Pemberdayaan Masyarakat melalui Pelatihan Pembuatan Tepung Sukun sebagai Bahan Baku Industri Rumah Tangga Desa Gunung Silanu
DOI:
https://doi.org/10.58184/mestaka.v5i2.941Keywords:
Breadfruit, Breadfruit Flour, Downstream Processing, Gunung Silanu, Home IndustryAbstract
Gunung Silanu Village has abundant potential for breadfruit harvests, but its utilization is still limited to the sale of raw fruit with low economic value. The main problems faced by partners are the rapid deterioration of the fruit after harvest and a lack of skills in food processing technology. This Community Service Program (PKM) activity aims to provide farmer groups and housewives with skills in processing breadfruit into flour. Methods used included outreach, hands-on training, and packaging assistance. The activity results showed an 80% increase in participants' understanding of the hygienic breadfruit flour production process. The resulting breadfruit flour has the potential to replace wheat flour as a raw material for local home industries, directly increasing the economic value of breadfruit and supporting food security in Gunung Silanu Village.
Downloads
References
Asdilvira, B. (2024). Pelatihan Pembuatan Packaging dalam Upaya Peningkatan Produk. Jurnal Pengabdian Masyarakat Inovasi, 3(2), 119-126.
Aswadi, S. P. (2025). Kemandirian Desa Berbasis Kearifan Lokal. Transformasi Desa: Kemandirian, Inovasi, dan Pembangunan Berkelanjutan, 17.
Darmawan, A., Aminah, S., & Ulum, B. (2025). Penguatan Kapasitas Masyarakat Melalui Literasi Pendidikan, Kewirausahaan dalam Upaya Sinergis Meningkatkan Kesejahteraan dan Kohesi Sosial di Desa Sinduwati. Journal of Community Studies and Services, 1(1), 69-80.
Dewi, C. A. (2018). Pemberdayaan Masyarakat Melalui Pelatihan Diversifikasi Produk Olahan Jagung Untuk Meningkatkan Ketahanan Pangan Di Labuapi Lombok Barat. Strategi Penanggulangan Pangan, Gizi Dan Stunting Dalam Mendukung Pencapaian Sdgs, 113.
Fauzi, A., Muhsin, M., & Sukainah, A. (2016). Pengaruh variasi larutan perendaman sukun terhadap karakteristik fisiko kimia tepung sukun. Jurnal Pendidikan Teknologi Pertanian.
Febrianto, B., Djazuli, R. A., Nurdyawat, R., Tsalasa, A. R. A., & Satriana, E. D. (2025). Desain Teknik Pemberdayaan Masyarakat.
Haudi, N. (2019). Produksi Mi Kering Dari Tepung Sukun Dengan Penambahan Pewarna Alami (Variabel Komposisi) (Doctoral dissertation, Politeknik Negeri Sriwijaya).
Indiarma, V. (2023). Inovasi Teknologi Informasi dan Komunikasi di Usaha Mikro Kecil Menengah Pedesaan (Adopsi Inovasi dalam Pemanfaatan Teknologi Informasi dan Komunikasi pada UMKM di Desa Sukasari, Seluma). Tuturlogi: Journal of Southeast Asian Communication, 4(3), 131-141.
Intyas, C. A., Putritamara, J. A., & Haryati, N. (2022). Dinamika agrobisnis era VUCA: Volatility, uncertainty, complexity, ambiguity. Universitas Brawijaya Press.
Isaskar, R., Ahmadi, K., Arvianti, E. Y., Awuk, M., Syauqy, M. V., & Ramadanti, T. A. (2026). Ekonomi Agroindustri. Universitas Brawijaya Press.
Makiyah, M., & Purnami, N. M. (2025). Optimalisasi legalitas umkm melalui pendampingan legalitas usaha pangan industri rumah tangga/p-irt di desa cilinaya mataram. Comvice: Journal Of Community Service, 9(2), 73-84.
Mutiara, S. (2024). Pengaruh Formulasi Tepung Terigu Dan Tepung Sukun Terhadap Kadar Air, Kadar Abu Dan Sensori Brownies Crispy.
