Diversifying Local Food, TIP Lecturer at the University of Bengkulu Teaches Yellow Pumpkin Donuts Making to Dangau Datuk Vocational School Students
Lecturers of the Agricultural Industrial Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu carried out Community Service activities on Tuesday, February 24, 2026 at SMK Dangau Datuk Kota Bengkulu. This activity raised the theme of Yellow Pumpkin Diversification as a Substitute Ingredient in Donut Making which aims to increase students’ knowledge and skills in utilizing local food ingredients into value-added processed products.
This activity was carried out by a team of lecturers consisting of Sri Wulandari, S.TP., M.Sc., Ulfah Anis, S.T.P., M.Sc., and Dr. Evanila Silvia, S.TP., M.Si. This program is part of the implementation of the Tri Dharma of Higher Education, especially in the field of community service, through the application of food processing science and technology to the educational community.
The participants of the activity were students of SMK Agribisnis Dangau Datuk Bengkulu who participated in the activity with enthusiasm. In this activity, the students received an exposure to the potential of yellow pumpkin as a local food ingredient that is rich in nutrients and has the opportunity to be processed into various innovative food products.
In addition to delivering the material, the activity was also complemented by the direct practice of making donuts using yellow pumpkin as a substitute material. Through this practice, students are introduced to the processing stages ranging from the preparation of ingredients, making dough, to the process of frying donuts so as to produce products that are attractive, nutritious, and have economic value.
Through this service activity, it is hoped that students can increase creativity in processing local food and foster entrepreneurial interest in the field of food processing. This activity is also a form of contribution of the University of Bengkulu in supporting the development of vocational school students’ skills and encouraging the use of local agricultural commodities to become more innovative and value-added products.
