Stik Siwalan: Inovasi Olahan Buah Siwalan sebagai Produk Lokal Bernilai Tambah di Desa Kowang

Authors

  • Qomariyatul Ilmiyah Institut Agama Islam Nahdlatul Ulama Tuban
  • Abdul Ghoni Institut Agama Islam Nahdlatul Ulama Tuban
  • Indah Suciani Institut Agama Islam Nahdlatul Ulama Tuban
  • Amiruddin Marwan Institut Agama Islam Nahdlatul Ulama Tuban
  • Salim Al-Jufri Institut Agama Islam Nahdlatul Ulama Tuban
  • Sri Lestari Institut Agama Islam Nahdlatul Ulama Tuban
  • Ahya Lailah Tasbihah Institut Agama Islam Nahdlatul Ulama Tuban
  • Rofiah Nurhayati Institut Agama Islam Nahdlatul Ulama Tuban
  • Neni Novita Sari Institut Agama Islam Nahdlatul Ulama Tuban
  • Munadhiroh Institut Agama Islam Nahdlatul Ulama Tuban
  • Hilmy Naufal Bani Achmad Institut Agama Islam Nahdlatul Ulama Tuban
  • Ela Rosyida Institut Agama Islam Nahdlatul Ulama Tuban
  • Jauharotina Alfadhilah Institut Agama Islam Nahdlatul Ulama Tuban
  • Mira Shodiqoh Institut Agama Islam Nahdlatul Ulama Tuban

DOI:

https://doi.org/10.58184/mestaka.v4i4.759

Keywords:

Siwalan, Siwalan Sticks, Local Product Innovation, Community Empowerment

Abstract

The Community Service Program (KKN) based on Asset Based Community Development (ABCD) in Kowang Village, Semanding District, Tuban, utilizes the local potential of siwalan fruit (Borassus flabellifer), which has so far only been consumed fresh with limited economic value. The perishable nature of siwalan makes large-scale marketing difficult, thus requiring processed innovations that are more durable and value-added. Through collaboration between students and the community, a product innovation was developed in the form of siwalan sticks, a crispy snack made from siwalan flesh mixed with flour and simple seasonings. The stick form was chosen because it is practical, favored by various groups, easy to produce with household equipment, and has the potential to be marketed as a Tuban specialty souvenir. The program activities included production socialization, training in hygienic processing and packaging, digital marketing training, and halal certification education to improve legality and consumer trust. The results showed improved skills of PKK women in producing siwalan sticks, the emergence of home-based business opportunities, and increased awareness of quality standards and product legality. This innovation demonstrates that the ABCD approach can optimize local potential while strengthening cultural identity through distinctive culinary products that are economically valuable and sustainable.

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Published

2025-08-29

How to Cite

Ilmiyah, Q., Ghoni, A., Suciani, I., Marwan, A., Al-Jufri, S., Lestari, S., Tasbihah, A. L., Nurhayati, R., Sari, N. N., Munadhiroh, M., Achmad, H. N. B., Rosyida, E., Alfadhilah, J., & Shodiqoh, M. (2025). Stik Siwalan: Inovasi Olahan Buah Siwalan sebagai Produk Lokal Bernilai Tambah di Desa Kowang. Mestaka: Jurnal Pengabdian Kepada Masyarakat, 4(4), 500–507. https://doi.org/10.58184/mestaka.v4i4.759

Issue

Vol. 4 No. 4 (2025): Agustus 2025

Section

Articles

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Copyright (c) 2025 Qomariyatul Ilmiyah, Abdul Ghoni, Indah Suciani, Amiruddin Marwan, Salim Al-Jufri, Sri Lestari, Ahya Lailah Tasbihah, Rofiah Nurhayati, Neni Novita Sari, Munadhiroh, Hilmy Naufal Bani Achmad, Ela Rosyida, Jauharotina Alfadhilah, Mira Shodiqoh

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