Empowerment of the Sekar Sari Processing Group in Processed Strawberry Products to Support Pancasari Village Ecotourism

The processing of innovative processed strawberry products made from local materials is developing currently, producing a variety of processed products that are increasingly diverse and widely circulating in the market. One of the villages that has the potential for this is Pancasari village which is a tourist destination village located in Sukasada District, Buleleng Regency. Pancasari village, Sukasada district has a variety of natural potentials, one of which is strawberries. Members of the Sekar Sari processing group asked to be given training and assistance regarding various processed strawberry products and marketing strategies to support ecotourism and increase family income. Strawberry-processed products are products that are in great demand by people throughout Bali. The raw materials are easy to get and the price is affordable. The activity will be carried out at the Sekar Sari Processing Group, Pancasari village, Sukasada district, Buleleng Regency, Bali province. Processed strawberry products have been produced and marketed by partners but not yet intensively, the packaging is not good and the marketing strategy is not optimal. Partners want to improve the appearance of their products so that they have a long shelf life so that they can be economically independent. Solutions made to solve the problems faced by partners are: providing appropriate technology for processing processed strawberry products into jam and dodol, a broader marketing strategy, ecotourism based on strawberry plantations, and providing equipment assistance. The method used is active community participation and exploratory. Community service activities have been running smoothly. International services regarding strawberry processing can have a significant positive impact on society, especially in terms of economic empowerment, food diversification, and cultural preservation. It is important to involve the community actively in this service process and respect their local knowledge and traditions to achieve results that are sustainable and beneficial to the community