Eskava: Crystal Guava Ice Cream, an Innovation by IPB University’s KKN-T Students in Lembupurwo Village
A group of students from the IPB University Innovation Real-Thematic Work Lecture (KKN-T) carried out a demonstration activity with the aim of making crystal guava ice cream in Lembupurwo Village, Mirit Subdistrict, Kebumen Regency, Central Java. This innovative crystal guava ice cream product was given the name Eskava. In addition, the activity was attended by mothers who are part of the Family Welfare Education (PKK) and took place at the Lembupurwo Village Hall.
Firstly, the activity began with a demonstration on how to process guava-based crystal ice cream through a video tutorial that was shown to the PKK mothers. Shortly after, a hands-on session was conducted in which representatives from the PKK mothers had the opportunity to directly make crystal guava ice cream under the guidance of the IPB University's Innovation KKN-T team. At the end, participants also had the chance to taste the finished ice cream product to evaluate its flavor.
"Crystal guava in the Lembupurwo Village has not yet been optimally utilized. Most of the farmers in Lembupurwo Village sell crystal guava directly to consumers without further processing. In return, the selling price for the crystal guavas tend to be unstable. As a matter of fact, the price had previously dropped to as low as Rp 1000-2000/kg during bountiful harvests in the past. Because of this, the further utilization of crystal guava is hoped to increase its selling price," said Anik Sri Widyahrini, one of the officials from Lembupurwo Village who also participated in the activity.
According to Asih Ashri, the person in charge of the activity, the purpose of this demonstration is to enhance the skills of the citizens of Lembupurwo Village in processing crystal guava, more particularly in making crystal guava ice cream. Moreover, the activity is expected to keep on continuing and contribute to the increased potential of micro, small, and medium enterprises (UMKM) in Lembupurwo Village, which will then help uplift the local economy.
"This activity started out with the selecting of crystal guavas which were deemed suitable for the ice cream making process. Afterwards, the guavas are processed and filtered to obtain crystal guava extract as the main ingredient. Following that, supporting ingredients such as cornstarch, sugar, milk, and other materials are added. The mixture is then heated over medium heat while stirring for approximately 15 minutes until it is well blended," Asih explained thoroughly the step-by-step process of making Eskava.
The demonstration activity of making Eskava was enthusiastically attended by the PKK mothers in the Lembupurwo Village. The enthusiasm of the PKK mothers was evident, seeing as many of them were very eager to participate directly in the hands-on ice cream making process, indicating a positive response to the activity. It is also planned that similar programs will continue in the future, with the high hopes of aiding in the improvement of UMKM products in the Lembupurwo Village. As a result, the issue surrounding the underutilization of crystal guavas can be brought down to a minimum, which also leads to positive impacts on the village community, both economically and in terms of skills development.
The demonstration activity was organized by the Innovation KKN-T team with members consisting of Akmal Fawwaz Sukardi, Emir Aqsha Alfarabi, Fernando Charles, Dimas Rizki, Reza Arachman, Melani Oktaviani Sianturi, Asih Ashri, Diva Wardani, Anindhita Azzahra Natasya, and Firnanda Dwi Lestari, with Prof Tri Wiji Nurani as the field supervisor. (*/Rz) (IAAS/ZRT)
