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All Journal Jurnal Al Maesarah : Jurnal Pengabdian Kepada Masyarakat Bidang Pendidikan, Sosial, dan Kemasyarakatan
Rahayu, M. Ageng
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Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Community Service: Tea from Sukun Leaves as a Traditional Beverage with a Modern Approach Prayetno, Eko; Amalia, Dewi; Rahayu, M. Ageng; Asri, Muhammad Rizal
Jurnal Al Maesarah Vol 3 No 2 (2024): Education, Social, and Community
Publisher : LPPM STAI Darul Falah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58988/jam.v3i2.383

Abstract

This community service activity aims to introduce and develop the potential of sukun (breadfruit) as a raw material for tea production, emphasising the aspects of health, economy, and cultural preservation. Sukun, which has long been known as a traditional food plant, has various benefits that are not widely acknowledged, especially in the form of tea. The program involved the local community in training focused on processing sukun into high-value tea products. In addition, education was provided on packaging and marketing techniques, to enhance the competitiveness of sukun tea products in modern markets. The results of this activity show an increase in community awareness regarding the economic value of sukun, as well as the development of innovative and high-quality sukun tea products, which can be an alternative healthy beverage and support local economic sustainability. Through an integrative approach, this program succeeded in exploring local potential and combining it with modern innovation, thereby revitalizing traditional culinary heritage in a form that aligns with today’s needs.
The Innovation of Seaweed Processing Process into Chips as a Local Food Superior Product Prayetno, Eko; Mirnawati; Rahayu, M. Ageng; Susilo, Akhbar
Jurnal Al Maesarah Vol 4 No 1 (2025): Education, Social, and Community
Publisher : LPPM STAI Darul Falah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58988/jam.v4i1.382

Abstract

This community service aims to introduce innovations in the process of processing seaweed into chips as a superior local food product in Wanci Coastal Village. This village has a great potential in seaweed production, but its utilisation is still limited to raw products, so the added value for the local community is not optimal. Through this activity, technology transfer was conducted to process seaweed into chips using simple yet efficient drying and frying methods. The training involved farmer groups and housewives as the main actors. The results showed that this innovation not only improved the technical skills of the community, but also opened up new business opportunities with products that are highly competitive in the local market. The response from the community was very positive, as seen from the increase in production and market demand. Thus, this programme is expected to become a model for other coastal areas in developing the potential of local natural resources in a sustainable manner.
Co-Authors Asri, Muhammad Rizal Dewi Amalia Prayetno, Eko Raden Mohamad Herdian Bhakti Susilo, Akhbar