{"id":2175,"date":"2026-06-12T09:35:23","date_gmt":"2026-06-12T02:35:23","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/ftp\/?p=2175"},"modified":"2026-06-12T10:12:16","modified_gmt":"2026-06-12T03:12:16","slug":"inovasi-dalam-dunia-molecular-gastronomy","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/ftp\/inovasi-dalam-dunia-molecular-gastronomy\/","title":{"rendered":"Inovasi dalam Dunia Molecular Gastronomy"},"content":{"rendered":"

Penulis: Jaclyn Regina Anggara<\/strong><\/p>\n

\"\"<\/p>\n

Pernahkah kamu membayangkan menikmati es buah yang tampak seperti mie ayam, atau menggigit pisang goreng yang justru bertekstur seperti pastry<\/em> renyah? Di dunia kuliner modern, hal-hal yang terdengar tidak masuk akal ini justru menjadi kenyataan melalui teknik yang dikenal sebagai molecular gastronomy<\/em>.<\/p>\n

Noo-Dessert adalah es buah yang diubah bentuknya menjadi mie ayam agar konsumen tetap merasakan es buah dalam bentuk dan tekstur yang berbeda, dengan sensasi jelly yang kenyal, popping boba yang dapat meletus ketika dimakan, film yang dapat dimakan, dan sensasi kriuk dari santan.<\/p>\n

Molecular gastronomy<\/em> merupakan bidang dalam ilmu pangan yang menggabungkan sains dan seni untuk menciptakan pengalaman makan yang unik. Tidak hanya berfokus pada rasa, pendekatan ini juga mengeksplorasi bentuk, tekstur, hingga cara penyajian makanan sehingga mampu memberikan sensasi baru bagi konsumen. Di sinilah kreativitas dan pemahaman ilmiah berjalan beriringan.<\/p>\n

Di mata kuliah Teknologi Pangan Universitas Ciputra Surabaya, molecular gastronomy <\/em>menjadi salah satu pembelajaran yang paling menarik. Mahasiswa diajak untuk berinovasi menciptakan produk yang tidak biasa dan bahkan belum pernah terpikirkan sebelumnya. Misalnya, mengubah es buah menjadi sajian yang menyerupai mie ayam, atau mengolah pisang goreng menjadi produk dengan tampilan yang berbeda layaknya pastry<\/em>.<\/p>\n

Berbagai teknik dapat digunakan untuk mewujudkan inovasi tersebut. Teknik gelification<\/em> memungkinkan cairan berubah menjadi gel padat dengan tekstur yang diinginkan. Spherification <\/em>digunakan untuk menciptakan butiran seperti popping boba<\/em> yang dapat \u201cmeletus\u201d di dalam mulut. Ada juga edible film<\/em>, yaitu lapisan tipis yang dapat dimakan dan dimanfaatkan sebagai kemasan inovatif dengan berbagai rasa.<\/p>\n

Selain itu, teknik enkapsulasi memungkinkan bahan cair yang berlemak seperti santan diubah menjadi bentuk bubuk tanpa menghilangkan cita rasanya. Teknik foaming<\/em> menghasilkan busa halus dari cairan dengan bantuan emulsifier, sementara tuile <\/em>menciptakan tekstur tipis, renyah, dan berongga seperti keripik. Tidak kalah menarik, air bread<\/em> menghadirkan tekstur ringan dan renyah menyerupai pastry<\/em>.<\/p>\n

Melalui berbagai teknik ini, mahasiswa tidak hanya belajar mengolah makanan, tetapi juga mengembangkan imajinasi untuk mentransformasi bentuk tanpa mengubah rasa dari makanan itu sendiri. Hasilnya adalah sebuah pengalaman makan yang tidak hanya memanjakan lidah, tetapi juga memainkan panca indera dan persepsi. Molecular gastronomy<\/em> mengajarkan kita bahwa makanan bukan sekadar kebutuhan, melainkan juga sebagai perantara untuk eksplorasi dan inovasi. Dengan menggabungkan ilmu pengetahuan dan kreativitas, inovasi dalam dunia kuliner menjadi semakin luas.<\/p>\n

