The Lecturer Team of the Faculty of Animal Husbandry Universitas Brawijaya (Fapet UB) runs the 2021 Lecturer Work (Dokar) program by transferring knowledge to students and accompanying teachers at SMK Negeri 1 Kalianget – Sumenep, in the form of technology implementation, good manufacturing practices (GMP), sanitation standard operating procedure (SSOP) functional food processing.
Dr. Abdul Manab, Dr. Manik Eirry Sawitri, Dr. Premy Puspitawati Rahayu, Dr. Rositawati Indrati, Ria Dewi Andriani, M.Sc, and Dr. Suprih B. Siswijono, teaches the making of yogurt, synbiotic kefir, and restructured meat (meatballs, sausages, and nuggets) by utilizing local foods that are being promoted in Sumenep Regency, such as Moringa leaves (Moringa oleifera, L), telang flower (Clitoria ternatea) , red dragon fruit (Hylocereus polyrhizus), banana (Musa paradisiaca), taro tuber (Colocasia esculenta L.,) and purple sweet potato (Ipomoea batatas).
Making yogurt and kefir enriched with Moringa leaves, telang flower, red dragon fruit, and bananas to increase dietary fiber and antioxidants.
For the natural dyes to make more attractive appearance, the green color is obtained from Moringa leaves, purple color from telang flower, red color from red dragon fruit, and yellow color from banana.
Taro tubers and purple sweet potatoes are processed into flour as a mixture of meat restructuring processing in order to increase the fiber and antioxidant content in meatballs, sausages, and nuggets.
According to Dr. Manik Eirry, fiber can improve health since it contains phytonutrients that have a healthy effect on liver. Likewise, antioxidants and anthocyanins that give a distinctive color can increase the response of immune cells and protect liver from damage.
The activity was carried out in a hybrid way, namely online presentations on good manufacturing practices (GMP), sanitation standard operating procedures (SSOP), packaging, labeling, food safety, and online marketing. As well as displaying guided video for making yogurt, kefir, and processing structured meat products. Furthermore, participants are accompanied to practice in groups.
Through this activity, it is hoped that it will create new strong entrepreneurs for graduates and teachers of SMKN-1 Sumenep, so that they can support the strengthening of local food in Sumenep Regency. Besides that, it creates an agreement to develop a partnership between the Faculty of Animal Husbandry, Universitas Brawijaya and SMKN-1 Kalianget and Fapet UB and the Head of Kalimook Village. (dta/Humas UB/ Trans. Iir)