PENGEMBANGAN USAHA MELALUI DIVERSIFIKASI PRODUK BERBASIS SINGKONG DAN PEPAYA

Abstract

Abstrak: Program ini bertujuan untuk meningkatkan keterampilan masyarakat dalam mengembangkan usaha berbasis potensi lokal melalui diversifikasi produk singkong dan pepaya, serta meningkatkan kemampuan pengemasan dan pemasaran produk. Permasalahan utama yang dihadapi mitra adalah masih terbatasnya diversifikasi produk, rendahnya keterampilan pengolahan serta belum optimalnya strategi pemasaran dan pengemasan produk. Metode pelaksanaan kegiatan dilakukan melalui tahapan survei awal, penyuluhan, demonstrasi, praktik langsung, pendampingan. Produk yang dikembangkan dalam kegiatan ini meliputi brownies singkong dan stik pepaya. Selain pelatihan pengolahan, peserta juga diberikan materi mengenai teknik pengemasan dan pemasaran digital melalui berbagai platform media sosial. Indikator yang digunakan meliputi tingkat partisipasi, peningkatan pengetahuan dan keterampilan, kemampuan peserta dalam mempraktikkan pembuatan brownies singkong dan stik pepaya, serta teknik pengemasan dan pemasaran digital. Berdasarkan evaluasi, seluruh anggota KWT Sekar Wangi yang berjumlah 35 orang mengikuti rangkaian kegiatan sehingga tingkat kehadiran mencapai 100%. Hasil pre-test dan post-test menunjukkan peningkatan rata-rata pengetahuan dan keterampilan sebesar 21%. Sebagian besar peserta telah mampu mempraktikkan pengolahan brownies singkong dan stik pepaya secara mandiri, memahami teknik pengemasan yang lebih menarik, serta mulai memanfaatkan media digital sebagai sarana promosi produk. Hasil tersebut menunjukkan bahwa kegiatan pengabdian tidak hanya meningkatkan aspek pengetahuan, tetapi juga keterampilan teknis dan kesiapan peserta dalam mengembangkan usaha berbasis potensi lokal

Abstract: This program aimed to enhance the community's capacity to develop businesses based on local potential through the diversification of cassava and papaya products, while also improving product packaging and marketing skills. The main challenges faced by the partner community included limited product diversification, inadequate processing skills, and suboptimal product packaging and marketing strategies. The program was implemented through several stages, including a preliminary survey, educational sessions, demonstrations, hands-on practice, and continuous mentoring. The products developed during the program were cassava brownies and papaya sticks. In addition to food processing training, participants received instruction on attractive packaging techniques and digital marketing through various social media platforms. The evaluation indicators included participation rate, improvement in participants' knowledge and skills, their ability to independently produce cassava brownies and papaya sticks, and their competence in applying packaging techniques and digital marketing strategies. Based on the evaluation results, all 35 members of the Sekar Wangi Women's Farmer Group (Kelompok Wanita Tani/KWT) participated in the entire series of activities, resulting in a 100% attendance rate. The pre-test and post-test results indicated an average increase of 21% in participants' knowledge and skills. Most participants were able to independently produce cassava brownies and papaya sticks, understood more attractive packaging techniques, and had begun utilizing digital media as a platform for product promotion. These findings demonstrate that the community service program not only improved participants' knowledge but also enhanced their technical skills and readiness to develop businesses based on local resources.