[unpad.ac.id, 21/05/2019] Three Food Technology students from the Universitas Padjadjaran Faculty of Agricultural Industrial Technology (FTIP) won first place in the scientific poster competition “National Food Technology Competition 2019” held at the Widya Mandala Catholic University campus, Surabaya, on Friday (17/5).
The NFTC event is a scientific competition surrounding the development of local food products. With the theme “Development of Functional Food Products Based on Local Foodstuff”, the competition consisted of two contest branches, a scientific writing competition and a scientific poster competition.
The three students were Hendi Kuswendi, Eka Dwi Kusumawati, and Jafar Syidik. The poster that they submitted for the competition explained the functional food product that they developed, “YOSYTA” (synbiotic taro yogurt), in detail.
The YOSYTA food product is an innovative yogurt made from local foodstuff, namely purple sweet potato from Biang variety. Because it is made from purple sweet potato, YOSYTA has a distinctive purple color and its flavor is a combination between yogurt and purple sweet potato.
This yogurt has advantages over other yogurt products because it contains many functional compounds, mainly symbiotics and antioxidants.
“We claim YOSYTA to be symbiotic because it contains a prebiotic component in the form of oligosaccharides and dietary fiber from purple sweet potatoes, and contains probiotics in the form of Lactobacillus bulgaricus and Lactobacillus plantarum,” Hendri said in the release received by the Unpad Public Communication Office.
The antioxidant compounds in the yogurt come from anthocyanin compounds and phenol compounds found in purple sweet potatoes. With the presence of symbiotic and antioxidant activities, YOSYTA definitely has many functional benefits for body health. *
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Translated by Shabrina Maharani