Singosari, Malang Regency, July 27, 2024 – The Faculty of Animal Science at Universitas Brawijaya (FAPET UB) held a community service event titled “Diversifying Processed Meat Products to Increase Added Value and Product Branding in Tunjungtirto and Toyomarto Villages, Singosari District, Malang Regency.” The program was organized by the Directorate of Research and Community Service (DRPM) UB and led by Ir. Poespitasari Hazanah Ndaru, S.Pt., MP., with team members Ria Dewi Andriani, S.Pt., M.P., Dr. Premy Puspitawati Rahayu, S.Pt., MP., Dr. Jaisy Aghniarahim Putritamara, S.Pt., MP., and Yuli Frita Nuningtyas, S.Pt., M.P., M.Sc.
The event took place at two locations: the Tunjungtirto Village Hall and the house of Mr. Sugiono, the head of RT.4 in Toyomarto Village. Each location hosted 25 participants for a two-hour session.
The primary goal of this program was to enhance the local economy through innovations in processed meat products, strengthen product branding, and improve the skills and knowledge of the community in processing animal products. “By developing skills in processing and packaging products, as well as employing the right marketing strategies, we can create standout products that compete in local and national markets, ultimately bringing positive economic impacts to Tunjungtirto and Toyomarto,” said Ms. Poespitasari.
The activities began with an educational session on the importance of animal protein sources and the potential for diversifying processed meat products. The community received basic knowledge about the benefits of animal protein and methods for processing meat into more varied and value-added products. Following the educational session, practical training was provided, focusing on making processed meat products like meatballs, dim sum, and siomay. Participants were taught basic techniques for meat processing, seasoning, and maintaining product quality to ensure hygiene and taste. In addition to processing techniques, participants received training on the importance of attractive branding and packaging to enhance product appeal in the market and assist the community in effectively marketing their products.
As part of this program, mini kitchen equipment such as grinders, choppers, stoves, and steamers were donated to support sustainable production of processed meat products.
This community service program offers significant benefits, including increased knowledge among community members and housewives about the importance of animal protein, the potential for diversifying processed meat products, and easy, nutritious, and marketable product preparation techniques. Additionally, the program supports the creation of a stronger and more sustainable local economy, aligns with the Student Village Development Program (MMD), and contributes to several Sustainable Development Goals (SDGs). mt
