{"id":175729,"date":"2014-07-03T03:27:19","date_gmt":"2014-07-03T03:27:19","guid":{"rendered":"https:\/\/www.uph.edu\/2014\/07\/03\/mahasiswa-foodtech-uph-raih-juara-ii-di-nftc-2015\/"},"modified":"2014-07-03T03:27:19","modified_gmt":"2014-07-03T03:27:19","slug":"mahasiswa-foodtech-uph-raih-juara-ii-di-nftc-2015","status":"publish","type":"post","link":"https:\/\/www.uph.edu\/id\/2014\/07\/03\/mahasiswa-foodtech-uph-raih-juara-ii-di-nftc-2015\/","title":{"rendered":"UPH Food Technology Students Achieved The 2nd Place in NFTC 2014"},"content":{"rendered":"

UPH Food Technology team has successfully won the 2nd place in National Food Technology Competition (NFTC). UPH team is consisted of 3 Food Technology students batch 2010, they are Isabella Supardi, Sabrina Yoshe and Valentina Jasmine. <\/p>\n

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\"20140510<\/td>\n<\/tr>\n
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Food Technology UPH Team (second from left to right) Valentina Jasmine, <\/span>Isabella Supardi, dan Sabrina Yoshe.<\/span><\/span><\/p>\n

 <\/p>\n

UPH Food Technology team has successfully won the 2nd<\/sup> place in National Food Technology Competition (NFTC). UPH team is consisted of 3 Food Technology students  batch 2010, they are Isabella Supardi, Sabrina Yoshe and Valentina Jasmine. This team submitted a paper entitled ?The benefit of Frangipani flower or <\/span><\/strong>Plumeria rubra f.lutea <\/span><\/strong><\/em>in Herbal Tea? (<\/span><\/em>Pemanfaatan Bunga Kamboja Cendana dalam produk ?Teh Herbal?)<\/em>. From the research paper they concluded that the frangipani flower contains anti-oxidant. <\/span><\/strong><\/span><\/p>\n

 <\/p>\n

NFTC is a series of seminar and national scientific work competition that focuses on food issues in Indonesia. This year, NFTC theme is ?Improving Food Sustainability Through Food Product Diversification?. This theme was chosen because of Indonesian people high growth rates and if it was not to be anticipated, it could cause food crisis. One way to prevent it is by strengthening food sustainability through food product diversification. Diversification does not only affect food sustainability, but it also increase the diversity of food product while it also gives other values, both in terms of nutrition, safety, including economy.<\/span><\/h3>\n

 <\/p>\n

To get insights concerning the topic, in addition to hold a scientific work competition, NFTC also held seminar by presenting 2 key speakers. They are, Dr. Ir. Anton Apriyantono, the main commissioner of PT. Tiga Pilar Sejahtera and Prof. Dr. Ir. Deddy Muchtadi, MS., Member of Indonesian Association of Food Technologists (IAFT\/PATPI).<\/span><\/h3>\n

 <\/p>\n

This event was held in May 10, 2014, in Benedictus Auditorium, Building B, 4th<\/sup> floor of Widya Mandala Catholic University of Surabaya (UKWMS). NFTC was initiated by Student Executive Board (BEM) of Widya Mandala Catholic University of Surabaya Food Technology Faculty (FTP-UKMWS) since 2007 and since then, it has been held every year. (rh\/seli)<\/span><\/p>\n<\/td>\n<\/tr>\n

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\"dsc06176\"
UPH Food Technology Team in NTFC 2014<\/span>
<\/span><\/p>\n<\/td>\n

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\"dsc06289\" UPH team received the trophy<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/td>\n<\/tr>\n

 <\/td>\n<\/tr>\n
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UPH Media Relations<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

UPH Food Technology team has successfully won the 2nd place in National Food Technology Competition (NFTC). 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