Gadung (Dioscorea hispida Dennst) belongs to plant tubers native to Indonesia that are not cultivated but grow naturally. This time, gadung is cooked with flour or processed into gadung crisps, whereas gadung has potential to cure varying diseases, especially Chronic Cholecystitis, a kind of gallbladder inflammatory. Therefore, it is necessary to make innovations to treat Chronic Cholecystitis naturally by using flour made from gadung. A group of students namely Sari Rosiati Nur Khasanah, Anisa Dwi Yuniyanti and Afrilia Hidayati from Chemistry study program and Senja Fitriana from Biology Education, Faculty of Mathematics and Natural Sciences, YSU see the opportunities. They innovate to make brownies from gadung flour.

According to Sari Rosiati Nur Khasanah, chemical content in gadung among others dioscorine, diosgenine alkaloids, saponins, norditerpena, furanoid substance starch, and tannins. "The medicine is as used as an antispasmodic, the best treatment to help prevent gallbladder inflammatory " says Sari. “Hence, we want to maximize the benefits in gadung, by making healthier brownies from gadung flour ". Chronic Cholecystitis is a medical condition characterized by inflammation, infection, or obstruction in the gall bladder. Senja Fitriana added that gadung (dioscorea hispida) is a quite popular plant tuber and contains 0.6 gram protein, 0.3 gram fat, 0.9 gram fiber, 0.8 gram carbon, 26 mg calcium, 47 mg phosphor, 0,4 mg fe, 0.03 mg vitamin B1 and 0,4 mg water so gadung is good for healthy diet". They are interested in developing gadung as recently it becomes the preferred food ingredient among community at large, as used in brownies. Because with little creativity, the community has managed to produce not only delicious but also nourishing and beneficial brownies as appetizers or snacks.

Afrilia Hidayati explains how to make the gadung flour. First shelled, then gadung is thin cut and given burnt ash to neutralize the poison. Then, it is left a night and given alum leaves. After that, it is rinsed with water, soaked overnight, rinsed again, then dried and ground into flour. Anisa Dwi Yuniyanti contiued by explaining the stages of creating brownies. It begins with heating margarine and pouring a piece of chocolate, salt and then stir until it melts, lift up and chill. Then, beat in the eggs until fluffy. Stir in the flour and sugar, then stir gently until blended. Next, pour the melted margarine, chocolate and sugar into the eggs dough, mix well. Add chunks of almonds then stir until blended. Pour in baking dish that has been coated paper and smeared margarine, given the topping of sliced almonds or strawberry, banana, blueberries and more according to taste. Bake in hot oven with 170 degrees Celsius for 45 minutes. Brownies are ready to serve. This product was granted the fund from Indonesian Directorate General of Higher Education through Student Creativity Program. (Dedy)

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