{"id":81238,"date":"2026-01-08T13:24:10","date_gmt":"2026-01-08T06:24:10","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/library\/?p=81238"},"modified":"2026-01-08T13:24:10","modified_gmt":"2026-01-08T06:24:10","slug":"sambut-natal-2025-uc-surabaya-kreasikan-sayur-asem-jadi-kripik-tanpa-digoreng-www-suarasurabaya-net-14-desember-2025","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/sambut-natal-2025-uc-surabaya-kreasikan-sayur-asem-jadi-kripik-tanpa-digoreng-www-suarasurabaya-net-14-desember-2025\/","title":{"rendered":"Sambut Natal 2025, UC Surabaya Kreasikan Sayur Asem Jadi Kripik Tanpa Digoreng. www.suarasurabaya.net. 14 Desember 2025"},"content":{"rendered":"

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

Sumber:https:\/\/www.suarasurabaya.net\/kelanakota\/2025\/sambut-natal-2025-uc-surabaya-kreasikan-sayur-asem-jadi-kripik-tanpa-digoreng\/<\/a><\/p>\n

Sambut Natal 2025, UC Surabaya Kreasikan Sayur Asem Jadi Kripik Tanpa Digoreng<\/a><\/h2>\n

14 Desember 2025<\/p>\n

Menjelang perayaan Hari Natal 2025, mahasiswa Program Studi (Prodi) Teknologi Pangan Universitas Ciputra (UC) Surabaya mengkreasikan makanan berupa kripik yang dibuat dari sayur asem.<\/p><\/blockquote>\n

Kreasi makanan tersebut dibuat oleh Devina Angela Tanurahardja, Melvina Tjian dan Cindy Kristina dan masuk dalam Salon International de l\u2019Alimentation (SIAL) Interfood 2025 yang digelar di Jakarta beberapa waktu lalu.<\/p>\n

Devina mengatakan, kripik sayur asem tersebut, dibuat menggunakan sayur dan buah asli yakni labu siam, jagung dan kubis.<\/p>\n

\u201cJadi ada pengukusan, setelah itu kita campur dengan gula jawa, asam jawa, jadi tidak menghilangkan khasnya Indonesia,\u201d terangnya, Minggu (14\/12\/2025).<\/p>\n

Dalam proses pembuatannya, bahan-bahan yang telah dikukus dicampur menjadi satu dan dibuat berbentuk keripik.<\/p>\n

Kripik buatan mahasiswa Prodi Teknologi Pangan UC Surabaya itu, tidak dimasak dengan cara digoreng, melainkan dikeringkan dengan menggunakan teknologi dehidrator.<\/p>\n

\u201cPengeringannya kurang lebih 20 jam di suhu 80 derajat celcius,\u201d ucapnya.<\/p>\n

Sebelum berhasil membuat kripik dari sayur asem, ia dan rekan sekelompok beberapa kali trail and eror. Menurutnya, pembuatan kripik sayur asem cukup kompleks, yakni memiliki rasa asem sekaligus ada manisnya, dan harus pas ketika dibuat menjadi kripik.<\/p>\n

\u201cProduksinya di laboratorium dan saat ini sudah penjualan. Kita coba untuk di E-Commere, kemudian media sosial. Harganya 20 gram Rp25 ribu,\u201d ujarnya.<\/p>\n

Mitha Ayu Pratama Handojo, Kepala Prodi Teknologi Pangan UC Surabaya mengatakan, kripik tersebut sengaja tidak digoreng karena selain lebih sehat juga agar tidak menimbulkan rasa eneg ketika memakan.<\/p>\n

\u201cYang menjadi tantangan adalah menghasilkan krepik yang renyah, karena kalau digoreng itu akan sangat mudah untuk renyah. Tapi ini pengeringannya butuh waktu lebih dari sehari, sehingga waktu pengeringan yang lama ini membutuhkan hasil atau resistensi yang pas sehingga kripik yang dihasilkan itu asli, dan tidak keras,\u201d jelasnya.<\/p>\n

Produk tersebut, kata dia, sudah bersaing dengan berbagai industri makanan dari luar negeri seperti Malaysia, Filipina, hingga Korea Selatan dalam ajang internasional SIAL Interfood 2025.<\/p>\n

\u201cJadi yang kami itu termasuk yang sepuluh besar dan urutan keempat itu ada yang dari Malaysia, Filipina, kemudian ada dari Korea,\u201d pungkasnya.(ris)<\/p>\n","protected":false},"excerpt":{"rendered":"

Sumber:https:\/\/www.suarasurabaya.net\/kelanakota\/2025\/sambut-natal-2025-uc-surabaya-kreasikan-sayur-asem-jadi-kripik-tanpa-digoreng\/ Sambut Natal 2025, UC Surabaya Kreasikan Sayur Asem Jadi Kripik Tanpa Digoreng 14 Desember 2025 Menjelang perayaan Hari Natal 2025, mahasiswa Program Studi (Prodi) Teknologi Pangan Universitas Ciputra (UC) Surabaya mengkreasikan makanan berupa kripik yang dibuat dari sayur asem. Kreasi makanan tersebut dibuat oleh Devina Angela Tanurahardja, Melvina Tjian dan Cindy Kristina dan masuk…<\/p>\n","protected":false},"author":65,"featured_media":81239,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4922],"tags":[],"class_list":["post-81238","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uc-news-desember-2025"],"yoast_head":"\nSambut Natal 2025, UC Surabaya Kreasikan Sayur Asem Jadi Kripik Tanpa Digoreng. www.suarasurabaya.net. 14 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\/sambut-natal-2025-uc-surabaya-kreasikan-sayur-asem-jadi-kripik-tanpa-digoreng-www-suarasurabaya-net-14-desember-2025\/\" \/>\n<meta property=\"og:locale\" content=\"id_ID\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sambut Natal 2025, UC Surabaya Kreasikan Sayur Asem Jadi Kripik Tanpa Digoreng. www.suarasurabaya.net. 14 Desember 2025 - Library\" \/>\n<meta property=\"og:description\" content=\"Sumber:https:\/\/www.suarasurabaya.net\/kelanakota\/2025\/sambut-natal-2025-uc-surabaya-kreasikan-sayur-asem-jadi-kripik-tanpa-digoreng\/ Sambut Natal 2025, UC Surabaya Kreasikan Sayur Asem Jadi Kripik Tanpa Digoreng 14 Desember 2025 Menjelang perayaan Hari Natal 2025, mahasiswa Program Studi (Prodi) Teknologi Pangan Universitas Ciputra (UC) Surabaya mengkreasikan makanan berupa kripik yang dibuat dari sayur asem. 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