Universitas Gadjah Mada (UGM) continues to promote the use of local food sources through research and community engagement. One such initiative is led by Bambang Hudayana, a professor of anthropology at the Faculty of Cultural Sciences (FIB UGM), who, together with his team, has been assisting farmers in Ponorogo to develop culinary products made from porang (Amorphophallus muelleri Bl).
This initiative emerged in response to farmers’ concerns after suffering heavy losses when porang prices in the export market dropped sharply. Professor Hudayana emphasized that porang holds not only economic value but also significant potential for national food security.
“If communities master porang processing systems, porang can become a healthy, affordable, and nutritious food for families,” he said in an interview on Sunday (Sep. 28).
The UGM team’s community empowerment program involves a wide range of groups, from homemakers to local farmer associations.
Through training, residents practiced processing porang into various foods, such as meatballs, dawet (a Javanese sweet drink made with rice flour jelly), dodol (a sweet, chewy cake made from coconut milk and palm sugar), and pecel (a Javanese salad of vegetables).
Initially, many were hesitant due to the stigma that porang causes itchiness or is poisonous.
However, once they learned the proper processing methods, they became enthusiastic about trying and even tasting the results.
“At first, they were doubtful, but after trying it, they found it tasty and healthy,” Professor Hudayana explained.
The program does not stop at training but also encourages community initiatives to develop porang-based culinary products into small-scale businesses. In several villages, residents even plan to expand training independently using local funds.
This suggests that communities are beginning to view porang not only as an export commodity but also as a food source that can improve household welfare.
“We are pleased because this program is simple and affordable, yet it has a major impact on the community,” he said.
Aside from being easy to cultivate, porang also offers nutritional benefits. Its tuber contains glucomannan, known for lowering cholesterol levels and supporting dietary health.
Porang can grow on dry or degraded land, making it a suitable alternative crop in areas with limited farmland.
With production potential reaching 60–80 tons per hectare, Professor Hudayana noted that porang promises high profits for farmers.
“Imagine, one hectare can yield tens of tons, far more than rice, and this could significantly increase farmers’ income,” he explained.
Nevertheless, the development of porang-based culinary products still faces challenges, including negative public perceptions and a lack of comprehensive product feasibility testing. Limited tools, costs, and marketing networks also remain obstacles for farmers.
For this reason, collaboration between academics, government, and businesses is needed to bring porang products to wider markets.
“If it is only exported, the benefits go abroad, while our own communities have yet to enjoy it,” Professor Hudayana stressed.
Through its research and community service activities, UGM is dedicated to delivering tangible solutions at the grassroots level.
In the Ponorogo program, students were also involved to gain firsthand experience in community empowerment. Cross-disciplinary collaboration (from anthropology and agriculture to food technology) has been key to developing porang.
The expectation is that research outcomes will not remain limited to publications but will generate tangible social impact.
“We want to prove that UGM can make real contributions to strengthening the people’s economy and food security,” he expressed.
Looking ahead, porang is expected to become an affordable and widely accepted alternative food source in Indonesia.
With improved processing and distribution, porang could potentially rival rice and cassava as a primary source of carbohydrates.
Moreover, developing porang could strengthen national food security while reducing dependence on imports.
Professor Hudayana is optimistic that porang will gain wider popularity and become part of people’s daily diet.
“If porang continues to be introduced and served at the dining table, I am confident that over time people will get used to it and even grow fond of it,” he concluded.
Author: Triya Andriyani
Photographs: Antara and Firsto Adi