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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi Agro-Industri IJECS: Indonesian Journal of Empowerment and Community Services Journal of Technology and Food Processing (JTFP) Midang Science Technology and Management Journal (STMJ) Jurnal Indonesia Mengabdi
Harsanto, Bovi Wira
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Empowerment of the Sanggang Village Community Through Training on Coconut Sap Processing and Making Ant Sugar-Based Sponge Asmoro, Novian Wely; Hartati, Sri; Harsanto, Bovi Wira
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 6 No. 2 (2025)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v6i2.7146

Abstract

Sanggang Village is one of the areas where dwarf coconuts are widely planted, managed by the Karya Makmur farmer group (gapoktan). The young coconut trees can be tapped for sap, which can then be processed into palm sugar as an alternative to granulated sugar. However, the farmer group in Sanggang Village still does not understand the potential of coconut sap and its processing. Therefore, the purpose of this community service is to provide understanding and competency to the farmer group in Sanggang Village regarding the development of dwarf coconut sap processing. The target group of the team is the Karya Makmur farmer group, which is responsible for the maintenance and processing of dwarf coconuts. The methods used by the team are training (socialization and practice), application of technology on tapping coconut sap and processing it into palm sugar using several evaluation instruments, such as pre-tests and post-tests, visual observations, and community testimonials. The results of the community service activities show an 80% increase in community understanding regarding coconut sap processing and its economic potential. These results are accompanied by enthusiasm and increased community skills in processing palm sugar into derivative products in the form of cakes. This community service initiative has sparked enthusiasm and enthusiasm in processing and downstreaming dwarf coconuts, creating valuable products and, hopefully, providing a new source of income for the Sanggang Village community. This initiative has the potential to be developed and expanded into a palm sugar-based product marketing venture, which could be implemented in collaboration with the Village-Owned Enterprise (BUMDES) in Sanggang Village, specifically for the snack business. Keywords: Coconut Sap; Dwarf Coconut; Farmer Group; Palm Sugar; Sanggang Village
Empowerment of Porang Sukoharjo Farmer Friends Group through Glucomannan-Based Gluten-Free Instant Noodle Training Harsanto, Bovi Wira; Dewati, Rosita; Syahrial, Yoppi; Wicaksono, Banu Aji; Rahmawati, Jeni Eka
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 6 No. 2 (2025)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v6i2.7281

Abstract

ABSTRACT Sahabat Petani Porang Sukoharjo (SPPS) is a productive partner engaged in the field of porang and its derivative products. SPPS has successfully processed porang tubers into glucomannan which has added value and potential. However, demand for glucomannan is still low, resulting in a lot of glucomannan being unsold. A community service team from Veteran Bangun Nusantara University, through the Community Partnership Empowerment (PKM) scheme, took the initiative to develop the downstream processing of glucomannan into healthy, low-gluten instant noodles. The main objective of this PKM activity is to be able to develop a derivative product of porang glucomannan in the form of healthy instant noodles. The problem aspect addressed by the community service team is the production aspect of healthy instant noodles. The solution provided is training in making healthy instant noodles, with the hope that SPPS will experience increased product diversity. The stages undertaken by the community service team include socialization and training accompanied by the application of technology and innovation. The results of the PKM activity are an increase in understanding of how to make healthy instant noodles by 80% and an increase in healthy instant noodle making skills by 40%. The resulting product is a healthy, low-gluten instant noodle. Future plans include intensive and regular mentoring for the production and marketing of healthy instant noodles. Keywords: Glucomannan, Porang tuber, Instant noodles, Training, SPPS
Co-Authors Alifia, Shafa Nur Asmoro, Novian Wely Bahri, Rizal Catur Budi Handayani Farahdiga, Listyana Dewi Ichsan, Onne Akbar Nur Rahmawati, Jeni Eka Retno Widyastuti, Retno Rodliyah, Siwi Nova Rosita Dewati, Rosita Saputra, Wahyu Dwi Sri Hartati Syahrial, Yoppi Tari, Agustina Intan Niken Tarmadi, Setiawan Triastuti, Indri Utama, Rani Fadilla Wicaksono, Banu Aji