Through the Impact Student Programme, the Ministry of Education,\nCulture, Research and Technology has mobilised 10,000 students to\nprovide direct support for disaster recovery efforts in Sumatra,\ncarrying out community empowerment activities in disaster-affected\nlocations in Aceh, North Sumatra, and West Sumatra. In this regard,\nUniversitas PGRI Sumatera Barat was selected as one of the implementing\nhigher education institutions, with four proposals out of 203 proposals\nfunded by the Ministry.<\/p>\n
According to Mareta Kemala Sari, Head of the Team for the Community\nEconomic Resilience Enhancement Support Programme for Marine Food\nProduct Processing, this activity represents a collaborative effort\nbetween various student organisations aimed at strengthening capacity\nand promoting independence in the post-disaster period. The team\ncomprises the Entrepreneurship Student Association working in\ncollaboration with the Economics Education, Accounting Education, and\nInformatics Education Student Associations, as well as the Investment\nGallery Community of the Indonesia Stock Exchange Faculty of Economics\nand Business.<\/p>\n
Mareta Kemala Sari, also an Entrepreneurship Lecturer at Universitas\nPGRI Sumatera Barat, stated that the activity targets supporting a group\nof women from fishing families involved in food processing and PKK\nmembers from Pasie Nan Tigo Village, Padang City, West Sumatra to\ndevelop more competitive processed food products.<\/p>\n
\u201cThe approach taken by our students is to conduct area mapping to\nidentify the potential of the region. From the mapping results, it was\nfound that this area is rich in marine resources including squid,\nprawns, tuna, anchovies, and baledang from fishing catches, whilst in\nfood processing fishing, this potential is processed into palai bada\nproducts,\u201d Mareta explained.<\/p>\n
This is a product of local wisdom based on anchovies with various\nregional spices. Outside West Sumatra, palai bada is known as \u201cpepes\nikan\u201d (fish parcels).<\/p>\n
The method of preparing palai bada involves mixing wet anchovies with\nspices such as grated coconut and other seasonings including shallots,\ncandlenuts, red chilli, garlic, turmeric leaf, turmeric, and salt. Once\nall ingredients are ready, they are mixed together, wrapped in banana\nleaves, and then grilled over hot coals.<\/p>\n
Palai bada is a perishable dish with a shelf life of only two days,\nso students provided education on using a special vacuum sealer for food\nand freezer storage to extend the product\u2019s longevity. \u201cSupport for this\nequipment and technology was provided through the Impact Student\nProgramme funding,\u201d Mareta explained.<\/p>\n
The team also involved marine food processing experts from the\nFisheries and Marine Affairs Office. \u201cTogether with Mrs Camellia from\nthe Fisheries and Marine Affairs Office, we introduced an innovation in\ndry palai bada, which has a longer shelf life to target market\nexpansion,\u201d Mareta added.<\/p>\n
Mareta noted that dry palai bada is ready to be sent outside West\nSumatra with aluminium foil packaging. However, without changing the\nform of fresh palai bada, it is supported by vacuum sealer packaging and\nfreezer storage.<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/universitas-pgri-sumatera-barat-provides-training-on-basic-marine-food-processing-products-1773068461", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }