PEMBERDAYAAN KELOMPOK WANITA TANI MELALUI TECHNOPRENEURSHIP DALAM INOVASI PRODUK OLAHAN SUSU BERNILAI GIZI - Haslindah, Haslindah; Febrianti, Devy; Thahir, Inna Mutmainna Cahyani; Herman, Bahtiar; Amri, Andi (JMM (Jurnal Masyarakat Mandiri), 2026)
Abstrak: Pengembangan produk pangan lokal berbasis gizi merupakan upaya strategis untuk meningkatkan kualitas kesehatan masyarakat sekaligus memperkuat kemandirian ekonomi desa melalui pemanfaatan sumber daya lokal. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan kapasitas dan keterampilan Kelompok Wanita Tani (KWT) Setia Mekar Kabupaten Enrekang dalam mengolah susu sapi murni menjadi produk pangan inovatif, higienis, dan bernilai tambah. Metode pelaksanaan dilakukan secara partisipatif melalui tiga tahap, yaitu pra-kegiatan berupa observasi dan sosialisasi, tahap pelaksanaan meliputi pelatihan inovasi olahan susu, pendampingan produksi berbasis gizi, serta edukasi gizi, dan tahap evaluasi. Evaluasi dilakukan menggunakan pre-test dan post-test, observasi, serta wawancara untuk mengukur perubahan pengetahuan, keterampilan, dan sikap mitra. Hasil kegiatan menunjukkan peningkatan pengetahuan gizi dasar sebesar 49%, keterampilan pengolahan susu sebesar 56%, serta higienitas produksi sebesar 42%. Variasi produk olahan susu meningkat dari dua menjadi lima jenis produk, dan kepercayaan diri anggota KWT dalam menyampaikan manfaat gizi produk kepada konsumen meningkat sebesar 78%. Kegiatan ini berkontribusi terhadap peningkatan kapasitas teknis, kesadaran gizi, serta penguatan ekonomi desa secara berkelanjutan.Abstract: The development of local nutrition-based food products is a strategic effort to improve public health and strengthen rural economic independence through the utilization of local resources. This community service activity aims to increase the capacity and skills of the Setia Mekar Women Farmers Group (KWT) in Enrekang Regency in processing pure cow's milk into innovative, hygienic, and value-added food products. The implementation method was carried out participatively through three stages, namely pre-activities in the form of observation and socialization, the implementation stage which included training in milk processing innovation, nutrition-based production assistance, and nutrition education, and the evaluation stage. The evaluation was carried out using pre-tests and post-tests, observation, and interviews to measure changes in the knowledge, skills, and attitudes of the partners. The results of the activity showed an increase in basic nutrition knowledge by 49%, milk processing skills by 56%, and production hygiene by 42%. The variety of processed milk products increased from two to five types, and the confidence of KWT members in communicating the nutritional benefits of the products to consumers increased by 78%. This activity contributed to increasing technical capacity, nutrition awareness, and strengthening the village economy in a sustainable manner.