Universitas Brawijaya students who are members of the Student Build Village (MMD) program Group 60 have carried out a work program in Sumberagung Village, Selorejo District, Blitar Regency. With a total of thirteen students from various faculties, they carry out the program “Making and Processing Mocaf Flour (Modified Cassava Flour)” as one of the innovative efforts to achieve the 3rd Sustainable Development Goals (SDGs) on a healthy and prosperous life, and the 8th SDGs on decent work and economic growth.
This work program was carried out under the guidance of Edlyn Khurotul Aini, S.AB., M.AB., MBA., and involved PKK (Family Welfare Empowerment) mothers of Sumberagung Village. The mothers were taught how to make and process mocaf flour from cassava, utilizing the abundant natural resources in the village. This program is expected to encourage the community, especially mothers, to switch to using mocaf flour as an ingredient for making cookies, bread, or mocaf noodles that can be implemented in the business world to improve the economy of Sumberagung Village.
The implementation of this program is not only carried out practically, but also through the presentation of materials at Sumberagung Village Hall. The target of this activity is PKK mothers who welcome the socialization and practice activities of making and processing mocaf flour. “This activity was welcomed by PKK mothers, as seen from their enthusiastic attitude and enthusiasm in practicing mocaf flour processing, accompanied by various questions and positive comments to the speakers. Hence, we hope that PKK mothers can become a real step in realizing SDGs 3 and 8 in Sumberagung Village,” said Dea Sinta Sanny, the person in charge of the work program.
Mocaf flour is processed flour from modified cassava. The modification process is carried out by cutting the cassava into small pieces, soaking it for 12 hours in clean water, then adding a starter for the fermentation process. After that, the cassava is dried, ground, and sieved until it becomes a fine flour that is ready to be processed into various food products. Mocaf flour has advantages such as being rich in vitamins B1, B2, and B3, and does not contain gluten, making it suitable for those on a diet. This flour is also environmentally friendly since it utilizes local natural resources.
The work program carried out on July 24, 2024 also practiced making mocaf noodles as one of the food products from mocaf flour. “PKK mothers are very enthusiastic about making mocaf noodles. They do the process from kneading the flour to cooking the noodles and eating them together. This brings a cheerful smile and increases the sense of family from the PKK mothers,” said Muhammad Rizki Ardiansah, Village Coordinator of MMD UB Group 60.
The Head of Sumberagung Village, Eko Harmono, expressed his appreciation for this work program. “I hope that with this socialization and practice activity, the PKK mothers of Sumberagung Village can be more empowered and make mocaf flour as one of the superior products of Sumberagung Village,” he said. (*/OKY/WDD/UB PR/ Trans. Iir)
