Current Food and Beverage Processing for UMKM Players, Teachers and Students throughout Magelang Regency

Abstract

Contemporary food and beverages are an innovative effort from available food ingredients. The innovation efforts are carried out by utilizing local food ingredients, making changes to the formula, processing techniques, and serving techniques such as toppings and fillings. The results of food and beverage innovations are in the form of variations in flavors such as cheese flavors, fruit flavors, spicy flavors with various levels of spiciness, and various flavors such as green tea (matcha) and taro, and variations in ingredients and variations in processing techniques. This contemporary food and beverage processing training targets (Micro, Small, and Medium Enterprises) UMKM within the management of Kyai Langgeng Park, teachers, and students throughout Magelang Regency. This training program uses funds from the 2023 Matching Fund program (Ristekdikti). This contemporary food and beverage processing training includes processing cassava-based foods, 1 set menu, drinks, and pizza and donuts. This activity is a theoretical presentation followed by practice with the materials and equipment provided according to the number of participants. To determine the level of knowledge and understanding of participants, a test was conducted before and after the training; namely, a pretest was given before the training was carried out and a posttest after the training activity was completed. This training was attended by 20 UMKM, 31 teachers, and 31 students in the Kyai Langgeng Park area. The pretest and posttest results were for teachers with an average pretest score of 7.4 and an average posttest score of 9.2. The assessment of knowledge in students averaged 6.4 in the pretest and posttest, with an average of 7.9. while the pretest and posttest for UMKM were 5.6 and posttest 7.5. It can be concluded that knowledge mastery increased before and after practice.