Empowerment of PKK Women in the Production of Dried Chilies and Shredded Chilies in Paddinging Village, District. Sanrobone District. Takalar

Community service activities (PkM) are one of the Tridharma of Higher Education and an effort by universities to collaborate with the community. The Indonesian Muslim University Community Service Institute (LPkM) collaborates with a team of UMI pharmacy lecturers headed by Mrs. Apt. Rahmawati, S.Si., M.Sc. with members of apt. A. Muflihunna, S.Si., M.Si. and apt. St. Maryam, S.Sc., M.Sc. provide knowledge and skills to Mrs. PKK partners in maximizing the potential of agricultural products in partner locations, namely cayenne pepper which will be processed into dried chilies and shredded chilies.

Cayenne pepper is often used as a raw material for the food industry, including chili sauce, chili oil, chili paste, pickled chilies, chili powder, flavoring, coloring, dried chilies, shredded chilies and the pharmaceutical industry. Chili is a source of the active substance capsaicin which is widely used in creams and ointments for neuropathy, arthritis, supplements and weight loss. Apart from that, cayenne pepper also contains other secondary metabolites such as phenolics, flavonoids, vitamin C, alkaloids, saponins, tritepenoids and quinones and has pharmacological effects as an antioxidant.

Fresh chilies have a very high water content of around 80% so they are very easy to spoil. Due to the very short shelf life of chilies, around 8-10 days, when the chili harvest time arrives, farmers can experience losses if the harvest is not sold out fresh. To extend its shelf life, chilies can be processed by drying to reduce the water content and stop the enzymatic process.

Based on the conditions above, a team of pharmacy lecturers was present to help residents provide training on how to process cayenne pepper into a product that is more durable and has a long shelf life, has high economic value, namely processing fresh cayenne pepper into dried chilies and shredded chilies. These two products allow the presence of chilies even outside the harvest period.

This service is expected to provide knowledge and improve partners' skills in processing cayenne pepper so that it lasts longer in storage and has higher economic value.