Optimalisasi Pisang Sebagai Bahan Baku Tepung Pisang Untuk Meningkatkan Kemandirian Ekonomi Santri Pondok Pesantren Ash Sholihuddin
DOI:
https://doi.org/10.36312/sasambo.v7i4.3737Keywords:
Santri, Tepung Pisang, Kewirausahaan Pesantren, Produk Lokal, Ekonomi MandiriAbstract
Program pengabdian ini bertujuan meningkatkan kemandirian ekonomi santri Pondok Pesantren Ash Sholihuddin melalui inovasi pengolahan pisang menjadi tepung pisang berbasis potensi lokal. Permasalahan utama mitra adalah belum adanya kegiatan ekonomi produktif meskipun terdapat potensi pisang yang melimpah di sekitar pondok. Kegiatan dilaksanakan selama tiga bulan dengan melibatkan 25 santri melalui pelatihan kewirausahaan, pendampingan produksi, penyediaan teknologi tepat guna (oven, slicer, dan grinder), serta penguatan pemasaran digital. Evaluasi dilakukan melalui observasi partisipatif, pre–post test pengetahuan, dan wawancara reflektif peserta. Hasil kegiatan menunjukkan peningkatan kemampuan teknis dan motivasi santri dalam produksi tepung pisang, terbentuknya produk uji coba, penyusunan SOP produksi, serta identitas merek dan kemasan. Program ini efektif meningkatkan kapasitas dan semangat kewirausahaan santri, serta menjadi langkah awal pembentukan unit usaha pesantren berbasis potensi lokal yang mendukung tujuan SDGs 4, 8, dan 12.
Optimization of Bananas as Raw Material for Banana Flour to Enhance the Economic Independence of Students at Ash Sholihuddin Islamic Boarding School
This community service program aimed to enhance the economic independence of students at Ash Sholihuddin Islamic Boarding School through innovation in processing bananas into banana flour. The main challenge was the lack of productive economic activities despite the abundant banana resources surrounding the pesantren. The program was conducted over three months, involving 25 students, through entrepreneurship training, production assistance, provision of appropriate technology (oven, slicer, grinder), and digital marketing enhancement. The impact was evaluated through participant observation, pre–post knowledge tests, and reflective interviews. The results indicated significant improvement in students’ technical and entrepreneurial capacities, evidenced by the establishment of a prototype product, a standardized operating procedure (SOP), and brand identity. The program effectively empowered students to utilize local agricultural resources, promoting the emergence of a student-based business unit aligned with Sustainable Development Goals (SDGs) 4, 8, and 12 on quality education, decent work and economic growth, and responsible consumption and production.
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