Cassava Downstreaming into Mocaf: Unsoed Aims to Elevate Local Food

Cassava is not merely a traditional food. In the hands of universities and community business actors, the local Banjarnegara commodity is being developed into mocaf and various value-added alternative foods. The effort is being carried out by the Centre for Innovation, Downstreaming, and Acceleration of Food Self-Sufficiency (Puskor IHSP) of the Institute for Research and Community Service (LPPM) at Universitas Jenderal Soedirman (Unsoed) through community service activities.

Titled “Application of Mocaf Production Technology and Alternative Staple Food Products to Replace Rice and Wheat Flour to Strengthen the Competitiveness of Community Businesses Based on Banjarnegara’s Leading Local Potential”, Unsoed aims to elevate local food. The programme, implemented in stages over three years, enters its final phase in 2026.

The programme is chaired by Dr Santi Dwi Astuti, involves students, and collaborates with two partners, namely UD Usaha Mandiri and KWT Sinar Tani. They receive support from the Agriculture, Fisheries, and Food Security Agency of Banjarnegara Regency. “This programme is part of the downstreaming of university research results,” said Santi in a press release in Jakarta on Friday (28/8/2026).