DIVERSIFIKASI PRODUK OLAHAN BIJI HANJELI MENJADI HANJELI BAR TINGGI GIZI, GUNA MEMPERKUAT DIVERSIFIKASI PANGAN DAN PEREKONOMIAN

Abstract

Hanjeli is a local food resource with considerable potential to be developed into innovative food products with higher added economic value. However, the utilization of hanjeli grains in Hanjeli Tourism Village, Sukabumi Regency, remains relatively limited, with most processing activities still focused on simple products. This condition indicates an opportunity to diversify hanjeli-based products in order to optimize the utilization of local commodities. The Collaborative Community Service Program (P2M Kolaborasi 8) was conducted on September 4–5, 2026, in Hanjeli Tourism Village, Sukabumi Regency, through inter-university collaboration involving 103 lecturers and committee members from 46 public and private higher education institutions under LLDIKTI. The program involved community members and various local groups, including the Family Welfare Empowerment group (PKK), MSMEs, Tourism Awareness Groups (Pokdarwis), homestay managers, Village-Owned Enterprise (BUMDes) administrators, the Hanjeli Joint Farmers Group (Gapoktan), Posyandu cadres, early childhood and kindergarten teachers, creative communities, art groups, and the general community. The program aimed to optimize the utilization of hanjeli grains through product diversification into hanjeli bars while improving community knowledge and skills in processing, packaging, labeling, and marketing local food products. The program employed a Participatory Action Research (PAR) approach through field observation and problem identification, knowledge sharing, discussion, training and hands-on practice in producing hanjeli bars, introduction to packaging and labeling, and strengthening of marketing knowledge. The results indicate that participants gained knowledge and practical experience in transforming hanjeli grains into more innovative, convenient, and potentially marketable food products. Diversification into hanjeli bars provides an alternative use of local commodities while creating opportunities to develop the product as part of community economic activities and the product identity of Hanjeli Tourism Village. Program sustainability requires continued support through product variant development, improvements in product quality and packaging design, strengthened digital marketing, and continuous business mentoring.