Mau merasakan langsung bagaimana sains dapat mengubah cara kita menikmati makanan? Yuk bergabung di Food Technology Program <\/em>Universitas Ciputra Surabaya! Di sini kamu tidak hanya belajar teori, tetapi juga menciptakan pengalaman kuliner masa depan melalui berbagai inovasi menarik.
\n<\/span><\/p>\n

Innovation in the World of Molecular Gastronomy<\/strong><\/p>\n

Author: Jaclyn Regina Anggara<\/strong><\/p>\n

Have you ever imagined enjoying a fruit ice dessert that looks like a bowl of chicken noodles, or taking a bite of fried banana that surprisingly has the texture of a crispy pastry? In the world of modern cuisine, things that once seemed impossible are now made real through a scientific approach known as molecular gastronomy.<\/p>\n

Molecular gastronomy is a field within food science that combines science and art to create unique dining experiences. It does not focus solely on taste, but also explores form, texture, and presentation to deliver entirely new sensations to consumers. This is where creativity and scientific understanding go hand in hand.<\/p>\n

In the Food Technology Program at Universitas Ciputra Surabaya, molecular gastronomy is one of the most exciting courses offered. Students are encouraged to innovate and create products that are unconventional and even beyond what people typically imagine. For example, transforming a fruit ice dessert into a dish that resembles chicken noodles, or turning fried banana into an elegant pastry-like product.<\/p>\n

Various techniques are used to bring these innovations to life. Gelification allows liquids to be transformed into solid gels with specific textures. Spherification is used to create pearls similar to popping boba that burst in the mouth. There is also edible film, a thin, consumable layer that can be used as innovative packaging with a variety of flavors.<\/p>\n

In addition, encapsulation enables liquid or high-fat ingredients such as coconut milk to be converted into powder form without losing their flavor. Foaming produces a light foam from liquids with the help of emulsifiers, while tuile creates a thin, crispy, and porous texture similar to chips. Equally fascinating, air bread offers a light and crispy pastry-like texture, even though it is made from liquid-based components.<\/p>\n

Through these techniques, students not only learn how to process food but also develop their imagination to transform shapes without altering the essence of taste. The result is a dining experience that not only delights the palate but also surprises the senses and perception. Molecular gastronomy teaches us that food is not merely a necessity, but also a medium for exploration and innovation. By combining scientific knowledge and creativity, the boundaries of the culinary world continue to expand.<\/p>\n

Curious to experience firsthand how science can transform the way we enjoy food? Join the Food Technology program at Universitas Ciputra Surabaya! Here, you will not only learn the theory but also create future culinary experiences through exciting innovations.<\/p>\n","protected":false},"excerpt":{"rendered":"

Penulis: Jaclyn Regina Anggara Pernahkah kamu membayangkan menikmati es buah yang tampak seperti mie ayam, atau menggigit pisang goreng yang justru bertekstur seperti pastry renyah? Di dunia kuliner modern, hal-hal yang terdengar tidak masuk akal ini justru menjadi kenyataan melalui teknik yang dikenal sebagai molecular gastronomy. Noo-Dessert adalah es buah yang diubah bentuknya menjadi mie…<\/p>\n","protected":false},"author":8,"featured_media":2179,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-2175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artikel"],"yoast_head":"\nInovasi dalam Dunia Molecular Gastronomy - Food Technology Program<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ciputra.ac.id\/ftp\/inovasi-dalam-dunia-molecular-gastronomy\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Inovasi dalam Dunia Molecular Gastronomy - Food Technology Program\" \/>\n<meta property=\"og:description\" content=\"Penulis: Jaclyn Regina Anggara Pernahkah kamu membayangkan menikmati es buah yang tampak seperti mie ayam, atau menggigit pisang goreng yang justru bertekstur seperti pastry renyah? 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