The potential of cassava in Batang Hari Village, Rawa Pitu District, Tulang Bawang Regency, Lampung is very abundant. The vast area of plantations in the transmigrant area of Tulang Bawang Regency is a driving factor for productivity. In addition, the type of land is suitable for plantations.
Even though it has around 300 Ha of cassava plantations, cassava still has not been ogled to become a superior product. The main problem faced is that cassava farmers directly sell raw cassava without being processed first. The selling price of cassava is fairly cheap, which is around Rp1,500 / kg.
This is very sad. Suppose the community can process it into processed food products, of course it has very high added value. On the other hand, wheat flour-based consumption continues to increase to 11.48 million tons in 2017. According to Central Statistics Agency (BPS) data, wheat consumption rose 9% from the previous year (2016).
Other than import, wheat is also contain gluten. Gluten is a protein that can disturb health, especially for celiac disease patients.
People usually use flour for almost a variety of processed foods such as cakes, noodles, bread and so on, so that local food raw materials are neglected. In fact, besides having to be imported, flour also contains gluten. Gluten is a protein that can interfere with health, especially for people with celiac disease.
Allergy to gluten protein causes immune disorders. Cassava does not contain gluten so it can be the right solution for innovating foods that are safe for health.
Seeing the potential of large but neglected local food, UGM KKN-PPM students 2018 LA-002 units took the initiative to invite the Batang Hari villagers to “Go Local Food”. This was realized by training local food processing with PKK mothers in Batang Hari Village Hall on August 2, 2018 which was attended by 25 people.
The processed cassava products are in the form of cheese cassava sponge and bubble milk tea. Bolu which is usually made from flour is now replaced with cassava with the aim of reducing the use of flour. Bubble milk tea is made from raw tapioca flour. The two recipes were introduced to the public as entrepreneurial references for the Batang Hari community.
Cassava balls are made by steaming a mixture of cassava starch which was previously peeled, then shredded and squeezed the water so that there is the essence. Then cassava starch, eggs, refined sugar, and SP are stirred until they expand and are white. The cheese that has been grated is then mixed. After that the flour and cassava that has been grated with a ratio of 1: 6, baking powder, melted margarine, and cooking oil are then stirred with spatula until evenly distributed. After becoming the mixture then steamed for 40 minutes. Cassava balls are ready to be served.
In addition to the procedure for making, the UGM student team also gives direction on marketing related to the importance of having a brand. One of the brands is used to differentiate with other products. The brand used for bubble milk tea is Num-num’s.
Branding is very important, because most MSME products do not use it. As a result, their products are purchased by other parties. Then, other parties give their own brands and sell them more expensive.
It is hoped that this training can increase the added value of cassava. Finally, processed cassava can prosper the community of the Batang Hari village transmigration area.
(Source: https://muda.kompas.id/2018/08/03/go-pangan-lokal-mahasiswa-ugm-mengolah-singkong-jadi-bubble-milk-tea/; translator: Harun Ardiansyah)