Utilization of Fermented Jackfruit Seed Flour in Processing Jackfruit Sticks in the Kelompok Perempuan Peduli Pelestari Hutan (KPPL) in Rejang Lebong Regency
The use of fermented jackfruit seed flour in the processing of jackfruit sticks in the Kelompok Perempuan Peduli Pelestari Hutan (KPPL) in Rejang Lebong Regency is one of the community service activities carried out by lecturers in the Department of Agricultural Technology, Faculty of Agriculture, Bengkulu University. The team of lecturers who carried out the service were Ika Gusriani, S.TP., MP., and Dr. Yazid Ismi Intara, SP., M.Sc. Community service activities for the odd semester period of 2022/2023 were carried out on Sunday, October 16 2022, at the Madapi Forest, South Curup District, Rejang Lebong Regency.
The business opportunity for jackfruit seeds as a substitute for wheat flour is still high and large, the application of using jackfruit seeds in several processed food products cannot yet be carried out well because it still requires a number of ongoing training, guidance and demonstrations to fulfill the food aspects that are both healthy and nutritious. Therefore, this service is a forum for information and education as well as guidance in the application of the use of jackfruit seed flour resulting from spontaneous fermentation in food products such as biscuits, cookies and sticks.
Community service is one of the elements of the Tri Darma of Higher Education as a mandate and form of responsibility that needs to be carried out. Apart from that, community service is a means of channeling information and technology to the community directly in an effort to educate the life of the nation and state so that it becomes a prosperous, just, advanced and prosperous society.
This service activity begins with coordination through the Lembaga kajian, advokasi dan edukasi (LIVE) which is the liaison and initiator of this community service activity, then together with the Kelompok Perempuan Peduli Lingkungan (KPPL) provides the place and time for the service implementation. This community service is tailored to the partners’ needs. Members who attended this community service implementation were able to apply information related to the use of fermented jackfruit seed flour in the processing of jackfruit seed sticks in order to make maximum use of jackfruit seed waste, of course with good quality and highly nutritious sticks.
The implementation of this service was responded well by the participants who attended, this was seen from the enthusiasm of partners and participants to ask questions and ask for suggestions regarding the fermentation process that needed to be considered and the drying process carried out in order to form Jackfruit seed flour that complies with SNI and produce Jackfruit seed sticks that meet good quality and nutrition.