Netrawati, I. G. A. O., & Yuliandari, R. (2024). Peran Perempuan dalam Penguatan Ekonomi Keluarga (Study Kasus Buruh Tani Bawang Merah Desa Sembalun). Jurnal Ilmiah Hospitality, 13(2), 351-358.
Nugroho, S. A. (2021). Pemberdayaan Masyarakat Desa Berbasis Teknologi Tepat Guna Di Daerah. Guepedia.
Nur, H. (2026). Pengaruh Hilirisasi Sumber Daya Alam Terhadap Kesejahteraan Pelaku Usaha Dalam Persepektif Ekonomi Islam Pada Industri Singkong Di Kabupaten Lampung Timur (Doctoral dissertation, UIN Raden Intan Lampung).
Putri, W. D. R., Sunarharum, W. B., & Wulandari, E. S. (2022). Tepung buah dan sayur: Pengolahan dan pemanfaatannya. Universitas Brawijaya Press.
Ramdan, M., Sujaya, D. H., Suryana, B. S., Yulianti, E., Pebrianti, F., Ramadhan, P. G. A., ... & Novianti, S. (2025). Ketahanan pangan berbasis inovasi dan pemberdayaan lokal. Alinea Edumedia.
Rayesa, N., & Ali, D. Y. (2022). Sikap konsumen milenial terhadap produk berlabel gluten-free. Jurnal Ekonomi Pertanian dan Agribisnis, 6(4), 1684-1695.
Sinarwati, I., & Musthofa, M. A. (2024). Strategi Pemasaran Cerdas: Meningkatkan Penjualan Produk Udang pada Industri Rumah Tangga. Zabags Qu Publish.
Subara, D., Larassati, D. P., & Amelia, O. (2026). PKM KWT Sekar Transad: Solar Dome Dryer Untuk Efisiensi Pengeringan Dan Higienitas Produk Pascapanen. Jurnal Abdi Insani, 13(1), 217-227.
Sujai, S., & Mukti, T. (2025). Meningkatkan Daya Saing UMKM: Pendampingan Sertifikasi Halal dan Pelatihan Pengemasan Produk di Desa Domas. E-Dimas: Jurnal Pengabdian kepada Masyarakat, 16(3), 632-641.
Tahir, M. M. (2023). Penanganan Pasca Panen Dan Produk Olahan Sayuran. Nas Media Pustaka.
Wenti, M. (2023). Penentuan Masa Simpan Kelanting Getuk Pada Kemasan Plastik Polypropylene Dan Plastik Alufoil Standing Pouch Kombinasi Menggunakan Metode Aslt (Accelerated Shelf Life Testing).
Witoyo, J. E., Rieuwpassa, F. J., Wulansari, A., Lumbessy, A. S., Ngabalin, D., Husni, A., & Pega, E. P. (2025). Teknologi pengeringan dan pembekuan produk pangan agroindustri. Kamiya Jaya Aquatic.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Ansar, Faizah Mahi, Agus Salim Syam, Aziza Noor Sheha Arfah, Hasna Hasan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors submitting manuscripts do so with the understanding that if accepted for publication, the article's copyright will be given to the Author. Copyright includes the right to reproduce and transmit articles in all forms and media, including reprints, photographs, microfilm, and other similar reproductions, as well as translations.
The editors of Mestaka make every effort to ensure that no false or misleading data, opinions, or statements are published in the journal. However, the content of articles and advertisements published on Mestaka is the responsibility and responsibility of the authors and advertisers respectively.
Users of this website will be licensed to use the materials from this website in accordance with the Creative Commons International License 4.0 (CC-BY-SA). No fees are charged. Please use the appropriate materials.
Copyright by Mestaka: Media Pusat Pengabdian Kepada Masyarakat uses the latest version of the CC-BY-SA license, which grants the most extensive rights to authors. All articles published by Mestaka are considered to have been released under the Creative Commons International License 4.0 (CC-BY-SA). These are open-access articles distributed under the terms of the Creative Commons International License 4.0 (CC-BY-SA).
Please download the Author's Declaration. The author's declaration form must be completed in relation to the article, signed the original, and sent a scanned document file (softcopy) to our email mestaka@pakisjournal.com or sent to the Editorial Office in the form of an original hard copy and the article in softcopy form.
Creative Commons License
This work is licensed under the Creative Commons International License 4.0 (CC-BY-SA)
