Student Organization Capacity Building Program (PPK Ormawa) of IAAS LC ULM Encourages Agricultural Product Creativity Through Interactive Training
Banjar, September 14, 2025 – The Student Organization Capacity Building Program (PPK Ormawa) of IAAS LC Lambung Mangkurat University (ULM) once again held a community empowerment activity in Mandiangin Timur Village, Karang Intan District, Banjar Regency. This time, the activity focused on Product Innovation and Agricultural Product Diversification Training, involving the local community, particularly young people and housewives interested in agricultural processing.
The event, which took place on Sunday (September 14), featured two distinguished speakers: Chef Mochammad Ichsan Noor, AP., S.I.Kom., better known as Chef Chan, the Chef of Topi Chef Kuliner Agent, and Ms. Reni Andrina Rahmawati, S.Pd., M.M., CBMCP, a representative from the Beeworld Banjarbaru Course and Training Institute. Both attended at the invitation of the IAAS LC ULM supervising lecturer, Ms. Alia Rahmi, S.TP., M.Eng.Sc., Ph.D., who also provided full support and assistance.
More than 50 participants actively participated in this activity. In addition to village residents, Ms. Rusma Darmila and Ms. Viasari Ramayati, members of the Mandiangin Timur Village Agricultural Extension Center (BPP), were also present. Their presence further strengthened the synergy between students, village officials, and stakeholders in developing local potential.
This training took a hands-on approach utilizing superior agricultural ingredients from Mandiangin Timur Village, such as tomatoes, eggplant, coffee, and mushrooms. Participants were invited to try various innovative recipes, which they hoped would inspire them to create new processed products with market value. Some of the recipes introduced included:
- Coffee Cookies, a local coffee-based product that boasts a distinctive flavor.
- Tomato Jelly Candy, a healthy snack with the refreshing sweetness of tomatoes.
- Eggplant Chips, a simple yet economically valuable dish made from vegetables easily grown in the village.
- Tofu and Oyster Mushroom Meatballs, a combination of tofu, chicken, and oyster mushrooms, resulting in a savory flavor and unique texture.
The cooking process was interactive; participants not only listened to the explanation but also directly participated in preparing the ingredients, chopping the vegetables, measuring the spices, and serving the dish alongside the chefs.
The enthusiasm of the residents was evident throughout the event. Many participants asked questions, discussed the dishes, and even shared their experiences processing their daily produce. The speakers also provided tips on maintaining quality flavor and marketing opportunities for processed products that could be further developed.
“I’m very excited about today’s training because the participants were very enthusiastic and there were many menus to be introduced. The participants were also very able to absorb the material. Hopefully, the participants will be able to further develop the knowledge they gained to help improve their economy,” said Chef Chan.
One of the participants, Mrs. Ernawati, admitted that the training was very helpful. “Usually, we only sell our crops raw. With this training, we learned how to process them into unique foods that can be sold at a higher price. I’m excited to try it at home,” said Mrs. Erna.
Through this activity, the PPK Ormawa IAAS LC ULM Team affirmed its commitment to continuously presenting innovative and sustainable programs. Synergy between students, lecturers, village youth, and village officials is believed to be the key to realizing a more creative, independent, and competitive agriculture in the future.
