ICE CREAM MADE FROM SEAWEED: FFM – UNAIR STUDENT INNOVATION

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By WAHJU TJAHJANINGSIH On Thursday, June 06 th, 2019 · no Comments · In

FPK NEWS – The innovation of ice cream made from seaweed as a theme was raised by Dessy Intan Permata Sari, FPK UNAIR student as a Student Creativity Program – Community Service (PKM-M). The innovation stems from the curiosity of how if seaweed flour is used for processed ice cream products. Dessy also emphasized that the ice cream innovation was a form of support for the 2019 East Java Governor Dra. Hj. Khofifah Indar Parawansa, M.Sc.

The main target of the PKM-M chaired by Dessy is the students of the Nasyrul Ulum Aeng Islamic Boarding School in Dake Bluto Sumenep, Madura. Dessy and the Team transferred the technology of making ice cream with kappa flour and iota carrageenan to the students to grow their entrepreneurial spirit so that the students of Nasyrul General Islamic Boarding School were expected to have an ice cream product business.

“The superiority of kappa and iota karageenan flour is in its function as an ice cream thickener, so that it can be used as a substitute for gelatin from animal ingredients”, said Dessy. for ice cream products in the community “, continued Dessy in her presentation.

“Kappa flour and carrageenan iota are seaweed extracts of Kappaphycus alvarezii and Eucheuma spinosum species,” Dessy said. In mixing kappa and iota karageenan flour into ice cream ingredients, added Dessy, only a small concentration was needed. According to him the composition of karageenan is only 1-3% of all the total ingredients.

“Comparison of nutritional factors and viscosity between gelatin and iota carrageenan kappa is almost the same, even the protein and fat content is still superior to carrageenan. This advantage is the added value of the innovation of ice cream products, moreover ice cream is very popular among the public, especially young children, “said Dessy.

Dessy and the PKM-M Team have conducted a workshop which is a series of counseling activities on the process of making ice cream from kappa and iota carrageenans flour, and finally the assessment of the products that have been made. The PKM-M team consisted of Dessy as Chair with members Iis Suryani (FPK), Imada Icha Wahyuningsih (FPK), Putri Faradina Herman (FKM), and Siwi Rizki Utami (FKM). PKM-M entitled: “Katanan: The Combination of Kappa Ice Cream and Carriage Agency Iota Towards Independent Enterprises” was guided by Annur Ahadi Abdillah, S.Pi., M.Sc., the young lecturer at FPK.

Dessy quoted a piece of advice from her Supervisor, Mr. Annur Ahadi: “You are participating in this PKM, think of the benefits for them, not just to be able to pass the National Student Science Week (PIMNAS) only. Even if you pass the PIMNAS, it is a bonus for you, the most important thing is the benefits of the product for them “.

Dessy and the PKM-M Team hope that the students can take advantage of the technology transfer from the PKM-M program as an independent business and at the same time add insight into one of the benefits of seaweed.

News Source: unair.ac.id

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