Inovasi Pembuatan Minyak Kelapa dengan Proses Fermentasi

The "Innovation in Coconut Oil Production with a Fermentation Process" activity was implemented as an effort to improve local resources in the region by optimizing coconut raw materials and developing more efficient, effective, and value-added processing technologies. This innovation was carried out in collaboration with the Local Food Group in Bebetin Village, Sawan District, Buleleng Regency, with the aim of strengthening production capacity and increasing economic opportunities for the community through fermented coconut oil products. This community service activity was designed to implement the Tri Dharma of Higher Education, specifically focusing on community service, while also serving as a form of knowledge transfer and application of appropriate technology. Funding for the activity came from Warmadewa University. The innovation process included planning, mentoring, and training stages, including: an introduction to the concept of fermentation in coconut processing, preparation of materials and production equipment, implementation of controlled fermentation procedures, separation and processing of the products to produce coconut oil, and an emphasis on quality, hygiene, and process safety. In addition to producing products, this activity also aimed to build group independence by improving technical skills, developing production procedures, and strengthening understanding of group-scale business management. Thus, this community service activity is expected to be able to expand the value of coconut as a local commodity into processed products with economic value, increase the productivity and sustainability of local food group businesses, and encourage the role of the Bebetin Village community in developing a food industry based on regional potential.