Pelatihan Pengolahan Cincau Hijau sebagai Minuman Fungsional Bernilai Ekonomi Di Desa Haurwangi Kabupaten Cianjur

Abstract

This community service activity aims to empower business actors through training in processing green grass jelly into functional drinks with economic value, while simultaneously improving technical, entrepreneurial, and marketing competencies. The training method uses a participatory approach that integrates theory and practice, including needs identification, processing training, and post-training mentoring. The results of the activity show the creation of three green grass jelly drink product variants: tropical fizz, avocado smoothie, and sparkling mojito, which are arranged in a standard recipe and are well received sensory-wise. An economic feasibility analysis proves that the offered products have a potential profitability of 25-35%. In addition, there was a 45-52% increase in participants' knowledge in aspects of processing and business management, as well as the formation of a sustainable business network. This activity not only creates superior locally based products but also contributes to strengthening the brand identity of Cianjur's culinary tourism destination through a holistic and sustainable empowerment approach.