Mangrove ecosystems possess significant ecological and economic potential; however, the utilization of mangrove fruit by coastal communities remains limited. In Dusun Rangko, Boleng Village, West Manggarai Regency, mangrove fruit (Sonneratia caseolaris) is abundant but has not been optimally processed into value-added products. This community service program aimed to empower local communities through the diversification of mangrove fruit into hygienic juice products while enhancing knowledge and practical skills in food processing, sanitation, and product innovation. The program employed a participatory approach using interactive demonstrations and learning by doing, involving lecturers, students, and community members, particularly local women's groups. The activities included education on the nutritional value of mangrove fruit, selection of raw materials, hygienic processing techniques, simple pasteurization, packaging, and the utilization of processing residues based on the zero-waste concept. The results indicated an improvement in participants' understanding and technical skills in producing hygienic mangrove juice that meets basic food safety principles. Participants also successfully processed the remaining pulp into an alternative food product, thereby increasing the economic value of mangrove resources while minimizing waste. Furthermore, the program enhanced community awareness regarding the sustainable utilization of local natural resources and demonstrated the potential of mangrove-based products as local souvenirs and welcome drinks for tourists visiting Rangko Cave. This initiative contributes to strengthening community-based economic empowerment through local food diversification and supports the development of sustainable tourism in the Labuan Bajo area.
DOI:
https://doi.org/10.63604/yz041043Keywords:
pemberdayaan Masyarakat, jus mangrove higienis, Sonneratia caseolaris, diversifikasi pangan, pariwisata berkelanjutan.Abstract
Mangrove ecosystems possess significant ecological and economic potential; however, the utilization of mangrove fruit by coastal communities remains limited. In Dusun Rangko, Boleng Village, West Manggarai Regency, mangrove fruit (Sonneratia caseolaris) is abundant but has not been optimally processed into value-added products. This community service program aimed to empower local communities through the diversification of mangrove fruit into hygienic juice products while enhancing knowledge and practical skills in food processing, sanitation, and product innovation. The program employed a participatory approach using interactive demonstrations and learning by doing, involving lecturers, students, and community members, particularly local women's groups. The activities included education on the nutritional value of mangrove fruit, selection of raw materials, hygienic processing techniques, simple pasteurization, packaging, and the utilization of processing residues based on the zero-waste concept. The results indicated an improvement in participants' understanding and technical skills in producing hygienic mangrove juice that meets basic food safety principles. Participants also successfully processed the remaining pulp into an alternative food product, thereby increasing the economic value of mangrove resources while minimizing waste. Furthermore, the program enhanced community awareness regarding the sustainable utilization of local natural resources and demonstrated the potential of mangrove-based products as local souvenirs and welcome drinks for tourists visiting Rangko Cave. This initiative contributes to strengthening community-based economic empowerment through local food diversification and supports the development of sustainable tourism in the Labuan Bajo area.
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