{"id":81111,"date":"2025-12-13T21:42:22","date_gmt":"2025-12-13T14:42:22","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/library\/?p=81111"},"modified":"2025-12-13T21:42:22","modified_gmt":"2025-12-13T14:42:22","slug":"keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025-kilasjatim-com-10-desember-2025","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/en\/keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025-kilasjatim-com-10-desember-2025\/","title":{"rendered":"Keripik Sayur Asem Mahasiswa UC Tembus Top 4 SIAL Interfood 2025. kilasjatim.com. 10 Desember 2025"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Sumber:https:\/\/kilasjatim.com\/keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025\/<\/a><\/p>\n

Keripik Sayur Asem Mahasiswa UC Tembus Top 4 SIAL Interfood 2025<\/a><\/h2>\n

10 Desember 2025<\/p>\n

KILASJATIM.COM, Surabaya\u00a0<\/span><\/strong>\u2013 Inovasi pangan kembali lahir dari mahasiswa Universitas Ciputra (UC) Surabaya. Tiga mahasiswa Program Studi Teknologi Pangan, Devina Angela, Melvina Tjian, dan Cindy Kristina sukses menarik perhatian internasional melalui produk vegetable chips berbahan dasar sayur asem di ajang SIAL Interfood Jakarta 2025. Produk ini tak hanya masuk 10 besar, tetapi menembus posisi Top 4 kategori SIAL Innovation.<\/p><\/blockquote>\n

Ide tersebut berawal dari eksperimen sederhana. Setelah mencoba membuat keripik dari stroberi, nanas, dan jagung, mereka ingin mengembangkan camilan yang lebih otentik dengan mengambil inspirasi dari rasa lokal Indonesia. Sayur asem dipilih karena merupakan hidangan Nusantara yang familiar sekaligus memiliki karakter rasa manis-asam khas.<\/p>\n

Sentuhan ide dari produk kimchi asal Korea Selatan juga ikut mempengaruhi konsep mereka. \u201cYang membuat keripik ini berbeda adalah proses pengolahannya. Kami memanfaatkan seluruh serat sayuran, tanpa penggorengan, sehingga lebih sehat untuk dikonsumsi,\u201d ujar Devina, Rabu (10\/12\/2025).<\/p>\n

Keripik sayur asem ini dibuat dari campuran labu siam, jagung, kubis, dan oat yang dibumbui gula Jawa, asam Jawa, serta bumbu sayur asem. Adonan dicetak dan dikeringkan selama 20 jam pada suhu 80 derajat celcius menggunakan mesin dehydrator. Metode ini menjaga keripik renyah tanpa minyak dan mempertahankan kandungan serat serta vitamin. \u201cKami ingin menciptakan camilan yang sehat, tetap enak, tetapi tidak menghilangkan rasa asli sayur asem,\u201d tambah Devina.<\/p>\n

Proses riset produk tidak mudah. Komposisi rasa yang kompleks membuat mereka harus melakukan banyak percobaan. \u201cBanyak percobaan sampai akhirnya kami menemukan komposisi paling pas,\u201d kata Melvina. Dari sisi nutrisi, keripik ini tergolong ringan. Untuk takaran saji 20 gram, produk hanya mengandung 20 kkal, 4 gram karbohidrat, 160 mg natrium, dan serat yang tetap tinggi berkat penggunaan sayuran utuh.<\/p>\n

Masuknya produk mereka ke posisi Top 4 SIAL Innovation menjadi pencapaian penting, mengingat ketatnya persaingan dengan peserta dari Korea, Malaysia, dan Filipina. Jika tim Korea mengusung konsep kimchi, tim UC menonjolkan karakter asam-manis sayur asem yang justru menjadi daya tarik di mata juri internasional. \u201cLomba ini menjadi langkah awal bagi mahasiswa untuk mengeksplorasi potensi makanan Indonesia,\u201d ujar Kaprodi Teknologi Pangan UC, Mitha Ayu Pratama Handojo.<\/p>\n

Menurut Mitha, penggunaan sayuran asli yang diolah menjadi chips padat serat merupakan keunggulan utama produk ini. Saat ini, keripik berbentuk bulat tersebut mulai dipasarkan secara pre-order melalui media sosial dengan harga Rp25.000 per kemasan 20 gram. Meski produksi masih skala kecil, permintaan terus masuk setiap bulan. Saat dipamerkan di Jakarta, penjualannya bahkan melonjak hingga menghasilkan omzet dua digit.<\/p>\n

