Enhancing the Capacity of SPPI (Indonesian Development Mobiliser Graduates) Participants through Training on Meat Processing and Meatball Production in Tasikmalaya

Asri Wulansari, Endah Yuniarti, Bambang Kholiq Mutaqin, Raden Febrianto Christi, Muhammad Rifqi Ismiraj

Abstract


This community service programme aimed to strengthen the technical capacity of Sarjana Penggerak Pembangunan Indonesia (SPPI) participants as future managers of Makan Bergizi Gratis (MBG) school kitchens in meat processing and meatball production. Training was delivered to 120 participants in Tasikmalaya through lectures, pre- and post-tests, and hands-on practice covering meat selection and storage, grinding, mixing order, use of ice water and tapioca, shaping, cooking, hygiene, and food safety. Knowledge was evaluated using seven multiple-choice questions on meatball definition, composition, ingredient functions, doneness indicators, and hygiene. The proportion of correct answers increased for main nutrient of meatballs (26% to 100%), function of ice water in preventing protein denaturation (42% to 100%), doneness indicator (68% to 98%), hygiene (66% to 95%), and function of tapioca (68% to 82%). Participants also reported greater confidence in applying good processing practices in line with national standards. These results indicate that the training effectively improved SPPI knowledge and skills and may serve as a model for follow-up training modules, on-the-job mentoring, and replication in other regions implementing the MBG programme. Future evaluations should include more objective assessment of product quality and longer-term monitoring of practice changes to measure the sustained impact of this capacity-building intervention.


Keywords


SPPI; capacity building; meat processing; meatballs; Makan Bergizi Gratis (MBG) programme

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References


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DOI: https://doi.org/10.24198/mktt.v7i2.68305

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