Safira Dea Ananda, Nabilah Lailiyatul Hidayah, Akhmad Ahfas

Pengembangan Produk Pie Durian sebagai Alternatif Pengolahan Buah Durian di Desa Ngembal, Kabupaten Pasuruan, Jawa Timur

Introduction

Pengembangan produk pie durian sebagai alternatif pengolahan buah durian di desa ngembal, kabupaten pasuruan, jawa timur . Kembangkan pie durian sebagai alternatif pengolahan buah durian di Desa Ngembal, Pasuruan. Tingkatkan nilai ekonomi durian, perluas pasar UMKM, dan dukung pariwisata kuliner.

Abstract

Durian is one of the fruits that has high economic potential in Indonesia, especially in areas that have durian orchards such as Ngembal Village. However, durian is often considered difficult to market directly due to limited durability and differences in consumer tastes. This study aims to develop durian processed products in the form of durian pie as an alternative to durian fruit processing in Ngembal Village. This product development is expected to increase the added value of durian fruit, expand the market, and provide economic opportunities for durian farmers in Ngembal Village. This research method uses field surveys and interviews with one of the village officials in the economic division and community leaders in the UMKM sector as expert informants, followed by training. The results of this training are expected to expand the knowledge and skills of the Ngembal Village community in the field of processing local food ingredients into innovative culinary products and increase the economic value of natural resources, and support the tourism industry in the culinary field.

Review

The submission "Pengembangan Produk Pie Durian sebagai Alternatif Pengolahan Buah Durian di Desa Ngembal, Kabupaten Pasuruan, Jawa Timur" presents a highly relevant and practical initiative. The abstract clearly identifies a significant challenge faced by durian-producing communities, namely the limited shelf-life and market fluctuations of fresh durian, which hinders the economic potential of this valuable fruit. The proposed development of durian pie as an alternative processed product directly addresses this issue, aiming to enhance added value, diversify markets, and create new economic opportunities for farmers in Ngembal Village. This project holds considerable promise for local economic development and community empowerment, aligning well with goals of sustainable resource utilization and local culinary innovation. The methodology outlined involves field surveys and interviews with key local informants, including village officials and community leaders, followed by a training component. This approach is appropriate for understanding local needs and facilitating community engagement in the product development and adoption process. While the abstract effectively highlights the *expected results of the training* – such as expanding community knowledge and skills – it could benefit from a clearer articulation of the *specific steps involved in the durian pie product development itself*. For instance, details on the initial recipe formulation, ingredient selection, prototyping, or quality assurance stages that informed the product design would provide a more complete picture of the "pengembangan produk" (product development) aspect before the training is conducted. The anticipated outcomes of this research, including the expansion of knowledge and skills within the community, increased economic value of natural resources, and support for the local tourism industry through culinary offerings, are well-articulated and highly desirable. This project serves as a compelling model for other regions facing similar challenges with perishable agricultural products. For future reporting or extensions of this work, it would be beneficial to include quantitative data on market acceptance of the durian pie, detailed economic impact assessments for participating farmers, and insights into the scalability and long-term sustainability of the production model. Overall, this initiative represents a thoughtful and practical approach to leveraging local resources for community benefit and enhancing local food systems.

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