Pemberdayaan Wirausaha Pembuatan Jus Belimbing Wuluh (Averrhoa bilimbi L.) Kombinasi Stevia pada Kelompok Prolanis Penderita Diabetes Melitus di Puskesmas Kassi-Kassi Kota Makassar

Ida Leida Maria; St. Hartini Djalil; Rianda Ridho Hafizh Thaha; Ummul Qura; Andi Muh. Muharfian

doi:10.30640/cakrawala.v5i4.8250

Authors

Ida Leida Maria Universitas Hasanuddin
St. Hartini Djalil Universitas Hasanuddin
Rianda Ridho Hafizh Thaha Universitas Hasanuddin
Ummul Qura Puskesmas Kasi-kasi Makasar
Andi Muh. Muharfian Universitas Hasanuddin

DOI:

https://doi.org/10.30640/cakrawala.v5i4.8250

Keywords:

Averrhoa bilimbi, Diabetes Mellitus, Entrepreneurship, Prolanis, Stevia

Abstract

Diabetes mellitus (DM) imposes physical, psychological, and economic burdens on patients, while local resources such as bilimbi (Averrhoa bilimbi L.) remain underused. This community service program aimed to empower members of the Chronic Disease Management Program (Prolanis) at Kassi-Kassi Public Health Center, Makassar, to produce bilimbi juice combined with stevia as a health-supporting product with entrepreneurial value. The program ran from May to November 2026 in partnership with the health center and consisted of DM screening, health education with focus group discussions on self-management and anxiety, hands-on production training, entrepreneurship training including cost-based pricing, product acceptance testing, and monitoring. A hedonic test with 25 untrained panelists aged ≥40 years showed that the product was liked for its color (82.4%), texture (78.4%), aroma (72.0%), and taste (71.2%). The production cost was IDR 30,160 per 100 ml bottle, giving a selling price of IDR 33,176 at a 10% margin. Among 35 participants who consumed the juice, mean systolic blood pressure decreased from 148.08 to 134.28 mmHg (9.32%) and mean blood glucose from 187 to 167 mg/dL (10.70%). The program improved participants' skills in processing local produce and opened a small-business opportunity, although continued monitoring and stronger marketing are needed for sustainability.

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