Pemberdayaan Masyarakat melalui Inovasi Olahan Kentang sebagai Upaya Meningkatkan Nilai Ekonomi Potensi Pertanian Desa Partibi Tembe, Kecamatan Merek, Kabupaten Karo

Yunnisa Aulia Daulay; Adhani Adhani; Muhammad Raihan; Zahratul Zannah Sirait; Artika Sari

doi:10.62007/jouipi.v4i3.1064

Authors

Yunnisa Aulia Daulay Universitas Islam Negeri Sumatera Utara
Adhani Adhani Universitas Islam Negeri Sumatera Utara
Muhammad Raihan Universitas Islam Negeri Sumatera Utara
Zahratul Zannah Sirait Universitas Islam Negeri Sumatera Utara
Artika Sari Universitas Islam Negeri Sumatera Utara

DOI:

https://doi.org/10.62007/jouipi.v4i3.1064

Keywords:

Added Value, Agricultural Potential, Community Empowerment, Croquette, Potato

Abstract

Partibi Tembe Village, Merek District, Karo Regency, has agricultural potential in the form of potatoes that can be developed into food products with economic value. However, the utilization of potatoes as raw materials for processed products still needs to be improved so that they are not only marketed as fresh agricultural products. This activity aimed to provide knowledge and skills to the community in processing potatoes into croquettes as a food product with potential economic value. The activity was carried out through the Community Service Program (KKN) using a descriptive method with a participatory approach. The activities included delivering materials on the potential and utilization of potatoes, demonstrating the process of making potato croquettes, and conducting hands-on practice with community members consisting of children and adolescents, mothers, and elderly people. The results showed that the community was able to participate in the potato processing process and gain practical experience in producing croquettes. Processing potatoes into croquettes provides an opportunity to diversify agricultural products and increase their added value through processing, packaging, and marketing. This activity serves as an initial step in encouraging the community to utilize the local potato potential as a food product that can be independently and sustainably developed.

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