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UMKM SOMANO sebelumnya berfokus pada olahan cair seperti sari buah dan sirup, sementara penjualan menurun akibat berkurangnya wisatawan ekowisata Mangrove Wonorejo. Tepung mangrove dipilih karena kandungan serat pangannya yang tinggi untuk mendukung kesehatan pencernaan dan secara tidak langsung meningkatkan imun tubuh. Produk mie kering substitusi diharapkan lebih sesuai dengan preferensi masyarakat Indonesia serta mampu mendorong penjualan. Kegiatan PIHAT berfokus pada penyuluhan dan pelatihan pengolahan serta pengemasan dan pemasaran, termasuk dukungan alat seperti noodle maker dan food cabinet dryer.",{"@graph":63,"@context":119},[64,81,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,72,75,78],{"item":68,"name":69,"@type":70,"position":71},"https://docshare.wps.com","Home","ListItem",1,{"item":73,"name":9,"@type":70,"position":74},"https://docshare.wps.com/id/document/",2,{"item":76,"name":31,"@type":70,"position":77},"https://docshare.wps.com/id/document/penelitian-laporan/",3,{"item":79,"name":59,"@type":70,"position":80},"https://docshare.wps.com/id/document/processing-substituted-dry-noodles-with-mangrove-flour-as-product-diversification-for-somano-msmes-surabaya-during-the-covid-19-pandemic/157709/",4,{"url":79,"name":59,"@type":82,"image":83,"author":88,"headline":59,"publisher":91,"fileFormat":94,"inLanguage":57,"description":61,"dateModified":95,"datePublished":96,"encodingFormat":94,"isAccessibleForFree":97,"interactionStatistic":98},"DigitalDocument",{"url":84,"@type":85,"width":86,"height":87},"https://docshare.wps.com/thumbnails/processing-substituted-dry-noodles-with-mangrove-flour-as-product-diversification-for-somano-msmes-surabaya-during-the-covid-19-pandemic/157709.png","ImageObject",300,407,{"name":89,"@type":90},"Putri","Person",{"url":68,"name":92,"@type":93},"DocShare","Organization","application/pdf","2026-09-18","2026-08-29",true,{"@type":99,"interactionType":100,"userInteractionCount":80},"InteractionCounter",{"@type":101},"ViewAction",{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"Apa permasalahan utama yang dihadapi UMKM SOMANO selama pandemi Covid-19?","Question",{"text":109,"@type":110},"Pandemi Covid-19 menurunkan jumlah wisatawan ekowisata Mangrove Wonorejo, sehingga penjualan UMKM SOMANO ikut turun. UMKM sebelumnya lebih fokus pada olahan mangrove berbentuk cair seperti sari buah dan sirup.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"Mengapa tepung mangrove digunakan untuk diversifikasi menjadi mie kering?",{"text":114,"@type":110},"Tepung mangrove memiliki komponen serat pangan yang cukup tinggi untuk meningkatkan kesehatan pencernaan, yang secara tidak langsung juga membantu meningkatkan imun tubuh. Produk mie kering dipilih karena digemari masyarakat sehingga berpotensi mendongkrak penjualan.",{"name":116,"@type":107,"acceptedAnswer":117},"Apa tujuan kegiatan PIHAT untuk UMKM SOMANO?",{"text":118,"@type":110},"Meningkatkan pengetahuan dan keterampilan pemilik serta pegawai dalam mengolah tepung mangrove menjadi mie kering. Kegiatan juga memperkenalkan cara pengemasan dan pemasaran produk yang baik agar penjualan meningkat.","https://schema.org",{"og:url":79,"og:type":121,"og:title":59,"og:site_name":92,"og:description":61},"article",{"robots":123,"canonical":79},"index,follow",{"doc_id":125,"site_id":56},157709,1787987904,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":89,"user_avatar":130,"doc_module":4,"category_id":30,"category_name":31,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":80,"is_deleted":4,"is_public":71,"is_downloadable":71,"audit_status":71,"page_count":136,"language":137,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":138,"faqs":139,"seo_title":140,"seo_description":61,"update_tm":126,"read_time":141},962085571259,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","Pengolahan Mie Kering Tersubstitusi Tepung Mangrove Sebagai Diversifikasi Produk UMKM SOMANO Surabaya di Masa Pandemi Covid-19  \nUlya Sarofa*, Luqman Agung Wicaksono  \nProgram Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional“Veteran” Jawa Timur, Surabaya  \n*[email :](email : sarofaulya@yahoo.co.id)[ ](email : sarofaulya@yahoo.co.id)[sarofaulya@yahoo.co.id](email : sarofaulya@yahoo.co.id)  \nAbstract. SOMANO MSMEs are MSMEs (Micro, Small and) Medium Enterprises) engaged in food and beverages made from mangrove fruit (Sonneratia caseolaris). SOMANO MSMEs are very potential because they are located close to the location of Mangrove Ecotourism Surabaya. However, the covid-19 pandemic has an impact on