<![CDATA[Pengolahan hasil pertanian pascapanen memiliki peran strategis dalam meningkatkan nilai tambah produk serta memperkuat daya saing ekonomi masyarakat, terutama pada skala rumah tangga. Kelompok Wanita Tani (KWT) Nine Seru di Desa Lantan, Kecamatan Batukliang Utara, Lombok Tengah, merupakan salah satu kelompok yang aktif memproduksi olahan pangan, khususnya keripik. Walaupun telah mengantongi sertifikat SPP-IRT, kelompok ini masih menghadapi kendala terkait pemanfaatan teknologi modern untuk meningkatkan kualitas dan efisiensi proses produksi. Kegiatan pengabdian ini dirancang untuk memberikan pengetahuan dan keterampilan mengenai penggunaan teknologi penggorengan modern berupa deep fryer melalui pendekatan partisipatif dan pembelajaran berbasis pengalaman. Pelaksanaan kegiatan pada 14 Agustus 2024 meliputi Focus Group Discussion (FGD), diskusi interaktif, dan praktik langsung, yang dibagi ke dalam tahapan persiapan, implementasi, dan evaluasi. Hasil evaluasi menunjukkan peningkatan signifikan pada kemampuan peserta, terlihat dari kenaikan skor pre-test 57,3 menjadi 86,8 pada post-test. Observasi juga mencatat peningkatan keterampilan teknis, di mana sebagian besar peserta mampu mengoperasikan alat secara higienis, mengatur suhu penggorengan dengan benar, dan memahami standar mutu produk. Penerapan teknologi deep fryer dan spinner turut meningkatkan kapasitas produksi sekitar 30–40%. Secara keseluruhan, program ini efektif dalam memperkuat kapasitas teknis KWT dan berpotensi direplikasi untuk pengembangan ketahanan pangan serta pemberdayaan ekonomi desa. Enhancing Oil-Reduction Efficiency Through Deep-Fry Technology to Strengthen the Competitiveness of Local Snack Products Post-harvest processing plays a crucial role in increasing the added value of agricultural products and strengthening the economic competitiveness of rural communities, particularly at the household level. The Women Farmers Group (KWT) Nine Seru in Lantan Village, Batukliang Utara District, Central Lombok, is actively involved in producing processed food products, especially chips. Although the group already holds an SPP-IRT certification, limited access to modern technology remains an obstacle to improving product quality and production efficiency. This community service program was designed to transfer knowledge and skills related to the use of modern frying technology, specifically deep fryers, through a participatory approach and experiential learning methods. The activity, conducted on August 14, 2024, included a Focus Group Discussion (FGD), interactive dialogue, and hands-on training, carried out in the stages of preparation, implementation, and evaluation. Evaluation results indicated a significant improvement in participants’ abilities, reflected in the increase of average scores from 57.3 (pre-test) to 86.8 (post-test). Observations also showed enhanced technical competence, with most participants able to control optimal frying temperature, operate the equipment hygienically, and understand product quality standards. The adoption of deep fryer and spinner technology further boosted production capacity by approximately 30–40%. Overall, the program effectively strengthened the group’s technical capacity and has strong potential for replication in local food security and rural economic empowerment initiatives]]>
