Empowering Housewives through Local Food-Based Natural Sweetener Production Training

Anik Pujiati; Dittha Puti Sarasvati Ramli; Kristiyanto Kristiyanto; Retariandalas Retariandalas; Saring Ariyanto

doi:10.34306/adimas.v7i1.1511

Penulis

Anik Pujiati Universitas Indraprasta PGRI https://orcid.org/0000-0002-9576-8113
Dittha Puti Sarasvati Ramli Universitas Indraprasta PGRI https://orcid.org/0000-0002-9588-7809
Kristiyanto Kristiyanto Universitas Indraprasta PGRI https://orcid.org/0000-0001-8747-6674
Retariandalas Retariandalas Universitas Indraprasta PGRI https://orcid.org/0009-0003-7263-4387
Saring Ariyanto Universitas Indraprasta PGRI https://orcid.org/0009-0006-5732-5385

DOI:

https://doi.org/10.34306/adimas.v7i1.1511

Kata Kunci:

Natural Sweetener, Local Food, Community Service, Cassava and Sweet Potatoes, Enzyme

Abstrak

The increasing prevalence of diabetes mellitus highlights the need for public education on healthier sugar consumption and the utilization of local food resources as natural sweetener alternatives. Cassava and sweet potatoes are starch-rich commodities with the potential to be processed into natural sweeteners through enzymatic hydrolysis. This community service program aimed to improve the knowledge and practical skills of housewives in producing natural sweeteners from cassava and sweet potatoes while introducing simple enzymatic food-processing technology. The program was conducted in Grand Depok City Housing, Melati Sector, in December 2025 and involved local housewives as participants. Activities included health education, demonstrations, hands-on practice, and mentoring. Program evaluation was carried out using pretests, posttests, practical observations, and 20 participant satisfaction questionnaires. The evaluation indicated a mean satisfaction score of 4.75 (excellent category), while the average knowledge score increased from 7.67 in the pretest to 11.67 in the posttest, representing a 52.15% improvement. Participants also demonstrated better understanding of enzymatic hydrolysis, healthier sugar consumption, and the potential of cassava and sweet potatoes as value-added local food products. The program effectively enhanced participants health literacy and food-processing skills, demonstrating its potential as a community empowerment model that supports food diversification and value-added utilization of local agricultural resources.

Unduhan

Data unduhan tidak tersedia.

Referensi

[1] D. A. Perwitasari, H. Arista, D. Anggun, R. Sulistiyowati, M. Rustianawati, and T. Aprilia, “Optimalisasi singkong (cassava) sebagai bahan baku tepung mocaf untuk peningkatan nilai tambah dan kesejahteraan melalui kelompok tani subur iii,” Jurnal Pengabdian kepada Masyarakat, vol. 9, no. 3, pp. 724–732, 2024.

[2] A. S. Listriyani, F. Sandya, and M. I. Handayani, “Analisis risiko dan perilaku pencegahan penyakit dm tipe 2 pada usia produktif di wilayah kerja uptd puskesmas depok jaya tahun 2022,” Journal of Public Health Education, vol. 2, no. 2, pp. 62–69, 2023.

[3] F. E. Syavita and M. Hanif, “Pengaruh strategi marketing & perilaku konsumen terhadap keputusan pembelian produk healthy food di indonesia: Hit and run or sustainable business,” Technomedia Journal, vol. 8, no. 2 Special Issues, pp. 205–220, 2023.

[4] N. Ema, “Hubungan dukungan keluarga, motivasi, dan tingkat pengetahuan dengan kepatuhan minum obat penderita diabetes melitus tipe ii di puskesmas perdana pandeglang banten,” Ph.D. dissertation, Universitas Mohammad Husni Thamrin, 2025.

[5] T. Anam, “Optimalisasi diversifikasi produk olahan ubi kayu untuk mendukung ketahanan pangan dan peningkatan nilai tambah,” Jurnal Pengabdian Masyarakat, vol. 2, no. 1, pp. 27–39, 2025.

[6] Y. Z. Basri, W. Arafah et al., “Muslim consumers’ preferences on interest in buying halal food and beverage products with moderating variables of gender and education in dki jakarta,” APTISI Transactions on Management, vol. 7, no. 2, pp. 110–121, 2023.

[7] F. M. Syam, D. Anggrayni et al., “E-training system to improve hr capability at indofood factory using codeigniter framework,” ADI Journal on Recent Innovation, vol. 3, no. 2, pp. 217–225, 2022.

[8] D. Majeed, H. Destiana, I. Handayani, A. I. Setyobudi, and R. M. Altaufik, “E-commerce design with business model canvas and to increase sales using seo at a food store,” International Journal of Cyber and IT Service Management, vol. 3, no. 2, pp. 86–95, 2023.

