Implementasi Konsep Bioentrepreneurship Berbasis Potensi Lokal Melalui Pelatihan Pembuatan Nata de Cashew

Agus Muliadi (Prodi Pendidikan Biologi, FSTT, Universitas Pendidikan Mandalika, Jl. Pemuda No. 59 A, Mataram, Indonesia 83125)
Baiq Mirawati (Prodi Pendidikan Biologi, FSTT, Universitas Pendidikan Mandalika, Jl. Pemuda No. 59 A, Mataram, Indonesia 83125)
Suryati Suryati (Program Studi Pendidikan Kimia, FSTT, Universitas Pendidikan Mandalika, Jl. Pemuda No. 59 A, Mataram, Indonesia 83125)
Iwan Doddy Dharmawibawa (Prodi Pendidikan Biologi, FSTT, Universitas Pendidikan Mandalika, Jl. Pemuda No. 59 A, Mataram, Indonesia 83125)

Sasambo: Jurnal Abdimas (Journal of Community Service)
Vol. 3 No. 2: June 2021

Tujuan kegiatan ini adalah untuk meningkatkan pengetahuan dan keterampilan petani dalam mengolah buah jambu mete menjadi Nata de Cashew. Peserta kegiatan ini adalah masyarakat Dusun Menggala sebanyak 17 orang. Kegiatan pelatihan dilakukan dalam tiga tahap yaitu (1) Persiapan, (2) Pelaksanaan, (3) Evaluasi. Hasil kegiatan pelatihan bahwa implementasi konsep bioentrepreneurship melalui pelatihan dan pendampingan pembuatan Nata de Cashew efektif untuk meningkatkan pengetahuan dan keterampilan peserta. Hal ini dibuktikan dengan hasil observasi yaitu: (1) penguasan materi dan keterampilan peserta dalam membuat Nata de Cashew dikategorikan Baik; (2) kualitas Nata de Cashew yang dihasilkan dikategorikan Baik; (3) Motivasi, minat, dan kerjasama peserta selama pelaksanaan pelatihan dan pendampingan  dikategorikan Sangat Baik; (4) Motivasi peserta untuk produksi Nata de Cashew secara mandiri juga dikategorikan Baik. Implementation of the Local Potential-Based Bioentrepreneurship Concept Through Training on Making Nata de Cashew The aim of this activity is to increase the knowledge and skills of farmers in processing cashew nuts into Nata de Cashew. The participants of this activity were the people of the village of Menggala as many as 17 people. The training activities are carried out in three stages, namely (1) preparation, (2) implementation, (3) evaluation. The result of the training was that the implementation of the bio entrepreneurship concept through training and mentoring in making Nata de Cashew was effective in increasing the knowledge and skills of the participants. This is evidenced by the results of observations, namely: (1) the mastery of the material and skills of the participants in making Nata de Mete is categorized as Good; (2) the quality of the Nata de Mete produced is categorized as Good; (3) Participants' motivation, interest, and cooperation during the training and mentoring implementation were categorized as Very Good; (4) Participants' motivation for independent cashew nut production is also categorized as Good.