05 September 2024
Anonymous Writer
The 2024 DRTPM Community Service Program by the USU Faculty of Agriculture, titled "Utilization of Thermolysis Technology to Improve the Production and Quality of Black Garlic Made by Pondok Tahfizh Utsman Bin Affan, Pantai Labu District, Deli Serdang Regency, North Sumatra," has been successfully implemented. This program is part of the Community Partnership Empowerment Scheme, led by Nur Ulina Warnisyah Br. Sebayang, with members Dr. Benny Hidayat, S.P., M.P., and Raju, S.T.P., M.Si. Additionally, students from the USU Faculty of Agriculture, including Corrady Noveindo Tanwie, Kirana Aulia Rahma, and Suranti Pratiwi, actively participated in this initiative as part of the Tri Dharma of Higher Education. The goal of this community service activity is to leverage thermolysis technology to enhance the production and quality of black garlic produced by Pondok Tahfizh Utsman Bin Affan in Pantai Labu District.
The background of this activity is the economic challenges faced by Pondok Tahfizh Utsman Bin Affan, located on Jalan Kamboja, Denai Lama Village, Pantai Labu District, Deli Serdang Regency, North Sumatra, which is referred to as the PKM (Community Partnership) partner and has a non-productive economy.
The main issues faced by the PKM partner include limitations in production equipment, as well as a lack of knowledge in producing and marketing black garlic, which is crucial for increasing the partner's income. So far, the partner has only been using a simple method, utilizing an electric rice cooker.
These equipment and knowledge limitations have been significant obstacles for the partner over the past few years. The process of making black garlic requires stable conditions in terms of temperature, humidity, and moisture levels. The antioxidant content in black garlic is highly influenced by the appropriate processing method at the right temperature and humidity during its production.
Using a 5-liter rice cooker, the partner has only been able to produce around 1 kg of black garlic, while the production process takes approximately two weeks. This has made it difficult for the PKM partner to produce in large quantities. The PKM partner aims to make black garlic a flagship product that can be produced in large quantities to improve the partner's economy, with the goal of supporting orphaned and underprivileged students to learn the Quran and Hadith for free. Based on these challenges, the optimization and innovation of production technology are necessary to increase black garlic production.
The innovation offered by the 2024 PKM DRTPM community service team to the PKM partner is the utilization of a thermolysis machine that can ferment up to 30 kg of garlic into black garlic. Additionally, the quality of the black garlic produced is superior to that produced using the previous method (rice cooker). With the thermolysis machine, both the temperature and moisture can be controlled, resulting in better and more optimal enzyme and nutrient composition.
The goal of the 2024 DRTPM community empowerment-based scheme is to improve the quality of black garlic produced by Pondok Tahfizh Utsman Bin Affan in Pantai Labu through the use of the thermolysis machine, thereby increasing the partner's income.
Based on the issues faced, the solution offered by the 2024 PKM DRTPM team is the application of thermolysis technology to increase the production and quality of black garlic made by the PKM partner. The thermolysis machine is an innovation that can process up to 30 kg of garlic into black garlic in approximately 12 days. This significantly improves production capacity, 30 times greater compared to using a rice cooker, which only produces 1-2 kg over a two-week fermentation period. This activity has greatly helped the PKM partner in producing black garlic and has become a role model for other communities to become independent, progressive, and prosperous in the future.
This video can also be seen on the YouTube channel “Fakultas Pertanian USU” at the following link:
https://youtu.be/qvMUnvZ7y-c
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