Pelatihan Pengolahan Sirup dan Selai Jambu Biji Merah di Desa Ciasihan, Bogor, Jawa Barat

Authors

  • Dini Wulan Dari
  • Monasdir Monasdir
  • Assya Shalita
  • Yoni Elviandri
  • Ramlan Ramlan
  • Syarah Asma Fauziah
  • Harits Yowansyah Pandayu
  • Muhammad Aulia Reza
  • Alfata Ma’ruf Habibullah
  • Etic Susilawati
  • Gilang Tresna Putra
  • Maihardiyanti Faiqotul Himmah
  • Afifathu Rahmah Fajriyah

DOI:

https://doi.org/10.36565/jak.v6i3.697

Keywords:

agricultural waste, economic development, processing, red guava.

Abstract

Red guava is a highly perishable fruit that poses significant risks of loss for farmers, necessitating further processing to extend its shelf life. One effective method of processing is the production of guava jam and syrup. A training program was conducted to educate participants, specifically Family Welfare Empowerment (PKK) mothers and the MSME group in Ciasihan Village, Bogor Regency, on producing these products using guava, sugar, water, citric acid, and agar. Granulated sugar serves both as a sweetener and a natural preservative in the syrup. The training aimed to empower participants to utilize their free time productively and transform lower-grade guava into marketable products, thereby reducing agricultural waste. Methods included demonstrations and consultations on syrup and jam-making processes. The training resulted in a significant increase in knowledge among PKK and MSME members regarding guava processing techniques. This initiative has the potential to enhance local economic development by converting neglected fruit into valuable products. However, ongoing support is necessary for further development. Additionally, this training may facilitate the establishment of distinctive local businesses and products specific to Ciasihan Village. By harnessing local resources and knowledge, this program not only addresses food waste but also promotes sustainable entrepreneurship within the community.


References

Wulandari, S. Penguatan dan pendampingan pelaku usaha mikro kecil dan menengah (UMKM) di Desa Cikujang, Serangpanjang, Subang, Jawa Barat. Civ. Consecratio J. Community Serv. Empower. 2, 65–80 (2023).

Kusmiyati, Rasmi Citra, D. A., Sedijani, P. & Imam, B. Penyuluhan tentang pemanfaatan pangan lokal untuk menunjang ketahanan pangan di masa pandemi Covid 19. J. Pengabdi. Magister Pendidik. IPA 4, 128–134 (2021).

Gozali, G. & Kusuma, B. J. Identifikasi potensi pangan lokal untuk penganekaragaman produk pangan Kota Balikpapan. JSHP J. Sos. Hum. dan Pendidik. 3, 111–115 (2019).

Abay, U. Memaksimalkan pangan lokal. Swadaya https://www.swadayaonline.com/artikel/7571/Memaksimalkan-Pangan-Lokal/ (2020).

Ramadhan, W., Fitrani, M. & Ningsih, S. G. Diversifikasi produk olahan jambu biji (psidium guajava l) menjadi selai lembaran dalam upaya pemanfaatan buah lokal dan peningkatan gizi masyarakat. https://repository.ipb.ac.id/handle/123456789/27851 (2010).

Danasari, I. F., Heldiyanti, R., Selvia, S. I. & Sari, N. M. W. Pelatihan pembuatan sirup air kelapa sebagai upaya peningkatan pendapatan kelompok wanita tani di Desa Lendang Nangka. J. Pengabdi. Magister Pendidik. IPA 5, 282–286 (2022).

Wyrwa, J. & Barska, A. Packaging as a Source of information about food products. procedia eng. 182, 770–779 (2017).

Badan Standarisasi Nasional. Sirup. 1–41 (2013).

Siska & Pratama, G. R. Pengaruh konsentrasi gula pasir terhadap umur simpan selai pisang rosella. J. Agroindustri Pangan 2, 98–114 (2023).

Monasdir. Pelatihan pembuatan kompos menggunakan kotoran sapi dan mikroorganisme lokal (MOL) di Desa Sungai Paduan. J. Abdi Masy. 1, 19–23 (2023).

Downloads

Published

2024-11-29

Issue

Vol. 6 No. 3 (2024): November

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).