Pemanfaatan Singkong dengan Teknologi Zero Waste dalam Pengembangan Produk Kuliner/Oleh-Oleh untuk Mendukung Kawasan Wisata di Kalurahan Banjarharjo, Kalibawang, Kulon Progo
DOI:
https://doi.org/10.47679/ib.2024964Keywords:
community empowerment, cassava, zero-waste, digital marketing, local economyAbstract
Banjarharjo Village in Kulon Progo Regency has significant potential for cassava production; however, most of the harvest is sold in raw form, resulting in low economic value. This program aims to enhance the economic welfare of the community through cassava processing using a zero-waste approach, food safety training, and digital marketing. The zero-waste approach maximizes cassava utilization, including its waste, by processing it into flour and other food products such as cakes and chips. This program involved training women’s groups to improve their skills in food processing and product marketing. The program results demonstrated significant increases in participants' knowledge and skills, which were translated into high-value cassava-based products. This local product development contributes not only to the community's economy but also supports village tourism through unique cassava-based souvenirs.
Abstrak. Desa Banjarharjo di Kabupaten Kulon Progo memiliki potensi besar dalam produksi singkong, namun mayoritas hasil panennya dijual dalam bentuk mentah sehingga nilai ekonominya rendah. Program ini bertujuan untuk meningkatkan kesejahteraan ekonomi masyarakat melalui pengolahan singkong dengan pendekatan zero-waste, pelatihan keamanan pangan, dan pemasaran digital. Pendekatan zero-waste digunakan untuk memaksimalkan pemanfaatan singkong, termasuk limbahnya, dengan mengolahnya menjadi tepung dan produk pangan lainnya seperti kue dan keripik. Program ini melibatkan pelatihan bagi kelompok perempuan untuk meningkatkan keterampilan pengolahan pangan dan pemasaran produk. Hasil dari program ini menunjukkan peningkatan signifikan dalam pengetahuan dan keterampilan peserta, yang kemudian diterjemahkan dalam bentuk produk olahan singkong bernilai jual tinggi. Pengembangan produk lokal ini tidak hanya berkontribusi terhadap ekonomi masyarakat tetapi juga mendukung pariwisata desa melalui produk oleh-oleh khas berbasis singkong.
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