Increasing Entrepreneurial Independence, Fapet UB Lecturers Conducts Community Service Activity in Pagedangan Village, Malang Regency

Pagedangan Village, Turen District, Malang Regency is a center for laying hens. However, examining the nature of eggs as livestock products that are perishable food or easily damaged, it is necessary to use appropriate technology in processing so that eggs can last a long time and increase value and marketability. This was conveyed by the Lecturer of the Faculty of Animal Husbandry Universitas Brawijaya (Fapet UB), Dr. Herly Evanuarini, S.Pt., M.P.

Herly together with lecturers interested in Animal Products Technology formed a team consisting of Prof. Djalal Rosyidi, Prof. Lilik Eka Radiati, Dr. Imam Thohari, Dr. Manik Eirry Sawitri, Dr. Agus Susilo, Dr. Khotibul Umam Al-Awally, and Dr. Dedes Amertaningtyas performs community service (PKM). They also involved undergraduate students, including Angga Dwi Kurniawan, Petra Forteo Elwima, Ervina Facrotus Zakiyah, and Nella Sagytaria Ranggina.

The activity, which is funded by PNBP 2022, Fapet UB is also filled with training on the development of low-fat mayonnaise products as functional food in entrepreneurial independence, Friday (28/10/2022).

Herly said the purpose of the training aimed at PKK women in Pagedangan Village is to provide knowledge and insight into processing mayonnaise so that it becomes a solution when egg production is abundant. And can increase entrepreneurial independence for Pagedangan Village residents.

Low fat mayonnaise making demo

Dr. Imam Thohari delivered material on the potential of eggs as a high-nutrient food ingredient for families, the need for handling, and examples of processed food from eggs. Then continued Dr. Herly who explained the function of eggs in food processing, the meaning of low-fat mayonnaise, and the ingredients for making low-fat mayonnaise. He also did a live demo of making low-fat mayonnaise.

After listening to the presentation and watching the demo, the participants were divided into groups to practice making low-fat mayonnaise. The result of the practice that has the best texture is rewarded by the team. In order to evaluate PKM activities, the team distributed questionnaires to participants before and after the activity. (dta/Humas UB/ Trans. Iir)