Peningkatan Keterampilan Siswa melalui Pelatihan Diversifikasi Olahan Pangan Berbasis Tepung Rumput Laut Eucheuma cottonii di SMKN 3 Pandeglang

Mad Rudi (Universitas Pendidikan Indonesia)
Himawan Prasetiyo (Universitas Pendidikan Indonesia)
Ahmad Beni Rouf (Universitas Pendidikan Indonesia)
Yulda Yulda (Universitas Pendidikan Indonesia)
Ferr Dwi Cahyadi (Universitas Pendidikan Indonesia)
Herdiawan Nurdiansyah (Universitas Pendidikan Indonesia)
Hilmi Muchlis (Universitas Pendidikan Indonesia)
Diana Puspitasari (Universitas Pendidikan Indonesia)
Muhhamad Adam (Universitas Pendidikan Indonesia)
Tubagus Guntur (Universitas Pendidikan Indonesia)

Jurnal Pengabdian Masyarakat (ABDIRA)
Vol 6, No 4 (2026): Abdira, Oktober

Banten Province is one of the centers of red seaweed (Eucheuma cottonii) cultivation, with low prices and abundant resources. E. cottonii flour can serve as a base ingredient for diversified processed foods. SMKN 3 Pandeglang has fishery product processing and fishery agribusiness programs, so students need skills in fishery product diversification for internships and entrepreneurship. This community service aimed to improve teachers' and students' skills in preparing E. cottonii flour and processing it into food products through seminars, demonstrations, and hands-on practice. Thirty tenth-grade students took part and made seaweed dodol, noodles, bobba, and cookies. Students showed enthusiasm and active involvement, while teachers gained insight into the diversification of seaweed flour products.