Author
Muhammad Mujaini(1
), Rahmatia R(2), Isak Sam Aroi(3), Jhon M. Simamora(4), Timotius Deal(5), Perenus Kulka(6), Sri Devi(7), Irsya Rambe(8), Genis Kean(9),
(1) Institut Swadiri, Papua,
(2) Institut Swadiri, Papua,
(3) Institut Swadiri, Papua,
(4) Institut Swadiri, Papua,
(5) Institut Swadiri, Papua,
(6) Institut Swadiri, Papua,
(7) Institut Swadiri, Papua,
(8) Institut Swadiri, Papua,
(9) Institut Swadiri, Papua,
Corresponding Author
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Available online: 2026-09-11 | Published : 2026-09-11
Copyright (c) 2026 Muhammad Mujaini, Rahmatia R, Isak Sam Aroi, Jhon M. Simamora, Timotius Deal, Perenus Kulka
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Abstract
This community service activity was conducted in Yoka Village, Heram District, Jayapura City, Papua, to strengthen the utilization of local food resources through the production of sago pancakes combined with dragon fruit and banana. Sago is widely known by the community as a traditional staple food, but its processing into modern snack products is still limited. Dragon fruit and banana were used to improve the color, taste, and texture of the product. This activity aimed to improve the knowledge and skills of Yoka women in processing local ingredients into hygienic, attractive, and value-added household food products. The activity used a participatory approach involving material presentation, hands-on practice, product packaging, simple marketing discussion, and evaluation through observation and group discussion. The participants were introduced to the function of each ingredient, the preparation of pancake batter, cooking techniques, hygiene practices, and basic product presentation. The results showed that the participants were able to follow the production stages, understand the role of sago flour, dragon fruit, and banana in the formulation, and recognize the potential of sago pancakes as a household-based food product. The activity also encouraged participants to view local food resources as potential sources of small-scale economic activity. Further assistance is needed to improve recipe standardization, shelf-life testing, packaging quality, and marketing strategies so that sago pancakes can be developed as a sustainable local food product in Yoka Village.
Keywords
References
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