PELATIHAN PRODUKSI KERIPIK SINGKONG DAN TEPUNG TAPIOKA KEPADA PEMUDA DESA WAIJARANG LEMBATA - Tukan, Gerardus Diri; Bria, Kristina; Wokal, Monika Woli; Seran, Sefriani Vidiani Luruk; Snoe, Arkhangela Giriani; Matilda, Oktaviana; Boikh, Ananda Oky Mekel M.; Costa, Silvestra Intan Nahak; Lasar, Maria Wilhelmina (Jurnal Dinamika Pengabdian, 2024)
Desa Waijarang, Kabupaten Lembata berdiri tahun 1995 dan menjadi lokasi relokasi bagi pengungsi. Masyarakat dominan sebagai petani dan menggarap lahan milik warga desa lain untuk berkebun. Desa Waijarang kini menjadi satu pintu masuk kabupaten Lembata dari jalur laut, karena terdapat pelabuhan kapal Fery, dan merupakan satu potensi bisnis. Namun, para pemuda desa kurang memiliki pengetahuan dan keterampilan untuk berwirausaha di bidang makanan dari hasil pertanian, seperti produk makanan camilan. Berdasarkan kondisi tersebut dilakukan pelatihan produksi keripik singkong dan tepung tapioka.  Metode kegiatan yaitu praktek produksi. Hasil kegiatan yang dilaksanakan selama dua minggu yakni diproduksi keripik singkong dari singkong parutan. Para pemuda terlibat aktif. Evaluasi kegiatan dilakukan setiap akhir pekan. Luaran yang dihasilkan yakni produk keripik berlogo Kingkong Waijar dan tepung tapioka. Peserta pelatihan serta pemerintah desa menyatakan gembira karena memperoleh pengetahuan dan inovasi baru tentang pengolahan singkong segar.  Disimpulkan bahwa kegiatan pelatihan berhasil dilakukan dan produk langsung dipasarkan. ABSTRACT Waijarang Village, Lembata Regency was established in 1995 and became a relocation location for refugees. The dominant community is farmers and works on land belonging to other villagers for gardening. Waijarang Village is now the entrance to Lembata Regency from the sea route, because there is a ferry port, and has business potential. However, village youth lack the knowledge and skills to become entrepreneurs in the field of food from agricultural products, such as snack food products. Based on these conditions, training was carried out on the production of cassava chips and tapioka flour.  The activity method is production practice. The results of the activities carried out for two weeks were the production of cassava chips from grated cassava. The youth are actively involved.  Evaluation of activities is carried out every weekend. The products produced are chips with the Kingkong Waijar logo and tapioka flour. The training participants and the village government expressed happiness because they had gained new knowledge and innovation about processing fresh cassava.  It was concluded that the training activities were successful and the product was immediately marketed. Keywords: Kingkong waijar, Waijarang Village youth, production training.