Bogor City DPRD Appreciates Mocaf Flour Training from IPB for Women's Empowerment

IPB University has launched a community service program focused on empowering women in Bogor, Indonesia, through training in the production of Mocaf (Modified Cassava Flour). This initiative aims to diversify local food sources and enhance the economic potential of cassava, a significant commodity in West Java.

The training program, organized by the Biosystem Engineering Division of IPB University's Faculty of Engineering and Technology, took place on June 26, 2026, in Cikarang Village, Dramaga District. It involved 21 women participants from the Rumah Keluarga Indonesia (RKI) Bogor.

H.M. Dody Hikmawan, a member of the Bogor City Regional Representative Council (DPRD), lauded the program, stating that it demonstrates how community empowerment can stem from optimally utilizing local resources. He highlighted that Mocaf flour, derived from cassava through fermentation, offers a high-value alternative to wheat flour and increases the economic benefits for farmers.

“

Mocaf flour has a very good prospect as an alternative to replace wheat flour and is capable of increasing the added value of cassava commodities that are widely produced by farmers.

Dody emphasized the strategic focus on women, recognizing their crucial role in family economic stability. He expressed hope that equipping women with skills in production, packaging, and marketing will lead to the emergence of new micro, small, and medium enterprises (UMKM) and create employment opportunities. He also called for strengthened collaboration between universities, local governments, businesses, and communities, with government support extending to advanced training, business licensing, and market access.

Rokhani Hasbullah, Head of IPB University's Biosystem Engineering Division, stressed the importance of translating academic research into practical benefits for society. He stated that the program ensures IPB's knowledge directly contributes to community empowerment, particularly for women. The initiative also serves as a tangible step towards reducing reliance on single food sources vulnerable to climate change and distribution disruptions. The training included practical applications for Mocaf products like noodles, cookies, cakes, bread, and gluten-free items.

“

Through this activity, we want to ensure that the knowledge developed at IPB truly provides direct benefits to the community and the empowerment of women.