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All Journal Jurnal Abdimas Kesehatan
Maihardiyanti Faiqotul Himmah
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Health Professions Nursing Public Health

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Pelatihan Pengolahan Sirup dan Selai Jambu Biji Merah di Desa Ciasihan, Bogor, Jawa Barat Dini Wulan Dari; Monasdir Monasdir; Assya Shalita; Yoni Elviandri; Ramlan Ramlan; Syarah Asma Fauziah; Harits Yowansyah Pandayu; Muhammad Aulia Reza; Alfata Ma’ruf Habibullah; Etic Susilawati; Gilang Tresna Putra; Maihardiyanti Faiqotul Himmah; Afifathu Rahmah Fajriyah
Jurnal Abdimas Kesehatan (JAK) Vol 6, No 3 (2024): November
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v6i3.697

Abstract

Red guava is a highly perishable fruit that poses significant risks of loss for farmers, necessitating further processing to extend its shelf life. One effective method of processing is the production of guava jam and syrup. A training program was conducted to educate participants, specifically Family Welfare Empowerment (PKK) mothers and the MSME group in Ciasihan Village, Bogor Regency, on producing these products using guava, sugar, water, citric acid, and agar. Granulated sugar serves both as a sweetener and a natural preservative in the syrup. The training aimed to empower participants to utilize their free time productively and transform lower-grade guava into marketable products, thereby reducing agricultural waste. Methods included demonstrations and consultations on syrup and jam-making processes. The training resulted in a significant increase in knowledge among PKK and MSME members regarding guava processing techniques. This initiative has the potential to enhance local economic development by converting neglected fruit into valuable products. However, ongoing support is necessary for further development. Additionally, this training may facilitate the establishment of distinctive local businesses and products specific to Ciasihan Village. By harnessing local resources and knowledge, this program not only addresses food waste but also promotes sustainable entrepreneurship within the community.
Co-Authors Afifathu Rahmah Fajriyah Alfata Ma’ruf Habibullah Assya Shalita Dari, Dini Wulan Etic Susilawati Gilang Tresna Putra Harits Yowansyah Pandayu Monasdir Monasdir Muhammad Aulia Reza Ramlan Ramlan Syarah Asma Fauziah Yoni Elviandri