Lecturers and students of the Food Technology Study Program, Institut Teknologi Sumatera (ITERA) held a Community Service (PkM) at UMKM Dapur Ibu Yanti Bandar Lampung on 12 August 2023. This PkM aims to develop variations of jam that generally have the form of spread jam into flat jam that has a soft, flexible, and thin texture so that it is more practical to serve with bread or other foods.
Amalia Wahyuningtyas, who is a Lecturer at ITERA, explained the importance of developing flat jam from papaya. The choice of papaya fruit was made because of the high food waste number for papaya fruit and the short shelf life of papaya fruit. The production of flat jam was carried out by adding a hydrocolloid in the form of carrageenan, citric acid, and sugar. The additional ingredients mixed with papaya pulp were then heated, printed, and left for six hours at room temperature. This flat jam is the result of the research of the Food Technology students at ITERA.
“This product is the result of research by Food Technology students at ITERA that was introduced directly to the UMKM. The development of this papaya-based flat jam product is hoped to be able to become the leading product of UMKM Dapur Ibu Yanti Bandar Lampung. This flat jam product is a very practical innovation to be able to enjoy fruit jam,” clearly Amalia Wahyuningtyas.
The Food Technology Study Program Lecturer at Institut Teknologi Sumatera (ITERA) hopes that the UMKM can develop this flat jam and can innovate flat jam from other fruits. This is because it is very easy to make. This activity was funded through the ITERA 2023 PkM Grant, which was organized by the Institut Teknologi Sumatera Research and Community Service Institute (LPPM) ITERA. (ZAT/MNU)
