.jpeg)
 |
| The portrait of Dafa Adi Pramudya, a Food Technology Science student at the University of Muhammadiyah Malang. (Photo: Istimewa) |
The University of Muhammadiyah Malang (UMM) students are always energized by innovating. This time, another achievement was made by Dafa Adi Pramudya, a Food Technology Science at UMM in Batch 2021, and his team. Creating a vegetarian nugget product by optimizing all parts of vegetables that can be processed and consumed, this innovation won the 3rd place in the In2Food International Student Competition held at Prasetiya Mulya University and Universitas Pembangunan Jaya Bintaro in mid-August. The competition also collaborated with Erasmus+ and JW Marriott Hotel, a renowned hotel.
“Currently, food waste is a concern, mainly for cooking spheres in the hospitality field. One of the big contributors to food waste is dominated by vegetables. You can see from the process of cooking stir fry that the broccoli used is only its flower and its stem is immediately thrown away," he said.
Interestingly, the product made by Dafa and his team will be applied by JW Marriott Hotel and all of its subsidiaries. It will also be the way to reduce food waste by 50% in hospitality.
Actually, all parts of the vegetables can be appropriately processed and become appetizing preparations. Additionally, it will increase the level of nutrients contained in the food.
Read More: The Closing Ceremony of Djazman English Scholarship Program Achieves Language Improvement
"In our (processed) vegetarian nuggets, there is no decrease in the nutrition of the vegetables used. In fact, it can be more because we optimize the parts of vegetables that can be processed and we add combinations of some additional vegetables," Dafa said.
The manufacturing process is not much different from making vegetarian nuggets in general. It is just that they add vegetable parts that are usually discarded, but these parts can be utilized as additional ingredients.
"This does not mean that only the vegetable parts are usually thrown away. But we (try to) optimize all parts of the vegetables that can be processed. We also add other parts that are usually discarded in certain menus," he explained.
Finally, the Food Technology Science student hopes and advises hoteliers to be able to reduce food waste by creating the latest innovations. In addition, he also pays attention to the sorting of cooking wastes that can actually be utilized as more valuable innovations.
"In fact, food waste can be reduced by paying attention to its grouping. One of them is eggshells that can be utilized as soap. If you can see the positive side and utilize it, it will certainly be more useful than being thrown into the trash," he concluded. (imh/faq/wil)
.jpeg)