PENGEMBANGAN BAHAN PANGAN LOKAL DAUN SINGKONG MENJADI  CENDAKONG (CEMILAN DENDENG DAUN SINGKONG) BERNILAI  EKONOMIS

Fery; Aurora Valensia Putri Eranda Sirait2, Ayu Lidya Sinaga3, Elsa Febrina Harahap4, Gresella Barimbing5, Hamidah6, Irda Afriza Rao7, Is Dinawati Purba8, Nisfu Laili9, Nurkasihani Manurung10, Riska Meisyi Putri11

doi:10.36989/didaktik.v11i02.6405

Fery Umsu
Aurora Valensia Putri Eranda Sirait2, Ayu Lidya Sinaga3, Elsa Febrina Harahap4, Gresella Barimbing5, Hamidah6, Irda Afriza Rao7, Is Dinawati Purba8, Nisfu Laili9, Nurkasihani Manurung10, Riska Meisyi Putri11 Universitas Muhammadiyah Sumatera Utara

DOI: https://doi.org/10.36989/didaktik.v11i02.6405

Keywords: Cassava Leaves, CENDAKONG, Local Food, Community Empowerment, Training, Local Economic Development

Abstract

Cassava leaves are a locally abundant food resource in Indonesia with high

potential to be developed into economically valuable products. This study aims to

describe the development process and community responses to the innovation of

cassava leaf-based snacks called CENDAKONG (Cassava Leaf Jerky Snack). The

research employed a descriptive qualitative method with a participatory approach

through training and socialization activities targeting members of the women's

religious gathering (Perwiritan) in Jalan Srikandi, Tegal Sari Mandala II, Medan

Denai District, Medan City. The activity was conducted on April 13, 2025, using

lectures and demonstrations. The results showed that the training was successfully

implemented and received positive feedback from participants. CENDAKONG was

successfully developed as a nutritious and economically valuable local food product.

The success of this project demonstrates that processing local food resources

through creative approaches and supported by proper training can empower

communities and open entrepreneurial opportunities that improve the standard of

living and local-based economic development

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