Community Empowerment Through Training in the Production of Modified Cassava Flour (Mocaf) as an Effort to Increase the Value Added of Cassava and Strengthen the Economy of Sidomulyo Village

Authors

  • Wasis Sulistiyono Universitas Islam Majapahit Author
  • Rizki Tri Fikrianto Universitas Islam Majapahit Author
  • Khoirul Dwi Prastiyawan Universitas Islam Majapahit Author
  • M Amirul Fauzi Universitas Islam Majapahit Author
  • Febri Randa Wahyu Setiyawan Universitas Islam Majapahit Author
  • Laukhil Oktakhib Nalendra Universitas Islam Majapahit Author
  • Anita Anita Universitas Islam Majapahit Author
  • Soffa zahara Universitas Islam Majapahit Author

DOI:

https://doi.org/10.65310/8nvtc906

Keywords:

cassava, community empowerment, MOCAF, rural economy, value added

Abstract

Sidomulyo Village has considerable cassava potential that can be developed through processing into Modified Cassava Flour (MOCAF) as a value-added product. This KKN PMM program aimed to improve community knowledge, skills, and capacity through participatory MOCAF production training. The activities included potential identification, socialization, educational sessions, demonstrations, hands-on production, mentoring, monitoring, and evaluation. The MOCAF production process consisted of raw material selection, peeling, washing, slicing, 24-hour fermentation using Raprima yeast, rewashing, drying, milling, sieving, and packaging. The results showed that participants understood the function of each production stage, particularly fermentation, drying, particle-size uniformity, process hygiene, and packaging. The training also broadened community awareness of food diversification, MSME development, and cassava utilization as an intermediate product that is easier to store, package, and market. The program established an initial foundation for strengthening the village economy through improved community capacity, locally based enterprise development, and stronger community institutions. Program sustainability requires quality standardization, regular production, product innovation, business record-keeping, continued mentoring, and expanded market access so that economic benefits can be measured more objectively, supported by sustained collaboration among universities, village government, community groups, and local business actors.

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Published

2026-08-29

How to Cite

Community Empowerment Through Training in the Production of Modified Cassava Flour (Mocaf) as an Effort to Increase the Value Added of Cassava and Strengthen the Economy of Sidomulyo Village. (2026). Journal of Community Service and Engagement, 2(1), 456-471. https://doi.org/10.65310/8nvtc906