Anti-Cholesterol Jessamine Candy, by Student of Food Technology UPH

Jessica Xaveria Ilyas, students of Food Technology UPH 

Indonesia is rich with its nutritious plants and one of them is  orange jessamine. The extract of this plant has been proven to be an anti-cholesterol agent as well as anti-thyroid. Research found that  orange jessamine leaves consist of several chemical substances such as Tannin, Flavonoid, Steroid and Alkaloid. But unfortunately, the bitter taste of  orange jessamine becomes the main reason why people would not consume this plant, even when it grows wildly between bushes and sometimes, it was even used as ornamental plants and hedges.

The attempt to raise local crops became the main focus of the research done by Food Technology UPH students for ?Food Explore 9?, which was held on November 2-4, 2016. This event provides the opportunity for students to show the result of the research and experiment which they have done to create food innovation. Undoubtedly, it was all possible because of the knowledge they have gotten during their lessons as well as the guide from their lecturers.

This year, 18 food innovation created by the students of Food Technology UPH, were exhibited in ?Innovation House? during Food Explore 9. One of these brilliant innovations is KUMIS Kemuning (orange jessamine flower in Indonesian) Candies. This innovative product was made by Jessica Xaveria Ilyas, a student of Food Technology UPH.

According to Jessica, Even if its advantages have been known by a lot of people, but commonly, they dislike the bitter taste in  orange jessamine leaves. Aside from that, there were not many people who know how to turn  orange jessamine popular food for consumption. Most people just know that  orange jessamine is a popular herb for herbal medication.

 ?I?m very interested to make this  orange jessamine leaves? extract into a tasty looking food that also tastes good, such as candy, so that lots of people are able to get the advantages of  orange jessamine leaves without having to taste its bitterness. This candy was also manufactured according to the established procedure in order to maintain its quality and nutrition,? Jessica explained.

With knowledge and research experience in hand, Jessica created her innovation according to the standards and regulation established by SNI and BPOM. Because those regulations were established by the government to ensure that the food product is safe and nutritious.

 ?We don?t just learn about theories, through our learning in UPH, we are also equipped with experience on research and experiment through our activities in the lab and adequate equipment. The manufacturing process is done according to food quality standard which has been established by the government, to ensure the safety of food product. During the manufacture process, other factors such as taste, texture and shape is also very important to create product that is acceptable by society,? said Jessica, who plans to take her innovation to food competition.

Aside from that, there were many other food innovations, created by the students of Food Technology UPH during Food Explore 9. Some of them were Celedri (cendol celery), Cookies from arrowroot tubers flour and katuk leaves, Pletok Beer Jelly Drink, Graphalmon Ice Cream (purple leaves and god?s crown plant extract), Semrawut (semprong snack made from red barley flour), Jackie Nugget (made from lentils and jackfruit), Kumis (a candy made from  orange jessamine leaves extract) and BAI Cookies (a snack made from tuber flour and mushroom flour) and many more.

The richness of Indonesia?s food diversity became the main focus for the development of quality food product, in order to support a healthy and adequate life. (rh)

UPH Media Relations