Ketiga mahasiswa ini kini dalam proses mendaftarkan paten produk serta menyiapkan varian rasa baru. \u201cInovasi ini bukan sekadar keripik, tetapi cara generasi muda memanfaatkan bahan lokal, teknologi pangan, dan semangat eksplorasi untuk tampil di panggung internasional,\u201d pungkas Mitha.(tok)<\/p>\n","protected":false},"excerpt":{"rendered":"

Sumber:https:\/\/kilasjatim.com\/keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025\/ Keripik Sayur Asem Mahasiswa UC Tembus Top 4 SIAL Interfood 2025 10 Desember 2025 KILASJATIM.COM, Surabaya\u00a0\u2013 Inovasi pangan kembali lahir dari mahasiswa Universitas Ciputra (UC) Surabaya. Tiga mahasiswa Program Studi Teknologi Pangan, Devina Angela, Melvina Tjian, dan Cindy Kristina sukses menarik perhatian internasional melalui produk vegetable chips berbahan dasar sayur asem di ajang SIAL…<\/p>\n","protected":false},"author":65,"featured_media":81112,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4922],"tags":[],"class_list":["post-81111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uc-news-desember-2025"],"yoast_head":"\nKeripik Sayur Asem Mahasiswa UC Tembus Top 4 SIAL Interfood 2025. kilasjatim.com. 10 Desember 2025 - Library<\/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\/library\/keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025-kilasjatim-com-10-desember-2025\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Keripik Sayur Asem Mahasiswa UC Tembus Top 4 SIAL Interfood 2025. kilasjatim.com. 10 Desember 2025 - Library\" \/>\n<meta property=\"og:description\" content=\"Sumber:https:\/\/kilasjatim.com\/keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025\/ Keripik Sayur Asem Mahasiswa UC Tembus Top 4 SIAL Interfood 2025 10 Desember 2025 KILASJATIM.COM, Surabaya\u00a0\u2013 Inovasi pangan kembali lahir dari mahasiswa Universitas Ciputra (UC) Surabaya. Tiga mahasiswa Program Studi Teknologi Pangan, Devina Angela, Melvina Tjian, dan Cindy Kristina sukses menarik perhatian internasional melalui produk vegetable chips berbahan dasar sayur asem di ajang SIAL...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ciputra.ac.id\/library\/keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025-kilasjatim-com-10-desember-2025\/\" \/>\n<meta property=\"og:site_name\" content=\"Library\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-13T14:42:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/static.uc.ac.id\/library\/2025\/12\/Screenshot-2025-12-13-213251.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1070\" \/>\n\t<meta property=\"og:image:height\" content=\"725\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Marlin Jesaya\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marlin Jesaya\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/library\\\/keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025-kilasjatim-com-10-desember-2025\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/library\\\/keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025-kilasjatim-com-10-desember-2025\\\/\"},\"author\":{\"name\":\"Marlin Jesaya\",\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/library\\\/#\\\/schema\\\/person\\\/dd5dfbf042bf72ee79d1b17536bd184d\"},\"headline\":\"Keripik Sayur Asem Mahasiswa UC Tembus Top 4 SIAL Interfood 2025. kilasjatim.com. 10 Desember 2025\",\"datePublished\":\"2025-12-13T14:42:22+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/library\\\/keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025-kilasjatim-com-10-desember-2025\\\/\"},\"wordCount\":444,\"image\":{\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/library\\\/keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025-kilasjatim-com-10-desember-2025\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/static.uc.ac.id\\\/library\\\/2025\\\/12\\\/Screenshot-2025-12-13-213251.png\",\"articleSection\":[\"UC News Desember 2025\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.ciputra.ac.id\\\/library\\\/keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025-kilasjatim-com-10-desember-2025\\\/\",\"url\":\"https:\\\/\\\/www.ciputra.ac.id\\\/library\\\/keripik-sayur-asem-mahasiswa-uc-tembus-top-4-sial-interfood-2025-kilasjatim-com-10-desember-2025\\\/\",\"name\":\"Keripik Sayur Asem Mahasiswa UC Tembus Top 4 SIAL Interfood 2025. kilasjatim.com. 10 Desember 2025 - 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