Training of Frozen Cassava (Manihot esculenta) Processing to Increase Selling Value

Abstract

Frozen cassava is one of the food innovations of cassava based. The long shelf life of frozen cassava can increase its selling value so that it can be used as a typical souvenir at Sosok Peak. The priority problem to be resolved is the lack of knowledge about the processing of cassava products so that the product is marketable and as an alternative for souvenirs. Following up on the results of the problem identification, the activity carried out was training on the process of making frozen cassava. The covid-19 pandemic activities were carried out online, through webinars, tutorials accessed through https://youtu.be/EQeePrurIEY and training modules distributed to partners. The output of this service was in the form of knowledge and skills of the women of the P2WKSS group of Sanan hamlet, Bawuran village regarding frozen cassava; new business of the P2WKSS hamlet of Sanan; frozen cassava production process video; learning module.