TRANSFORMASI HASIL PANEN CABAI MENJADI PRODUK OLAHAN: STRATEGI PEMBERDAYAAN EKONOMI BERBASIS KOMODITAS LOKAL - Nila Hidayah; Meutia Layli; Kusumaningdiah Retno Setiorini; Dwi Yusni Solikhah; Meirika Putri Kartika Sari; Teti Prabawati Purnama (Universitas Muhammadiyah Mataram, 2026)
Abstrak: Pemanfaatan hasil pertanian dalam hal ini cabai menjadi titik awal bagi masyarakat Pedukuhan Ketos untuk mulai bergerak secara mandiri dan cerdas finansial dalam mengembangkan usaha berbasis potensi lokal. Tujuan dari kegiatan pengabdian ini guna meningkatkan skill masyarakat, baik hardskill yaitu melalui peningkatan pemahaman mengenai optimalisasi hasil panen, pembuatan produk olahan cabai, peningkatan nilai jual dan daya tahan produk, dimana hal tersebut berkaitan dengan keterampilan teknis dan pengetahuan praktis, maupun softskill yaitu melalui upaya mengembangkan usaha melalui potensi lokal, yang berkaitan dengan pola pikir berwirausaha, kesadaran adanya peluang serta kemampuan pengembangan usaha ke depan. Metode yang digunakan yaitu sosialisasi melalui ceramah, diskusi dan tanya jawab serta pelatihan dengan menggunakan metode demonstrasi visual melalui pemutaran video pengolahan produk. Peserta yang terlibat berjumlah 30 orang diantaranya petani cabai, ibu rumah tangga dan anggota karangtaruna. Evaluasi dilakukan dengan cara observasi dan wawancara. Kegiatan pengabdian menghasilkan peningkatan hardskill maupun softskill sebesar 73%.Abstract: The utilization of agricultural products, in this case chili peppers, is a starting point for the Ketos Pedukuhan community to start moving independently and financially smart in developing local potential-based businesses. The purpose of this service activity is to improve community skills, both hard skills, namely through increasing understanding of optimizing crop yields, making processed chili products, increasing the selling value and durability of products, where it is related to technical skills and practical knowledge, as well as soft skills, namely through efforts to develop businesses through local potential, which is related to an entrepreneurial mindset, awareness of opportunities and the ability to develop future businesses. The method used was socialization through lectures, discussions and questions and answers as well as training using the visual demonstration method through the screening of product processing videos. There were 30 participants including chili farmers, housewives, and youth organization members. Evaluation was carried out by means of observation and interviews. The service activities resulted in an increase in hard and soft skills by 73%.