Transformasi Limbah Kulit Semangka (Citrullus Lanatus) Menjadi Produk Mie Inovatif

Abstract

Agricultural waste management remains a challenge for rural communities, including watermelon rind waste that is often discarded or burned, leading to environmental pollution. This program aimed to transform watermelon rind into a new noodle product as an effort to promote sustainable agricultural practices and create economic opportunities for local residents. The activity sought to empower housewives in Sumobito Village by improving their knowledge and skills in processing agricultural waste into nutritious and marketable food. A participatory approach was applied through discussions, direct observations, and training that actively involved the community at every stage, from planning to evaluation. The method emphasized knowledge transfer and hands-on practice in making noodles from watermelon rind, including ingredient preparation, dough processing, noodle shaping, and product packaging. The results showed an increase in residents’ ability to utilize waste and the successful production of noodles with distinctive characteristics in terms of color, texture, and taste compared to regular noodles. This innovation can reduce the volume of agricultural waste while providing an alternative functional food with economic value. Moreover, the activity raised environmental awareness and opened opportunities for home-based small businesses. Overall, the program indicates that agricultural waste can be transformed into valuable food products, supporting environmental sustainability and improving community welfare.

Keywords: Watermelon rind, Noodle, Waste manajement, Community empowerment, suntainable food