PEMBERDAYAAN MASYARAKAT MELALUI DIVERSIFIKASI BELIMBING WULUH MENJADI SAUS, PERMEN JELLY DAN SABUN CUCI PIRING - Nasrianti Syam; Nafisah Eka Puteri; Cukri Rahma; Safrida Safrida; Rinawati Rinawati (Universitas Muhammadiyah Mataram, 2025)
Abstrak: Pengabdian kepada masyarakat ini penting dilaksanakan karena potensi tanaman belimbing wuluh (Averrhoa bilimbi L.) di Desa Padang Mancang, belum dimanfaatkan secara optimal, meskipun memiliki nilai ekonomi dan fungsi ekologis yang tinggi. Kegiatan ini bertujuan untuk memberdayakan ibu-ibu PKK melalui peningkatan hardskill dalam pengolahan pangan dan produk rumah tangga berbasis bahan alami, khususnya dalam diversifikasi olahan belimbing wuluh menjadi produk bernilai ekonomi dan memiliki masa simpan lebih lama. Metode pelaksanaan meliputi sosialisasi, pelatihan, dan pendampingan produksi yang menghasilkan tiga produk utama, yaitu saus belimbing wuluh, permen jelly, dan sabun cuci piring. Evaluasi dilakukan menggunakan sistem pre-test dan post-test, observasi langsung, serta penilaian terhadap kualitas produk yang dihasilkan peserta. Hasil kegiatan menunjukkan antusiasme tinggi dari peserta, di mana seluruh anggota PKK (50 orang) hadir dan aktif mengikuti proses pelatihan. Survei awal juga menunjukkan bahwa 100% responden mengetahui dan memiliki tanaman belimbing wuluh di pekarangan rumah, namun pemanfaatannya selama ini hanya terbatas pada pembuatan asam sunti. Melalui kegiatan ini, masyarakat memperoleh keterampilan baru dalam diversifikasi olahan belimbing wuluh yang berpotensi menjadi produk unggulan lokal. Dengan pengemasan dan strategi pemasaran yang tepat, produk ini diharapkan dapat meningkatkan pendapatan keluarga sekaligus mendukung ketahanan ekonomi masyarakat desa.Abstract: This community service is important because the potential of star fruit (Averrhoa bilimbi L.) in Padang Mancang Village has not been optimally utilized, despite its high economic value and ecological function. This activity aims to empower PKK women through the enhancement of hard skills in food processing and household products based on natural ingredients, particularly in diversifying starfruit processing into products with economic value and a longer shelf life. The implementation methods included socialization, training, and production assistance, which resulted in three main products, namely starfruit sauce, jelly candy, and dishwashing soap. The evaluation was conducted using a pre-test and post-test system, direct observation, and assessment of the quality of the products produced by the participants. The results of the activity showed high enthusiasm from the participants, where all PKK members (50 people) attended and actively participated in the training process. The initial survey also showed that 100% of respondents knew and had star fruit plants in their yards, but their use had been limited to making sunti vinegar. Through this activity, the community gained new skills in diversifying star fruit processed products, which have the potential to become local flagship products. With proper packaging and marketing strategies, these products are expected to increase family income while supporting the economic resilience of the village community.