Community Empowerment through Local Food Diversification and Appropriate Technology in Sapit Village East Lombok

Authors

  • Rosalina Edy Swandayani Universitas Islam Al-Azhar, Indonesia
  • Arista Suci Andini Universitas Islam Al-Azhar, Indonesia
  • Aisyah Aryandani Universitas Islam Al-Azhar, Indonesia
  • Widya Dwi Rukmi Putri Universitas Brawijaya, Indonesia
  • Kiki Fibrianto Universitas Brawijaya, Indonesia
  • Lilik Wahyuni Universitas Brawijaya, Indonesia
  • Alvin Juniawan Universitas Islam Al-Azhar, Indonesia
  • Windi Aulia Putri Universitas Islam Al-Azhar, Indonesia
  • Elsa Fitriani Universitas Islam Al-Azhar, Indonesia
  • Adinda Tri Buana Putri Universitas Islam Al-Azhar, Indonesia
  • Herliana Universitas Islam Al-Azhar, Indonesia
  • Eka Sulistiyawati Universitas Islam Al-Azhar, Indonesia

DOI:

https://doi.org/10.33394/jpu.v7i4.23060

Keywords:

Community Empowerment, Appropriate Technology, Local Food Diversification, Sweet Potato, Food Processing

Abstract

This community service program aims to strengthen the capacity of community groups in Sapit Village, East Lombok, Indonesia, to transform locally available agricultural commodities into value-added food and beverage products. The program was implemented through participatory socialization, food safety education, hands-on training, and technology transfer. The activities covered good manufacturing practices, standardized production procedures, and the processing of sweet potatoes into chips and flour, coffee leaves into tea, and ginger into simplicia, as well as the development of sweet potato flour-based noodles and traditional snacks. The program involved two community partners: the Dongo Baru Community Forest Farmer Group and the Sapit Village Family Welfare Group. Program evaluation was conducted using a 13-item dichotomous questionnaire administered before and after four training sessions. A total of 60, 41, 51, and 25 questionnaire responses were collected across the four sessions, respectively. The data were analyzed descriptively by calculating the proportions of affirmative responses and the corresponding percentage-point changes between pre-test and post-test assessments. The proportion of affirmative responses increased from 6.54% to 95.00% in the introductory session, from 49.16% to 95.68% in sweet potato processing, from 23.20% to 96.90% in coffee leaf and ginger processing, and from 27.08% to 96.00% in sweet potato flour-based product development. One inconsistent questionnaire item was excluded from the aggregate analysis of the coffee leaf and ginger processing session. These findings indicate substantial improvements in participants' immediate self-reported knowledge and familiarity with local food processing techniques. Overall, the program highlights the potential of participatory technology transfer to promote community-based food diversification and value addition. However, sustained mentoring is needed to consolidate practical competencies and support the development of sustainable community-based production.

References

Abidin, Z., Harini, T. S., Jati, H., & Jutomo, L. (2022). Training and mentoring for corn-based food processing in Sillu Village, Kupang. Community Empowerment, 7(4), 752–762. https://doi.org/10.31603/ce.5830

Bai, R., Sun, J., Qiao, X., Zheng, Z., Li, M., & Zhang, B. (2023). Hot air convective drying of ginger slices: Drying behaviour, quality characteristics, optimisation of parameters, and volatile fingerprints analysis. Foods, 12(6), 1283. https://doi.org/10.3390/foods12061283

Coeugnet, P., Labatut, J., Duval, J., & Vourc’h, G. (2023). Including citizens through co-design in a participatory research project to explore innovative agro-food systems: The case of future dairy livestock systems. Frontiers in Sustainable Food Systems, 7, 1098295. https://doi.org/10.3389/fsufs.2023.1098295

Cotter, S., Yamamoto, J., & Stevenson, C. (2023). A systematic characterization of food safety training interventions using the analyze, design, develop, implement, evaluate (ADDIE) instructional design framework. Food Control, 145, 109415. https://doi.org/10.1016/j.foodcont.2022.109415

Dalsasso, R. R., Valencia, G. A., & Monteiro, A. R. (2022). Impact of drying and extractions processes on the recovery of gingerols and shogaols, the main bioactive compounds of ginger. Food Research International, 154, 111043. https://doi.org/10.1016/j.foodres.2022.111043

Dharmayani, N. K. T., Yuanita, E., Ulfa, M., Ningsih, B. N. S., Sudirman, Septiyana, M., & Wardhana, I. G. A. W. (2024). Optimizing potato resource utilization: Community engagement and skill enhancement in unearthing the high potential of potato flour in Sembalun Bumbung Tourism Village. Jurnal Pengabdian Inovasi Masyarakat Indonesia, 3(1), 17–22. https://doi.org/10.29303/jpimi.v3i1.3344

Habiyaremye, A. (2023). Co-learning in university-community engagement for sustainable local food systems in South Africa. Humanities and Social Sciences Communications, 10, 820. https://doi.org/10.1057/s41599-023-02350-1

Haris, A., Lubis, Y. H., & Khoiriyah, Z. (2026). Sosialisasi pengolahan produk berbasis potensi desa: Bakpia ubi ungu di Desa Kotakan Karanganyar Demak. Jurnal Bina Desa, 8(1). https://doi.org/10.15294/jurnalbinadesa.v8i1.12862

