Targeting Higher Quality MSME Products, IPB University Presents Experts for Product Evaluation at Saba Kampus  

The Directorate of Agromaritime Community Development (DPMA) of IPB University initiated the Saba Kampus program aimed at improving community welfare, especially in the village business ecosystem. Recently, Saba Kampus was held specifically for micro, small, and medium enterprises (MSMEs) around the campus.

Carrying the theme ‘Empowered MSMEs: Towards Quality and Sustainable MSMEs’, Saba Kampus this time presented two lecturers from the Faculty of Agricultural Technology (Fateta) IPB University as well as experts who focus on the development of processed products, namely Dr Indah Yuliasih and Dr Tjahja Muhandri. Another resource person present was Nanang Siswanto, SHut who is the Manager of Lapis Bogor Sangkuriang.

The business actors brought their processed products to be evaluated by experts. The evaluation starts with processing methods, product formulation, and packaging. The input provided by experts is important for the improvement of MSME products.

Some of the products evaluated included yam brownies and cookies (Cikarawang), Pak Mien soy milk (Benteng), ubi kremes (Cihideung Ilir), carrot sticks (Ciampea), sweet and spicy salted fish (Margajaya), pangsit ubi (Ciherang), and others.

“Products from MSMEs around the campus are very good and varied, very capable of being able to compete in the market. It only needs to be improved a little to increase the value of the product,” said Dr Indah. She also expressed his appreciation for the Saba Kampus activity, which can be a forum for developing the quality of MSME products.

Lana, one of the MSME actors, expressed her gratitude for the implementation of the Saba Kampus program, which could bring her together with experts. As a business owner of fresh bread products, she received input regarding standard operating procedures (SOP) in the production process, which is required to be sterile and hygienic even though it is done by family members. She also gained knowledge about the use of propionate as a food preservative.

She also suggested that the DPMA IPB University team or experts could directly visit the production site. This was well received by the DPMA IPB University team, which will plan supervision activities for the UMKM around the campus. (*/Rz) (IAAS/MZS)