Training on Producing Organic Vegetable-Based Noodles to Enhance the Value-Added of Household Agricultural Produce in Pekanbaru

Erfa Okta Lussianda; Liga Febrina; Nia Anggraini; Raden Rudi Alhempi; Awliya Afwa

doi:10.55927/jpmb.v5i6.47

Authors

Erfa Okta Lussianda Universitas Persada Bunda
Liga Febrina Universitas Persada Bunda
Nia Anggraini Universitas Persada Bunda
Raden Rudi Alhempi Universitas Persada Bunda
Awliya Afwa Universitas Islam Riau

DOI:

https://doi.org/10.55927/jpmb.v5i6.47

Keywords:

Community Empowerment, Entrepreneurship, Farming Households, Organic Noodles

Abstract

Noodles are widely consumed in Indonesia; however, excessive consumption of instant noodles can have negative health implications. Meanwhile, farming households in Rumbai District possess organic vegetable produce that has not yet been optimally utilized to create value-added products. This community service initiative aims to provide training and guidance on producing organic vegetable-based noodles, thereby enhancing the community's economic value and skills. The methods employed included outreach, training, and direct mentoring. The results indicate high participant enthusiasm, as well as improved knowledge and skills regarding product processing and marketing. Furthermore, this initiative holds the potential to increase household income and foster an entrepreneurial spirit.

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