[9] N. LIDYANA, D. PERWITASARI, H. ARISTA, D. OKTAVIANI, R. SULISTIYOWATI, M. RUSTIANAWATI, and T. HAIDIPUTRI, “Optimalisasi singkong (cassava) sebagai bahan baku tepung mocav untuk peningkatan nilai tambah dan kesejahteraan melalui kelompok tani subur iii,” LUMBUNG INOVASI: JURNAL PENGABDIAN KEPADA MASYARAKAT : Lembaga Penelitian dan Pemberdayaan

Masyarakat-LITPAM, vol. 9, no. 3, pp. 724–732, 2024.

[10] Y. K. N. M. and N. Huda, “Pembuatan glukosa cair dari singkong jenis bagor dan barokah dengan metode hidrolisis enzimatis menggunakan enzim amilase,” Ekliptika, pp. 17–23, 2023.

[11] D. Okafor, I. Agunwah, C. Ezegbe, C. Ekeoma, and N. Onuegbu, “Original paper sugar spectra of syrups produced from different tuber starches via crude enzymes and amyloglucosidase sources.”

[12] V. Melisa and D. Hisni, “Hubungan tingkat pengetahuan dan dukungan keluarga terhadap kepatuhan medikasi diabetes mellitus tipe 2 di puskesmas kecamatan limo depok,” Jurnal Ilmiah Kesehatan, vol. 5, no. 1, pp. 2883–2898, 2023.

[13] T. K. Andiani and O. Jayanagara, “Effect of workload, work stress, technical skills, self-efficacy, and social competence on medical personnel performance,” Aptisi Transactions on Technopreneurship (ATT), vol. 5, no. 2, pp. 118–127, 2023.

[14] A. Hidayat, “Diversifikasi usaha tani dalam meningkatkan pendapatan petani dan ketahanan pangan lokal,” 2023.

[15] A. Ikhram and I. Chotimah, “Pemberdayaan masyarakat diversifikasi pangan masyarakat melalui inovasi pangan lokal dari singkong,” Abdi Dosen: Jurnal Pengabdian Pada Masyarakat, vol. 6, no. 1, pp. 271–278, 2022.

[16] M. Riko, E. Dewi, and A. H., “Optimasi proses pembuatan gula cair berbahan baku pati jagung manis menggunakan metode hidrolisis enzimatis dan evaporator bertekanan,” Jurnal Teknologi Pangan, vol. 7, no. 2, pp. 29–37, 2025.

[17] T. Hongsuchon, U. Rahardja, A. Khan, T.-H. Wu, C.-W. Hung, R.-H. Chang, C.-H. Hsu, and S.-C. Chen, “Brand experience on brand attachment: The role of interpersonal interaction, feedback, and advocacy,” Emerging Science Journal, vol. 7, no. 4, pp. 1232–1246, 2023.

[18] Y. Shino, Y. Durachman, and N. Sutisna, “Implementation of data mining with naive bayes algorithm for eligibility classification of basic food aid recipients,” International Journal of Cyber and IT Service Management, vol. 2, no. 2, pp. 154–162, 2022.

[19] U. Rahardja, N. Lutfiani, M. A. D. Juliansah, and E. Aptman, “Strategy of production efficiency and improving the quality of wooden sofa legs in the manufacturing industry,” Startupreneur Business Digital (SABDA Journal), vol. 4, no. 2, pp. 155–164, 2025.

[20] H. Hamdan, E. A. Nabila, R. A. Gunawan, A. P. Valentie, and C. Perez, “Digitalization of financial literacy and social media as a sustainable economic strategy in food & beverages: Digitalisasi literasi keuangan dan media sosial sebagai strategi ekonomi berkelanjutan pada food & beverages,” ADI Bisnis Digital Interdisiplin Jurnal, vol. 6, no. 1, pp. 99–107, 2025.

[21] A. D. K. and A. K. SAR, “Pemberdayaan ibu rumah tangga melalui pengolahan potensi lokal untuk meningkatkan ketahanan ekonomi di desa tenan,” Jurnal Pengabdian kepada Masyarakat, vol. 2, no. September, pp. 208–214, 2023.

[22] R. A. Fiananda, S. Wanri et al., “Use of blockchain to improve case studies in food supply,” Blockchain Frontier Technology, vol. 1, no. 2, pp. 96–102, 2022.

[23] A. Hermawan, W. Sunaryo, and S. Hardhienata, “Optimal solution for ocb improvement through strengthening of servant leadership, creativity, and empowerment,” Aptisi Transactions on Technopreneurship (ATT), vol. 5, no. 1Sp, pp. 11–21, 2023.

[24] N. Rosanna, H. Hery, and A. E. Widjaja, “Designing information systems for transaction and production data management a&n convection,” IAIC Transactions on Sustainable Digital Innovation (ITSDI), vol. 2, no. 2, pp. 121–130, 2021.

[25] N. W. Sihite and M. S. Hutasoit, “Potensi bahan pangan lokal indonesia sebagai pangan fungsional dan manfaatnya bagi kesehatan,” Jurnal Riset Gizi, vol. 11, no. 2, pp. 133–138, 2023.