the declining number of Mangrove ecotourism tourists, which also led to a decrease in sales of SOMANO MSMEs. During this time MSMEs SOMANO is more focused on making liquid mangrove processed in the form of mangrove syrup. To increase sales during the covid-19 pandemic, it is necessary to diversify products, especially healthy functional products that can generally improve health. Mangrove flour has a high enough dietary fiber component that can improve digestive health which indirectly can also increase the body's overall immunity. Mangrove flour-subtitling dry noodle products were chosen as diversification of SOMANO MSME products, because previously these MSMEs did not have the type of products in the form of dry noodles. In addition, dry noodles are a type of food that is quite popular by the people of Indonesia so that it is expected to boost the sales of SOMANOMSMEs during the Covid-19 Pandemic. Therefore, it is considered necessary to carry out PIHAT community service program (Grant application of research results for the community) based on innovation of mangrove flour processed products as product diversification. The purpose of PIHAT community service activities is: increasing the knowledge and skills of SOMANO MSMEs, especially their owners and employees in processing mangrove flour into dry noodle processed products and introducing good ways of packaging and marketing products so as to increase product sales. The methods that will be used are extension and training on processing dried noodles substituted mangrove flour and packaging and marketing. At the end of the training activity, donated tools in the form of noodle makers and food cabinet dryers that are expected to help MSME owners in producing mangrove noodles.  \nKeywords: Dry Noodles, Mangroves, Community Service, MSMEs, covid-19  \nAbstrak. UMKM SOMANO merupakan UMKM (Usaha Kecil Mikro Menengah) yang bergerak pada bidang makanan dan minuman berbahan dasar buah mangrove (Sonneratia caseolaris). UMKM SOMANO termasuk sangat potensial karena terletak dekat dengan lokasi Ekowisata Mangrove Surabaya. Akan tetapi, adanya pandemi covid-19 berdampak pada menurunnya jumlah wisatawan ekowisata Mangrove, dimana juga menyebabkan penurunan penjualan UMKM SOMANO. Selama ini UMKM SOMANO lebih fokus membuat olahan mangrove berbentuk cair berupa sirup mangrove. Untuk meningkatkan penjualan di masa pandemi covid-19 ini, maka perlu dilakukan diversifikasi produk, terutama produk fungsional sehat yang secara umum dapat meningkatkan kesehatan. Tepung mangrove memiliki komponen serat pangan yang cukup tinggi sehingga dapat meningkatkan kesehatan pencernaan yang secara tidaklangsung juga dapat meningkatkanimun tubuh secara keseluruhan. Produk mie kering tersubtitusi tepung mangrove dipilihsebagai diversifikasi produk UMKM SOMANO, karena sebelumya UMKM ini belummempunyai jenis produk berupa mie kering. Selain itu Mie kering merupakan jenismakanan yang cukup digemari oleh masyarakat Indonesia sehingga diharapkan dapat mendongkrak penjualan UMKMSOMANO di masa Pandemi Covid-19 ini. Oleh karena itu dipandang perlu untuk melaksanakan program pengabdian masyarakat PIHAT (Hibah Penerapan Hasil Penelitian Bagi Masyarakat) berbasis inovasi produk olahan tepung mangrove sebagai ","cbCaik79yJSk3ECk","https://ap.wps.com/l/cbCaik79yJSk3ECk","pdf",422438,6,"Indonesian","# PENDAHULUAN\n## Latar belakang UMKM SOMANO dan kondisi pandemi\n## Kebutuhan diversifikasi produk fungsional sehat","[{\"question\":\"Apa permasalahan utama yang dihadapi UMKM SOMANO selama pandemi Covid-19?\",\"answer\":\"Pandemi Covid-19 menurunkan jumlah wisatawan ekowisata Mangrove Wonorejo, sehingga penjualan UMKM SOMANO ikut turun. UMKM sebelumnya lebih fokus pada olahan mangrove berbentuk cair seperti sari buah dan sirup.\"},{\"question\":\"Mengapa tepung mangrove digunakan untuk diversifikasi menjadi mie kering?\",\"answer\":\"Tepung mangrove memiliki komponen serat pangan yang cukup tinggi untuk meningkatkan kesehatan pencernaan, yang secara tidak langsung juga membantu meningkatkan imun tubuh. Produk mie kering dipilih karena digemari masyarakat sehingga berpotensi mendongkrak penjualan.\"},{\"question\":\"Apa tujuan kegiatan PIHAT untuk UMKM SOMANO?\",\"answer\":\"Meningkatkan pengetahuan dan keterampilan pemilik serta pegawai dalam mengolah tepung mangrove menjadi mie kering. Kegiatan juga memperkenalkan cara pengemasan dan pemasaran produk yang baik agar penjualan meningkat.\"}]","Pengolahan Mie Kering Tersubstitusi Tepung Mangrove Sebagai Diversifikasi Produk UMKM SOMANO Surabaya di Masa Pandemi Covid-19 | PDF",9]