{"id":81232,"date":"2026-01-08T13:09:10","date_gmt":"2026-01-08T06:09:10","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/library\/?p=81232"},"modified":"2026-01-08T13:09:10","modified_gmt":"2026-01-08T06:09:10","slug":"dari-sayur-asem-jadi-keripik-kreasi-mahasiswa-uc-ini-tembus-top-4-sial-interfood-www-msn-com-11-desember-2025","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/dari-sayur-asem-jadi-keripik-kreasi-mahasiswa-uc-ini-tembus-top-4-sial-interfood-www-msn-com-11-desember-2025\/","title":{"rendered":"Dari sayur asem jadi keripik! Kreasi mahasiswa UC ini tembus top 4 SIAL Interfood. www.msn.com. 11 Desember 2025"},"content":{"rendered":"

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

Sumber:https:\/\/www.msn.com\/id-id\/berita\/nasional\/dari-sayur-asem-jadi-keripik-kreasi-mahasiswa-uc-ini-tembus-top-4-sial-interfood\/ar-AA1S4gVr<\/a><\/p>\n

Dari sayur asem jadi keripik! Kreasi mahasiswa UC ini tembus top 4 SIAL Interfood<\/a><\/h2>\n

11 Desember 2025<\/p>\n

\n

jatim.jpnn.com<\/span>, SURABAYA – Tiga mahasiswa Program Studi Teknologi Pangan, Fakultas Pariwisata Universitas Ciputra (UC) Surabaya, yakni Devina Angela, Melvina Tjian, dan Cindy Kristina sukses mencuri perhatian di ajang SIAL Innovation yang diadakan SIAL Interfood Jakarta 2025.<\/p>\n<\/blockquote>\n

Berbekal kreativitas memadukan cita rasa lokal, mereka menciptakan vegetable chips berbahan dasar sayur asem dan menembus jajaran Top 4.<\/p>\n

Inovasi tersebut bermula dari eksperimen sederhana. Sebelumnya, mereka mengolah stroberi, nanas, dan jagung menjadi keripik. Namun, keinginan menghadirkan camilan yang lebih otentik mendorong mereka memilih cita rasa sayur asem-hidangan khas Nusantara yang akrab bagi masyarakat Indonesia.<\/p>\n

Sentuhan inspirasi dari produk kimchi peserta asal Korea Selatan kemudian membuat mereka memadukan unsur asam segar untuk menciptakan karakter rasa yang unik.<\/p>\n

\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).<\/p>\n

Dia menjelaskan bahan sayur seperti labu siam, jagung, kubis, serta campuran oat dihaluskan lalu dibumbui gula Jawa, asam Jawa, dan bumbu sayur asem. Adonan itu kemudian dicetak dan dikeringkan selama 20 jam pada suhu 80 derajat celcius menggunakan mesin dehydrator.<\/p>\n

Cara tersebut menjaga keripik tetap renyah tanpa tambahan minyak, sekaligus mempertahankan kandungan serat dan vitamin.<\/p>\n

\u201cKami ingin menciptakan camilan yang sehat, tetap enak, tetapi tidak menghilangkan rasa asli sayur asem,\u201d ujarnya.<\/p>\n

Kebiasaan masyarakat Indonesia yang gemar mengemil juga menjadi alasan mereka memilih format keripik. Produk ini dirancang praktis sehingga mudah dibawa wisatawan tanpa kehilangan identitas rasa lokal.<\/p>\n

Perjalanan riset produk ini tidak mudah. Komposisi sayur asem yang kompleks membuat mereka harus melakukan serangkaian trial and error selama sepekan untuk mendapatkan keseimbangan rasa manis, asam, dan aroma sayur.<\/p>\n

\u201cBanyak percobaan sampai akhirnya kami menemukan komposisi paling pas,\u201d kata Melvina.<\/p>\n

Dari segi gizi, produk ini terbilang ringan. Untuk satu takaran saji 20 gram, kandungannya hanya 20 kkal, 4 gram karbohidrat, dan 160 mg natrium. Kandungan seratnya tetap tinggi berkat penggunaan sayur utuh yang dihaluskan.<\/p>\n

Inovasi tersebut membawa mereka mewakili Indonesia di kategori SIAL Innovation. Dari persaingan ketat peserta dari Korea, Malaysia, hingga Filipina, produk keripik sayur asem ini berhasil masuk 10 besar dan kemudian melaju ke posisi Top 4.<\/p>\n

Apabila tim Korea mengusung produk berbasis kimchi, tim UC mengedepankan cita rasa asam-manis khas Nusantara yang mendapat apresiasi juri internasional.<\/p>\n

\u201cLomba ini menjadi langkah awal bagi mahasiswa untuk mengeksplorasi potensi makanan Indonesia,\u201d ujar Kaprodi Teknologi Pangan UC Mitha Ayu Pratama Handojo, S.TP., M.Sc.<\/p>\n

Dia menilai penggunaan sayur asli yang diolah menjadi chips padat serat adalah nilai plus yang membuat produk mereka menonjol.<\/p>\n

Saat ini, produk berbentuk bulat tersebut mulai dipasarkan melalui media sosial dengan sistem pre-order. Satu kemasan 20 gram dibanderol Rp25.000. Meski masih diproduksi skala kecil, pesanan rutin masuk tiap bulan. Bahkan saat dipamerkan di Jakarta, permintaan meningkat drastis hingga menghasilkan omzet dua digit.<\/p>\n

Ketiga mahasiswa kini sedang mengurus pendaftaran paten dan menyiapkan pengembangan varian rasa berikutnya.<\/p>\n

\u201cInovasi ini bukan sekadar keripik, tetapi juga cara generasi muda memanfaatkan bahan lokal, teknologi pangan, dan semangat eksplorasi untuk tampil di panggung internasional,\u201d pungkas Mitha.\u00a0<\/span>(mcr12\/jpnn)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Sumber:https:\/\/www.msn.com\/id-id\/berita\/nasional\/dari-sayur-asem-jadi-keripik-kreasi-mahasiswa-uc-ini-tembus-top-4-sial-interfood\/ar-AA1S4gVr Dari sayur asem jadi keripik! Kreasi mahasiswa UC ini tembus top 4 SIAL Interfood 11 Desember 2025 jatim.jpnn.com, SURABAYA – Tiga mahasiswa Program Studi Teknologi Pangan, Fakultas Pariwisata Universitas Ciputra (UC) Surabaya, yakni Devina Angela, Melvina Tjian, dan Cindy Kristina sukses mencuri perhatian di ajang SIAL Innovation yang diadakan SIAL Interfood Jakarta 2025. Berbekal…<\/p>\n","protected":false},"author":65,"featured_media":81233,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4922],"tags":[],"class_list":["post-81232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uc-news-desember-2025"],"yoast_head":"\nDari sayur asem jadi keripik! 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Kreasi mahasiswa UC ini tembus top 4 SIAL Interfood 11 Desember 2025 jatim.jpnn.com, SURABAYA – Tiga mahasiswa Program Studi Teknologi Pangan, Fakultas Pariwisata Universitas Ciputra (UC) Surabaya, yakni Devina Angela, Melvina Tjian, dan Cindy Kristina sukses mencuri perhatian di ajang SIAL Innovation yang diadakan SIAL Interfood Jakarta 2025. 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