Enhancing Community Capacity through a Workshop on Diversification and Innovation of Seaweed Nastar Products
DOI:
https://doi.org/10.32502/altifani.v6i2.1984Kata Kunci:
Eucheuma cottonii, evaluation, food processing, product development, teaching factoryAbstrak
This workshop aimed to enhance participants’ knowledge and skills in diversifying and innovating seaweed-based products through the development of seaweed nastar as a value-added product. The program was conducted using a hybrid method (online and offline) at the Teaching Factory of Fish Processing, Marine and Fisheries Polytechnic of Jembrana, involving partners from “Wijaya Fish,” students, entrepreneurs, and stakeholders. The implementation consisted of preparation, execution, and evaluation stages. The materials delivered included featured product diversification, processing techniques and shelf-life of seaweed nastar, promotion and branding strategies, and business analysis. Evaluation was carried out using pretest and posttest to assess knowledge improvement, as well as participant satisfaction questionnaires. The results showed that participants had a high initial level of knowledge, with an average pretest score of 96%, which increased to 100% in the posttest. However, statistically, no significant difference was found (p>0.05) due to the small sample size and high initial scores. Participant satisfaction was categorized as good, with an average score of 4.04, where practical demonstrations were the most appreciated aspect. Overall, the activity was effective in improving knowledge, skills, and interest in developing seaweed-based processed products as a local resource-based business opportunity.
Referensi
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