Dokar: Create Strong Entrepreneurs in Sumenep Regency by Utilizing Local Food Sources

 The team of lecturers from the Faculty of Animal Science Universitas Brawijaya (Fapet UB) runs the Lecturer Works (Dokar) program 2021 by transferring knowledge to students and accompanying teachers at SMK Negeri 1 Kalianget – Sumenep. Regarding technology implementation, good manufacturing practices (GMP), sanitation standard operating procedure (SSOP) for functional food processing. They consist of Dr. Abdul Manab, Dr. Manik Eirry Sawitri, Dr. Premy Puspitawati Rahayu, Dr. Rositawati Indrati, Ria Dewi Andriani, M.Sc, and Dr. Suprih B. Siswijono.

 The activity, which was carried out Monday – Tuesday, (11-12/10/2021) taught the making of yogurt, synbiotic kefir, and restructured meat (meatballs, sausages, and nuggets) by utilizing local food which is being promoted in Sumenep Regency. Among them are 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).

 In the manufacture of yogurt and kefir enriched with Moringa leaves, telang flower, red dragon fruit, and bananas to increase dietary fiber and antioxidants. As well as natural dyes so that their appearance is more attractive to consumers. The green color is obtained from the Moringa leaves, the purple color from the telang flower, the red color from the red dragon fruit, and the yellow color from the banana.

Then taro tubers and purple sweet potatoes are processed into flour as a mixture of processing in meat restructuring order to increase the fiber and antioxidant content in meatballs, sausages, and nuggets.

According to Dr. Manik Eirry, fiber can improve health because it contains phytonutrients that have a healthy effect on the liver. Likewise, antioxidants and anthocyanins that give a distinctive color can increase immune cell response and protect the liver from damage.

The activity was carried out in a hybrid manner, namely online presentations on good manufacturing practices (GMP), sanitation standard operating procedures (SSOP), packaging, labeling, food safety, and marketing online. As well as displaying video guides 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 gave birth to 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)