Pendekatan Learning by Doing untuk Meningkatkan Nilai Ekonomi melalui Diversifikasi Olahan Pisang
DOI:
https://doi.org/10.55123/abdisoshum.v5i3.9587Kata Kunci:
Diversification, Learning By Doing, Economic Value, Processed Banana ProductsAbstrak
Tempurejo Village has abundant local natural resources, namely bananas. Bananas in Tempurejo Village can be developed into various processed food products that offer additional economic value. However, the utilization of bananas in Tempurejo Village remains limited. The community primarily consumes fresh bananas and engages only in simple processing, making it essential to develop community skills through product diversification activities. This community service activity aims to apply a learning by doing approach in training on banana product diversification in Tempurejo Village. The activity was conducted using the Participatory Rural Appraisal (PRA) method, targeting 30 homemakers. The implementation included presenting materials, demonstrations, hands-on practice, mentoring participants, and introducing packaging and branding. Data for the activity was collected through observation, interviews, and documentation in the form of photos and videos, followed by a qualitative descriptive analysis. The results of the activity showed that the application of the learning by doing approach provided valuable experience for the community because it directly involved them in every stage of the processing. This diversification resulted in three types of processed banana products: crispy banana nuggets, melted banana, and plain banana bread. The community also gained knowledge regarding packaging and branding. Thus, the learning by doing approach can be applied in food processing training based on local potential to develop community skills.
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