Food Explore 10: High School Students Showcase Food Innovations Made from Siam Pumpkin and Purple Yam

Food Explore 10 event with the theme of ‘Increasing Food Quality Through a Sound and Credible Process for a Healthy Life’, the committee held a special Conditional Innovation contest for high school students, on November 2, 2017. The competition was followed by 9 teams from 9 high schools SMA Don Bosco 2, Tarakanita High School, Lazuardi High School and several other high schools.

Various food innovations by high school students? participants of the ‘Requirements Innovation’ students are exhibited and presented to the visitors. The students seemed to not only invite visitors to taste, but they also explained the composition, the benefits and how they are making the food.

For the ‘Requirements Innovation,’ the committee set the requirements that the processed foods must be the basic ingredients of chayote and purple yam.

Besides products, packaging that they are decorating and designing, the stand also packed in such a way as to attract the visitors. The participants also seemed eager to peddle the processed products and remind the visitors to vote on their booths.

This is because the appraisal system also uses a voting system, where the visitors after they try the food that presented, they will be asked to vote for the best stand. Later the high school team that gets the most votes will come out to become the favorite champion.

One of the interesting food innovations presented by Tarakanita high school team. They named the food innovation’Cha Yo Bar’, a product made from dried chayote with a 3-5 hour drying process using an open oven.

“The reason we do the roasting with the opened oven is that when it is closed the lowest temperature of the oven is 100 degrees C. whereas with such high temperatures, nutrient content in chayotes like its vitamin B and chlorophyll can be diminished. So we opened the oven to get the temperature of 20-80 degrees. After that our chayote gourd is mixed with raisins and sunflower seeds, then we paste it with caramel made from low-fat milk and honey. Why did we make this? Because we want to make a fiber-rich product with the benefits of smooth digestion and has high antioxidant content,” explained Michella, 11th grader at Tarakanita High School.

Here is the list of food innovations by high school students in the ‘Conditional Innovation’ competition at Food Explore 10:

Don Bosco 2: Candy Squash (made from Siamese Pumpkin)

UPH College 1: U-Bar (based from Labu Siam)

UPH College 2: Bing Boba (Purple Yam based)

SMAK 2 BPK Penabur Bandung: Kompromie

SMAK 6 BPK Penabur: Chukies

SMA Tarakanita 1: Ipomoea S’more

SMA Tarakanita 2: Tapai Candy (Purple Yam based)

SMA Tarakanita 3: Chayo Bar

SMA Lazuardi Global Islamic School: Siomai, Cimol, and Batagor

After the assessment, the judges announced the following winners:

1st Winner: SMAK 6 BPK Penabur – Chukies poin

2nd Place: SMA Tarakanita – Beryl Lodes

Third Place: SMA Tarakanita – Chayo Bar

Favorite Winner: SMAK 6 BPK Penabur Chukies

The judging teams from UPH food technology experts are Dr. Tagor M. Siregar, M.Si Christopher Imansantoso Rimba, STP Evelyne MP, M.Si  

With the proportion of assessment: Proposal 10%, Presentation 20%, Booth 20% ™