Penyuluhan Pengolahan Sayur Fermentasi sebagai Upaya Peningkatan Pengetahuan dan Keterampilan Masyarakat Desa Mekarjaya, Kecamatan Tarogong Kaler, Kabupaten Garut

Abstrak

Vegetables are horticultural commodities that are highly perishable after harvest, thus requiring appropriate processing methods to extend their shelf life. One alternative method is vegetable fermentation, such as processing Chinese cabbage into kimchi. This community service activity aimed to improve the knowledge and understanding of the residents of Mekarjaya Village, Tarogong Kaler District, Garut Regency regarding kimchi as a fermented vegetable product, including its definition, origin, sensory characteristics, processing method, and health benefits. The activity was conducted using a participatory approach consisting of pre-test, distribution of educational brochures and material presentation , interactive discussion, kimchi tasting, and post-test evaluation. A total of 18 participants were involved in the activity. The pre-test results indicated that all participants had no prior knowledge of kimchi, while the post-test results showed a improvement in participants’ understanding of all discussed aspects. In addition, the activity successfully increased participants’ interest in producing kimchi independently at the household level. Therefore, the kimchi processing counseling program was considered effective in enhancing community knowledge, promoting food diversification, and encouraging the utilization of local vegetables as value-added fermented products.