Community service is one of the tangible contributions of the Chemistry Department of Universitas Diponegoro (UNDIP) in delivering education and innovation to society. This particular program was led by Purbowatiningrum, M.Si., with team members Prof. Tri Windarti, Prof. Ngadiwiyana, Prof. Ismiyarto, and Nor Basid, Ph.D., supported by several chemistry students.
One of the engaging themes highlighted in this activity was Black Garlic Fermentation. The program took place at SAE ECO Park Salatiga, specifically in the Oemah Fermentasi area, a well-known center for education and research in fermentation. The target participants included visitors of SAE ECO Park from various backgrounds, ranging from school students to the general public.
What is Black Garlic?
Black garlic is fresh garlic that has undergone a fermentation process. This process not only changes its color and taste but also enhances its nutritional content and antioxidant properties. The transformation of garlic into black garlic involves chemical reactions, enzymatic activity, and the role of microorganisms, resulting in a product that is both healthier and more flavorful.
Black garlic is known for several health benefits, including:
- Boosting the immune system
- Reducing the risk of heart disease
- Supporting digestive health
Activities at Oemah Fermentasi
This community service program actively involved both students and lecturers from the Chemistry Department. The activities were designed to provide a comprehensive learning experience, including:
1. Public Education
Participants were introduced to the process of black garlic fermentation and its health benefits.
2. Hands-on Practice
Visitors were invited to take part directly in making black garlic, starting from selecting raw materials to understanding the fermentation process.
3. Interactive Discussion
A question-and-answer session was held to address participants’ curiosity about fermentation and its applications in daily life.
Benefits for the Community
This initiative is expected to provide several positive impacts, such as:
- Improved Health Awareness: Encouraging people to adopt healthier and more nutritious food choices.
- Skill Development: Equipping participants with fermentation techniques that can be practiced at home.
- Support for Local Economy: Increasing interest in black garlic may open up new business opportunities in the food sector.
Closing
At the end of the event, participants were invited to taste the black garlic they had produced. The distinctive aroma filled the air, stimulating appetite and curiosity. Smiles of satisfaction reflected the joy of learning and meaningful interaction among all participants.
