Pembuatan MOCAF (Modified Cassava Flour) Sebagai Upaya Optimalisasi Pemanfaatan Singkong Pada Masyarakat Di Kelurahan Geres, Lombok Timur

Satrijo Saloko (Prodi Ilmu dan Teknologi Pangan, Universitas Mataram, Mataram)
Wiryasri Wiryasri (Prodi Ilmu EKonomi dan Studi Pembangunan, Universitas Mataram, Mataram)
Virnia Wanda Utami (Universitas Mataram)
Rizky Annisa Ramadhini (Universitas Mataram)
Baiq Desi Nurma Sari (Universitas Mataram)
Devi Apresia Monica (Universitas Mataram)
Hafifah Indar Parawangsa (Universitas Mataram)
Mediana Mediana (Prodi Agroekoteknologi, Universitas Mataram, Mataram)
Wahyu Alfandi (Prodi Teknik Informatika, Universitas Mataram, Mataram)
Yuliana Yuliana (Prodi Ilmu EKonomi dan Studi Pembangunan, Universitas Mataram, Mataram)
Yusril Hadi (Prodi Peternakan, Universitas Mataram, Mataram)

Jurnal Gema Ngabdi
Vol. 4 No. 2 (2022): JURNAL GEMA NGABDI

Cassava is one of the biggest commodities produced by the people of Geres (East Lombok). The high yield of cassava is not matched by the lack of utilization, so the selling value in the market is subordinate. The effort needed to enhance the selling value of cassava in the market is by making MOCAF. MOCAF is modified cassava flour with the principle of modifying cassava cells by fermentation. Regarding the development of the MOCAF business which rare and has great potential, so that the KKN Geres 2021/2022 with the theme of using cassava as MOCAF to support food diversity in Geres Village and expand the selling power of cassava. The purpose of the first activity is providing an explanation concerning MOCAF which is expected to increase public understanding due to the processing of cassava into MOCAF. The second activity is through direct training on the manufacture and packaging of MOCAF with the local community. The results of the activity are upgrading community knowledge and skills in processing cassava into MOCAF, as well as media like pamphlet to guide for making MOCAF.