[:id]Dosen Departemen Teknik Pertanian dan Biosistem Melakukan Pendampingan dan Pelatihan Diversifikasi Produk Pangan Tradisional Madumongso di UMKM Madumongso Bagaskoro, Bantul[:en]Lecturers of Agricultural and Biosystems Engineering Department Provide Support and Training for Diversification of Traditional Food Products ‘Madumongso’ at the Bagaskoro Madumongso MSMEs in Bantul[:]

Yogyakarta, 31 Juli 2023 – Tim Pengabdian kepada Masyarakat, Departemen Teknik Pertanian dan Biosistem (DTPB), Fakultas Teknologi Pertanian UGM melakukan pendampingan dan pelatihan di mitra UMKM Madumongso Bagaskoro, Palbapang, Bantul. UMKM Madumongso Bagaskoro merupakan salah satu produsen utama produk pangan tradisional madumongso yang telah beroperasi sejak tahun 2010. Sebagai pangan tradisional, madumongso termasuk sebagai salah satu ikon heritage food di Yogyakarta. Namun, proses produksi madumongso sebagian besar masih dilaksanakan secara manual sehingga mempengaruhi lamanya waktu produksi. Disisi lain, pandemi Covid-19 serta pergeseran tren dan pangsa pasar pangan tradisional mempengaruhi penurunan daya saing dan penjualan madumongso. Oleh karena itu, dilakukan Program Pengabdian Masyarakat berbasis Pemanfaatan Hasil Penelitian dan Penerapan Teknologi Tepat Guna oleh Tim Departemen Teknik Pertanian dan Biosistem dengan mitra UMKM Madumongso Bagaskoro. Kegiatan ini mengangkat topik utama peningkatan mutu dan diversifikasi produk madumongso untuk mendukung pelestarian dan daya saing pangan tradisional.

Kegiatan pendampingan dan pelatihan ini diawali dengan koordinasi – identifikasi kebutuhan alat dan penyesuaian program dengan kondisi terkini di mitra. Pak Windu Kuntoro, selaku pemilik UMKM Madumongso Bagaskoro menyampaikan berbagai tantangan terkini selama proses produksi dan harapan target kedepannya untuk peningkatan daya saing serta pelestarian madumongso dengan pendampingan program ini. Dalam kesempatan ini, Tim Pengabdian Masyarakat DTPB UGM, Dr. Arifin Dwi Saputro, S.T.P., M.Sc, Dr. Prieskarinda Lestari, S.T., Dr. Devi Yuni Susanti, S.T.P., M.Sc, Baiti Salsabila, S.T.P., Maulana Shodiq, S.T.P., Nina Pradnya, S.T.P., langsung berkoordinasi dan mengobservasi tahapan-tahapan proses produksi yang memerlukan solusi teknologi tepat guna dan diversifikasi produk. Salah satu tantangan proses produksi adalah masih digunakannya pengadukan manual dan pemasakan tradisional dengan kayu bakar. Hal ini memberi tantangan di aspek tenaga kerja, waktu produksi, mutu produk, kesehatan pekerja, dan lingkungan.

Kegiatan ini dilanjutkan dengan pelatihan diversifikasi madumongso menjadi inovasi produk praline madumongso. Praline madumongso dibuat dengan mengkombinasikan dark chocolate sebagai luaran, madumongso sebagai isian, dan tambahan berbagai jenis topping untuk meningkatkan daya saing dan ketertarikan tampilan. Digunakan berbagai komposisi dark chocolate yaitu 60%, 85%, dan 100% untuk dipadukan dengan rasa manis dari madumongso. Hasil pelatihan diversifikasi produk menjadi praline madumongso pada program pengabdian masyarakat ini diharapkan menjadi salah satu inovasi dan solusi tepat guna dalam meningkatkan daya saing dan pelestarian pangan tradisional madumongso. Kegiatan pengabdian masyarakat berbasis penerapan hasil penelitian dan pemanfaatan teknologi tepat guna ini juga turut didukung oleh Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada.

Kontributor: Prieskarinda Lestari

Yogyakarta, July 31, 2023 – The Community Service Team of the Department of Agricultural and Biosystems Engineering (DTPB), Faculty of Agricultural Technology at UGM, provided guidance and training to the partner MSME Madumongso Bagaskoro, Palbapang, Bantul. Madumongso Bagaskoro MSME is one of the main producers of traditional Madumongso food products that have been in operation since 2010. As a traditional food product, Madumongso is considered one of the heritage food icons in Yogyakarta. However, the production process of Madumongso is still largely manual, affecting the production time. On the other hand, the COVID-19 pandemic and shifts in trends and market share for traditional food have affected the competitiveness and sales of Madumongso. Therefore, a Community Service Program based on Research Utilization and the Application of Appropriate Technology was conducted by the Department of Agricultural and Biosystems Engineering Team in collaboration with Madumongso Bagaskoro MSME. This program focused on improving the quality and diversification of Madumongso products to support the preservation and competitiveness of traditional food.

This guidance and training activity began with coordination and the identification of equipment needs, adjusting the program to the current conditions of the partner. Mr. Windu Kuntoro, the owner of Madumongso Bagaskoro MSME, shared various current challenges during the production process and his future targets for improving competitiveness and preserving Madumongso through this program. During this opportunity, the Community Service Team from DTPB UGM, including Dr. Arifin Dwi Saputro, S.T.P., M.Sc, Dr. Prieskarinda Lestari, S.T., Dr. Devi Yuni Susanti, S.T.P., M.Sc, Baiti Salsabila, S.T.P., Maulana Shodiq, S.T.P., and Nina Pradnya, S.T.P., coordinated and observed the production process stages that required appropriate technology solutions and product diversification. One of the challenges in the production process was the continued use of manual mixing and traditional cooking methods using firewood. This posed challenges in terms of labor, production time, product quality, worker health, and environmental impact.

The next step in this activity was the training on diversifying Madumongso into an innovative product called “Madumongso Praline.” Madumongso Praline is created by combining dark chocolate as the outer layer, Madumongso as the filling, and various types of toppings to enhance competitiveness and visual appeal. Various dark chocolate compositions, including 60%, 85%, and 100%, were used to complement the sweetness of Madumongso. The outcome of the training on product diversification into Madumongso Praline in this community service program is expected to be one of the innovations and practical solutions to enhance the competitiveness and preservation of traditional Madumongso food. This community service activity, based on the application of research findings and the utilization of appropriate technology, is also supported by the Directorate of Community Service at Universitas Gadjah Mada.

Contributor: Prieskarinda Lestari