UNS – The Science and Technology Application for Regional Development Program (PIPK) team from the Vocational School of Universitas Sebelas Maret (UNS) Surakarta has collaborated with the Micro, Small, and Medium Enterprises (MSMEs) group in Puntukrejo, Ngargoyoso, Karanganyar, to develop innovative products from purple sweet potatoes. The team, led by Rysca Indreswari (D3 Agribusiness), includes Anif Nur Artanti (D3 Pharmacy), Irsyadul Ibad (D3 Administrative Management), Muhammad Rustamaji (S1 Law), and Diah Pratimasari (S1 Pharmacy, STIKES Nasional).

Puntukrejo village in Ngargoyoso, Karanganyar, was chosen for this project due to its abundant purple sweet potato production. However, the residents had not yet optimized the crop for long-lasting commercial products. Given the area’s status as a tourist destination, there is potential to develop purple sweet potato products as souvenirs beyond traditional options like chips, timus (sweet potato fritters), and gethuk (sweet potato cake).

Funded by a competitive grant from the Directorate of Higher Education for Vocational Education, the PIPK UNS team organized training sessions for 25 members of the Puntukrejo Kreatif MSMEs group. The sessions, held on Monday (2/9/2024), at The Lawu Fresh, introduced participants to innovative purple sweet potato products such as cereal and klengkam (crispy flakes). The training was led by experts Apt. Diah Pratimasari, M.Farm., and Hartini.

Purple sweet potato cereal offers a nutritious and delicious breakfast option. It is high in fiber, promoting digestive health and prolonging satiety, making it ideal for weight management or appetite control throughout the day. Additionally, it helps maintain blood sugar and energy balance for the rest of the day.

“Purple sweet potato cereal is suitable for various diets, including vegan and vegetarian, as it contains no animal products. It’s a convenient, healthy, allergen-free breakfast option for a wide range of consumers,” Rysca explained.

The choice of purple sweet potatoes stems from their naturally sweet flavor, making them ideal for a variety of snacks. Their authentic taste competes well with more modern snack options. Additionally, purple sweet potatoes are rich in essential nutrients such as fiber, vitamin C, and antioxidants, making them a healthy and appealing choice, especially among health-conscious consumers. With proper promotion, purple sweet potato-based snacks could become popular locally and internationally.

“With the growing popularity of purple sweet potato products, we encourage increasing local production and strengthening the local economy. This initiative also helps preserve Indonesia’s culinary heritage in the face of globalization,” Rysca added.

During the practical sessions on processing purple sweet potatoes, participants enthusiastically asked questions and engaged with the instructors.

“In addition to learning how to make purple sweet potato products, participants were motivated to develop them as signature souvenirs from Puntukrejo. The MSMEs were also trained in product packaging using a continuous sealer machine. It’s important that these businesses not only produce delicious and nutritious snacks but also package them with standardized labels that highlight product information and benefits,” Rysca, who also served as a smart packaging instructor, added.

Earlier, on Wednesday (21/8/2024), the PIPK UNS team, in collaboration with Ganep Traditional Solo, had trained MSMEs in creating innovative purple sweet potato bagelen (sweet toasted bread). Participants were enthusiastic about gaining new knowledge and ideas for making healthy snacks from purple sweet potatoes. The hope is that a variety of purple sweet potato snacks will offer diverse souvenir options for tourists.

“I am grateful for this program. Hopefully, the initiatives over the past three years will inspire further innovation in purple sweet potato processing and help boost the local economy,” Endang Supriyati, Head of the Puntukrejo MSMEs, said.

HUMAS UNS