Pelatihan Pengolahan Lemon California Berbasis Video untuk Peningkatan Nilai Tambah Pertanian Desa Ngambarsari

Sandra Berliana Putri; Muhamad Abdul Latif; Faisal Latif; Sabrina Nurraihana; Bintang Erta Cahya; Tiara Nisyrina Aprilly; Salsabila Aulia Putri Saragih; Zahra Annida Amintagiri Putri; Nabila Putri  Ramadhani; Bintang At Thoriq Putra; Ninuk  Purnaningsih

doi:10.29244/jpim.7.2.327-338

Authors

Sandra Berliana Putri IPB University
Muhamad Abdul Latif IPB University
Faisal Latif IPB University
Sabrina Nurraihana IPB University
Bintang Erta Cahya IPB University
Tiara Nisyrina Aprilly IPB University
Salsabila Aulia Putri Saragih IPB University
Zahra Annida Amintagiri Putri IPB University
Nabila Putri Ramadhani IPB University
Bintang At Thoriq Putra IPB University
Ninuk Purnaningsih IPB University

DOI:

https://doi.org/10.29244/jpim.7.2.327-338

Keywords:

dried lemon slices, lemon, lemon powder, KWT, SDGs

Abstract

Ngambarsari Village, located in the Karangtengah Subdistrict, Wonogiri Regency, has great potential for developing lemon commodities owing to its favorable geographical and climatic conditions. However, as the main lemon producer, the Women Farmers Group (KWT) Dadi Mulyo II faces challenges in marketing and the limited shelf life of fresh lemons. The 2025 IPB KKN-T team initiated an innovative program to process postharvest lemons into dried lemon slices and lemon powder. The innovation implementation method consists of program socialization, program execution, and evaluation. The training began with an instructional video, followed by a hands-on demonstration of lemon processing. Pre- and post-test assessments were used to evaluate the effectiveness of the training. The results showed a significant increase in participants’ knowledge, with an average pre-test score of 3.36, rising to 3.79, after the training. The educational video evaluation revealed that participants rated 80 percent of the evaluated aspects as high. This lemon-processing innovation is expected not only to reduce losses from lemon spoilage, but also to enhance added value and market opportunities for processed products. The program contributes to achieving SDGs Goals 8, 9, and 12 by empowering rural communities to transform into local resource-based processing industry actors.

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