evaluation; analyzable data were available from 10 participants in aggregated item-level form, so descriptive analysis was applied. The proportion of correct answers among the 10 evaluated participants increased from 17% before the training to 90% after the training, representing a 73-percentage-point increase. The domain of plant knowledge and food utilization increased from 16% to 90%, while basic knowledge of food processing, menu development, plating, and food hygiene increased from 18% to 90%. These results indicate an increase in the proportion of correct answers among participants with available evaluation data and provide a basis for continued practice-oriented assistance. The findings should be interpreted as short-term changes in knowledge among the 10 evaluated participants rather than as evidence of impact across all participants or of economic success.]]>
