PENDAMPINGAN MASYARAKAT DESA MANIMBAHOI DALAM PENINGKATAN NILAI TOMAT MELALUI PELATIHAN PEMBUATAN SAUS

Abstract

The Manimbahoi village has considerable potential for tomato production. However, prices frequently decline during peak harvest periods, which results in an oversupply of the product. The objective of this community service programme was twofold: firstly, to introduce tomato processing techniques with a view to increasing the added value of the product; and secondly, to develop the technical skills of the community. The methods applied included socialisation on the diversification of agricultural products and technical training in the production of tomato sauce. This encompassed the selection of quality tomatoes, washing, peeling, cooking with additives, and hygienic packaging. Moreover, the programme included training in small business management, including production cost calculation and pricing, with the objective of enhancing the competitiveness of the product in local and regional markets. The outcomes of the programme demonstrated an enhancement in the community's knowledge base and expertise in processing tomatoes into products with augmented economic value, coupled with an increased awareness of the significance of hygiene standards in production. Keywords: Manimbahoi, tomato sauce, tomato, diversifying