Community Empowerment of Women Farmer Groups through Product Innovation of Sala Lauak with Taro Flour Substitution in Rawang Village, Pariaman

Abstract

The "Bohai" Women Farmers Group (KWT) in Rawang Village, Pariaman City, is a productive economic group that produces sala lauak (a traditional rice flour-based snack) which suffers from a short shelf life due to high moisture content. This community service program aimed to empower KWT Bohai by introducing taro flour as a substitute ingredient in sala lauak to enhance the product's nutritional value, while also strengthening the partners capacity regarding food safety and marketing. The activities were conducted in three stages: raising awareness about the potential of taro flour, training on the implementation of Good Manufacturing Practices (GMP), and providing guidance on marketing strategies; evaluations were carried out using pre-test and post-test questionnaires. Organoleptic test results identified an optimal formulation ratio of 85% rice flour to 15% taro flour, which maintained sensory characteristics while increasing the product's fiber and mineral content. Evaluations revealed consistent improvements in knowledge (71% to 90%), business attitudes and interest (76% to 93%), and technical skills (70% to 90%); the highest gains were observed in technical skills, demonstrating the effectiveness of hands-on, practice-based training. The program successfully enhanced the partners' cognitive, affective, and psychomotor readiness, although long-term sustainability requires further assistance in developing production Standard Operating Procedures (SOPs) and securing business legal certification