Peningkatan Keterampilan Siswa melalui Pelatihan Diversifikasi Olahan Pangan Berbasis Tepung Rumput Laut Eucheuma cottonii di SMKN 3 Pandeglang

Mad Rudi, Himawan Prasetiyo, Ahmad Beni Rouf, Yulda Yulda, Ferr Dwi Cahyadi, Herdiawan Nurdiansyah, Hilmi Muchlis, Diana Puspitasari, Muhhamad Adam, Tubagus Guntur

Abstract


Banten Province is one of the centers of red seaweed (Eucheuma cottonii) cultivation, with low prices and abundant resources. E. cottonii flour can serve as a base ingredient for diversified processed foods. SMKN 3 Pandeglang has fishery product processing and fishery agribusiness programs, so students need skills in fishery product diversification for internships and entrepreneurship. This community service aimed to improve teachers' and students' skills in preparing E. cottonii flour and processing it into food products through seminars, demonstrations, and hands-on practice. Thirty tenth-grade students took part and made seaweed dodol, noodles, bobba, and cookies. Students showed enthusiasm and active involvement, while teachers gained insight into the diversification of seaweed flour products.


Keywords


Seaweed Powder, Eucheuma Cottonii, Training.

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References


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DOI: https://doi.org/10.31004/abdira.v6i4.2501

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Copyright (c) 2026 Mad Rudi Mad Rudi Mad rudi, Himawan Prasetiyo Himawan Prasetiyo Himawan Prasetiyo2, Ahmad Beni Rouf Ahmad Beni Rouf Ahmad Beni Rouf, Yulda Yulda Yulda Yulda Yulda, Ferry Dwi Cahyadi Ferry Dwi Cahyadi Ferry Dwi Cahyadi, Herdiawan Nurdiansyah Herdiawan Nurdiansyah Herdiawan Nurdiansyah, Hilmi Muchlis Hilmi Muchlis Hilmi Muchlis, Diana Puspitasari Diana Puspitasari Diana Puspitasari, muhhamad adam muhhamad adam muhhamad adam, Tubagus Guntur Tubagus Guntur Tubagus Guntur

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