Creative! Food Technology Study Program Students Present the Results of Plant Based and Gluten Free Food Innovations in the Creative Product Manufacturing Program

• Posted by: Admin
• Selasa, 1 November 2022
• Has been read 510 time(s)

The Food Technology Study Program Student Association, Faculty of Agricultural Technology, Udayana University has held a Presentation of the Creative Product Making Program on Sunday, October 30^th , 2022 in the Theater Room, GA FTP Building, Unud Bukit Jimbaran. This activity was attended by all students of the Class of 2022. This activity was attended and opened by the Coordinator of the Food Technology Study Program who was represented by Mrs. Ni Luh Ari Yusasrini, S.TP., M.P.

Creative Product Making Activities (P3K) is one of the mandatory programs of the Food Technology Study Program Student Association, Faculty of Agricultural Technology, Udayana University which is a series of Festival Of Food Technology (FESFOOD) Activities. In this P3K Presentation, the students of the Food Technology Study Program Class of 2022 were grouped into 9 groups and brought 9 Plant Based and Gluten Free Foods Innovation products including Gogumy (Goguma Soy, Purple Sweet Potato Drink and Soy Milk); Jakota (fried snacks made from mushrooms, cabbage and tofu); Decava (cassava round mixed with soy milk); Venut (Vegetarian Nugget made from red bean); Draco (Dragon Cookies, Cookies from dragon fruit with mocaf flour); Kyasaba Mochi (Mochi blended with cassava and mocaf flour); Dimsum Si Arto (Dimsum made from breadfruit); Rotachi (Carota Mochi, carrot-based mochi); and Totero Steak (an imitation steak made from young jackfruit). All products produced are Plant Based Food and Gluten Free products where all ingredients use local food ingredients and do not use wheat flour in the manufacturing process. The judgess for this activity consisted of Lecturers of the Food Technology Study Program, namely Mrs. Sayi Hatiningsih, S.TP., M.Si; Putu Julyantika Nica Dewi, S.TP., M.TP., and I Gede Arie Mahendra Putra, S.TP., M.TP.

Ida Bagus Gede Mahatma Nanda as Chair of the Food Technology Study Program Association said that the purpose of this activity was to present and get input from the judges regarding plant based and gluten free processed products that were innovated by students which will be displayed on November 6^th s at the expo. In addition, Mrs. Ni Luh Ari Yusasrini, S.TP., M.P. as the representative of the Study Program Coordinator also added that she hopes that the first aid innovation products produced can provide the best results and that these products can continue to the PKM, PMW or business levels that are applied and the products produced not only have economic value but have added value, not only overcome the taste hungry but has a plus that is functional value, she said.

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