PENINGKATAN SOFTSKILL SANTRIWATI PP AL TASLIMA TULUNG AGUNG MELALUI MODIFIKASI OLAHAN UMBIAN LOKAL SEBAGAI RINTISAN WIRAUSAHA

Siti Muslikah; Siti Asmaniyah Mardiyani; Anita Qur’ania; Lulu Afifah Hanif; Nikmatul Khoiriyah; Zuhanid Zamarudah

doi:10.31764/jmm.v9i5.34523

PENINGKATAN SOFTSKILL SANTRIWATI PP AL TASLIMA TULUNG AGUNG MELALUI MODIFIKASI OLAHAN UMBIAN LOKAL SEBAGAI RINTISAN WIRAUSAHA

Siti Muslikah, Siti Asmaniyah Mardiyani, Anita Qur’ania, Lulu Afifah Hanif, Nikmatul Khoiriyah, Zuhanid Zamarudah

Abstract

Abstrak: Pondok Pesantren Tahfidz Al Taslima, Tulungagung, merupakan lembaga pendidikan berbasis agama yang berfokus pada tahfidz Al-Qur’an, namun tetap berkomitmen untuk menyiapkan santriwati agar memiliki keterampilan hidup, khususnya di bidang kewirausahaan. Program pengabdian ini dilakukan sebagai upaya penguatan soft skills santriwati melalui pelatihan pengolahan pangan lokal berbasis umbi-umbian, dengan orientasi pada pemberdayaan ekonomi dan kemandirian santri. Metode pelaksanaan meliputi survei potensi lokal, sosialisasi program, penyuluhan, pelatihan pembuatan tepung mocaf serta produk turunannya (cookies gluten free). Program melibatkan 30 peserta yang terdiri dari santriwati, wali santri, dan masyarakat sekitar. .Evaluasi dilakukan dengan metode observasi menggunakan kuesioner. Hasil pelaksanaan menunjukkan peningkatan aspek pengetahuan, keterampilan, dan motivasi kewirausahaan peserta sebesar 50-75%. Produk cookies gluten free berbasis mocaf diterima secara baik oleh peserta, baik dari segi cita rasa maupun potensi pemasaran. Faktor pendukung keberhasilan kegiatan antara lain ketersediaan sumber daya lokal, dukungan penuh pihak pesantren, serta antusiasme peserta. Kendala yang muncul adalah jarak lokasi kegiatan yang menyulitkan komunikasi lanjutan, namun diatasi dengan penyediaan e-modul sebagai bahan pembelajaran mandiri.

Abstract: Al Taslima Girls Islamic boarding school in Tulungagung is a religious-based school that focuses on Qur'anic memorization, but is also committed to preparing students for life skills, particularly in business. This community service programme was implemented as an attempt to strengthen the soft skills of female students through a training course in the processing of tubers-based local foodstuffs, with a focus on economic empowerment and independence of the students. Methods of implementation included a survey of local potential, programme socialisation, counselling and training in the production of mocaf and its derivatives (gluten-free biscuits). The programme involved 30 participants, made up of students, carers and the local community. The results showed an increase in knowledge, skills and motivation of participants to take up entrepreneurship. he results showed an increase in knowledge, skills and motivation of participants to take up entrepreneurship. Gluten-free cookies based on mocaf were well received by participants, both in terms of taste and marketing potential. The availability of local resources, the full support of the Islamic boarding school and the enthusiasm of the participants were also factors contributing to the success of the event. The distance from the place of work, which made subsequent communication difficult, has been overcome by providing e-modules as independent learning material.

Keywords

Gluten-Free Cookies; Student Entrepreneurship; Local Food; Mocaf Flour.

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DOI: https://doi.org/10.31764/jmm.v9i5.34523