On 10-12 April 2019, the Department of Food Technology and Agricultural Products of FTP UGM held a community service program in the form of training on grass jelly and pumpkin processing for nine participants from the Magetan Regency Food Plantation Horticulture and Food Security Office. The training program was coordinated by Fiametta Ayu Purwandari, STP, M.Sc. The purpose of the training was to provide insight to the participants regarding the food safety of innovative and contemporary products from local sources of the Magetan district, namely pumpkin and grass jelly.
For those of you who like light snacks, you must be familiar with the name rengginang. This glutinous rice snack is still favored by the public. However, who would have thought that the process of making rengginang requires a lot of care and skill? So far, the process of molding rengginang is still done manually, without the use of special printing equipment. In addition to taking a long time, the manual molding process only produces rengginang in low capacity.