Efforts to utilize local raw materials continue to be encouraged by lecturers of the Agricultural Industrial Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu through community service activities at SMK Agribisnis Dangau Datuk Bengkulu, Saturday (23/5/2026). This activity raised the theme “The Use of Yellow Pumpkin in the Making of Sweet Bread as an Effort to Utilize Local Raw Materials” as a form of support for food development based on regional potential.

The service was chaired by Ir. Maniza, M.Si. along with a team consisting of Drs. Bosman Sidebang, M.P., Dr. Evanila Silvia, S.TP., M.Si., and Ir. Besperi, S.T., M.T. In this activity, the lecturer team provided assistance to participants regarding the use of yellow pumpkin as an additional ingredient in making sweet bread that has nutritional value and at the same time has an attractive taste.

Through hands-on practice, participants are invited to understand the stages of processing yellow pumpkin into an ingredient that is ready to be used in bread dough. In addition, the team also introduced the benefits of using local raw materials as an alternative that is easy to obtain, has economic value, and has the potential to increase food product innovation in the school environment.

The activity took place with enthusiasm from the teachers and students of SMK Agribisnis Dangau Datuk Bengkulu. Through this service, it is hoped that the use of yellow pumpkin as a local raw material can continue to be developed into innovative food products and provide added value for schools and the surrounding community.