<![CDATA[Abstrak: Petani jambu mete di Desa penyangga Kawasan konservasi memiliki potensi komoditas kacang mete yang bernilai ekonomi tinggi, namun menghadapi kendala pada proses pengeringan yang bergantung pada matahari. Kegiatan ini bertujuan meningkatkan efisiensi produksi, mutu produk, serta kapasitas usaha Kelompok Masyarakat Peduli Hutan Konservasi (MPHK). Metode pelaksanaan menggunakan pendekatan partisipatif melalui survei awal, bimbingan teknis pengeringan, pelatihan perawatan mesin, serta evaluasi kadar air dan kepuasan peserta. Sistem evaluasi kegiatan dilakukan melalui post-test dan pre-test untuk mengukur peningkatan pemahaman dan pengetahuan peserta, disertai dengan observasi langusng terhadap praktik pengoperasian mesin, dan angkey kepuasan peserta. Hasil menunjukkan penggunaan mesin pengering kabinet mampu menurunkan kadar air biji mete dari 9,8–10,5% menjadi 5,1–5,6%, memenuhi standar aman penyimpanan. Waktu pengeringan berkurang signifikan dari 3–5 hari menjadi 6–8 jam, dengan tingkat keberhasilan operasional peserta mencapai 95–100%. Pelatihan pengemasan vakum meningkatkan mutu visual dan daya simpan produk, pelatihan manajemen usaha dan digital marketing meningkatkan literasi keuangan dan akses pasar, dengan 85% peserta mulai menerima pesanan daring. Dampak ekonomi terlihat dari kenaikan harga jual produk dari Rp60.000–70.000/kg menjadi Rp130.000/kg. Program ini berhasil meningkatkan hardskill dan softskill mitra, memperkuat nilai tambah produk, dan mendukung keberlanjutan agroindustri mete berbasis konservasi.Abstract: Cashew farmers in the buffer zone of the conservation area has high economic value in cashew commodities, but faces obstacles in the drying process, which depends on the sun. This activity aims to improve production efficiency, product quality, and the business capacity of the Community Forest Conservation Group (MPHK). The implementation method uses a participatory approach through preliminary surveys, technical guidance on drying, machine maintenance training, and evaluation of moisture content and participant satisfaction. The evaluation is carried out through post- and pre-tests to measure the improvement in participants' understanding and knowledge, accompanied by direct observation of machine operation practices and participant satisfaction surveys. The results show that the use of cabinet dryers can reduce the moisture content of cashew nuts from 9.8–10.5% to 5.1–5.6%, meeting safe storage standards. Drying time was significantly reduced from 3–5 days to 6–8 hours, with participant operational success rates reaching 95–100%. Vacuum packaging training improved product visual quality and shelf life, while business management and digital marketing training improved financial literacy and market access, with 85% of participants starting to receive online orders. The economic impact is evident in the increase in product selling prices from IDR 60,000–70,000/kg to IDR 130,000/kg. This program has successfully improved the hard and soft skills of partners, strengthened product added value, and supported the sustainability of conservation-based cashew agroindustry.]]>
