Increase Creativity and Innovation, New Students of Food Technology Study Program Innovate Various Local Foods Through CP2 FESFOOD 2024 Activities

• Posted by: Admin
• Minggu, 13 Oktober 2024
• Has been read 15 time(s)

The Food Technology Study Program Student Association, Faculty of Agricultural Technology, Udayana University held the Festival of Food Technology or often known as FESFOOD which is a work program of the Interest and Talent Department, Food Technology Student Association, Faculty of Agricultural Technology, Udayana University. This activity was held on October 13, 2024 with the theme “from local delight to worldwide sight”. One of the series presented was the Creative Product Creation Program (CP2) FESFOOD 2024 Presentation which was attended by all new students of the Food Technology Study Program of FTP Unud which took place in the Theater Room of GA Building FTP Unud.

 

This activity was attended by the Coordinator of the Food Technology Study Program, Dr. Gusti Ayu Kadek Diah Puspawati, S.TP., M.Si, Activity Assistance Lecturer I Gede Arie Mahendra Putra, S.TP., M.TP., and the Head of the Food Technology Study Program Student Association. CP2 FESFOOD 2024 presentation is an activity event for FESFOOD 2024 participants to present the results of their innovative products in front of the public with the aim of training the creativity and innovation of new generation students in developing food innovation products, fostering self-confidence and strengthening relationships between fellow students. The output produced in this activity is in the form of innovative products by utilizing the potential of Indonesia's local resources. This activity must be attended by all new batch 24 students in the Food Technology Study Program, Faculty of Agricultural Technology, Udayana University as many as 85 people. This is also evidenced by the existence of 8 innovative products that have been made by students including: (1) Onde-onde ketapel (onde-onde innovation product made from potatoes and apples as the main commodity in the onde-onde ketapel product); (2) SNAP (SNAP or Spicy Jackfruit Sausage is a sausage innovation product with the substitution of jackfruit seed flour combined with spicy chili sauce as a flavor enhancer); (3) Mochi Caya (Mochi Caya or Mochi Cahaya is an innovative mochi product with a chewy texture and purple color derived from purple sweet potato as the main commodity); (4) Jajan Mori (Jajan mori is a snack with a savory taste and crunchy texture that uses moringa leaves as the main ingredient that has the potential to help prevent anemia); (5) BALAP (BALAP or Bakpia Labu is a bakpia innovation product using the main commodity, pumpkin); (6) Rocksang (Rocksang or Roti Coklat Pisang is a chocolate bread innovation product using ambon banana as the main ingredient in making chocolate bread); (7) Bolu Singkong (Bolu Singkong is an innovative product by substituting the use of wheat flour using cassava) and (8) DIPATUK (DIPATUK or dimsum using katuk leaves is an innovative product of chicken dimsum with the addition of katuk leaves and carrots which have high fiber potential which is good for digestion).

 

The presentation activities carried out were also assessed by three judges from the Food Technology Study Program, Faculty of Agricultural Technology, Udayana University including Ni Luh Ari Yusasrini, S.TP., M.P as the first judge; I Desak Putu Kartika Pratiwi, S.TP., M.P. as the second judge; and Putu Julyantika Nica Dewi, S.TP., M.TP. as the third judge. It is also expected that the output of this activity can be continued at a higher level such as PKM, P2MW, and other national and international competitions in order to improve student achievement in the Food Technology Study Program of FTP Unud.