Training on Making Coconut Chocolate Brownies: Innovation of Local Based Ingredients Into Entrepreneurship
Kata Kunci:
Coconut brownies, local food innovation, entrepreneurshipAbstrak
This community service activity aims to improve the skills of Panau village residents, Kabil Sub-District, Nongsa District, in processing local raw materials, namely coconut, into modern value-added food products. Through a training program on making coconut chocolate brownies, this activity is expected to create a local food innovation that can serve as a regional identity as well as a community business opportunity. The implementation method applied a participatory approach through hands-on training, which included several stages: location survey, coordination with local leaders, preparation of training materials, provision of equipment and ingredients, and direct practice by participants. A total of 15 participants, consisting of housewives, youth, and local micro-entrepreneurs, took part with a 100% attendance rate. The results showed an increase in participants’ skills in processing coconut into brownies with moist texture, distinctive taste, and attractive chocolate ganache topping. The final product was assessed as consumable, marketable, and having potential to become a culinary identity of Panau Village. Furthermore, the program fostered entrepreneurial awareness among participants through basic understanding of home business management, packaging, and simple marketing strategies. Therefore, this training successfully improved community skills, introduced a new local food product, and opened up entrepreneurial opportunities based on local potential.
Unduhan
Referensi
Badan Pusat Statistik Kota Batam. (2023). Batam City MSME Statistics 2023. Batam: BPS.
Kementerian Perindustrian Republik Indonesia. (2022). Development of local coconut-based food for community economic empowerment. Jakarta: Kemenperin.
Marlina, D., & Fitria, R. (2021). Family economic empowerment through local food processing training. Jurnal Pengabdian Masyarakat Madani (JPMM), 5(1), 33–42.
Suryani, T., & Putra, A. (2022). Local culinary innovation as a creative business opportunity for the community. Indonesian Journal of Creative Economy, 3(2), 101–115.
Yulianti, S. (2021). The potential of coconut as a superior commodity and diversification of processed products. Jurnal Agroindustri Indonesia 10(2), 45–55.
Unduhan
Diterbitkan
Terbitan
Bagian
Lisensi
<p style="text-align: justify;">
<strong>Ketentuan Lisensi (License Terms)</strong>
</p>
<p style="text-align: justify;">
Seluruh artikel yang diterbitkan pada <strong>SUSTAINABLE INNOVATION IN COMMUNITY SERVICE (STICOS)</strong> tersedia dalam skema akses terbuka (open access). Penulis tetap memegang hak cipta atas karyanya dan memberikan hak publikasi pertama kepada jurnal.
</p>
<p style="text-align: justify;">
Pembaca diperbolehkan untuk membaca, mengunduh, menyalin, mendistribusikan, mencetak, menelusuri, maupun menautkan teks lengkap artikel, serta menggunakannya untuk tujuan lain yang sah, dengan syarat mencantumkan atribusi/pengakuan yang tepat kepada penulis dan jurnal sebagai sumber publikasi.
</p>
<p style="text-align: justify;">
Penggunaan materi yang diterbitkan harus sesuai dengan ketentuan lisensi yang berlaku dan tidak boleh menimbulkan salah tafsir terhadap karya asli. Setiap penggunaan ulang harus menyertakan sitasi dan pengakuan sumber yang sesuai. Apabila terdapat materi pihak ketiga dalam artikel, maka materi tersebut tunduk pada ketentuan hak cipta dan lisensi masing-masing.
</p>
