Pelatihan diversifikasi pengolahan buah pepaya california menjadi jelly kering di Desa Tirtonirmolo Tengah, Kasihan, Bantul, D.I.Yogyakarta

Abstract

The Community Service Program (PPM) is carried out by the UAD Food Technology Study Program Teaching Team in collaboration with P2WKSS (Program for Improving the Role of Women Towards Healthy Families) Padukuhan Padokan Lor, Central Tirtonirmolo Village, Kasihan District, Bantul, DIY. The PPM is implemented with the aim of processing the California variety of papaya flesh in the category of over riped conditions into dried jelly products. This was motivated by the potential of abundant papaya in this area. Utilization of papaya is currently still limited to processed Geplak Papaya whose intensity is not routine. This results in overripe papaya that has the potential to become waste. Processing papaya into a new product that is dry jelly can reduce the potential for waste and can be a business potential that has economic value for the community. The program is divided into 2 major activities namely training on processing dry jelly and training on packaging of dried jelly. The enthusiasm of the community in participating in this program and the increased expertise of the community in processing papaya fruit are good benchmark for the success of this service program.