{"id":42438,"date":"2023-02-01T15:26:27","date_gmt":"2023-02-01T08:26:27","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/library\/?p=42438"},"modified":"2024-05-02T15:53:00","modified_gmt":"2024-05-02T08:53:00","slug":"chef-juna-jangan-ragu-pakai-keju-surya-31-januari-2023-hal-6","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/chef-juna-jangan-ragu-pakai-keju-surya-31-januari-2023-hal-6\/","title":{"rendered":"Chef Juna: Jangan Ragu Pakai Keju. Surya. 31 Januari 2023. Hal. 6"},"content":{"rendered":"

\"\"<\/p>\n

Chef Juna: Jangan Ragu Pakai Keju<\/h1>\n

Surya. 31 Januari 2023. Hal. 6<\/p>\n

JUNIOR John Rorimpandey atau yang dikenal dengan chef Juna menyarankan agar usaha kecil menengah mikro (UMKM) kuliner gemar memanfaat keju sebagai bahan mengelola makanan.<\/p><\/blockquote>\n

“Keju merupakan bahan yang sangat mudah dipadupadankan dengan berbagai macam masakan. Mulai untuk topping, bahan campuran hingga menjadi bahan utama.” kata Chef Juna.<\/p>\n

Hal tersebut disampaikannya saat menghadiri Grand Baking Demo WINCheez Solusi Semua Kreasi Sajian. Sabtu (28\/1) lalu di Dyandra Convetion Surabaya.<\/p>\n

la mengatakan, untuk pelaku UMKM yang bergerak di bidang kuliner tak ragu menggunakan keju untuk olahan berbagai produk makanan yang dihasilkan.<\/p>\n

“Jangan takut mencoba,” kata pria yang juga sebagai juri master chef tersebut.<\/p>\n

la juga mengatakan, keju saat ini sudah menjadi salah satu makanan yang populer di masyarakat. Makanan yang terbuat dari susu dan diyakini mengandung nutrisi ini banyak dimanfaatkan sebagai bahan tambahan berbagai macam kreasi makanan.<\/p>\n

la menambahkan, yang paling penting keju dari keju adalah tidak gosong saat dibakar serta tidak mudah putus saat diparut. Termasuk pilih keju yang bisa dipakai untuk topping dan filling.<\/p>\n

“Tidak gosong saat dibakar, mudah, dan tidak putus saat diparut serta memiliki hasil parutan yang mengembang dan tidak mudah kering,” katanya lagi.<\/p>\n

Sementara itu, dikesempatan yang sama. Sales and Marketing Direktur WinCheez Nakim Hardja menjelaskan bahwa kegiatan Ini adalah bagian dari kegiatan kampanye supaya lebih kenal dengan produk keju yang berkualitas.<\/p>\n

“Keju produksi kami sangat memahami kebutuhan bagi pengguna keju. Baik itu ibu rumah tangga atau UMKM. Sehingga, keunggulan yang dimiliki bisa mewakili kebutuhan mereka,” katanya. (ffs)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Juna: Jangan Ragu Pakai Keju Surya. 31 Januari 2023. Hal. 6 JUNIOR John Rorimpandey atau yang dikenal dengan chef Juna menyarankan agar usaha kecil menengah mikro (UMKM) kuliner gemar memanfaat keju sebagai bahan mengelola makanan. “Keju merupakan bahan yang sangat mudah dipadupadankan dengan berbagai macam masakan. Mulai untuk topping, bahan campuran hingga menjadi bahan…<\/p>\n","protected":false},"author":1,"featured_media":42440,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-42438","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-id"],"yoast_head":"\nChef Juna: Jangan Ragu Pakai Keju. Surya. 31 Januari 2023. 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