TEKNOLOGI TEPAT GUNA PENGOLAHAN MINYAK KELAPA TRADISIONAL FERMENTASI BERBASIS NENAS DAN PEPAYA DI DESA BEBETIN

Ni Made Ayu Suardani Singapurwa; Ketut Agung Sudewa; Luh Suariani; Ni Made Darmadi; Andika Umbu Tiba; Amelia Putri Purnomo; Ernesia Kunigunda Lando

doi:10.30598/pakem.6.3.364-373

Ni Made Ayu Suardani Singapurwa Universitas Warmadewa
Ketut Agung Sudewa Universitas Warmadewa
Luh Suariani Universitas Warmadewa
Ni Made Darmadi Universitas Warmadewa
Andika Umbu Tiba Universitas Warmadewa
Amelia Putri Purnomo Universitas Warmadewa
Ernesia Kunigunda Lando Universitas Warmadewa

DOI: https://doi.org/10.30598/pakem.6.3.364-373

Keywords: Bali, fermentation, traditional coconut oil, pineapple, community empowerment, papaya

Abstract

This community service activity was carried out in Bebetin Village, Sawan Subdistrict, Buleleng Regency, Bali Province, in collaboration with the Mina Anakan Farmers Group. The program aimed to improve production efficiency and strengthen the group’s capacity in processing coconuts into traditionally fermented coconut oil by utilizing local materials. The method applied included mixing coconut milk with 15% pineapple and 15% papaya, allowing it to stand for 2 hours under sunlight, collecting the cream fraction, and heating the cream for 30 minutes until the oil separated. The production practice used 100 medium-sized coconuts with a reference yield of 150–250 ml per coconut, resulting in a potential oil output of 15–25 liters. Implementation results showed a shorter process and lower fuel consumption because heating was focused on the cream fraction. The program also contributed a coconut grating machine and supporting equipment to strengthen production facilities. Pre-test and post-test evaluations indicated an increase in average knowledge from 36% to 86%, technical skills from 33.3% to 86.7%, and marketing from 22% to 74%. Economically, the program set a target of a 100% increase in turnover from IDR 3,000,000/month to IDR 6,000,000/month. Thus, the fermentation method assisted by pineapple and papaya has the potential to increase production efficiency and support the strengthening of group-based traditional coconut oil enterprises.

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