UNS – Students of Faculty of Social and Political Science (FISIP) and Faculty of Agriculture (FP) Universitas Sebelas Maret (UNS) Surakarta through Student Creativity Program (PKM) in Community Service Division held a training on how to make noodles from buttercup squash. This Community Service Division PKM successfully qualified for being funded by the Ministry of Research, Technology, and Higher Education (Kemenristekdikti).
This PKM team initiated the agricultural products in the form of buttercup squash as a complement of noodle dough by empowering women in Sapen RT 01/03 Majasem Village, Kendal District, Ngawi Regency. “Cumono” is an abbreviation of Cucurbita Moschata Noodle, or familiarly called as “Mie Waluh” (Buttercup Squash Noodle).
The team was led by Austiva Alma Rahmawati Hasyim from International Relations (HI) Department of 2017. It consists of Herlina from HI Department of 2017, Atika Susillo Putri from Food Technology Science Department of 2016, and Alfaradi Krisna Ocsyta from Sociology Department of 2018 as the team members.
The reason for choosing Majasem Village as the place to do community service was because this village is a big producer of buttercup squash but the local people lacked in creativity to produce processed buttercup squash.
“From this point, the idea to make the buttercup squash as an authentic product from Majasem in the form of wet noodles and dried noodles, was coming,” said Austiva, Tuesday (05/28/2019).
This team had conducted the program for a month since April to May 2019 by carrying meetings in one of the resident’s house every week on afternoon Saturday.
The program included socialization of the squash nutrition, training to make the buttercup squash noodles, packaging methods, and membership regeneration for the sustainability of this program.
The process to make this noodle is uncomplicated by using the tools that already on the market. Firstly, measure the ingredients; buttercup squash, hard white flour, tapioca flour, sago flour, salt, and eggs. In the process, the dough does not use water because the squash contains enough water. The squash process by steaming it until cooked then mashing and squeezing it until the water content is reduced. This buttercup squash dough is applied as the admixture of the noodles.
“Mix all the ingredients and knead until the dough is ready to be flattened as the desired thickness of noodles and roll it into noodles. Spread some flour so that the noodles will not sticky. The wet noodle comes out,” she added.
Dried noodles have some continued processes by putting the noodle in the mold and steaming it for 10-15 minutes, then drain and dry it under the sunlight. Try to dry it before at 10 in the morning, it relates to the nutrition of this buttercup squash noodle. The drying process depends on the weather as well and then it is ready to be packed. Humas UNS/Try