Utilizing Local Fruit, MBKM SV UNS Team Organizes Training on Making Guava Ice Cream and Jam

UNS – The Merdeka Belajar Kampus Merdeka (MBKM) team from the Vocational School (SV) at Universitas Sebelas Maret (UNS) in Surakarta organized a training session on making guava ice cream and jam as part of the effort to utilize local fruits in Puntukrejo Village, Ngargoyoso District, Karanganyar Regency, Central Java, on Saturday (11/11/2023).

Funded by the MBKM UNS Grant, the event was carried out by the MBKM D3 Agribusiness SV UNS team along with Rysca Indreswari, S.Pt., M.Si., as the supervising lecturer. The proposing team chose the program with the topic “Innovation in Guava Processing (Psidium guajava L.) as an Effort to Utilize Local Fruits in Puntukrejo Village.”

The background of this innovation is the abundant natural resources in Puntukrejo Village, one of which is guava. However, the income generated by guava farmers is relatively low due to the short shelf life and low selling price, ranging from IDR 750 to IDR 4,000 per kilogram. The relatively easy cultivation of guava, combined with its low selling price, leads to oversupply. If this continues, it will adversely affect the income of guava farmers.

In response to this issue, the MBKM SV UNS team innovatively implemented a project in the form of community service in Puntukrejo Village. The implementing team created an innovation program for guava-based products in the form of ice cream and jam. Ice cream and guava jam products are rich in vitamin C, as a body antioxidant. The vitamin C in guava has a higher percentage compared to other fruits.

Endang Supriyanti, S.E., the Chairperson of the Murakabi MSME Group, expressed in her speech that the training began with an explanation of the background and benefits of guava. Then, practical training was conducted with farmers and Murakabi MSMEs at the Aula Wisata The Lawu Fresh. “This guava processing training is expected to provide broader knowledge and creativity to the community and increase the enthusiasm of the community in the business world,” Endang explained.

Moreover, Purwanti, a member of the Murakabi MSME, explained that the process of making ice cream and jam goes through several stages. In ice cream production, it involves fruit smoothing, seed separation through filtration, cooking, mixing, and finally the freezing process using an ice cream machine. “The stages of making jam include fruit smoothing, filtration, and jam cooking, which is then added with sugar and other active ingredients for 45 minutes without stopping stirring,” Purwanti explained.

She then conveyed that these ice cream and jam products are given the brand name “Sagara,” which will add to the product’s appeal. With the implementation of this training, she feels more informed about the various guava-based products, which can be practiced independently and later marketed.

Salsabyla Claudinda Virgy, the Chairperson of the MBKM SV UNS Team, stated that the socialization and training related to guava product processing aim to serve as a means for rural communities to develop in terms of knowledge and skills in producing a product.

“After the training on making guava ice cream and jam, the production process can be carried out independently by each participant as a continuation of the activity so that it does not stop at the training stage alone,” Salsabyla explained.

Processed guava products, such as ice cream and jam, can also be a solution to improve the economy of this village due to the high consumer interest in such products. “The training on guava-based processed products is expected to improve shelf life and transform the nature of the fruit from low-profit to profitable,” Salsabyla added. HUMAS UNS

Reporter: Dhelinta FP.

Editor: Dwi Hastuti

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