PUI UNNES Lakukan Inovasi Pangan Fungsional

Pusat Unggulan Iptek Pangan (PUI) Fungsional Universitas Negeri Semarang (UNNES) melakukan up grade produk makanan dan minuman yang sudah ada. Kegiatan tersebut memiliki tujuan menguatkan dan menambah senyawa tertentu atau bakteri tertentu melalui teknologi. Hal tersebut disampaikan Prof Dr Sucihatiningsih selaku pengelola PUI pada saat syukuran tempat baru PUI di Lantai 2 Rumah Ilmu UNNES, Jumat, 4/10.

Prof Suci menerangkan PUI menghasilkan produk Jadi, Produk antara, dan jasa. Produk jadi  berupa makanan dan minuman fungsional yi bandeng, telur asin, bakso, tempe, tahu, biskuit dengan up gradenya melalui teknologi fermentasi, fortifikasi dengan penerapan teknologi tepat guna dan produk bumbu atau penyedap organik serta  jamu atau suplemen untuk meningkatkan stamina dengan teknologi combine. Produk antara berupa tepung dari umbi umbian, tepung dari produk fermentasi misalnya tepung tempe;  bumbu tempe semangit instan, tepung kulit ari sbg sumber prebiotik ; dan tepung dari produk makanan non fermentasi. Sedangkan bagian Jasa  berupaTeknologi produksi bersih dan sanitasi untuk efisiensi; Teknologi Tepat Guna ; Kemasan Nir plastik; Teknologi fermentasi-fortifikasi, fermentasi-suplementasi.

Menurut Prof Dr Sucihatiningsih kegiatan fortifikasi suplementasi substitusi atau melalui treatmen tertentu dengan menggunakan alat teknologi tepat guna dilakukan PUI Pangan Fungsional untuk tujuan efisiensi dan hieginitas.

Inovasi PUI menghasilkan produk pangan fungsional publish and pre order. Berbagai pruduk jadi yang dihasilakn diantaranya biskuit dari bahan utama tepung kacang hijau, tempe inovasi  (tempe kelor, tempe gurih), bakso tempeyang dibuat dengan menerapkan Teknologi Tepat Guna khusus, bandeng presto dengan Teknologi LTHPC ( Low Temperature High Pressure Cooker), telur asin beromega-3 dengan teknologi ESEM (Expres Salt Egg Maker), dan permen coklat tempe kaya flavonoid.

Inovasi pada produk minuman diantarnya menghasilkan,  serbat Zicurma terdiri atas ekstrak jahe, kunyit dan temulawak dengan teknologi dan metode khusus, jamu untuk stamina, serbat secang, kaya antioksidan, black coffee dan Black ginger dengan metode dan teknologi khusus, jamu dan minuman serbuk/kristal (jahe, kunyit, temulawak, jambu merah, dll) suplemen organic dan serbat Secang.

 

Pada kegiatan tersebut juga ditunjukkan produk antara yang dihasilkan PUI Unnes, diantaranya tepung tempe, tepung Kulit Ari Tempe sebagai sumber prebiotic dan serat   makanan, bumbu tempe semangit insntan dan tepung umbi-umbian.

PUI UNNES juga menghasil berbagai teknologi jasa, diantarnya teknologi produksi bersih dan sanitasi untuk efisiensi; Teknologi Tepat Guna ; Teknologi fermentasi-fortifikasi, fermentasi-suplementasi, dan Kemasan Nir plastik;

Pada saat syukuran ruang baru hadir semua pengelola PUI UNNES yang terdiri atas Prof  Dr Sucihatiningsih Dr Siti Harnina Bintari MS, Drs Sunyoto MSi,  Natalia Desy P MGizi,  Ir Siti Fathonah MKes,  Drs Rosidah MSi, Radenrara Dewi Artanti MT, Eka Yuli Astuti MA, Anindya Ardiansari MM, Octavianti Paramita MSc, Sri Kadarwati MSi PhD, Wandah Wibawanto MDs, dan Cepi Kurniawan MSi PhD. Hadir juga kepala UPT Smart Library Rumah Ilmu UNNES.

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