PENDAMPINGAN INOVASI KUE GARPU DARI TEPUNG MOCAF SEBAGAI PENINGKATAN HASIL USAHA UMKM DI DESA WONOKERSO

Abstract

Cassava is a commodity source of carbohydrates that is cultivated in Wonokerso Village. To increase its utilization,
cassava can be modified into various types of flour such as mocaf. Modified Cassava Flour (MOCAF) is a product
derived from cassava flour which uses the principle of modifying cassava cells by microbial fermentation, then
drying and grinding into mocaf. The training and assistance was carried out by the service team to innovate new
product made from mocaf for one of the UMKM in Wonokerso Village, called the UMKM Assorted Chips "LUKA
AHAN". The fork biscuit product made from mocaf was chosen as an innovation in processed cassava, as well as the
new UMKM Assorted Chips "LUKA AHAN" product to increase it business results. Observation and problem
analysis were carried out prior to the implementation of training and mentoring, as well as evaluation by means of
analysis of interview results. The training was carried out once at the beginning of the program, followed by four
times assistance for making fork biscuit, three times for product packaging assistance and two times for product
photography assistance. The results of the activity were fork biscuit with a crunchy texture on the outside and soft
inside, “Garpu” biscuit with a hard texture, and fork biscuit with a crunchy texture on the outside and inside. In
addition, the community's response to the fork biscuit product was very good, and there was an increase in
knowledge and skills for the program's targets so that other innovations made it possible to make so that the use of
mocaf flour did not stop at the making of fork biscuit product.

ABSTRAK:

Singkong atau ubi kayu merupakan salah satu komoditas sumber karbohidrat yang dibudidayakan di Desa
Wonokerso. Untuk meningkatkan pemanfaatannya, singkong dapat dimodifikasi menjadi berbagai jenis tepung
seperti tepung mocaf. Modified Cassava Flour (MOCAF) merupakan produk turunan dari tepung singkong yang
menggunakan prinsip modifikasi sel singkong oleh fermentasi mikroba, kemudian dikeringkan dan digiling menjadi
mocaf. Pelatihan dan pendampingan dilakukan oleh tim pengabdian untuk membuat inovasi produk baru berbahan
utama tepung mocaf kepada salah satu usaha mikro kecil dan menengah (UMKM) di Desa Wonokerso yaitu UMKM
Aneka Keripik “LUKA AHAN”. Produk kue garpu dari tepung mocaf dipilih sebagai inovasi olahan singkong, serta
produk baru UMKM Aneka Keripik “LUKA AHAN” untuk meningkatkan hasil usaha UMKM. Observasi dan
analisis masalah dilakukan sebelum dilaksanakannya pelatihan dan pendampingan, serta adanya evaluasi dengan
cara analisis hasil wawancara. Pelatihan dilakukan satu kali di awal program kerja dilaksanakan, dilanjutkan dengan
empat kali pendampingan pembuatan kue garpu, tiga kali pendampingan untuk pengemasan produk dan dua kali
pendampingan pengambilan gambar produk. Hasil kegiatan didapatkan kue garpu bertekstur renyah di luar dan
lembut di dalam, kue garpu bertekstur keras, serta kue garpu bertekstur renyah luar dan dalam. Selain itu, tanggapan
masyarakat mengenai produk kue garpu sangat baik, serta terdapat peningkatan pengetahuan dan keterampilan
sasaran program sehingga inovasi lain memungkinkan untuk dibuat agar pemanfaatan tepung mocaf tidak berhenti
pada produk kue garpu saja.