Development of Taro-based Products in the Dewi Catur Women's Farmer's Group, Catur Village Kintamani Bali
Luh Suriati *
Food Science and Technology Department, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia.
Luh Kade Datrini
Accounting Program Study, Economic Faculty, Warmadewa University, Denpasar, Indonesia.
I. Nyoman Rudianta
Food Science and Technology Department, Faculty of Agriculture, Warmadewa University, Denpasar, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
The taro processing is currently growing, producing a variety of products. Empowerment of rural communities to improve knowledge, skills and behavior requires a mentoring program. Catur village is close to Kintamani tourism object. Located 57.8 km from the provincial of Bali, the main livelihood of the Catur community is farming. Taro products that are in great demand. In addition to the nutritional content, the raw materials are also easy to obtain and the price is affordable. This service activity was carried out in the Dewi Catur women farmer group in Catur Village, Kintamani District, Bangli Regency, Bali Province, Indonesia. Taro products have been produced and marketed but are not yet intensive. The solution provides appropriate technology in processing taro products; provide knowledge of good processing methods, sanitation, product packaging, marketing, entrepreneurship and provide equipment assistance. The method used is active community participation and exploratory. The conclusion that can be drawn from this activity is that community service activities have been running smoothly. The group has mastered the technology for making bread, jam, nuggets and taro noodles up to 85%. It is necessary to provide further assistance to the group, the quality of taro product have a longer shelf life.
Keywords: Product, processed taro, chess, chess goddess, innovative product