Homemade Ice Cream Training: Education and Creativity for Children in Taba Air Pauh Village
Kepahiang, July 5, 2024 – The Chemistry Department, Faculty of Mathematics and Natural Sciences, Bengkulu University, held a training session themed “Homemade Ice Cream Making” as part of its Community Service Program. The activity, conducted in Taba Air Pauh Village, Tebat Karai District, Kepahiang Regency, involved children as the main participants.
This training aimed to teach participants how to make healthy ice cream using simple ingredients while enhancing their knowledge of safe food additives. In an educational environment, children were introduced to basic chemistry concepts and the dangers of harmful additives commonly found in commercially processed products.
Why Homemade Ice Cream?
Ice cream is a popular treat in tropical regions like Bengkulu. However, many commercially available products often contain harmful additives if consumed excessively. This training provided a safe and simple alternative by using everyday ingredients such as sweetened condensed milk, UHT milk, and emulsifiers. In addition to being healthy, homemade ice cream also presents a new business opportunity for the community.
The event began with an educational session on safe food additives and the dangers of prohibited dyes and sweeteners. Children then participated in a hands-on workshop to make ice cream using simple tools like mixers, bowls, and freezers. The result was soft and delicious homemade ice cream. Besides producing delectable homemade ice cream, the training broadened participants’ horizons about creating healthy snacks from natural ingredients. It also encouraged children to experiment creatively, such as adding local fruit extracts like mango or banana for flavor variations.
The children showed great enthusiasm for the activity. Not only did they gain new knowledge, but they also acquired a skill they could use at home or develop into a small business. “We hope the children not only enjoy this process but also become more creative and understand the importance of safe food ingredients,” said Ria Nurwidiyani, S.Pd., M.Sc., the head of the community service team.
The activity was supported by team members, including lecturers Dr. Teja Dwi Susanto, M.Si., Dr. Eka Angasa, S.Si., M.Si., and Etriyanto Arman, S.Si., M.Si., along with students Chelin Dion Sigiro and Winda Shari Ishak. This collaboration demonstrated the synergy between lecturers and students in community service activities.
The homemade ice cream training is part of a series of community service initiatives by the Chemistry Department at Bengkulu University. This program not only provides education but also opens opportunities for innovation in healthy food for the local community. [Vicka Andini/Evi Maryanti]
