Counseling Design for the Technology of Making Mocaf Flour (Modified Cassava Flour) in Women Farmer Groups in Sukowetan Village, Karangan District, Trenggalek Regency

Abstract

Indonesia has a tropical climate which provides benefits for the community in cultivating cassava (Manihot esculenta) for the basis of food security, so that Indonesia is known as one of the countries with high production of food crops. Cassava is a staple food after rice and corn and many of it is cultivated in Sukowetan Village. There is still a lack of variety of cassava-based preparations, this is because the processing technology applied is still low, so there is a need to diversify food ingredients from fresh cassava to mocaf flour. The purpose of this study was to develop an extension design and find out the increase in farmers' knowledge, attitudes, and skills about making Mocaf Flour (Modified Cassava Flour) in Sukowetan Village, Karangan District, Trenggalek Regency. The method used is a percentage descriptive method which aims to determine the percentage of the results of the questionnaires that have been collected. The data from the questionnaire for this study is quantitative data which is analyzed descriptively in percentage by calculating the data using the Microsoft Excel application. The results of the counseling evaluation, namely a) the increase in knowledge from the results of the pre-test counseling questionnaire was 42.6% in the sufficient category and the post test was 77.8% which was included in the high category so that there was an increase of 35.2 which was included in the sufficient category; b) attitude level of 70% in the high category; c) 84.2% skill level is included in the high category.