DIVERSIFIKASI OLAHAN LABU SIAM MENJADI KERUPUK SEBAGAI PRODUK UNGGULAN DESA TENJOLAYA

Authors

  • Muhammad Caesario Barkah Universitas Ma'soem

DOI:

https://doi.org/10.35138/sadeli.v5i01.1136

Abstract

This activity is motivated by utilizing natural resources by processing chayote into crackers with high selling value. This initiative targets housewives as the main partners, providing them with skills to diversify food products and increase the economic value of their agricultural products. The methods used include outreach about the benefits of food diversification, practical training in processing and packaging chayote crackers, as well as assistance in obtaining a Business Identification Number (NIB) for product legality. The program was well received, resulting in increased knowledge and skills among participants. In addition, NIB management paves the way for sustainable formal business. This program not only succeeded in increasing the economic value of chayote, but also strengthened the local economy, emphasizing the importance of utilizing local resources for sustainable community development.

Downloads

Published

2025-08-27

How to Cite

Barkah, M. C. (2025). DIVERSIFIKASI OLAHAN LABU SIAM MENJADI KERUPUK SEBAGAI PRODUK UNGGULAN DESA TENJOLAYA. Sadeli: Jurnal Pengabdian Kepada Masyarakat, 5(01), 68-73. https://doi.org/10.35138/sadeli.v5i01.1136

Issue

Vol. 5 No. 01 (2025)

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Authors who publish in Sadeli: Journal of Community Service agree to the following terms:

  1. The authors retain copyright and grant Sadeli: Journal of Community Service the right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0) that allows others to share, copy, redistribute, and adapt the work in any medium or format, as long as proper credit is given to the original author(s) and source.
  2. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges as well as earlier and greater citation of published work.
  3. The authors are responsible for obtaining permission for any copyrighted material included in the manuscript.

 License link: https://creativecommons.org/licenses/by/4.0/