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Algafari Bakti Manggara
Department Of Chemistry, Faculty Of Mathematics And Natural Sciences, State University Of Malang
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Journal : Community Empowerment

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Empowering farmers through kombucha production: Enhancing knowledge and economy in Ponggok Village Juwita, Ratna; Aprilia, Ajeng Rachma; Karury, Anindyah Sutra; Firdaus, Muhammad; Suharti, Suharti; Manggara, Algafari Bakti
Community Empowerment Vol 10 No 7 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12749

Abstract

Star fruit is a major commodity in Ponggok Village, Blitar Regency, East Java. However, a significant portion of the harvest is not optimally utilized and often goes to waste. To address this issue, processing star fruit into kombucha offers a promising solution to create new employment opportunities and improve the economic well-being of the community. This community service program was designed to provide the Lumpang Sewu Farmers Group with comprehensive knowledge on the benefits of star fruit, processing techniques, and the production process of star fruit kombucha. The program was implemented in three stages: preparation, execution, and evaluation. The results of the program were highly successful. Post-training, 100% of the participants were able to recognize kombucha as an innovative, value-added product derived from star fruit. Prior to the intervention, 80% of participants primarily used star fruit as fresh fruit. After the training, all participants demonstrated the potential to process star fruit into higher-value products like kombucha. This success is expected to create new economic opportunities and enhance the competitiveness of star fruit-based health products in the market.
Empowering farmers through pineapple processing innovation as featured products of Sidorejo Village Juwita, Ratna; Manggara, Algafari Bakti; Parwono, Eka Andryanna; Dewanti, Angel Khoirun Nisa; Nisa’, Fauziah Wardatun; Haryono, Norman Yoshi; Pahrany, Andi Daniah
Community Empowerment Vol 10 No 8 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.14636

Abstract

Farmer groups in Sidorejo Village, Blitar, face significant challenges characterized by the low added value of pineapple harvests and minimal innovation in post-harvest processing, including waste utilization. This community service project aimed to enhance the skills of partner groups in processing pineapple fruit and peel into economically valuable probiotic beverages using fermentation methods packaged attractively. The activity primarily involved the PKK women's group of Sidorejo Village and was conducted in-person. The methodology included education, direct demonstration of product creation, named Pinaboocha (pineapple kombucha) and Pinatepa (pineapple tepache), and packaging mentoring. Post-training evaluation revealed a significant increase in competence while 85% of participants understood the benefits of Pinaboocha and Pinatepa, and 85% expressed interest in developing these beverages into a business. These findings demonstrate that innovating the processing of pineapple fruit and waste through fermentation not only increases product quality but also successfully creates new, sustainable business opportunities based on local potential.
Corn cob innovation into janggel mushroom media and solid organic fertilizer in Gembongan Village Juwita, Ratna; Manggara, Algafari Bakti; Suharti, Suharti; Aprilia, Ajeng Rachma; Al Farobi, Robbach Najih; Sari, Dian Layung; Aini, Nuril Iftakhul; Anto, Agus
Community Empowerment Vol 10 No 9 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.14684

Abstract

Gembongan Village, located in Ponggok Sub-district, Blitar Regency, East Java Province, possesses significant potential in the agricultural sector, particularly in corn cultivation. Known for its abundant corn production, the local community is often seen drying corn in front of their houses. However, during the harvest season, the increase in yields gives rise to environmental issues due to the accumulation of unused corn cobs, with only a small portion being repurposed as fuel. This significant volume of agricultural waste necessitates proper management. One proposed solution is to utilize corn cobs as a growing medium for janggel mushrooms (a local variety of mushroom) to support the green economy, as well as a raw material for making organic fertilizer to produce high-quality products using the fermentation method. This community service aims to provide innovative solutions to the corn cob waste problem while building sustainable partnerships with Gembongan Village in line with SDGs 3 and 17. The community service methods applied include field observation for identifying potential and problems, socialization regarding agricultural waste management, hands-on training for making mushroom growing media and organic fertilizer, and continuous mentoring in the form of monitoring and evaluation. The results show that after the training, there was a significant increase in all aspects, with 100% of the participants knowing how to make the mushroom growing media and 92% knowing how to make solid organic fertilizer.
Increasing the added value of bananas through product diversification into plantain flour and innovative coffee in Blitar Juwita, Ratna; Manggara, Algafari Bakti; Angelica, Yohana Claudia; Rosari, Gisella Merischa; Fatin, Adhwa Dhawiya; Gunawan, Pristiko
Community Empowerment Vol 10 No 10 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.14690

