The Faculty of Mathematics and Natural Sciences (FMIPA) of the University of Indonesia has held a community service activity in Banyubiru Village, Pandeglang, Banten. The program entitled “Development of the Gnetum Makara Center as a Melinjo Processing Center” was held on Saturday, October 30 and was chaired by Dr. Retno Lestari, M.Si. The activity took place with funding support from the Directorate of Community Service and Empowerment of the University of Indonesia (DPPM UI), and in collaboration with the Pandu Cendekia Foundation.
The activity focused on introducing the ecotourism concept of making melinjo-based food, known as emping (melinjo crackers), a specialty of Banyubiru Village. In addition to this concept, the team also provided the community with new ideas on effective and attractive product packaging methods to increase the market value of Banyubiru’s melinjo crackers.
Banyubiru Village was chosen as the location for the melinjo processed product ecotourism concept due to its significant potential as a melinjo producing area. Furthermore, the traditional emping-making process lends a distinctive aesthetic to the flavor of the products.
“Most of the people in Banyubiru Village are skilled and experienced in making melinjo. This traditional process could potentially be a unique attraction for tourists,” Dr. Retno told the Public Relations team at the Faculty of Mathematics and Natural Sciences, University of Indonesia.
However, according to Dr. Retno, to optimize product marketing, a branding strategy is needed, namely through a more representative packaging display with an ecotourism concept.
“The ecotourism concept aims to allow visitors to enjoy the experience of processing melinjo chips in the traditional way,” he said.
“Hopefully, this activity can educate the public about good promotional methods so that Banyubiru’s signature emping product can become better known,” added Dr. Retno.
On-site, the team went directly to observe the emping-making process. The processing steps include picking the melinjo, roasting, peeling, pounding, and then gluing and drying the melinjo. The dried raw emping are then fried or packaged directly.
After participating in the emping processing, the event continued with a team presentation on product packaging methods. The team also presented and installed the packaging labels they had prepared beforehand.
In addition to packaging challenges, emping artisans also report difficulties marketing their products. Banyubiru Village Head, Madani, explained that this is due to the inconsistent or seasonal availability of raw materials, which impacts the price of their processed products.
“Now, the price of melinjo (a raw material) is quite high on the market, so the price of emping (crackers) has automatically risen. Sometimes, when melinjo is in season, the price of emping can be low. So, our main problem is marketing, and some emping makers are often deceived by middlemen,” Madani said.
