PEMBERDAYAAN KELOMPOK WANITA TANI MELALUI DIVERSIFIKASI PRODUK OLAHAN SINGKONG - Abdul Muhid; Nyoman Yudiarini; Ida Ayu Made Dwi Susanti; Cokorda Javandira; Rifqi Hammad; Muhammad Zulfikri (Universitas Muhammadiyah Mataram, 2026)
Abstrak: Singkong merupakan komoditas pangan lokal yang melimpah di Lombok Utara, namun pemanfaatannya masih terbatas dan bernilai tambah rendah. Keterbatasan keterampilan dan inovasi pengolahan menyebabkan potensi singkong belum dimanfaatkan secara optimal Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kapasitas Kelompok Wanita Tani (KWT) ITB Asri di, Lombok Utara dalam mengembangkan diversifikasi produk olahan singkong sebagai upaya peningkatan kemandirian dan ekonomi lokal. Metode pelaksanaan menggunakan pendekatan Participatory Community Empowerment melalui tahap perencanaan, edukasi, praktik produksi, pendampingan, dan evaluasi. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan yang signifikan, dengan kenaikan pre-test dan post-test hingga 46% pada aspek produksi serta 26% pada aspek digital marketing. Beberapa produk unggulan seperti tepung mocaf, keripik singkong, dan brownies singkong berhasil dikembangkan dan diproduksi secara mandiri oleh KWT, didukung oleh pendampingan dalam pengemasan, branding, dan pemanfaatan pemasaran digital. Secara keseluruhan, kegiatan ini berhasil meningkatkan keterampilan, motivasi kewirausahaan, dan kapasitas ekonomi KWT, sehingga memberikan dampak positif terhadap pemanfaatan potensi lokal dan penguatan usaha berbasis pangan.Abstract: Cassava is a local food commodity abundant in North Lombok, but its utilization is still limited and has low added value. Limited skills and processing innovations mean that cassava's potential has not been optimally utilized. This community service activity aims to increase the capacity of the ITB Asri Women's Farmers Group (KWT) in Berangan Hamlet, Kayangan Village, North Lombok in developing diversified cassava processed products as an effort to increase independence and the local economy. The implementation method uses a participatory community empowerment approach through the stages of planning, education, production practice, mentoring, and evaluation. The results of the activity showed a significant increase in knowledge, with a pre-test and post-test increase of up to 46% in the production aspect and 26% in the digital marketing aspect. Several superior products such as mocaf flour, cassava chips, and cassava brownies were successfully developed and produced independently by the KWT, supported by mentoring in packaging, branding, and the use of digital marketing. Overall, this activity succeeded in increasing the skills, entrepreneurial motivation, and economic capacity of the KWT, thus having a positive impact on utilizing local potential and strengthening food-based businesses.