The Doctoral Program in Food Science at Universitas Gadjah Mada held a community engagement program at the Banyumanik Research Center (BRC) in Gunungkidul on Saturday, August 1. Through training in cassava postharvest handling, the use of waste heat from a pyrolysis system, and hands-on practice in developing innovative tiwul products, the program sought to help local communities extend the shelf life of agricultural products while increasing the value of local foods.
The program brought together four faculty members and 15 doctoral students from UGM, along with 27 local participants. Representatives from the Banyumanik Research Center and the Head of Wunung Village also attended the event, which was designed to strengthen the community’s capacity to process locally grown agricultural commodities.
Speaking on behalf of the UGM Food Science Doctoral Program, Prof. Ria Millati said the program reflected the university’s commitment to supporting the development of local food resources. It also provided an opportunity for academics and community members to exchange knowledge and explore practical solutions to the postharvest challenges faced by local farmers.
Sri Astuti Soedjoko, a representative of BRC, explained that the community produces a range of agricultural commodities, including cassava, corn, peanuts, and soybeans. One of the main challenges is preventing gaplek, or dried cassava, from developing mold during storage. The Head of Wunung Village added that approximately 88 percent of local residents work as farmers. Much of the cassava harvest is still processed into gaplek and other traditional foods, highlighting the need for further innovation to increase product value and support food self-sufficiency in Gunungkidul.
During the first session, Sigit Uji discussed the potential use of waste heat generated by a pyrolysis system to operate a cabinet dryer. The technology could support a more controlled drying process for locally harvested agricultural products.
The following session, led by Yuanita Indriasari and Prof. Ria Millati, focused on the postharvest handling of cassava and gaplek. The speakers emphasized the importance of maintaining hygiene throughout processing, drying, and storage to extend shelf life and preserve product quality.
The program continued with a presentation and hands-on session on tiwul innovation led by Anna Fajariyah. Participants also discussed a variety of cassava-based foods already produced by local communities, including crackers, chips, manggleng, lempeng, gatot, and tiwul.
The event concluded with an interactive discussion and quiz. Through this community engagement program, the UGM Food Science Doctoral Program encouraged local residents to apply food science and technology to reduce postharvest losses, expand product diversity, and strengthen the economic value of local agricultural commodities.
Author: Firstnandita Keisha
