<![CDATA[Abstrak: Buah mangrove belum banyak yang mengetahui dan memanfaatkan potensinya menjadi suatu produk olahan. Kelompok masyarakat Poklahsar raji Pandawa dan Pokmaswas Reng Paseser memiliki keinginan untuk mengolah mangrove menjadi produk olahan yang bernilai jual namun masih terkendala di aspek teknologi. Tujuan kegiatan abdimas yaitu memberikan teknologi tepat guna dan pemahaman pengolahan kopi dan sirup mangrove sebagai upaya peningkatan pendapatan masyarakat pesisir yang sbelumnya hanya bertumpu pada perikanan tangkap. Keiatan dilakukan dengan tahapan sosialisai, pelatihan, pengukuran hasil pelatihan, monitoring dan evaluasi. Hasil yang telah dicapai terjadi peningkatan pemahaman dalam penggunaan Teknologi Tepat Guna pada 20 orang mitra. Pemahaman Teknologi Tepat Guna pengolahan mangrove ini yaitu pada aspek pengetahuan pengoperasian alat pemeras mangrove dan alat sangrai masing – masing meningkat 50% sedangkan pada aspek pengetahuan tahapan proses pengolahan kopi mangrove sejumlah 35% dan peningkatan pengetahuan proses pengolahan sirup mangrove sejumlah 20%.Abstract: People do not know the potential of mangrove fruit as a food productThe Poklahsar Raji Pandawa and Pokmaswas Reng Paseser community groups have the desire to process mangroves into marketable food products but are still hampered by technological aspects. The aim of community service activities is to provide appropriate technology and understanding of coffee and mangrove syrup processing as an effort to increase the income of coastal communities which previously only relied on fishing. Activities are carried out in the stages of socialization, training, measuring training results, monitoring and evaluation. The results that have been achieved are an increase in understanding in the use of Appropriate Technology among 20 partners. Understanding Appropriate Technology for mangrove processing, namely in the aspect of knowledge of the operation of mangrove pressing tools and roasting equipment, each increased by 50%, while in the aspect of the stages of knowledge of the mangrove coffee processing process it was 35% and the increase in knowledge of the mangrove syrup processing process was 20%.]]>
