Pemberdayaan Masyarakat Melalui Pelatihan Aplikasi Pengemasan Standing Pouch Puree Cabai Merah Untuk Usaha Industri Di Desa Pondok Meja, Kabupaten Muaro Jambi

Authors: Dharia Renate, Addion Nizori, Edison, Endi Efran, Windika Pebryanti

Abstract

Red chili (Capsicum annuum L.) is a strategic horticultural commodity with high economic value but is highly perishable, causing significant post-harvest losses, particularly during the harvest season. The limited processing technology at the household level reduces the product’s added value and market potential. This community service program aimed to enhance the skills and independence of the community through the application of red chili puree processing and hygienic standing pouchpackaging technology. The program consisted of socialization, technical training, packaging practice, and evaluation using pre-and post-tests. The activity was attended by 20 participants, consisting of PKK members and small-scale food entrepreneurs. The training results showed a 38.5% increase in participants’ knowledge and skills. The produced red chili puree demonstrated stable texture, bright color, and longer shelf life compared to conventional packaging. This program successfully increased the economic value of local products and empowered the community through the implementation of appropriate technology.