IPB University Invites Women from the Geulis Farmers’ Group to Process Taro into Frozen Taro Sticks

IPB University, through the Institute for Agromaritime Development and Innopreneurship Acceleration (LPA2I), invited women from the Geulis Farmers’ Group (KWT) in Situgede Village, Bogor City, to process taro into frozen taro sticks. 

Through a training session led by Antin Suswantinah, an IPB University lecturer from the Department of Food Science and Technology, this program aims to encourage the utilization of local taro as a high value added processed product, one of which is taro sticks, which have significant market potential. 

The training was conducted in a hands-on manner through direct practice so that participants could understand and independently apply the taro processing procedures.

Participants were also equipped with knowledge regarding the business potential of taro processing, technical skills in product processing, and an understanding of business innovations based on local commodities to enhance the community’s economic value.

“Through this training, we hope participants can develop taro based products into value added items that can open business opportunities and boost the local economy,” said Antin Suswantinah. 

The training material covered an introduction to the characteristics of taro as a raw material, processing techniques for turning taro into frozen products, taro sticks, and taro cakes. Participants were also taught about hygiene standards, packaging, and product marketing to ensure competitiveness. 

During the taro stick making practice, participants were introduced to three processing methods, there are frying before freezing, steaming before freezing, and freezing immediately after the taro is cut. 

Through this training, it is hoped that participants will be able to develop value added and competitive processed taro products, thereby opening new business opportunities and boosting the local economy based on local potential. (*/Rz) (IAAS/SSR)