UTILIZATION OF CORNCOBS FOR WASTE REDUCTION AND ENTREPRENEURSHIP OPPORTUNITIES IN SLAHARWOTAN VILLAGE, LAMONGAN REGENCY

Ambrosius Resturana Afsunasa (Universitas Arilangga, Fakultas Kesehatan Masyarakat)
Noviandini Intan Safitri (Program Studi Biologi, Fakultas Sains dan Teknologi, Universitas Airlangga)
Alf Arira Ananta Aysya (Program Studi Ilmu Informasi dan Perpustakaan, Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Airlangga)
Khalifah Berlian (Program Studi Kesehatan Masyarakat, Fakultas Kesehatan Masyarakat, Universitas Airlangga)
Malika Aina Zafira (Program Studi Psikologi, Fakultas Psikologi, Universitas Airlangga)
Candra Amrta (Program Studi Kesehatan Masyarakat, Fakultas Kesehatan Masyarakat, Universitas Airlangga)
Fairuz Zahira (Program Studi Teknik Informatika, Fakultas Vokasi, Universitas Airlangga)
Galuh Ajeng Aridewa (Program Studi Ilmu Komunikasi, Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Airlangga)
Muhammad Azhar Hibatullah (Program Studi Biologi, Fakultas Sains dan Teknologi, Universitas Airlangga)
Dwi Yuli Pujiastuti (Departemen Kelautan, Fakultas Perikanan dan Kelautan, Universitas Airlangga)

Jurnal Layanan Masyarakat (Journal of Public Service)
Vol. 10 No. 1 (2026): JURNAL LAYANAN MASYARAKAT

Slaharwotan Village is one of the areas that produces large amounts of corncob waste in Lamongan Regency, which is often discarded or burned, creating environmental and health risks. This community service program aims to address agricultural waste in Slaharwotan Village, specifically the underutilization of corncob waste, by introducing an innovative method to process corncobs into flour for dry cookie production. The community service was implemented using an educational-participatory approach involving 27 participants from Kelompok Penerima Manfaat Program Keluarga Harapan (KPM-PKH), through theory sessions, practical exercises, and evaluation. After the training, 100% of participants reached a “good” level of understanding. The program also demonstrated the technical steps for producing corncob flour and using it in cookies with basic household equipment. At least one participant showed interest in starting a home-based business. This initiative supports SDG 8 (Decent Work and Economic Growth) and SDG 12 (Responsible Consumption and Production) by reducing waste, creating entrepreneurship opportunities, and utilizing local resources. However, limited discussion of marketing strategies, pricing, and participant monitoring hindered optimal progress tracking due to time constraints. Therefore, further evaluation is needed through regular monitoring and support from community leaders, collaboration with residents who have milling equipment, and additional training on pricing and marketing to ensure the program’s sustainability.