Tepung Moccas: Produk Olahan Unggulan Kelompok Tani Singkong Desa Cibodas Sebagai Upaya Optimalisasi Hasil Panen

Martdian Ratna Sari; Erni  Ernawati; Noveri  Maulana; Linda  Setyowati

doi:10.33379/icom.v3i4.3460

Authors

Martdian Ratna Sari Sekolah Tinggi Manajemen PPM
Erni Ernawati Sekolah Tinggi Manajemen PPM, Indonesia
Noveri Maulana Sekolah Tinggi Manajemen PPM, Indonesia
Linda Setyowati Sekolah Tinggi Manajemen PPM, Indonesia

DOI:

https://doi.org/10.33379/icom.v3i4.3460

Keywords:

optimization of cassava harvest, processed cassava products, and mocaf flour

Abstract

The cassava farming commodity in Cibodas Village in one harvest is 33 tons with a land area of one hectare. With the potential for enormous agricultural yields, one effort to optimize cassava harvests is to process cassava into mocaf flour. Mocaf flour is a processed cassava product as a substitute for wheat flour with various health benefits, namely low protein content, much higher fiber content and higher mineral content. The aim of the Cibodas Village farmer group community service and empowerment program is to optimize cassava harvests by carrying out further cassava processing to increase selling value and improve economic capacity. This service and empowerment program begins with an analysis of needs and problems using the focus group discussion method, then the farmer group is given counseling regarding the quality of the cassava harvest, entrepreneurship training and the potential of processed cassava products, as well as practical training in producing mocaf flour. The results obtained from this program are an increase in the knowledge and skills of cassava farmer groups in optimizing harvest yields, processed cassava products in the form of mocaf flour as a superior product for farmer groups with higher selling value, as well as the application of appropriate technology in the manufacture/production of mocaf flour.

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