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Student of Food Technology Study Program Supports Sustainable Agriculture Through FCC FESFOOD 2024 Activities
The Food Technology Study Program Student Association, Faculty of Agricultural Technology, Udayana University is holding a Festival of Food Technology or what is often known as FESFOOD which is a work program from the Department of Interests and Talents, Food Technology Student Association, Faculty of Agricultural Technology, Udayana University. This activity was held on October 12 2024 with the theme "sustainable Agriculture Technology for Local Food Security to Support SDGs. One of the series presented was the FESFOOD 2024 Foodtech Creative Competition (FCC) Presentation which was attended by the top 10 winners of the contest participants' essays. The presentation was held online via Zoom Meeting.
This activity was attended by the Coordinator of the Food Technology Study Program, Dr. Gusti Ayu Kadek Diah Puspawati, S.TP., M.Si, Activity Assistant Lecturer I Gede Arie Mahendra Putra, S.TP., M.TP., and the Head of the Food Technology Study Program Student Association. Presentation of FCC FESFOOD 2024 Foodtech Creative Competition (FCC) in 2024 is present by carrying out a national essay competition. This activity was followed by the top 10 winning participants from the results of the essay work, it was also proven by the 10 essay works that had been made by the participants including: (1) Glamor: Gembili Lamtoro Analog Rice as an Innovative Product of Carbohydrate and Protein Sources Based on Local Food, (2) “Sergum +” Innovation of Healthy Cereal Drinks Made from Cashew Nuts and Gude Nuts as a Replacement for Rutf (Ready To Use Therapeutic Food) in Overcoming Wasting in Indonesia, (3) Cereolic: Low Glycemic Cereal Innovation as a Sustainable Solution for Diabetes Control through Diversification of Local Food Ingredients in an Effort to Support the Achievement of Sdgs in Indonesia, (4) Gembus Noodles: High Nutrition Instant Noodles from Gembili Flour and Cork Fish Flour as a Form of Effort in Improving Food Security to Support the Achievement of Sustainable Development Goals, (5) Utilization of Taro Beneng (Xanthosoma Undipes K. Koch) and Corn (Zea Mays L.) as Alternative Fuel (Bioethanol) in Lawn Mowers,(6) Roselic: Introduction of Effervescent Powder Drinks of Rosella Flower Extract and Black Garlic as an Antihypertensive Solution, (7) Innovation in the Utilization of Mangrove Fruit Juice (Sonneratia Caseolaris) into “Nata De Bogem” to Increase the Added Value of Local Raw Materials for Coastal Communities, (8) Jisoje (Jipang Sorghum Jewawut): Product Innovation of Jipang Substituted Sorghum and Jewawut Helping National Food Security and its Potential as High Fiber Functional Food, (9) Bansoy-Yeah: Innovation in Making Vegetable Milk from Black Soybean (Glycine Max (L.) Merrill) and Ambon Banana (Musa Paradisiaca Var. Sapientum) Using the Pulsed Electric Field (Pef) Method for People with Lactose Intolerance to Reduce Stunting Rates to Realize Indonesia Zero Hunger, (10) Tirtamedha: Iot-based Smart Irrigation Innovation for Resilient Food Farming Practices.
The presentation activities carried out were also assessed by three judges from the Nutrition Study Program, Dhyana Pura University Dr.nat. techn. Ida Bagus Agung Yogeswara, S.TP., M.Sc as the first judge, then the Animal Husbandry Study Program, Faculty of Agriculture, Mulawarman University I Putu Gede Didik Widiarta, S.Pt., M.Pt. as the second judge, and the Horticultural Crop Production Technology Study Program Muh. Dzulkifly Ashan, S.P., M.Si as the third judge. This essay competition is expected to be the basis of future thinking and as a solution to current problems and contribute to building the country through innovation in various sectors.
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UDAYANA UNIVERSITY