Banjarmasin, S Kalimantan - The service team of the Statistics Study Program and Mathematics Study Program of the Faculty of Mathematics and Sciences, University of Lambung Mangkurat (ULM) carried out community service (P2M) in North Kuin Utara Urban Village, North Banjarmasin.
The activity with the theme of the Community Partnership Program (PKM) was addressed to the Joint Business Group (KUB) of women in the neighborhood unit (RT) 12/01 with the name "Quin".
The service team tried to apply science and technology to the KUB in producing sweet jintan cakes and akar pinang. Two simple light snacks known by the people of South Kalimantan with sweet and savory flavors. This snack is made from flour and cooked by deep frying.
The dedication team saw that the businesses carried out by KUB Quin had great potential to be developed, they are experienced, and their products are well known in the community. Unfortunately, crafters have not made a variant taste and shape of their products.
The team then prepared materials and equipment those were expected to help the production process. They taught the use of tools and machines to partners so that production was faster and produces better quality products. They also taught them a simple business plan.
Partners finally added product variants, each with four new flavors for sweet jintan (chocolate, jackfruit, red velvet, and green tea) and four new flavors for akar pinang (spicy, coriander, cheese, and orange leaves).
With new packaging, the product becomes more attractive, also able to maintain quality. Partners were finally able to collaborate with several shops and restaurants.
In addition to selling directly, partners also have promotional containers on Instagram with the @quin_snack_banjarmasin account, which is expected to be a means to introduce their product widely.
ULM helps jintan cake production with technology and business plan
Rabu, 19 Desember 2018 6:47 WIB
Partners finally added product variants, each with four new flavors for sweet jintan (chocolate, jackfruit, red velvet, and green tea) and four new flavors for akar pinang (spicy, coriander, cheese, and orange leaves).