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| Community service team from food technology lecturers with APAP students at SMKN 2 Batu |
Meatballs are one of the foods favored by the people of Indonesia. Moreover, the cities of Malang and Batu are known for their typical meatball culinary. Based on SNI 3818:2014 (Indonesian National Standard) regarding the quality of meatballs, it does not mention fiber content as a quality requirement. Therefore, the Food Technology Lecturer Service Team consisting of Prof. Dr.Ir. Noor Harini, MS., Rista Anggriani, STP.MP.MSc and Hanif Alamudin Manshur, SGz conducted training on making seaweed substitution meatballs at SMKN 2 Batu on Thursday (23/12). This training is intended for students of Agribusiness Processing Agricultural Products (APAP).
Prof. Noor, whose field of research is seaweed-based, revealed that seaweed is a good source of fiber. In this training, Euchemma cottonii seaweed, which was obtained from the island of Karimun, Java, was used. "This seaweed has a fiber content of about 11% wet weight," he said. Fiber itself is useful for digestion, in addition to controlling cholesterol and blood glucose. In a day the body needs about 34 g of fiber for adult men and 28 g for adult women.
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| Prof. Noor accompanies students in making seaweed substitute meatballs |
In the training, the Food Technology lecturer team gave a meatball recipe with a ratio of smooth beef and seaweed porridge with a ratio of 60:40. After being tested organoleptically, the training participants expressed their liking for the meatballs with this seaweed substitution. "This seaweed meatball has a smooth texture like meatballs in general and tastes good, although less salty," said Ika Melinda, XII student of SMKN 2 Batu. A warm welcome was delivered by Dhany Sevitasari, M.Agr, the head of the APAP study program. "We hope that there will be a sustainability of this activity, so that the meatball product with this substitution can be commercialized," said the teacher who also graduated from UMM. (RAN/hum).
