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All Journal DEVOTE: Jurnal Pengabdian Masyarakat Global
Madani, Nia Ulfa
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Computer Science & IT Education Environmental Science Social Sciences Other

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PELATIHAN PEMBUATAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) SEBAGAI UPAYA PENGEMBANGAN PRODUK PANGAN LOKAL DI DESA PERIGI KECAMATAN SUELA LOMBOK TIMUR Gaffar, Affan; Hasfiani, Yuliatin; Warsani, Ziana; Malita, Soufa; Amrullah, Lalu; Rahman, Rahayu Safitri; Madani, Nia Ulfa
Devote: Jurnal Pengabdian Masyarakat Global Vol. 4 No. 4 (2025): Devote: Jurnal Pengabdian Masyarakat Global, 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/devote.v4i4.5426

Abstract

This community engagement program aims to strengthen the capacity of Perigi Village residents in East Lombok, Indonesia, to process cassava into MOCAF (Modified Cassava Flour) through hands-on training and the application of basic technological transfer. The program commenced with theoretical dissemination addressing the potential of cassava as a value-added local commodity and the function of MOCAF as a gluten-free wheat flour substitute. Training stages included raw material selection, fermentation, drying, milling, and product formulation using MOCAF. The results indicated a significant improvement in participants’ technical knowledge and operational skills related to standardized MOCAF production processes. Furthermore, the demonstration of MOCAF-based brownies increased participants’ interest in developing local food businesses. Overall, this activity contributed to enhancing community competence in food diversification, adding economic value to local commodities, and strengthening the village economy.
Co-Authors Affan Gaffar Amrullah, Lalu Hasfiani, Yuliatin Malita, Soufa Rahman, Rahayu Safitri Warsani, Ziana