Healthy Food Processing Skills Training for the Sukajadi Village Women Farmers Group (KWT)
DOI:
https://doi.org/10.35568/abdimas.v8i4.7187Keywords:
food resource management, Healthy food, zero waste, empowerment, Women farmer groupAbstract
Household food security is not only determined by the availability of food but also by the community’s ability to manage and process it healthily and sustainably. However, a preliminary study of 30 members of the Women Farmers Group (Kelompok Wanita Tani/KWT) in Sukajadi Village showed that the level of understanding and skills in healthy food management was still low, with an average pre-test score of 33%. This condition highlights the need for training programs that can enhance community capacity in utilizing local food resources optimally. This study aims to describe the implementation of food resource management training and analyze its impact on empowering the healthy food processing skills of KWT members. The program was carried out in five stages: (1) needs analysis and mapping, (2) follow-up planning based on the analysis and mapping, (3) implementation, (4) group assistance, and (5) evaluation. The results show that training on processing vegetable residues into vegetable floss (abon sayur) improved the understanding, skills, and creativity of KWT members. The average post-test score increased significantly to 87% compared to the pre-test score of 33%, and participants demonstrated high enthusiasm during hands-on practice. Thus, this training not only enhanced healthy food processing skills but also raised community awareness of managing food wisely based on the zero-waste principle, while simultaneously opening opportunities to improve household economic resilience.
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