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All Journal International Journal of Economics, Business and Accounting Research (IJEBAR) Studi Kasus Inovasi Ekonomi Indonesian Journal of Cultural and Community Development
Widhiyo Sudiyono
Universitas Muhammadiyah Malang
Humanities Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences

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Journal : Indonesian Journal of Cultural and Community Development

 1 
Strengthening the Family Economy with Assistance in Marketing and Processing of Cassava Chips in Wonokerto Village Trenggalek, Indonesia Novi Puji Lestari; Widhiyo Sudiyono
Indonesian Journal of Cultural and Community Development Vol 9 (2021): June
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.32 KB) | DOI: 10.21070/ijccd2021705

Abstract

Community service in the context of Marketing Assistance and cassava processing as a family economic booster in Wonokerto Trenggalek village. Cassava or cassava is a source of local carbohydrates in Indonesia which ranks third after rice and corn. This plant is the most potential raw material so that cassava has the potential as an important raw material for various food and industrial products. Cassava has a high carbohydrate content so it is considered a substitute for rice in some villages. The availability of cassava in some villages is finally considered as a normal and boring thing by the villagers or even the children who really don't like cassava or cassava. Related to this, it is necessary to have interesting cassava products that make people or children want to eat them. Based on these conditions, the service activity carried out by the team from the University of Muhammadiyah Malang aims to provide training on processing cassava into products that are worth selling such as chips. or cassava crackers and focus on marketing assistance such as packaging and branding on products so that they can be sold to various regions to help improve the economy of families in the village. active in preserving traditional specialties made from cassava.
Co-Authors Arfida Boedirochminarni Novi Puji Lestari Ratih Juliati