Participatory Postharvest Shallot Processing Training into Fried Shallots for Farmers in Watukalangkari Village, Bombana

Gusnawawty  HS; Muhammad Taufik; Kalis Amartani; Muhammad Botek

doi:10.58222/han1em73

Authors

Gusnawawty HS Jurusan Proteksi Tanaman, Universitas Halu Oleo, Kendari, Indonesia
Muhammad Taufik Fakultas Peternakan, Universitas Halu Oleo, Kendari, Indonesia
Kalis Amartani Fakultas Pertanian, Universitas Lakidende, Konawe, Indonesia
Muhammad Botek Jurusan Proteksi Tanaman, Universitas Halu Oleo, Kendari, Indonesia

DOI:

https://doi.org/10.58222/han1em73

Keywords:

capacity building, farmers, postharvest processing, Watukalangkari

Abstract

Postharvest losses and price fluctuations during peak harvest periods remain important constraints for shallot farmers in Watukalangkari Village, Bombana Regency, Southeast Sulawesi. Limited access to practical processing knowledge reduces opportunities to diversify farm products and increase their added value. This community engagement program aimed to improve farmers’ knowledge and skills in processing fresh shallots into fried shallots through participatory training. The program involved 25 participants and combined needs assessment, interactive education, guided processing demonstrations, packaging practice, and pre-test/post-test evaluation. Training addressed raw material handling, uniform slicing, controlled frying, oil draining with a spinner, and basic hygienic packaging and labeling. Based on the reported aggregate assessment, the mean score across four indicators increased from 27.5% before training to 85.0% afterwards, a gain of 57.5 percentage points. The largest gains (65 percentage points each) were observed in frying and oil-draining skills and in packaging and labeling knowledge. Photographic documentation also showed participant involvement in hands-on processing and the production of packaged fried shallots. The findings indicate an immediate improvement in training-related knowledge and practical readiness. However, individual assessment data, laboratory quality tests, validated shelf-life measurements, and detailed business records were unavailable; therefore, the results cannot establish long-term product stability or income growth. Continuous mentoring and standardization of production, food safety, packaging, and business records are recommended to support sustainable village-level shallot processing.

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