Developing Purple Sweet Potato Yogurt, Three Unpad FTIP Students Won First Place in Scientific Poster Competition in Surabaya
[unpad.ac.id, 05/21/2019] Three Food Technology students of the Faculty of Agriculture Industrial Technology, University of Padjadjaran won first place in the scientific poster competition “National Food Technology Competition (NFTC) 2019” held on the Widya Mandala Catholic University campus, Surabaya, Friday ( 5/17).
The NFTC event is a scientific competition on the development of local food products. Taking the theme “Development of Functional Food Products Based on Local Food”, the competition consisted of two branches, namely scientific writing competition and scientific poster competition.
The three students were Hendi Kuswendi, Eka Dwi Kusumawati, and Jafar Syidik. The poster included in the competition discussed in detail about functional food products “YOSYTA (Symbiotic Taro Yogurt)” developed by the three.
YOSYTA food products are innovative yogurt based on local food, namely purple sweet potato var biang. Because it is made from purple sweet potato, YOSYTA has a distinctive purple color with a combination of yogurt and purple sweet potato.
This yogurt has advantages over other yogurt products, because it contains many functional compounds, especially symbiotics and antioxidants.
“YOSYTA we claim to be symbiotic because it contains a prebiotic component in the form of oligosaccharides and dietary fiber from purple sweet potato, and contains probiotics in the form of Lactobacillus bulgaricus and Lactobacillus plantarum,” Hendri said as released in the Unpad Public Communication Office.
While the antioxidant compounds in yogurt come from anthocyanin compounds and phenol compounds found in purple sweet potato. The existence of symbiotic and antioxidant activities, of course YOSYTA has many functional benefits for body health. *
Release / am | Translated by dfa