{"id":81099,"date":"2025-12-13T21:03:07","date_gmt":"2025-12-13T14:03:07","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/library\/?p=81099"},"modified":"2025-12-13T21:03:07","modified_gmt":"2025-12-13T14:03:07","slug":"mahasiswa-ciputra-bikin-sayur-asem-yang-bisa-dikantongi-jatim-idntimes-com-10-desember-2025","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/mahasiswa-ciputra-bikin-sayur-asem-yang-bisa-dikantongi-jatim-idntimes-com-10-desember-2025\/","title":{"rendered":"Mahasiswa Ciputra Bikin Sayur Asem yang Bisa Dikantongi. jatim.idntimes.com. 10 Desember 2025"},"content":{"rendered":"

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

Sumber:https:\/\/jatim.idntimes.com\/news\/jawa-timur\/sayur-asem-yang-bisa-dikantongi-00-hc4tp-48mntq<\/a><\/p>\n

Mahasiswa Ciputra Bikin Sayur Asem yang Bisa Dikantongi<\/a><\/h2>\n

10 Desember 2025<\/p>\n

\n

Surabaya, IDN Times<\/strong>\u00a0<\/span>– Di sebuah ruang praktikum bercahaya putih di\u00a0<\/span>Universitas Ciputra\u00a0<\/span>Surabaya, tiga\u00a0<\/span>mahasiswa\u00a0<\/span>berseragam \u201cFood Tech\u201d tampak cekatan mengupas labu siam, memotong kubis, dan menimbang bumbu. Dari tangan mereka, aroma jagung kukus, sayuran segar, dan rempah sayur asem perlahan memenuhi ruangan. Namun bukan sepanci sayur asem yang mereka buat, melainkan keripik renyah berbentuk kepingan tipis berwarna cokelat keemasan dengan rasa yang sangat mirip sayur asem.<\/p>\n<\/blockquote>\n

Inovasi\u00a0<\/span>unik ini lahir dari proyek pengembangan produk mahasiswa Teknologi Pangan, Fakultas Pariwisata Universitas Ciputra, Melvina Tjan, Devina Angela dan Cindy Kristina. Mereka menamainya \u201cOat Chips Sayur Asem”. Camilan sehat berbasis sayur-sayuran, oat, dan bumbu khas sayur asem, dengan tekstur renyah dan kaya serat.<\/p>\n

Dosen pembimbing, Mitha Ayu Pratama Handojo, menuturkan bahwa ide tersebut muncul dari pencarian identitas lokal yang kuat untuk bersaing dengan industri pangan internasional.<\/p>\n

\u201cKorea bisa bangga dengan kimchi. Jepang punya matcha. Lalu, Indonesia? Kita punya banyak rasa khas. Kami berpikir, apa yang benar-benar unik dan dekat dengan lidah orang Indonesia? Jawabannya: sayur asem,\u201d jelasnya.<\/p>\n

Yang membuat produk ini istimewa, seluruh bahan. Mulai labu siam, kubis, hingga jagung, tidak ada yang dibuang. Semuanya dihaluskan bersama oat sehingga keripik tetap mempertahankan serat alami. \u201cRasanya segar, sedikit kecut, aroma khas sayur asem tetap terasa meski bentuknya keripik. Itu tantangan sekaligus keunikannya,\u201d imbuh Mitha.<\/p>\n

Meski terdengar rumit, varian sayur asem ini hanya membutuhkan waktu satu minggu untuk dikembangkan. Bukan karena terburu-buru, tapi karena mereka sudah memiliki \u201cproduk dasar\u201d hasil pembelajaran sejak semester 2. “Anak-anak ini sudah 1 tahun belajar mengembangkan kripik buah-sayur berbasis oat. Jadi ketika membuat versi sayur asem, penyesuaiannya cepat. Mereka sudah terbiasa trial-error,\u201d katanya.<\/p>\n

Dalam satu minggu, formula disempurnakan, mulai dari warna, ketebalan, hingga keseimbangan rasa asam, gurih, dan manis alami sayurannya.<\/p>\n

Mahasiswa semester 5, Devina Angela, menjelaskan proses produksinya. \u201cKami kukus labu siam, kubis, dan jagung. Lalu dicampur dengan oat yang sudah matang. Setelah diblender dan dibentuk, adonan dikeringkan satu hari. Baru besoknya bisa diproses menjadi keripik tipis,\u201d tuturnya.<\/p>\n

Kesulitannya? Menurut Devina, dua hal. Tekstur dan bumbu agar tetap balance.<\/p>\n

Mahasiswa lainnya, Melvina Tjan, mengatakan alasan memilih bentuk keripik adalah kebiasaan masyarakat Indonesia. \u201cOrang Indonesia suka nyemil. Jadi kami buat kripik sehat yang mengenyangkan, kaya serat, dan tetap enak,\u201d katanya. Produk ini, menurut label gizi, hanya mengandung 20 kkal per sajian, sehingga aman dinikmati siapa saja, termasuk yang sedang diet.<\/p>\n

Cindy Kristina menambahkan bahwa proyek ini bukan sekadar tugas kuliah, tapi bagian dari misi memperkenalkan identitas kuliner Indonesia ke dunia. \u201cKami ingin mengenalkan rasa unik Indonesia ke mancanegara. Sayur asem itu ikonik. Lewat keripik ini, kami harap orang asing bisa mencicipi keunikannya,\u201d pungkasnya.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sumber:https:\/\/jatim.idntimes.com\/news\/jawa-timur\/sayur-asem-yang-bisa-dikantongi-00-hc4tp-48mntq Mahasiswa Ciputra Bikin Sayur Asem yang Bisa Dikantongi 10 Desember 2025 Surabaya, IDN Times\u00a0– Di sebuah ruang praktikum bercahaya putih di\u00a0Universitas Ciputra\u00a0Surabaya, tiga\u00a0mahasiswa\u00a0berseragam \u201cFood Tech\u201d tampak cekatan mengupas labu siam, memotong kubis, dan menimbang bumbu. Dari tangan mereka, aroma jagung kukus, sayuran segar, dan rempah sayur asem perlahan memenuhi ruangan. Namun bukan sepanci sayur…<\/p>\n","protected":false},"author":65,"featured_media":81100,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4922],"tags":[],"class_list":["post-81099","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uc-news-desember-2025"],"yoast_head":"\nMahasiswa Ciputra Bikin Sayur Asem yang Bisa Dikantongi. jatim.idntimes.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\/mahasiswa-ciputra-bikin-sayur-asem-yang-bisa-dikantongi-jatim-idntimes-com-10-desember-2025\/\" \/>\n<meta property=\"og:locale\" content=\"id_ID\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mahasiswa Ciputra Bikin Sayur Asem yang Bisa Dikantongi. jatim.idntimes.com. 10 Desember 2025 - Library\" \/>\n<meta property=\"og:description\" content=\"Sumber:https:\/\/jatim.idntimes.com\/news\/jawa-timur\/sayur-asem-yang-bisa-dikantongi-00-hc4tp-48mntq Mahasiswa Ciputra Bikin Sayur Asem yang Bisa Dikantongi 10 Desember 2025 Surabaya, IDN Times\u00a0– Di sebuah ruang praktikum bercahaya putih di\u00a0Universitas Ciputra\u00a0Surabaya, tiga\u00a0mahasiswa\u00a0berseragam \u201cFood Tech\u201d tampak cekatan mengupas labu siam, memotong kubis, dan menimbang bumbu. 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