PENDAMPINGAN DIVERSIFIKASI PRODUK KULIT KOPI MENJADI SIRUP KOMBUCHA CASCARA - Nur Ida Winni Yosika; Dian Purbasari; Iwan Taruna; Sutarsi Sutarsi; Ning Puji Lestari; Akbar Setyo Pambudi; Estria Devi Rivana; Tegar Budi Setyawan; Syifa’uddin Syifa’uddin; Syafi’uddin Syafi’uddin (Universitas Muhammadiyah Mataram, 2026)
Abstrak: Kegiatan pengabdian ini bertujuan meningkatkan hard skill dan soft skill mitra CV Masiyan Coffee Farmer melalui pendampingan pengolahan limbah kulit kopi arabika menjadi sirup kombucha cascara sebagai inovasi teknologi pascapanen. Hard skill yang ditingkatkan meliputi keterampilan pengolahan cascara, fermentasi kombucha, dan pembuatan sirup, sedangkan soft skill mencakup kerja sama, kepercayaan diri, dan kesiapan berwirausaha. Metode pelaksanaan meliputi survei, Focus Group Discussion (FGD), sosialisasi, pelatihan praktik, dan pendampingan. Kegiatan ini diikuti oleh 15 peserta. Evaluasi dilakukan menggunakan kuesioner dengan 6 indikator, yaitu pemahaman materi, kejelasan penyampaian, ketersediaan alat dan bahan, pemahaman fermentasi, peningkatan keterampilan, serta minat praktik mandiri. Hasil evaluasi menunjukkan 100% peserta mengalami peningkatan pemahaman dan keterampilan teknis, serta 80% peserta mampu mereplikasi produk untuk konsumsi keluarga. Selain itu, mitra berhasil memproduksi sirup kombucha cascara dalam skala uji coba dan menjalin kerja sama pemasaran ke Denpasar dan Malang. Hasil ini menunjukkan bahwa kegiatan efektif dalam meningkatkan kapasitas pascapanen dan membuka peluang ekonomi berbasis komunitas.Abstract: This community service program aimed to improve both hard skills and soft skills of the CV Masiyan Coffee Farmer partners through mentoring on the utilization of arabica coffee husk waste into cascara kombucha syrup as a postharvest innovation. The developed hard skills included cascara processing, kombucha fermentation, and syrup formulation, while soft skills covered teamwork, self-confidence, and entrepreneurial readiness. The program was implemented through field surveys, Focus Group Discussions (FGD), socialization, hands-on training, and mentoring, involving 15 participants. Evaluation was conducted using a questionnaire consisting of six indicators, namely material comprehension, clarity of delivery, adequacy of tools and materials, understanding of the fermentation process, improvement of skills, and intention for independent practice. The results showed that 100% of participants experienced increased technical knowledge and skills, while 80% were able to replicate the product for household consumption. In addition, the partner successfully produced cascara kombucha syrup at a trial scale and established marketing cooperation with buyers in Denpasar and Malang. These results indicate that the program effectively enhanced postharvest capacity and generated sustainable community-based economic opportunities.