Pemanfaatan Keong Mas Danau Sentani dan Tepung Sagu Sebagai Bahan Baku Pembuatan Empek-Empek Khas Kampung Yoka

Abstract

Yoka Village, located along the coastal area of Lake Sentani, has abundant local aquatic and food resources that remain underutilized for household-scale food innovation. One of these resources is the golden apple snail (Pomacea canaliculata), which is commonly found around aquatic vegetation and is often regarded as an invasive pest rather than a potential food ingredient. This community service program aimed to train the people of Yoka Village to process Lake Sentani golden apple snails and sago flour into locally distinctive empek-empek. The activity also introduced basic knowledge on raw material handling, sanitation, cooking safety, simple packaging, and the potential development of household-based food products. The program was conducted through a participatory approach involving counseling, demonstration, hands-on practice, and discussion. Participants were guided through the stages of collecting snails, cleaning and boiling the meat, mixing it with sago flour and spices, shaping the dough, cooking the product, and presenting the final empek-empek. The results showed that participants were able to transform golden apple snails, previously perceived mainly as pests, into a more familiar and acceptable food product. The use of sago flour strengthened the local identity of the product and supported food diversification based on Papuan resources. The activity also increased participants’ awareness of hygienic processing, proper cooking, and the importance of product safety. Although the product remains at an initial training stage, it has potential to be developed as a household-based local food business.