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INOVASI OLAHAN HASIL PANEN : TRANSFORMASI SINGKONG DESA MENJADI BOLU SINGKONG KARAMEL BERNILAI EKONOMIS Mardia Tuzzulfa; Alda Febrianti; Devita Sari Madina; Jesika Natalia; Mardalena Mardalena; Nabila Afrilia; Windi Rahmawati; Husnah Lutfiah
Jurnal Intelek Insan Cendikia Vol. 3 No. 3 (2026): MARET 2026
Publisher : PT. Intelek Cendikiawan Nusantara

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ABSTRACT This community service activity through the Real Work Lecture (KKN) program aims to increase the added value of cassava products in Penandingan Village, Sungai Rotan District, Muara Enim Regency, by developing a new way to process cassava into caramel sponge cake. Because cassava is still sold in its raw form, the selling value of cassava is low. The method used is descriptive qualitative with a participatory approach through production practices, community mentoring, interviews, and observations. The results of the activity show that processing cassava into caramel sponge cake can increase the monetary value of the product, encourage people to become entrepreneurs, and open up home business opportunities based on local potential. In addition to increasing social cooperation and creativity of the village community, this innovation increases economic value. This product may become a competitive village product with further assistance in licensing, packaging, and marketing.   Keyword: Food innovation, cassava, added value, community empowerment, village creative economy   ABSTRAK Kegiatan pengabdian masyarakat melalui program Kuliah Kerja Nyata (KKN) ini memiliki tujuan untuk meningkatkan nilai tambah produk singkong di Desa Penandingan, Kecamatan Sungai Rotan, Kabupaten Muara Enim, dengan mengembangkan cara baru untuk mengolah singkong menjadi bolu karamel. Karena singkong masih dijual dalam bentuk mentah, nilai jual singkong rendah. Metode yang digunakan adalah deskriptif kualitatif dengan pendekatan partisipatif melalui praktik produksi, pendampingan masyarakat, wawancara, dan observasi. Hasil kegiatan menunjukkan bahwa pengolahan singkong menjadi bolu singkong karamel dapat meningkatkan nilai moneter produk, mendorong orang menjadi wirausahawan , dan membuka peluang bisnis rumahan yang berbasis pada potensi lokal. Selain meningkatkan kerja sama sosial dan kreativitas masyarakat desa, inovasi ini meningkatkan nilai ekonomi. Produk ini mungkin menjadi produk unggulan desa yang berdaya saing dengan pendampingan lanjutan dalam hal perizinan, pengemasan, dan pemasaran.
Co-Authors ., Khairunnas Alda Febrianti Arislan Arislan Devita Sari Madina Endang Solichin Heeppy Haryadi Harahap Husnah Lutfiah Jesika Natalia M Syukurman Mardia Tuzzulfa Nabila Afrilia Nugroho Nugroho Taufik Z. Karim Windi Rahmawati Yuniar Yuniar