Hermesse, J., Vankeerberghen, A., Lohest, F., & Truyffaut, A. (2023). Co-creative research for transitioning toward a fair and sustainable agri-food system in Brussels, Belgium. Frontiers in Sustainable Food Systems, 7, 868982. https://doi.org/10.3389/fsufs.2023.868982

Hidayatullah, R. S., Cahya, S. B., Alamsyah, S. A., & Ajiban, M. H. (2025). Empowerment of the Boni Hat home industry in Sidoarjo through productivity optimization and financial-marketing management based on green economy principles. Jurnal Pengabdian UNDIKMA, 6(4), 636–647. https://doi.org/10.33394/jpu.v6i4.17971

Huang, Y., Sun, Y., Lu, T., & Chen, X. (2023). Effects of hot-air drying on the bioactive compounds, quality attributes, and drying and color change kinetics of coffee leaves. Journal of Food Science, 88(1), 214–227. https://doi.org/10.1111/1750-3841.16431

Insfran-Rivarola, A., Tlapa, D., Limon-Romero, J., Baez-Lopez, Y., Miranda-Ackerman, M., Arredondo-Soto, K., & Ontiveros, S. (2020). A systematic review and meta-analysis of the effects of food safety and hygiene training on food handlers. Foods, 9(9), 1169. https://doi.org/10.3390/foods9091169

Irsyadi, A. R., Paryanti, A. B., Rahmadiana, R., Basrowi, B., Sari, G. I., & Rohaeni, N. (2026). Community empowerment through training on production and marketing communication of local food-based chips. Penamas: Journal of Community Service, 6(3), 789–805. https://doi.org/10.53088/penamas.v6i3.3231

Lang, W., Gkartzios, M., Yan, J., Chen, T., & Tan, S. (2024). Community co-creation through knowledge (co)production: The engagement of universities in promoting rural revitalization in China. Journal of Rural Studies, 112, 103455. https://doi.org/10.1016/j.jrurstud.2024.103455

Patil, S., Vedashree, M., & Murthy, P. S. (2022). Valorization of coffee leaves as a potential agri-food resource: Bio-active compounds, applications and future prospective. Planta, 255, 67. https://doi.org/10.1007/s00425-022-03846-x

Santoso, B., Parwiyanti, Priyanto, G., Wijaya, A., Rosidah, U., Malahayati, N., Yanuariati, A., Hermanto, & Syafutri, M. I. (2025). Inovasi pembuatan teh herbal dari limbah daun kopi robusta sebagai upaya pengurangan sampah dan peningkatan kualitas hidup masyarakat. PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat, 10(2). https://doi.org/10.33084/pengabdianmu.v10i2.8637

Suwasono, S., Kuswardhani, N., Nalurita, I., & Rahmawati, E. (2023). Pengembangan produk teh cascara herbal celup di Koperasi Wanita Muslimat Al-Ikhlas Desa Sidomulyo. Jurnal Ilmiah Pengabdian dan Inovasi, 2(2), 291–300. https://doi.org/10.57248/jilpi.v2i2.307

Trisnawati, C. Y., Kirtishanti, A., Irawati, S., & Dewi, A. D. R. (2023). PKM pemanfaatan potensi pangan lokal ubi jalar Cilembu melalui penepungan dan pengolahan mie kering di Kabupaten Mojokerto. GUYUB: Journal of Community Engagement, 4(3). https://doi.org/10.33650/guyub.v4i3.7200

Utami, L. A., Lechner, A. M., Permanasari, E., Purwandaru, P., & Ardianto, D. T. (2022). Participatory learning and co-design for sustainable rural living, supporting the revival of indigenous values and community resiliency in Sabrang Village, Indonesia. Land, 11(9), 1597. https://doi.org/10.3390/land11091597

Winingsih, G. A. M., Batiari, N. M. P., Febriyanti, N. M. A., & Noviani, N. W. (2025). Empowering the community through a herbal medicine-based movement in Pengotan Village, Bali. Jurnal Pengabdian UNDIKMA, 6(4), 648–656. https://doi.org/10.33394/jpu.v6i4.17431

Young, I., Greig, J., Wilhelm, B. J., & Waddell, L. A. (2019). Effectiveness of food handler training and education interventions: A systematic review and meta-analysis. Journal of Food Protection, 82(10), 1714–1728. https://doi.org/10.4315/0362-028X.JFP-19-108

Young, I., Waddell, L. A., Wilhelm, B. J., & Greig, J. (2020). A systematic review and meta-regression of single group, pre-post studies evaluating food safety education and training interventions for food handlers. Food Research International, 128, 108711. https://doi.org/10.1016/j.foodres.2019.108711

Zeng, S., Wang, B., Zhao, D., & Lv, W. (2023). Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism. Food Chemistry, 424, 136340. https://doi.org/10.1016/j.foodchem.2023.136340

Published

2026-11-02

How to Cite

Rosalina Edy Swandayani, Arista Suci Andini, Aisyah Aryandani, Widya Dwi Rukmi Putri, Kiki Fibrianto, Lilik Wahyuni, … Eka Sulistiyawati. (2026). Community Empowerment through Local Food Diversification and Appropriate Technology in Sapit Village East Lombok. Jurnal Pengabdian UNDIKMA, 7(4). https://doi.org/10.33394/jpu.v7i4.23060

Issue

Vol. 7 No. 4 (2026): November (IN PRESS)

Section

Articles

Citation Check

License

Copyright (c) 2026 The Author(s)

Creative Commons License

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

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal. 
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. 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 (See The Effect of Open Access).