Pemberdayaan ibu-ibu PKK melalui pelatihan produksi bakso daging sapi berbasis penyedap alami di Desa Banyumulek, Lombok Barat
Abstract
Abstrak
Meningkatnya kesadaran masyarakat akan pola makan sehat telah mendorong peningkatan permintaan terhadap produk daging olahan yang dibuat dengan perasa alami dan sedikit bahan tambahan sintetis. Namun, pengetahuan dan keterampilan praktis masyarakat dalam membuat bakso bebas monosodium glutamat (MSG) masih terbatas. Program pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan teknis anggota PKK di Desa Banyumulek, Kecamatan Kediri, Kabupaten Lombok Barat, Indonesia, dalam memproduksi bakso sapi bebas MSG dengan kandungan pengawet rendah sebagai usaha rumahan yang potensial. Program ini melibatkan 25 peserta dan menerapkan pendekatan pelatihan partisipatif yang terdiri dari sesi pendidikan, pelatihan formulasi produk, demonstrasi, praktik langsung, dan pendampingan. Efektivitas program dievaluasi menggunakan tes pra dan pasca pelatihan untuk menilai peningkatan pengetahuan, penilaian keterampilan praktis, serta survei kepuasan peserta berdasarkan skala Likert lima poin. Hasil menunjukkan peningkatan signifikan pada skor pengetahuan rata-rata peserta, dari 52,6% sebelum pelatihan menjadi 89,3% setelah pelatihan, yang mewakili peningkatan sebesar 36,7 poin persentase (69,8%). Evaluasi praktis menunjukkan bahwa 88% peserta mencapai kinerja terampil atau sangat terampil dalam memproduksi bakso sapi bebas MSG. Skor kepuasan peserta secara keseluruhan mencapai 4,80 dari 5, yang menunjukkan tingkat kepuasan yang sangat tinggi terhadap program pelatihan ini. Para peserta berhasil menerapkan bumbu alami dan kaldu buatan sendiri sebagai sumber alternatif rasa umami, sekaligus memahami pentingnya kebersihan dan sanitasi selama proses produksi. Temuan ini menunjukkan bahwa pelatihan partisipatif secara efektif memperkuat kapasitas masyarakat, meningkatkan kompetensi pengolahan pangan, serta mendukung pengembangan usaha pangan berbasis ternak skala rumah tangga yang lebih sehat, aman, dan kompetitif dengan potensi pasar yang lebih baik serta keberlanjutan jangka panjang.
Kata kunci: bakso; umami; pemberdayaan masyarakat; pelatihan partisipatif.
Abstract
Growing public awareness of healthy diets has increased demand for processed meat products made with natural flavourings and minimal synthetic additives. However, community knowledge and practical skills in producing monosodium glutamate (MSG)-free meatballs remain limited. This community service programme aimed to improve the knowledge and technical skills of members of the Family Welfare Movement in Banyumulek Village, Kediri District, West Lombok Regency, Indonesia, in producing MSG-free beef meatballs with low preservative content as a potential household business. The programme involved 25 participants and applied a participatory training approach consisting of educational sessions, product formulation training, demonstrations, hands-on practice, and mentoring. Programme effectiveness was evaluated using pre- and post-tests to assess knowledge improvement, practical skill assessments, and participant satisfaction surveys based on a five-point Likert scale. The results showed a substantial increase in participants' average knowledge score from 52.6% before training to 89.3% after training, representing an improvement of 36.7 percentage points (69.8%). Practical evaluation indicated that 88% of participants achieved skilled or highly skilled performance in producing MSG-free beef meatballs. The overall participant satisfaction score reached 4.80 out of 5, indicating a very high level of satisfaction with the training programme. Participants successfully applied natural spices and homemade stock as alternative sources of umami flavour while understanding the importance of hygiene and sanitation throughout the production process. These findings demonstrate that participatory training effectively strengthens community capacity, enhances food processing competencies, and supports the development of healthier, safer, and more competitive household-scale livestock-based food enterprises with improved market potential and long-term sustainability.
Keywords: meatball; umami; comunity empowerment; participatory training.
Keywords
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DOI: https://doi.org/10.31764/jpmb.v10i4.40488
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