IPB University Faculty Members Assist Mekar Sari Cooperative in Creating B-Choco Pie, a New Subang Specialty Souvenir
A team of lecturers from IPB University’s Vocational School introduced an innovative banana flour-based product to the Mekar Sari Cooperative in Cinta Mekar Village, Subang Regency, West Java, as part of the Dosen Pulang Kampung (Dospulkam) program.
This community service program took place on July 12-13, 2024. The activity aimed not only to inspire cooperative members to create a unique souvenir product from Subang Regency but also to enhance local food security.
The program was led by Ani Nuraeni, SPd, MPd, with a team consisting of Dr Dwi Yuni Hastati, Faranita Ratih L, SH, MH, Dr Veralianta br Sebayang, and Dr Wien Kuntari. All team members are lecturers from the IPB University Vocational School with a strong commitment to sustainable entrepreneurship.
“We not only provided technical skills in making banana flour-based B’Choco Pie but also knowledge about product packaging, consumer preferences, product legality, and promotional strategies,” said Ani Nuraeni.
Ani Nuraeni added that this activity is expected to inspire cooperative members to realize their vision of making banana flour processed products one of Subang Regency’s signature souvenirs.
“The new business of producing alternative products from banana flour can also become a commercial unit in the Mekar Sari Cooperative,” she explained.
Meanwhile, Dr Wien Kuntari, a team member, said that in the future, the Dospulkam IPB University team will continue to establish strategic partnerships to implement various community service programs sustainably.
“The main goal is to foster awareness of local food ingredients in the community. With strong collaboration and continuous innovation, we hope to create a significant positive impact on income improvement and institutional strengthening,” he said.
Responding to the Dospulkam activities, the Chairperson of the Mekar Sari Cooperative, Yuyun Yuningsih, expressed appreciation for the initiative to diversify food products based on banana flour as a positive step towards increasing cooperative members’ income.
“We extend our highest appreciation to the Dospulkam team from the IPB University Vocational School for the workshop and training on diversifying food products made from banana flour. The diversification of B’Choco Pie provides economic value to the community, especially cooperative members,” she said.
“We hope Dospulkam IPB University will continue to innovate with revolutionary community service programs, promoting independence and food security based on local raw materials,” expressed Yuyun Yuningsih enthusiastically.
With the diversification of banana flour-based products, members of the Mekar Sari Cooperative now have alternative businesses that have the potential to improve their welfare. This initiative demonstrates how collaboration between academics and the community can result in sustainable innovative solutions. (IAAS/RUM)
