Community Empowerment Through Teman Sehat Program in Utilizing Pineapple Peels Into Fermented Drinks Tepache

Pineapple peels are generally not utilized to their full potential and are often discarded as organic waste. Pineapple peels have great potential to be used as raw materials for food products because they contain carbohydrates and natural sugars that support the fermentation process. However, their utilization in the community remains relatively limited, so educational efforts are needed to improve the community’s knowledge and skills. This community service activity aimed to improve the public’s understanding of how to utilize pineapple peels to make a fermented beverage through the TEMAN SEHAT (TEpache MANfaat SEHAT) program. The implementation methods included preparation, outreach, a demonstration of tepache production, product tasting, interactive discussions, and a descriptive evaluation based on participant engagement during the activity. The results of the activity showed that participants enthusiastically took part in the activity, were active during discussion sessions, and gained an understanding of the potential of pineapple peels, the tepache production process, and the benefits of processing organic waste into value-added products. The TEMAN SEHAT program contributes to increasing public knowledge and encourages the sustainable utilization of pineapple peel waste as a food product with economic value.