Empowering Women Farmers in Pekik Nyaring Village through Coconut Waste Processing Training
Bengkulu, Indonesia – The women farmers’ group (Kelompok Wanita Tani/KWT) in Pekik Nyaring Village, Pondok Kelapa District, has long been active in agricultural cultivation. However, the group had not yet developed a sustainable program to enhance technical skills in processing local coconut-based products.
According to agricultural sector data, coconut production in Pondok Kelapa District reaches 189 quintals per year. Unfortunately, most of these coconuts have not been processed into high-value products. Recognizing this potential, a community service team from Universitas Bengkulu introduced an innovation that utilizes coconut water waste to produce nata de coco — a fermented product created with the help of Acetobacter xylinum bacteria.
Nata de coco not only offers high economic value and stable market demand but also contains dietary fiber beneficial for digestive health. The production process is relatively simple and can be implemented on a household scale, making it suitable for adoption by women farmer groups as part of community-based microenterprises.
This community engagement program was led by Lathifah Khairani, S.P., M.Sc., as the head of the project, along with team members Prof. Dr. Ir. Satria Putra Utama, M.Sc. and Ir. Bambang Sumantri, M.S. The initiative also involved students from the Agribusiness Study Program, namely Fenia Tri Putri Meilani, Muhammad Aldryan Savchenko L., and Rince Novita Yulianda.
The activities were carried out at the Pekik Nyaring Village Hall, bringing together members of the local KWT.
1. Socialization Session
The first phase focused on introducing participants to the basics of raw material selection, fermentation processes, and packaging techniques for nata de coco. Participants learned how to choose high-quality coconut water, apply proper fermentation methods, and select packaging materials that meet safety and labeling standards.
2. Hands-On Training
In the second phase, participants practiced nata de coco production through direct simulations guided by the university team. This session allowed participants to observe and experience the step-by-step fermentation process until the nata sheets were ready for harvest.
3. Discussion and Evaluation
The final stage involved open discussions and a Q&A session, enabling participants to exchange ideas and clarify technical details. The team also conducted evaluations to assess participants’ understanding and readiness to continue production independently.
The training received an enthusiastic response from the participants. They gained new knowledge and practical skills in hygienic production, packaging, and marketing of nata de coco.
Based on evaluations, similar training programs in other agricultural product development areas are recommended to further enhance the group’s capacity and improve local economic resilience.
