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All Journal Jurnal Dinamika Pengabdian (JDP) Jurnal Pengabdian Masyarakat Borneo
Arfah, Rugaiyah A
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Humanities Social Sciences Other

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PELATIHAN PENGOLAHAN AIR KELAPA MENJADI KECAP DI DESA MATTIRODECENG, KECAMATAN TIROANG, KABUPATEN PINRANG Natsir, Hasnah; Arif, Abdur Rahman; Arfah, Rugaiyah A; Zakir, Muhammad; St Fauziah, St Fauziah; Budi, Prastawa
Jurnal Dinamika Pengabdian Vol. 6 No. 1 (2020): JURNAL DINAMIKA PENGABDIAN VOL. 6 NO. 1 OKTOBER 2020
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v6i1.10009

Abstract

Mattirodeceng is a village located in Pinrang Regency, which has considerable natural resource potential in coconut production. But the utilization of coconut plants, especially the water of coconut, is still low. Coconut water only used for consumption purposes at certain times. The purpose of this activity is to provide training on the benefits and ways of processing coconut water into soy sauce for PKK groups in the Mattirodeceng village. The method used in this activity consisted of the pre-activity stage, which included a survey of the location and trial making of soy sauce made from coconut water. The implementation of activities carried out by counseling methods and training on the benefits and ways of processing coconut water into soy sauce. The result of the application of this activity was an increase in participants' knowledge about coconut water, namely its nutritional content, and its processed products in the form of soy sauce. The Organoleptic test showed the level of panelists' preference for taste, flavour, texture, and color showed good results, where all panelists liked the coconut water soy sauce products   Keywords: Coconut water, soy sauce, organoleptic Mattirodeceng Village.   ABSTRAK Mattirodeceng merupakan salah satu desa yang terletak di Kabupaten Pinrang yang memiliki potensi sumber daya alam yang cukup besar dalam produksi kelapa. Namun pemanfaatan tanaman kelapa, terutama air kelapa masih rendah. Air kelapa hanya digunakan untuk keperluan konsumsi pada saat-saat tertentu. Tujuan dari kegiatan ini yaitu untuk memberikan pelatihan manfaat dan cara pengolahan air kelapa menjadi kecap kepada kelompok PKK di desa mattirodeceng. Metode yang digunakan dalam kegiatan ini terdiri dari tahap pra kegiatan yang meliputi survei lokasi dan uji coba pembuatan kecap air kelapa. Tahap pelaksanaan kegiatan dengan metode penyuluhan dan pelatihan tentang manfaat serta cara pengolahan air kelapa menjadi kecap. Hasil dari pelaksanaan kegiatan ini adalah meningkatnya pengetahuan peserta tentang air kelapa, yaitu kandungan gizinya, dan produk olahannya berupa kecap. Hasil uji organoleptik menunjukkan tingkat kesukaan panelis terhadap rasa, aroma, tekstur dan warna menunjukkan hasil yang baik, dimana seluruh panelis menyukai produk kecap air kelapa.   Kata kunci: Air kelapa, kecap, organoleptik, Desa Mattirodeceng.
Pemberdayaan Masyarakat Melalui Pelatihan Pengolahan Air Kelapa Menjadi Nata De Coco Terfortifikasi Kitosan di Kelurahan Tiroang, Kabupaten Pinrang, Sulawesi Selatan Natsir, Hasnah; Arif, Abdur Rahman; Arfah, Rugaiyah A; Budi, Prastawa; Zakir, Muhammad; Karim, Abdul; Fauziah, St; Mardianti, Riska; Nadir, Muhammad
Jurnal Pengabdian Masyarakat Borneo Vol 8, No 3 (2024)
Publisher : Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/jpmb.v8i3.3485

Abstract

Coconut, particularly coconut water, serves many purposes in people's lives. Coconut water is generally consumed with the young fruit, but old coconut water is frequently discarded into the environment. Therefore, integrating coconut water into a product has a high economic value. The aims of this community service is to process coconut water into nata de coco by empowering the community through training for PKK members. This program's methodology included partner problem analysis and the available problem-solving strategy, which consists of counselling, training, and collecting data. The implementation of this activity resulted in numerous benefits, particularly increased public understanding of the role of coconut water in daily life, such as its nutritional value, processed products such as nata de coco, and other advantages. Based on the data collected, it is known that all participants have differing levels of knowledge about nata de coco products, namely 10% of participants know very well, 30% of participants know, and 12% of participants know little. However, 58% of participants were totally ignorant that coconut water is the starting material in nata de coco. Following the training, all participants understood that coconut water was the raw material in nata de coco. On the other hands, 75% of the participants were very understanding, 20% were quite understanding, and only 5% had a basic understanding of how to make nata de coco. These findings indicate that the solution of the activities carried out is extremely effective in increasing the participants' understanding and interest in making nata de coco, which can encourage the creation of "home industry" based jobs in the community, particularly in Tiroang Village. 
Co-Authors Abdul Karim Abdur Rahman Arif, Abdur Rahman Fauziah, St Hasnah Natsir Mardianti, Riska Muhammad Nadir Muhammad Zakir Prastawa Budi St Fauziah, St Fauziah