THE IMPACT OF DIVERSIFICATION OF SANDALWOOD RED RICE PRODUCT

Sandalwood red rice is the superior product of the village of Mengesta, Penebel, Tabanan. The purpose of this activity is to apply technology to produce a version of the sandalwood type of red rice product into a health food/drink product. The target output is to increase community knowledge and skills in the field of food processing technology and improve the economy of the local community. The method of implementing activities uses the PAP (Participatory Assessment and Planning) method which consists of four main steps, namely: (1) finding problems, (2) identifying potentials, (3) analyzing problems and potentials, and (4) choosing problem-solving solutions. Data were analyzed descriptively and qualitatively. The results of this activity are as follows. (1) Increasing public knowledge and skills in the field of food processing technology by utilizing sandalwood red rice. (2) The creation of a variety of processed red rice products into angkak (Red Mold Rice) as health drinks and natural food coloring agents, and (3) increasing community livelihoods which have an impact on improving the local economy.