Agrianita Day 2025: Productive Work, Healthy Together, Preserve Local Products

Agrianita IPB University again held various series of activities in the framework of Agrianita Day 2025 with the theme “Productive Agrianita”. On the first day (5/20), Agrianita Day 2025 was decorated with a series of interesting activities.

Starting from Free Health Checks and Consultations at the IPB University Clinic; Cook Competition for dessert creations from composite cassava flour, taro flour and avocado; coloring competitions; and bazaars held at the IPB University Museum Field. This activity was held in collaboration with the Directorate of Agromaritime Community Development (DPMA) of IPB University.

Prof Arif Satria, Rector of IPB University in his speech said, the activities initiated by Agrianita were expected to provide great benefits. He emphasized that the cooking competition held by Agrianita must be different from other cooking competitions.

“This difference is needed because in terms of substance, there must be differentiation. This differentiation includes aspects of assessment and final goals that are more than just ordinary cooking, thus distinguishing this competition from others, “said Prof Arif.

Chairperson of Agrianita IPB University, Retna Widayawati stated that this routine activity aims to be a grand gathering event as well as a form of appreciation for the creative works of mothers. The results of the work are exhibited in the bazaar, both in the field of culinary, craft, and other creative works.

She further said, “Today there is also a health check as a health screening for every woman. This is a facility provided by Agrianita every year.”

“As many as 90 percent of the health checks are free, only about 10 percent are paid. Even then, we give a very significant discount. Therefore, I hope all women of IPB want to do health screening in every Agrianita Day event,” she said.

In addition, she continued, this year’s cooking competition again raised local wisdom. The raw materials used this time were composite cassava flour, avocado, and taro flour. All are local products that are rich in benefits. 

“This initiative also aims to empower farmers. We turn their crops into interesting traditional and modern culinary creations. We can increase demand and ultimately improve the welfare of the farmers,” she said.

As a form of commitment, she wanted to prove to the IPB University community that Agrianita women are productive individuals. Namely those who always think positively, full of hope and dare to realize their dreams.

“So, the productive spirit is what we want to continue to echo and transmit so that all female citizens of IPB University are empowered and productive women,” she concluded. (IAAS/RWA)