INOVASI MINUMAN PROBIOTIK BERBASIS LIMBAH KULIT KOPI
DOI:
https://doi.org/10.31764/jmm.v6i6.10733Keywords:
Beverage Innovation, Coffee Skin Waste.Abstract
Abstrak: Petani di Desa Suka Makmur khususnya di Dusun XI yang tergabung dalam kelompok tani Sumbekan Simalem dengan jumlah anggota 78 orang adalah petani kopi dengan luas tanam mencapai 240 Ha. Permasalahan petani saat ini adalah ketersediaan limbah kulit kopi yang cukup banyak yang bersumber dari kebun kopi yang dikelolanya. Pandemic covid 19 yang masih berlangsung menyisakan persoalan bagi petani serta usahataninya untuk itu diperlukan pendampingan dalam mengatasi permasalahan tersebut sekaligus peningkatan kesejahteraannya. Pengabdian ini bertujuan untuk pendampingan dan pelatihan pembuatan minuman berbasis limbah kulit kopi. Metode pelaksanaan pengabdian ini dibagi menjadi dua tahapan, tahapan sosialisasi yaitu pemanfaatan limbah kulit kopi sebagai bahan baku minuman dan tahapan pelatihan yaitu cara pembuatan minumannya. Data dikumpulkan melalui wawancara dan tes uraian berupa pre-test dan post-test terkait pengetahuan kelompok tani mengenai pengolahan limbah kulit kopi dan manfaatnya. Hasil akhir pengabdian masyarakat menunjukkan bahwa telah terjadi peningkatan sebesar 85,1% terhadap pemahaman pemanfaatan dan kemampuan petani membuat minuman probiotik berbasis limbah kulit kopi.
Abstract: Farmers in Desa Suka Makmur, especially in Dusun XI who are members of the Sumbekan Simalem farmer group with a total of 78 members, are coffee farmers with a planting area of up to 240 ha. The problem for farmers today is the availability of quite a lot of coffee skin waste sourced from the coffee plantations they manage. The ongoing Covid-19 pandemic leaves problems for farmers and their farming businesses, so assistance is needed in overcoming these problems as well as improving their welfare. This service aims to assist and train the manufacture of coffee skin waste-based beverages. The method of implementing this service is divided into two stages, the socialization stage, namely the use of coffee skin waste as raw material for beverages and the training stage, namely how to make drinks. Data were collected through interviews and description tests in the form of pre-tests and post-tests related to the knowledge of farmer groups regarding the processing of coffee skin waste and its benefits. The final results of community service showed that there has been an increase of 85.1% in understanding the use and ability of farmers to make probiotic drinks based on coffee skin waste.
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