Pemalang, July 18, 2024 – Students from Diponegoro University’s Community Service Program (KKN) conducted one of their initiatives by demonstrating the processing of tilapia into ekado (a type of dumpling) at the Village Health Clinic (Poliklinik Kesehatan Desa) on Thursday, July 18. The program aimed to encourage the community to consume more fish-based products.
The initiative was driven by the observation that residents of Saradan Village often prefer ready-to-eat meals and consume more livestock products than fishery products. To address this, the KKN team introduced processed fish products as a nutritious and convenient alternative for family meals, especially for children.Indira Bintang, a student from UNDIP’s Fisheries Product Technology program, led the session by presenting the material and demonstrating how to prepare tilapia ekado, a ready-to-eat fish-based dish. The event was attended by local mothers, who actively participated in the discussion and hands-on practice session.
Following the demonstration, participants were provided with prototype samples of tilapia ekado, packaged in styrofoam containers labeled with the KKN Team II UNDIP logo, which had been prepared prior to the event.The program was successfully executed, fostering collaboration between the students and the community. The lively discussion and interactive nature of the event made it engaging for all attendees. Through this initiative, the KKN team hopes to inspire local families to incorporate more fish-based dishes into their diets, promoting healthier eating habits and supporting the diversification of local cuisine.