PENINGKATAN KETERAMPILAN IBU RUMAH TANGGA MELALUI DIVERSIFIKASI PRODUK SEKUNDER PENGOLAHAN MINYAK KELAPA TRADISIONAL

Abstract

The impact of Covid-19 has been felt by the Indonesian people, especially the
lower class, who are indicated to have experienced difficulties in fulfilling their
daily needs during the pandemic until now. The implementation of this service is
carried out to provide solutions to the community, especially housewives in
Latellang Village, Patimpeng District, Bone Regency who were also affected by
the impact of the Covid-19 pandemic. The solution provided is in the form of
innovation starting at home by utilizing wasted coconut dregs and underutilized
oil crust into a product of chili sauce for oil crust and coconut floss which has
economic value. The implementation of this reserach includes two stages, namely
preparation and visual analysis of additional effects of diluents. Impact this
research and programs for housewives to become more productive and able to
distinguish between the use of oil or water as a diluent in the production of oil
crust sauce and shredded. The result of this research also dedication are an
increase in partners' skills in producing oil-crust sauce which is packaged in a
bowl with a net weight of 50 grams and shredded coconut packed in a pouch with
a net weight of 70 grams. In addition, housewives are able to know the use of
water and oil in making chili sauce and shredded coconut. The results of the
comparison show that the use of oil as a diluent will result in a much more
durable oil crust sauce product (more than 2 months) than using water. Shredded
coconut products only last 1 week using oil compared to using water that lasts
less than 1 week.  
Keywords: Oil Crust Sauce, Shredded Coconut, Buginese Traditional Oil,
Coconut Oil