{"id":169654,"date":"2019-01-29T12:48:43","date_gmt":"2019-01-29T05:48:43","guid":{"rendered":"https:\/\/www.uph.edu\/2019\/01\/29\/aplikasi-tren-keilmuan-teknologi-pangan-dalam-inovasi-bahan-pangan-lokal-di-food-explore-11\/"},"modified":"2025-01-29T23:58:42","modified_gmt":"2025-01-29T16:58:42","slug":"aplikasi-tren-keilmuan-teknologi-pangan-dalam-inovasi-bahan-pangan-lokal-di-food-explore-11","status":"publish","type":"post","link":"https:\/\/www.uph.edu\/id\/2019\/01\/29\/aplikasi-tren-keilmuan-teknologi-pangan-dalam-inovasi-bahan-pangan-lokal-di-food-explore-11\/","title":{"rendered":"Aplikasi Tren Keilmuan Teknologi Pangan dalam Inovasi Bahan Pangan Lokal di Food Explore 11"},"content":{"rendered":"<p>Program studi (Prodi) <a href=\"https:\/\/www.uph.edu\/id\/department\/food-technology\/\">Teknologi Pangan<\/a> Universitas Pelita Harapan (UPH) memiliki tren keilmuan yang memerhatikan nilai nutrisi sebuah bahan pangan. Hal inilah yang diterapkan dalam 15 produk makanan-minuman inovasi yang dipamerkan dalam acara Food Explore 11. Acara yang berlangsung dari tanggal 31 Oktober-2 November 2018 ini bertempat di Rumah Inovasi, UPH Lippo Village, Karawaci.<\/p>\n<p>Mengusung tema ?Food Local Wisdom &amp; Global Trends?, acara tahunan Prodi Teknologi Pangan UPH ini ingin mengangkat kembali bahan pangan lokal Indonesia. Seperti yang ditunjukkan lewat produk minuman fermentasi ?Kebi?, hasil inovasi dari perpaduan kefir, sari kulit pisang, dan ubi jalar ungu.<\/p>\n<p>Produk hasil inovasi Raphael Dimas Tri Nugroho ini menggunakan kulit pisang yang mengandung nutrisi seperti karbohidrat (18,5%), glukosa (8,16%), lemak (2,11%), protein (0,32%), mineral, dan vitamin, yang mampu menjadi media pertumbuhan minuman fermentasi seperti kefir. Lalu, ada pula bahan pangan lokal, ubi jalar ungu, sebagai sumber antioksidan dan pemberi warna ungu alami.<\/p>\n<p>?Dalam Kebi, ada juga bahan kefir yang memang kurang popular di Indonesia karena mengandung alkohol. Tapi justru kandungan alkoholnya yang di bawah 1% itu bisa menambah cita rasa dan memperbaiki nilai nutrisi. Kebi ini menggunakan jenis mikroba yang merupakan kombinasi yang ada dalam minuman Yakult &amp; yogurt yang bisa melancarkan pencernaan,? ungkap Dr. Ir. Adolf J.N. Parhusip, M.Si., dosen Prodi Teknologi Pangan UPH yang menjadi pengarah inovasi kelima belas produk yang dipamerkan.<\/p>\n<p>Selain Kebi, ada pula minuman BluMon Pletok, hasil inovasi Devianita, yang terbuat dari bahan utama bir pletok, bahan pangan lokal khas Banten. Produk ini dibuat denan penambahan bunga talang dan perasan jeruk lemon yang bisa meningkatkan kandungan vitamin C produk ini.<\/p>\n<p>Adolf mengungkapkan produk ini dimodifikasi dengan memperhatikan nilai nutrisi, namun tetap memiliki penyajian yang menarik.<\/p>\n<p>?Inovasi produk ini menghasilkan warna yang berbeda dari aslinya karena sudah dimodifikasi dengan bahan-bahan lain,? tambah Adolf.<\/p>\n<p>Seperti diketahui, bunga talang mengandung pigmen antosianin yang dapat menghasilkan warna biru. Bila pH rendah, antosianin akan berwarna merah, dan bila pH tinggi akan berwarna ungu hingga biru. Itulah yang terjadi pada BluMon Pletok. (it)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Program studi (Prodi) Teknologi Pangan Universitas Pelita Harapan (UPH) memiliki tren keilmuan yang memerhatikan nilai nutrisi sebuah bahan pangan. Hal inilah yang diterapkan dalam 15 produk makanan-minuman inovasi yang dipamerkan dalam acara Food Explore 11. Acara yang berlangsung dari tanggal 31 Oktober-2 November 2018 ini bertempat di Rumah Inovasi, UPH Lippo Village, Karawaci. Mengusung tema [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":158382,"parent":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[980],"tags":[335,361],"class_list":["post-169654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sains-teknologi-teknik-matematika","tag-fakultas-sains-dan-teknologi-uph","tag-teknologi-pangan-uph"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v26.2) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Aplikasi Tren Keilmuan Teknologi Pangan dalam Inovasi Bahan Pangan Lokal di Food Explore 11 - UPH | Universitas Pelita Harapan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.uph.edu\/id\/2019\/01\/29\/aplikasi-tren-keilmuan-teknologi-pangan-dalam-inovasi-bahan-pangan-lokal-di-food-explore-11\/\" \/>\n<meta property=\"og:locale\" content=\"id_ID\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aplikasi Tren Keilmuan Teknologi Pangan dalam Inovasi Bahan Pangan Lokal di Food Explore 11\" \/>\n<meta property=\"og:description\" content=\"Program studi (Prodi) Teknologi Pangan Universitas Pelita Harapan (UPH) memiliki tren keilmuan yang memerhatikan nilai nutrisi sebuah bahan pangan. Hal inilah yang diterapkan dalam 15 produk makanan-minuman inovasi yang dipamerkan dalam acara Food Explore 11. Acara yang berlangsung dari tanggal 31 Oktober-2 November 2018 ini bertempat di Rumah Inovasi, UPH Lippo Village, Karawaci. 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Hal inilah yang diterapkan dalam 15 produk makanan-minuman inovasi yang dipamerkan dalam acara Food Explore 11. Acara yang berlangsung dari tanggal 31 Oktober-2 November 2018 ini bertempat di Rumah Inovasi, UPH Lippo Village, Karawaci. 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