PENDAMPINGAN INOVASI KUE GARPU DARI TEPUNG MOCAF SEBAGAI PENINGKATAN HASIL USAHA UMKM DI DESA WONOKERSO - Hanjar Ikrima Nanda; Reisya Alvira Harmantya (Jurnal Bakti Masyarakat Indonesia, 2023)
Cassava is a commodity source of carbohydrates that is cultivated in Wonokerso Village. To increase its utilization,cassava can be modified into various types of flour such as mocaf. Modified Cassava Flour (MOCAF) is a productderived from cassava flour which uses the principle of modifying cassava cells by microbial fermentation, thendrying and grinding into mocaf. The training and assistance was carried out by the service team to innovate newproduct made from mocaf for one of the UMKM in Wonokerso Village, called the UMKM Assorted Chips "LUKAAHAN". The fork biscuit product made from mocaf was chosen as an innovation in processed cassava, as well as thenew UMKM Assorted Chips "LUKA AHAN" product to increase it business results. Observation and problemanalysis were carried out prior to the implementation of training and mentoring, as well as evaluation by means ofanalysis of interview results. The training was carried out once at the beginning of the program, followed by fourtimes assistance for making fork biscuit, three times for product packaging assistance and two times for productphotography assistance. The results of the activity were fork biscuit with a crunchy texture on the outside and softinside, “Garpu” biscuit with a hard texture, and fork biscuit with a crunchy texture on the outside and inside. Inaddition, the community's response to the fork biscuit product was very good, and there was an increase inknowledge and skills for the program's targets so that other innovations made it possible to make so that the use ofmocaf flour did not stop at the making of fork biscuit product. ABSTRAK: Singkong atau ubi kayu merupakan salah satu komoditas sumber karbohidrat yang dibudidayakan di DesaWonokerso. Untuk meningkatkan pemanfaatannya, singkong dapat dimodifikasi menjadi berbagai jenis tepungseperti tepung mocaf. Modified Cassava Flour (MOCAF) merupakan produk turunan dari tepung singkong yangmenggunakan prinsip modifikasi sel singkong oleh fermentasi mikroba, kemudian dikeringkan dan digiling menjadimocaf. Pelatihan dan pendampingan dilakukan oleh tim pengabdian untuk membuat inovasi produk baru berbahanutama tepung mocaf kepada salah satu usaha mikro kecil dan menengah (UMKM) di Desa Wonokerso yaitu UMKMAneka Keripik “LUKA AHAN”. Produk kue garpu dari tepung mocaf dipilih sebagai inovasi olahan singkong, sertaproduk baru UMKM Aneka Keripik “LUKA AHAN” untuk meningkatkan hasil usaha UMKM. Observasi dananalisis masalah dilakukan sebelum dilaksanakannya pelatihan dan pendampingan, serta adanya evaluasi dengancara analisis hasil wawancara. Pelatihan dilakukan satu kali di awal program kerja dilaksanakan, dilanjutkan denganempat kali pendampingan pembuatan kue garpu, tiga kali pendampingan untuk pengemasan produk dan dua kalipendampingan pengambilan gambar produk. Hasil kegiatan didapatkan kue garpu bertekstur renyah di luar danlembut di dalam, kue garpu bertekstur keras, serta kue garpu bertekstur renyah luar dan dalam. Selain itu, tanggapanmasyarakat mengenai produk kue garpu sangat baik, serta terdapat peningkatan pengetahuan dan keterampilansasaran program sehingga inovasi lain memungkinkan untuk dibuat agar pemanfaatan tepung mocaf tidak berhentipada produk kue garpu saja.