Abstract

Kepanjenlor Village, Blitar City, has abundant agricultural potential in bananas, which are relatively inexpensive and non-seasonal. This condition necessitates innovation to increase the added value of bananas to build economic independence. This community service activity aimed to create new business opportunities for the women of the Family Welfare Empowerment (PKK) program through training in diversified banana processing. The method applied was training and mentoring using appropriate, functional food-based technology. The training covered processing banana fruit into plantain flour as a wheat alternative, and processing banana peels into innovative coffee powder. Evaluation results showed a significant improvement in participants' skills, with 90% of participants succeeding in making plantain flour and 85% succeeding in making the coffee powder. This training proved effective in enhancing the skills and potential for economic independence within the community through functional food products based on local resources.
Economic empowerment of the PKK group through starfruit kombucha functional food innovation in Kepanjenlor, Blitar Juwita, Ratna; Manggara, Algafari Bakti; Mizar, Muhammad Alfian; Chayara, Almira Syaqila Mayndie; Zahra, Shakila Aliya; Hafidz, Abdullah Syamil Hanafi; Gunawan, Pristiko
Community Empowerment Vol 10 No 11 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.14785

Abstract

Starfruit is a primary commodity in Kepanjenlor Village, Blitar Regency, yet its utilization remains suboptimal as it is predominantly sold in its fresh form. This situation results in a harvest surplus that drives down market prices. This community service project aims to introduce functional food innovation by transforming starfruit into kombucha tea for local PKK (Family Welfare Movement) members to enhance its economic value. The methods employed include technical training, mentoring, as well as monitoring and evaluation. The results demonstrated a significant 75% increase in participants' skills in processing starfruit into kombucha. Additionally, 95% of participants expressed a strong interest in producing and marketing the product independently and demonstrated a clear understanding of its health benefits. This program successfully strengthened the entrepreneurial capacity of the PKK members by leveraging local potential through functional food innovation.
Co-Authors Afidatul Muadifah Afrabiyas Firyal Hanasepti Aini, Nuril Iftakhul Ainun Nikmah Aisyah Hidayati Al Farobi, Robbach Najih Andi Daniah Pahrany Angelica, Yohana Claudia Anggun Sari Anjarwati Anto, Agus Aprilia, Ajeng Rachma Chayara, Almira Syaqila Mayndie Dewanti, Angel Khoirun Nisa Diva, Dhea Amalia Putri Dwi Listyorini Endang Wahyuni Erfan Tri Prasongko Fadmasari, Alfrida Parma Fatin, Adhwa Dhawiya Fira Alisya Nur Azizah Gunawan, Pristiko Hafidz, Abdullah Syamil Hanafi Hamni, Septiani Dewi ika Rachutami Intan Chairun Nisa Istiqomah, Aisyah Shabrina Izdihara Arini Aulia Jiilan Hani Safitri Karury, Anindyah Sutra Lathifah, Listy Nailah Mahdiyyatul M. Alfian Mizar Mardiana Prasetyani Putri MM.Riyaniarti Estri Wuryandari Muh Ade Artasasta Muh. Shofi Muhammad Firdaus Nikmatul Fitriyah Nisa’, Fauziah Wardatun Norman Yoshi Haryono Nuraini, Meutya Parwono, Eka Andryanna Rahma Diyan Martha Rahmi Masita Rahmi, Hanif Nabila Ratna Juwita Ratna Juwita Rosari, Gisella Merischa Sari, Dian Layung Septiani Dewi Hamni Suharti Winda Yael Galingging Zahra, Shakila Aliya Zidan Aqillah Rasyid