UNY Students Empower Local Food with Coconut Cookies Cooking Training


Coconut is one of the tropical plants. The majority of regions in Indonesia must have plants whose fruits are multipurpose. Bojong Panjatan Kulonprogo is no exception, as almost all areas have coconut trees. This fact became the target of UNY Vocational KKN students in Bojong IV, who processed it into something different. The students processed it into pastries to utilize local food potential. In addition, this program can also help welcome the formation of MSMEs. According to the Head of the UNY vocation community service program at  Bojong IV, Muhammad Baihaqi Fajrul Ash, seeing the diverse potential of coconut in Bojong IV with the lack of utilization in this village, this training was held. "This coconut is processed into thumbprint cookies as well as an idea for cookies for Eid and as a selling idea for local women," said the Food Engineering student, Faculty of Vocational Studies UNY, Wednesday (5/4). These cookies also have a new flavour in the middle with strawberry jam. Thumbprint cookies are made by forming a round cookie and pressing the center with the thumb to form a hollow.

Fatma Ulfa Kamilia, explained that the ingredients needed are 350 grams of medium protein wheat flour, 200 grams of powdered sugar, two egg yolks, 200 grams of margarine, 1 tsp of baking powder, 20 grams of milk powder, 30 grams of dried grated coconut of which 15 grams are used for sprinkling. "The additional ingredient is strawberry jam," said the D4 Boga Engineering student from the Vocational Faculty of UNY.

The community of Bojong IV were very enthusiastic about participating in this pastry training and was very interactive. This activity began with the distribution of recipes to each participant and then given an explanation of the recipe by the person in charge. Everyone immediately practised making cookies with UNY students' supervision. In addition to cookie training, the participants learned to make good packaging until they were worth selling. One of the participants, Dwi, thanked the UNY students because the training could add new knowledge. "These coconut thumbprint cookies taste delicious, sweet, and savoury," Dwi concluded. (Author: Dedy, Editor: Sudaryono, Tj.Lak)

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