Penguatan Ekonomi Desa melalui Hilirisasi Air Kelapa menjadi Kecap Manis di Desa Ladang Baro

Novan Maulana, Teuku Farizal, Ummu Cahyati Mz, Rafdi Fadria, Dian Apriliansyah

Abstract

This community service program was conducted in Ladang Baro Village, Panga District, Aceh Jaya Regency, an area with abundant coconut resources where coconut water remains underutilized and is often discarded as waste. The program aimed to introduce a simple method for producing sweet soy sauce from coconut water, improve community knowledge and skills, and support the formation of a product-based business group. The program applied participatory action research through socialization, local potential identification, hands-on training, quality testing, and institutional mentoring. It involved one supervising lecturer, seven students, and twenty community participants. The results showed the production of 3 liters of coconut water-based sweet soy sauce, a 75% increase in participants’ evaluation scores, and the establishment of the “Kelapa Desa Ladang Baro” business group with 25 active members. These findings indicate that coconut water can be transformed into a value-added product supporting waste reduction and economic strengthening.

Full Text:

PDF

References

Ajibola, O. O. (2025). Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications. Discover Food, 6(1), 21. https://doi.org/10.1007/s44187-025-00746-3

Apriyanto, M. (2018). (2018). Studi Penambahan Kemiri (Aleurites Moluccanus) Terhadap Mutu Dan Kekentalan Kecap Manis Air Kelapa. 7(2), 40–44.

Coulibaly, W. H., Camara, F., Tohoyessou, M. G., Konan, P. A. K., Coulibaly, K., Yapo, E. G. A. S., & Wiafe, M. A. (2023). Nutritional profile and functional properties of coconut water marketed in the streets of Abidjan (Côte d’Ivoire). Scientific African, 20, e01616. https://doi.org/10.1016/j.sciaf.2023.e01616

Diez-Simon, C., Eichelsheim, C., Mumm, R., & Hall, R. D. (2020). Chemical and Sensory Characteristics of Soy Sauce: A Review. Journal of Agricultural and Food Chemistry, 68(42), 11612–11630. https://doi.org/10.1021/acs.jafc.0c04274

Fatima, S., Masriani, M., Abdullah, A., & Wardatullatifah, I. S. (2024). Optimisasi Waktu Pemanasan Tingkat Kesukaan Kecap Kelapa. Jurnal Ilmu Pertanian Indonesia, 29(2), 231–235. https://doi.org/10.18343/jipi.29.2.231

Harinurdin, E., Laksmono, B. S., Kusumastuti, R., & Safitri, K. A. (2025). Community Empowerment Utilizing Open Innovation as a Sustainable Village-Owned Enterprise Strategy in Indonesia: A Systematic Literature Review. In Sustainability (Vol. 17, Issue 8, p. 3394). https://doi.org/10.3390/su17083394

Hasanela, N., Sohilait, H. J., Malle, Y. T., Siahaya, A. N., Fransina, E. G., Laratmase, M., & Olong, I. (2022). Peningkatan Nilai Ekonomis Buah Kelapa Melalui Pelatihan Pembuatan Kecap Dari Air Kelapa Di Desa Morella. Jurnal Warta Desa (JWD), 4(1), 8–12. https://doi.org/10.29303/jwd.v4i1.177

Hazimah, H. (2025). Nutritional and Functional Characteristics of Coconut Water-Based Soy Sauce Enriched with Gonggong (Strombus turturella): A Novel Fermented Health Product. International Journal of Multidisciplinary Sciences and Arts, 4(2), 75–79. https://doi.org/10.47709/ijmdsa.v4i2.6125

Hilmawan, R., Aprianti, Y., Vo, D. T. H., Yudaruddin, R., Bintoro, R. F. A., Fitrianto, Y., & Wahyuningsih, N. (2023). Rural development from village funds, village-owned enterprises, and village original income. Journal of Open Innovation: Technology, Market, and Complexity, 9(4), 100159. https://doi.org/https://doi.org/10.1016/j.joitmc.2023.100159

Kartikawati, S. M., Azahra, S. D., & Destiana, D. (2023). Diversifikasi Air Kelapa Menjadi Produk Kecap Untuk Menunjang Ketahanan Pangan Masyarakat Desa. JMM (Jurnal Masyarakat Mandiri), 7(2), 1514. https://doi.org/10.31764/jmm.v7i2.13730

Kumar, M., Saini, S. S., Agrawal, P. K., Roy, P., & Sircar, D. (2021). Nutritional and metabolomics characterization of the coconut water at different nut developmental stages. Journal of Food Composition and Analysis, 96, 103738. https://doi.org/10.1016/j.jfca.2020.103738

Mu, Z., Tran, B.-M., Xu, H., Yang, Z., Qamar, U. Z., Wang, X., Xiao, Y., & Luo, J. (2024). Exploring the potential application of coconut water in healthcare and biotechnology: A review. Beverage Plant Research, 4(1), 0–0. https://doi.org/10.48130/bpr-0024-0009

Parisi, S., Parisi, C., & Varghese, S. M. (2024). Value Addition and Coconut-Based Beverages: Current Perspectives. In Beverages (Vol. 10, Issue 1, p. 14). https://doi.org/10.3390/beverages10010014

Quisumbing, A., Cole, S., Elias, M., Faas, S., Galiè, A., Malapit, H., Meinzen-Dick, R., Myers, E., Seymour, G., & Twyman, J. (2023). Measuring Women’s Empowerment in Agriculture: Innovations and evidence. Global Food Security, 38, 100707. https://doi.org/https://doi.org/10.1016/j.gfs.2023.100707

Shi, S., Wang, W., Wang, F., Yang, P., Yang, H., He, X., & Liao, X. (2025). Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies. In Foods (Vol. 14, Issue 9, p. 1503). https://doi.org/10.3390/foods14091503

Sreedharan, S., & Pawels, R. (2022). Feasibility study on treatment of coconut industry wastewater and bioenergy production using microbial fuel cell (MFC). International Journal of Environmental Science and Technology, 19(6), 5333–5342. https://doi.org/10.1007/s13762-021-03408-w

Suhartini, S., Wijana, S., Dwi, W., Putri, R., Deoranto, P., Rahma, N. A., & Effendi, M. (2023). Fostering empowerment and building capacities of rural women through community-based agroindustry: A case study in Donowarih Village , Indonesia. (December), 50–56.

Vieira, F., Santana, H. E. P., Jesus, M., Santos, J., Pires, P., Vaz-Velho, M., Silva, D. P., & Ruzene, D. S. (2024). Coconut Waste: Discovering Sustainable Approaches to Advance a Circular Economy. In Sustainability (Vol. 16, Issue 7, p. 3066). https://doi.org/10.3390/su16073066

DOI: https://doi.org/10.35308/jpami.v6i1.14959

Refbacks

  • There are currently no refbacks.