In an effort to increase the potential of post-harvest local food, especially in pig and native chicken commodities, SHEEP Indonesia Foundation (YSI) has collaborated with the Faculty of Animal Husbandry, Marine and Fisheries (FPKP) Team of Nusa Cendana University (UNDANA) Kupang. This collaboration is carried out as one of the collaborative efforts between YSI and UNDANA to further strengthen 7 Community Based Organisations (OMB) in Amabi Oefeto District, Kupang Regency, East Nusa Tenggara, on 9 September 2023. One of the strengthening activities was post-harvest processing training for sei babi, chicken and marketing products located at the Church of God Building (GSJA) Amabi Oefeto, Kuanheum Village. The training presented two resource persons from FPKP Undana, namely Dr. Ir. Geertruida M. Sipahelut M.Si and Ir. Maria Rosdiana Denoratu M.Sc, as well as representatives of the Regent of Kupang, expert staff in Economic Development and Finance, Ir. Pandapotan Sialagan, M.Si.
In this training, there were two main materials presented. The first was on post-harvest processing for sei babi and chicken products. The training began with resource persons and participants working together on the technical steps of processing, from raw material preparation to the smoking process. Furthermore, it also discussed the making of pork meatballs, including the preparation of minced meat, seasoning, and processing. Unfortunately, in practice, making meatballs could not be done because the equipment brought by the Undana team required a large electrical capacity and could not be used. Nevertheless, the training participants had a general understanding of the process of making both products.
The second topic was marketing. Participants were invited to identify potential local ingredients that are still underutilised in their area. The training also covered aspects of packaging and the requirements needed for the products to be accepted and available in modern stores or supermarkets. In addition to the two main materials above, the training included theme-related discussions. Some of the questions raised in the discussions included the raw materials for sei smoking and the comparison between the use of traditional methods and the use of drums in the sei smoking process.
Met on the sidelines of the activity, Rossi Yunior Nugroho, Area Manager of YSI Kupang District, emphasised that the field school is a medium for the community to learn, discuss some of the problems faced, utilise local potential, including various solutions and capacities from the discovery during their dynamics together. Rossi explained that increasing the economic value of local products can be achieved if from the dynamics of the field school they develop knowledge from identifying problems that are solved, learning that is processed so that they find their own efforts to overcome problems. For this reason, all forms of strengthening and guidance from various parties stimulate groups to be increasingly able to develop agricultural, livestock, plantation and fishery products of higher quality. Product prices can be affected, especially if there are problems such as viruses in livestock. To overcome this, strengthening through good knowledge and skills is obtained so that they cultivate their own potential with proven nutritional quality, such as in making pork se'i, beef meatballs, and chicken se'i and sustainable production.
This collaboration and cooperation further supports the growth of Micro, Small, and Medium Enterprises (MSMEs) as a whole, including in production, post-harvest processing, and marketing. Post-training, there are several agreements and follow-ups, including that each OMB will develop the knowledge gained from the local food processing training, from commodity development to packaging. The UNDANA team is ready to be a consultant in the development of the trained products, while YSI will assist the programme from the production stage to consumption and marketing. Finally, the Kupang district government will endeavour to support the community's efforts in opening market networks. If this agreement can be implemented effectively and consistently, it is hoped that the potential of local food can be expanded, not only for personal consumption as a source of quality food, but also as a step towards improving the economic conditions of the community.