Education and Training in Making Isotonic Drinks from Coconut as an Effort to Empower the Economy of the Beji Tourism Village Community, Gunungkidul
Abstract
The village of Beji has a coconut plantation managed by the village-owned enterprises (BUMDes). The coconut plants in the plantation have been growing for about five years and are now able to produce coconuts. However, these coconuts have not been processed into value-added products to increase their selling price. To address this issue, we conducted education and training on making isotonic beverages using coconut water as the main ingredient. The approach used in this community service activity includes delivering educational materials through presentations to the target audience and implementing practical training methods. The methods applied in this activity include delivering education through presentations to the target audience about two main aspects: first, introducing isotonic beverage products from coconut water; and second, the process of handling raw materials, packaging, and labeling of the isotonic beverage products. After the educational presentations, direct training was conducted in making isotonic beverages. This activity took place at the Beji Village Hall and received a very enthusiastic response from the participants, especially the women. They actively participated in all stages of the activity, from question-and-answer sessions to hands-on practice in making isotonic beverages. The positive impact of this training is the increased knowledge and skills of women in processing coconut water into value-added isotonic beverages. This training successfully improved the skills and knowledge of the community, especially women in the Gunungan hamlet, in utilizing local resources. Through this activity, participants not only learned the correct processing and packaging techniques but also gained insights into the health benefits and economic potential of coconut-based isotonic products. Overall, this training program successfully empowered the community through increased skills and knowledge in processing coconut-based products.
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