FOOD PRODUCT EDUCATION OF SIWALAN FRUIT (BORASSUS FLABELLIVER L.) INNOVATION IN HENDROSARI VILLAGE, MENGANTI, GRESIK

Abstract

One of the areas in Gresik that has natural and environmental potential is used as a tourist spot, namely Hendrosari village. Tourist attractions in Hendrosari village called Edu Wisata Lontar Sewu provide various facilities, including restaurants and food stalls typical of Hendrosari with dishes. Palm trees are the main potential of Hendrosari village. People take advantage of the palm tree from its fruit and water. Cultivation of lontar plants as the main commodity produces siwalan (Borassus flabellifer L.). Generally, people consume siwalan fruit in fresh condition and the basic ingredients for making siwalan dawet. Fresh siwalan fruit easily rots, this causes losses for farmers and sellers of siwalan fruit. The results of previous observations obtained long shelf life of siwalan fruit products. In addition to improving the quality of siwalan fruit products, with processing efforts also increase consumer interest in buying siwalan fruit products. The variety of siwalan fruit products is also expected to increase the production value and selling value. Palm trees producing siwalan fruit in the Hendrosari village community, Menganti District are used in 2 types of products. Products sold by the public are usually in the form of fresh siwalan fruit and dawet siwalan. Community service activities through innovation in processing siwalan fruit with the aim of increasing the variety of food products and creativity of the Hendrosari village community. This activity consists of observation, licensing, training, and evaluation. The implementation of the activity was supported by the enthusiasm of the participants, the support of village officials and a group of women from Hendrosari village. The heating process aims to reduce the water content and shape the texture of food products as expected to produce snacks that are liked by everyone at various stages of age. The community needs to socialize and develop the processing of siwalan fruit into snack products from various characteristics of siwalan fruit (young, ripe, and old). Variety of snack products from siwalan fruit optimally to increase product added value, independence, community creativity and one of the choices of local tourism souvenirs.