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Abstract

Star fruit is a major commodity in Ponggok Village, Blitar Regency, East Java. However, a significant portion of the harvest is not optimally utilized and often goes to waste. To address this issue, processing star fruit into kombucha offers a promising solution to create new employment opportunities and improve the economic well-being of the community. This community service program was designed to provide the Lumpang Sewu Farmers Group with comprehensive knowledge on the benefits of star fruit, processing techniques, and the production process of star fruit kombucha. The program was implemented in three stages: preparation, execution, and evaluation. The results of the program were highly successful. Post-training, 100% of the participants were able to recognize kombucha as an innovative, value-added product derived from star fruit. Prior to the intervention, 80% of participants primarily used star fruit as fresh fruit. After the training, all participants demonstrated the potential to process star fruit into higher-value products like kombucha. This success is expected to create new economic opportunities and enhance the competitiveness of star fruit-based health products in the market.

Keywords

Star fruit Kombucha Community empowerment Economic value Healthy products

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References

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  19. Anantachoke, N., Duangrat, R., Sutthiphatkul, T., Ochaikul, D., & Mangmool, S. (2023). Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits. Foods, 12(9), 1818. https://doi.org/10.3390/foods12091818
  20. Cavicchia, L. O. A., & Almeida, M. E. F. de. (2022). Health benefits of Kombucha: drink and its biocellulose production. Brazilian Journal of Pharmaceutical Sciences, 58(3), e20766. https://doi.org/10.1590/s2175-97902022e20766
  21. Ferreira, S., & Salgueiro, L. (2021). Beneficial effects of the probiotic drink kombucha. Biblioteca, 19(1), 15–29.
  22. Isdianto, & Syathori, A. D. (2022). Pemetaan Potensi Wilayah Sektor Pertanian menggunakan Sistem Informasi Geografis di Kabupaten Blitar. AGRIEKSTENSIA: Jurnal Penelitian Terapan Bidang Pertanian, 21(2), 110–122. https://doi.org/10.34145/agriekstensia.v21i2.1847
  23. Juwita, R., Pitra, E. M. H., Ramdhani, C. K., Habibullah, D. A. S., Syahputra, S. B., & Manggara, A. B. (2025). Innovation waste management: Creating probiotic tepache business for the community of Kebonduren Village. Community Empowerment, 10(1), 99–108. https://doi.org/10.31603/ce.12182
  24. Kaju, J., Leelarungrayub, J., Natakankitkul, S., Singhatong, S., Dechthummarong, C., & Laskin, J. J. (2022). Comparative active compounds and antioxidant activity between the sweet-and sour-type star fruit (Averrhoa carambola L.) In Vitro. Journal of Associated Medical Science, 55(3), 36–43. https://doi.org/10.12982/JAMS.2022.022
  25. Khamidah, A., & Antarlina, S. (2020). Peluang Minuman Kombucha sebagai Pangan Fungsional. Agrika, 14(2), 184.
  26. Kitwetcharoen, H., Phung, L. T., Klanrit, P., Thanonkeo, S., Tippayawat, P., Yamada, M., & Thanonkeo, P. (2023). Kombucha healthy drink—recent advances in production, chemical composition and health benefits. Fermentation, 9(1), 48. https://doi.org/10.3390/fermentation9010048
  27. Lakmal, K., Yasawardene, P., Jayarajah, U., & Seneviratne, S. L. (2021). Nutritional and medicinal properties of Star fruit (Averrhoa carambola): A review. Food Science & Nutrition, 9(3), 1810–1823. https://doi.org/10.1002/fsn3.2135
  28. Massoud, R., Jafari, R., & Khosravi-Darani, K. (2024). Kombucha as a Health-Beneficial Drink for Human health. Plant Foods for Human Nutrition, 79(2), 251–259. https://doi.org/10.1007/s11130-024-01169-8
  29. Maurya, P., Gupta, V., & Verma, A. (2023). Formulation of Star Fruit (Averrhoa carambola L.) Powder Unified Digestive Food Products and Their Quality Evaluation. The Pharma Innovation, 12(9), 2950–2956. https://doi.org/10.22271/tpi.2023.v12.i9ah.23234
  30. Miranda, J. F. de, Ruiz, L. F., Silva, C. B., Uekane, T. M., Silva, K. A., Gonzalez, A. G. M., Fernandes, F. F., & Lima, A. R. (2022). Kombucha: A review of substrates, regulations, composition, and biological properties. Journal of Food Science, 87(2), 503–527. https://doi.org/10.1111/1750-3841.16029
  31. Ramadan, N. S., Fayek, N. M., El-Sayed, M. M., Mohamed, R. S., Wessjohann, L. A., & Farag, M. A. (2023). Averrhoa carambola L. fruit and stem metabolites profiling and immunostimulatory action mechanisms against cyclosporine induced toxic effects in rat model as analyzed using UHPLC/MS-MS-based chemometrics and bioassays. Food and Chemical Toxicology, 179, 114001. https://doi.org/10.1016/j.fct.2023.114001
  32. Rastogi, Y. R., Thakur, R., Thakur, P., Mittal, A., Chakrabarti, S., Siwal, S. S., & Saini, A. K. (2022). Food fermentation – Significance to public health and sustainability challenges of modern diet and food systems. International Journal of Food Microbiology, 371, 109666. https://doi.org/10.1016/j.ijfoodmicro.2022.109666
  33. Røiseland, A., Breimo, J. P., Hofstad, H., & Vedeld, T. (2024). Presentation of cases, methods and contexts. In Advancing Co-Creation in Local Governance (pp. 61–78). Edward Elgar Publishing.
  34. Song, H., Zhang, Y., Huang, Q., Deng, R., & Zheng, X. (2023). Averrhoa carambola L. fruit polyphenols ameliorate hyperlipidemia, hepatic steatosis, and hyperglycemia by modulating lipid and glucose metabolism in mice with obesity. Journal of the Science of Food and Agriculture, 103(13), 6531–6539. https://doi.org/10.1002/jsfa.12731
  35. Verni, M., & Casanova, F. (2022). The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization. Foods, 11(24), 4092. https://doi.org/10.3390/foods11244092
  36. Yasawardene, P., Jayarajah, U., De Zoysa, I., & Seneviratne, S. L. (2021). Nephrotoxicity and neurotoxicity following star fruit (Averrhoa carambola) ingestion: a narrative review. Transactions of the Royal Society of Tropical Medicine and Hygiene, 115(9), 947–955. https://doi.org/10.1093/trstmh/trab026