[26] X. Lin, O. Sivarak, T.-H. Chou, Y.-T. Lin, U. Rahardja, A. Ruangkanjanases, Y.-C. Lin, and S.-C. Chen, “Exploring the effect of team-environment fit in the relationship between team personality, job satisfaction, and performance,” Frontiers in Public Health, vol. 10, p. 897482, 2022.

[27] Agus and U. Sholahudin, “Pemberdayaan ekonomi ibu rumah tangga melalui pelatihan dan pendampingan usaha keripik berbasis potensi lokal di kampung keganteran,” Jurnal Pengabdian Masyarakat, vol. 3, no. 2014, pp. 442–447, 2025.

[28] A. D. Garcia, A. M. Rosyid, M. Yusup, and M. Khasanah, “Product innovation of foodpreneurs towards customer loyalty,” Startupreneur Business Digital (SABDA Journal), vol. 4, no. 2, pp. 104–113, 2025.

[29] A. Wicaksono et al., “Optimalisasi pemanfaatan pangan lokal yang aman dan bergizi dalam upaya pencegahan stunting di desa ibul kabupaten bangka barat,” Panrita Abdi-Jurnal Pengabdian Pada Masyarakat, vol. 6, no. 3, pp. 565–577, 2022.

[30] R. Faza, R. A. Darmawan, and D. T. Setiamanah, “Evaluation of rebar waste rate calculation model utilizing bim function: High rise building case study,” Aptisi Transactions on Technopreneurship (ATT), vol. 5, no. 2, pp. 128–135, 2023.

[31] S. Purnama and W. Sejati, “Internet of things, big data, and artificial intelligence in the food and agriculture sector,” International Transactions on Artificial Intelligence, vol. 1, no. 2, pp. 156–174, 2023.

[32] S.-C. Chen, I. Yati, and E. A. Beldiq, “Advancing production management through industry 4.0 technologies,” Startupreneur Business Digital (SABDA Journal), vol. 3, no. 2, pp. 181–192, 2024.

[33] S. Purnama and C. S. Bangun, “Strategic management insights into housewives consumptive shopping behavior in the post covid-19 landscape,” APTISI Transactions on Management, vol. 8, no. 1, pp. 71–79, 2024.

[34] B. A. P. Akbar, I. M. Magfuri, and D. Apriliasari, “Pelatihan kewirausahaan di kampung literasi berdaya saing menuju revolusi industri 4.0,” ADI Pengabdian Kepada Masyarakat, vol. 2, no. 1, pp. 36–42, 2021.

[35] A. Rosadi and D. Setiawan, “Prarancangan pabrik sirup glukosa dari tepung tapioka melalui proses hidrolisis enzimatis dengan kapasitas 150.000 ton/tahun,” Jurnal Tugas Akhir Teknik Kimia, vol. 5, no. 1, pp. 7–11, 2022.

[36] M. Yusup, M. F. Ariq, E. J. A. H. Nasution, A. Z. Fahreza, and J. Edwards, “Digital transformation and branding for empowering the creative economy based on local wisdom: Transformasi digital dan branding untuk pemberdayaan ekonomi kreatif berbasis kearifan lokal,” ADI Bisnis Digital Interdisiplin Jurnal, vol. 6, no. 1, pp. 45–54, 2025.

[37] I. G. N. A. K. Dwi, L. Bethany, O. Smith et al., “Empowering tourism communication for sustainable village development,” Startupreneur Business Digital (SABDA Journal), vol. 3, no. 2, pp. 123–130, 2024.

[38] J. Sinaga, J. L. Sinambela, B. C. Purba, and S. Pelawi, “Gula dan kesehatan: kajian terhadap dampak kesehatan akibat konsumsi gula berlebih,” Mutiara: Jurnal Ilmiah Multidisiplin Indonesia, vol. 2, no. 1, pp. 54–68, 2024.

[39] D. Abbas, K. Siahaan, and M. Yusup, “Design thinking as a business model for empowering creative entrepreneurs in the digital era,” Startupreneur Business Digital (SABDA Journal), vol. 4, no. 2, pp. 124– 133, 2025.

[40] G. Khanna, M. G. Ilham, T. W. Rafiuddin et al., “Developing digipreneurship ecosystem in local communities to enhance digital innovation,” Startupreneur Business Digital (SABDA Journal), vol. 4, no. 1, pp. 55–63, 2025.

[41] Kementerian Pertanian Republik Indonesia, “Pemanfaatan pangan lokal untuk mendukung ketahanan pangan nasional,” https://www.pertanian.go.id/?show=news&act=view&id=7613, 2024, accessed: 2025-07-16.

[42] U. Rahardja, Q. Aini, A. S. Bist, S. Maulana, and S. Millah, “Examining the interplay of technology readiness and behavioural intentions in health detection safe entry station,” JDM (Jurnal Dinamika Manajemen), vol. 15, no. 1, pp. 125–143, 2024.