Collaboration Between University and Community
Sukoharjo – Food innovation arises again from the collaboration between universities and the community. A team of lecturers consisting of:
- Dr. Agung Setyarini, S.P., M.P
- Sari Widati, MM., M.Sc
(Universitas Veteran Bangun Nusantara) - Salsabila Amalia Putri Bumi, S.T.P., M.T.P
(Universitas Sugeng Hartono)
conducted a community service program in Mulur Village, Bendosari Subdistrict, Sukoharjo.
Innovative Product: “Sprirunila” Spirulina-Enhanced Nile Tilapia Nuggets
Through this program, the team introduced an innovative processed product made from Nile tilapia with added spirulina, named “Sprirunila.”
This product was developed with two main goals:
- To increase the added value of local Nile tilapia
- To empower the Karang Taruna PMG (Pemuda Midi Gabahan Youth Group) and persons with disabilities in Mulur Village
Series of Training Activities
The program was implemented in several stages:
1. Initial Socialization
- Introducing the program to participants
- Explaining the potential of Nile tilapia in Mulur Village
2. Introduction to Production Equipment
- Demonstration of tools for processing and packaging nuggets
3. Training on “Sprirunila” Nugget Production
- Techniques for processing Nile tilapia
- Formulation with spirulina addition
- Modern packaging techniques (durable and attractive)
4. Marketing Training
- Offline and digital marketing strategies
- Introduction to social media and e-commerce platforms for sales
Inclusive and Sustainable Empowerment
According to Dr. Agung Setyarini, this program not only focuses on product innovation but also provides entrepreneurship skills to:
- Youth members of Karang Taruna
- Persons with disabilities
Equipped with these skills, they are expected to build independent and sustainable businesses.
💰 Supported by Kemendikbudristek Funding
This program is part of a competitive funding scheme by the Ministry of Education, Culture, Research, and Technology (Kemendikbudristek) through the BIMA (Research and Community Service Management Information System) platform.
This support is a key driver in realizing the “Sprirunila” innovation and creating real impact on the ground.
🥇 Village Flagship Product
The resulting product, spirulina-infused Nile tilapia nuggets, boasts:
- Unique taste
- Soft texture
- High nutritional content
Sprirunila is expected to become:
- A healthy food icon of Mulur Village
- A catalyst for strengthening the village branding as a center of local food innovation
🔭 Future Hopes
Salsabila Amalia Putri Bumi expressed that program sustainability is a key focus moving forward:
“We hope Sprirunila will not only be a one-time product but will continue to be produced, developed, and marketed widely to truly impact the community’s economic improvement,” she said.
🤝 Collaboration Based on Local Potential
Through strong collaboration between academics and the community, Mulur Village now has new potential for developing healthy, innovative, and high-value local food products.
