Tempayu, Papaya Seed Tempeh Diversification from IPB University Vocational School Students

IPB University Vocational School students from the Chemical Analysis Study Program carried out community service activities in Kedungbadak Village, Tanah Sereal District, Bogor City.

This activity is the final project of the Microbiology course which carries the theme “Diversification of tempe making as a form of food waste processing”. In this project, students introduced and demonstrated the process and techniques in making tempeh from food waste materials, such as grains.

Under the guidance of lecturers Ivone Wulandari Budiharto, SSi, MSi and Muhammad Alief Ramdhan, SSi, MSi, the socialization began by explaining the importance of waste management and the benefits of papaya seeds. The socialization was attended by dozens of housewives in Kedungbadak Village. The Secretary of Kedungbadak Village, Thiara Khaerani, SSTP, MSi, was also present.

The students also demonstrated the making of tempe seeds as an effort to develop the community’s economy. In this way, it is expected that the participants can directly see and understand the step-by-step process of making tempeh from papaya seeds.

“Kedungbadak was chosen because this village produces tempeh, so it is very supportive to utilize papaya seeds as raw material in making innovative tempeh,” said Silvia Maharani, a student member of the service team.

Silvia explained that the innovation of making tempeh from papaya seeds emerged as a solution that has the potential to change people’s perspective on food that is often considered waste. 

“Tempeh is a soybean fermentation product that is rich in protein and is often used as a source of vegetable protein. Meanwhile, papaya seeds contain bioactive compounds that are beneficial for health,” she explained. 

Through this community service activity, it is expected to empower women in Kedungbadak Village to utilize papaya seeds as an innovative raw material in making tempeh. 

According to Silvia, this initiative not only aims to improve skills and creativity, but also focuses on local economic empowerment. By utilizing existing local resources, mothers are expected to create value-added products that are not only financially beneficial, but also contribute to improving the nutritional quality of the surrounding community. (*/Rz) (IAAS/NAU)