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| Guest lectures that are part of Cocoa's professional class. (Photo: Wildan/Humas) |
To increase the capacity and capability of students and lecturers, the University of Muhammadiyah Malang (UMM) continues to develop innovations and learning breakthroughs. One of them is through the Cocoa Center of Excellence (CoE) in the Campus Food Technology Study Program (Prodi). This class was inaugurated by the Chancellor of UMM, Dr. Fauzan, M.Pd. Late last year.
Vritta Amroini Wahyudi, S.Si, M.Sc. as the Secretary of Study Program, explained that this Cocoa CoE is the first superior class owned by Food Technology. Her party has hooked various industries and the world of work (Iduka) to maximize the output of the course. One of the parties that have collaborated is PT. Moodco is a chocolate company based in Batu City. Interestingly, this professional class is also part of the government's program for the Merdeka Learning Campus Merdeka (MBKM).
"This cocoa class is also our effort to support the MBKM program launched by the government a few years ago," she added.
Furthermore, she explained that Indonesian cocoa has its characteristics: being single of origin. Geographical conditions and temperature influence this characteristic, so Indonesia has many kinds of cocoa. From there, Indonesian cocoa can be processed into functional food. Not just processed sweet chocolate in general, it can be processed into antioxidant chocolate and low-sugar chocolate so that the Isoflaons in chocolate are more prominent than sugar.
Vritta, her nickname, said that her party and PT Moodco together helped develop local cocoa processing. In addition, it also opens opportunities for students to gain knowledge related to functional food-based cocoa. The professional class CoE prioritizes the development of research, internships, and entrepreneurship.
The chocolate development carried out in this class is not limited to local and international cocoa, which will compare the processed local cocoa products with those from abroad and then analyze. This class is open to the public, so students outside the Food Technology department and UMM can join and participate in the Cocoa CoE program.
"Efforts to develop cocoa are also a form of our efforts to advance local cocoa products so that they can compete in the global market," she said.
Finally, the lecturer from Landungsari, Malang Regency, hopes that this Cocoa CoE can be upstream and downstream of functional and halal local cocoa processing. They embrace local farmers for prosperity, provide knowledge for students, and make them strong and independent individuals. "This goal is in line with the UMM Pasti program, which the White Campus has echoed since several years ago. Besides that, it is also our commitment to give birth to future generations who are capable and useful," she concluded. (apg/haq/wil)
