Inovasi Kue Modern Berbahan Tepung Sagu pada Masyarakat Kampung Yeflio Innovation of Modern Cakes Made from Sago Flour in the People of Yeflio Village
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Abstract
Wheat-flour-based pastries are very popular in the community, but reliance on wheat-flour imports poses economic and health challenges. Therefore, the innovation of modern cakes made from sago flour, a local raw material, is a potential alternative. This community service activity in Yeflio Village aims to improve the community's knowledge and skills in processing sago flour into attractive, high-quality cake products. The methods used include socialization, training in making sago-flour cakes, and assistance with product innovation and packaging. The results showed a significant increase in participants' knowledge and skills, with comprehension increasing from 50% to 95% and innovation and packaging skills increasing from 35% to 90%. Cake products made from sago flour not only provide a healthy, nutritious food alternative but also open new, sustainable business opportunities for the local community. In accordance with the Sustainable Development Goals (SDGs), namely Decent Work and Economic Growth and Asta Cita, especially in the ideal of an Economy in Favor of Small People and Justice", and the ideal of "Village and Regional Development for Equitable Distribution of Innovations, this is effective in empowering the community's economy through the use of local resources.
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