Sanan Culinary Festival # 1 Closed the Community Service Program FCS UB Series
Sanan as one of the partner villages in the community service activities of Faculty of Cultural Studies (FCS) Universitas Brawijaya (UB) has a uniqueness as a producing tempe village. This uniqueness has community-based tourism potential that needs to be continuously fostered and developed.
In 2018 is the second year for FCS UB to carry out community service program in Sanan. This series of community service activities in the second year is a continuation of the previous year. This year community service in Sanan focuses on improving the quality of environment (hydroponic training to increase green areas on limited land), increasing human resources (literacy training & reading home development), and increasing tourism potential (mural creation training, developing Chinese corner, re-design Sanan tempe chips packaging, journalistic photography training for promotion through social media, foreign language training for guiding, making travel booklets, making multi-language welcome boards, making tourist routes).
On Sunday (9/23/2018), RW 15 Sanan held Sanan Culinary Festival #1 as the closing of community service programs of FCS UB series. This event has the purpose of empowering and strengthening the potential of Sanan as a tourist village in Malang. Also attending the event were the Dean of FCS UB, Prof. Dr. Agus Suman, SE., DEA., Vice Deans of, Heads of Study Programs, Head of International Class Program, Syariful Muttaqin, MA, Head of PSIK, Yulia Hapsari, M.Pd., and lecturers of FCS UB who carry out community services in Sanan.
The event was opened by the Head of Culture and Tourism Department Malang City. Followed by a series of events ranging from welcoming the guests by At-Taufiq Orphans Foundation Drum Band, a processed product competition made from tempe, a meal with tempe dishes, entertainment from “Senbon Sakura” (Japanese dance) by FCS UB students, “Black Swan” dance group (Mengguzu Wudao) which is a traditional dance performance from Mongolian tribes by FCS UB students, as well as theater performances from Sanan Village residents of RW 15.
The interesting thing in the processed product competition made from tempe is that the participants were very creative in processing tempe to be used as various foods. Foods processed made of tempe that were contested included tempe meatballs, tempe brownies, crispy tempe burgers, tempe nugget, tempe pudding, wrapped around tempe satay sambal matah, savory pie tempe, fruit pie tempe, cheese tempe pies, and chocolate tempe pies. (DT/MSH/PSIK FIB)