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All Journal JURNAL HUTAN LESTARI Naturalis : Jurnal Penelitian Pengelolaan Sumberdaya Alam dan Lingkungan Dinamisia: Jurnal Pengabdian Kepada Masyarakat JMM (Jurnal Masyarakat Mandiri) JCES (Journal of Character Education Society) BULETIN AL-RIBAATH Journal of Tropical Marine Science DEDIKASI PKM
Siti Puji Lestariningsih
Fakultas Kehutanan Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Journal : JCES (Journal of Character Education Society)

 1 
UTILIZATION OF NIPAH (Nypah fruticants Wurmb) AS FOOD INGREDIENT FOR IMPROVING THE LOCAL ECONOMY OF VILLAGES’s COMMUNITY Destiana Destiana; Siti Puji Lestariningsih; Jagad Aditya Dewantara
JCES (Journal of Character Education Society) Vol 4, No 2 (2021): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jces.v4i2.4354

Abstract

Abstrak: Desa Sungai Kupah merupakan desa dengan potensi kawasan hutan mangrove seluas 133 hektar. Vegetasi yang paling banyak ditemukan dalam hutan mangrove di desa tersebut yaitu buah nipah. Namun, buah nipah belum dimanfaatkan secara optimal oleh masyarakat sedangkan kandungan buah nipah potensial dikembangkan sebagai olahan pangan. Oleh karena itu, pelatihan pengolahan buah nipah menjadi permen jelly ditujukan untuk ibu rumah tangga dan anggota karang taruna Desa Sungai Kupah sebagai bentuk pengabdian kepada masyarakat. Tujuan dari kegiatan ini yaitu meningkatkan pengetahuan masyarakat dan keterampilan dalam pengolahan buah nipah sebagai permen jelly sehingga membuka peluang usaha baru untuk masyarakat. Tahapan dalam kegiatan ini meliputi penyuluhan, pembuatan permen jelly, serta diskusi dan evaluasi. Permen jelly dari buah nipah memiliki tekstur yang lebih kenyal dibandingkan permen jelly dari lidah buaya yang merupakan produk khas Kalimantan Barat. Kelebihan dari pemanfaatan buah nipah sebagai permen jelly yaitu bahan baku yang murah dan mudah didapatkan, alat dan cara pengolahan yang sederhana, menguntungkan, dan memiliki peluang pasar. Pembentukan dan pendampingan kelompok usaha olahan pangan dari buah nipah perlu dilaksanakan sebagai tindak lanjut kegiatan pelatihan sehingga terwujud usaha yang terarah, terstuktur, dan berkesinambungan. Peningkatan hardskill peserta berupa kemampuan pengolahan [ermen jelly mencapai 80 % sedangkan peningkatan softskill berupa menajemen waktu dan peluang mencapai 40%. Abstract: Sungai Kupah village is a village with potential mangrove forest area as 133 hectares. The most abundant vegetation in the mangrove forest of this village is nipa fruit. However, nipa fruit has not been utilized optimally by the villagers while nipa fruit content is potential to be developed for processed food.  Therefore, training of nipa fruit processing into jelly candy for housewives and youth organization members of Sungai Kupah village had been done as community service.  The aim of this activity was to increase community knowledge and skill in nipa fruit processing into jelly candy so that opens up new business opportunities for the community.  The stages in this activity included: counseling, jelly candy processing, discussing and evaluating.  Jelly candy of nipa fruit was chewier than aloe vera jelly candy which is West Kalimantan specialty product. The advantages of nipa fruit utilization for jelly candy were: raw materials were cheap and easy to obtain, simple processing tools and methods, profitable and had market opportunities.  Establishment and assistance of nipa fruit processed food business group are necessary as follow-up to training activities so that a directed, structured and sustainable business can be created. The increase of the participants hardskill in the form of jelly candy processing ability reached 80 %, while the increase of softskill in the form of time and opportunity management reached 40%.
Co-Authors Ana Ariasari Azahra, Siva Devi Destiana Destiana Destiana Destiana Destiana Destiana Destiana Destiana Dewantara, Jagad Aditya Dian Iswandaru Dwi Astiani Emi Roslinda Endi Ramadhani Erisa ayu waspadi putri Erisa Ayu Waspadi Putri Hanna Artuti Ekamawanti Herlina Darwati Joko Nugroho Riyono Priliani Gamayanti, Priliani Siti Latifah Siti Masitoh Kartikawati Sri Rahayu Budiani Syahmidun Syahmidun Togar Fernando Manurung Tri Widiyastuti Wiwik Ekyastuti