{"id":1022452,"date":"2022-11-24T00:00:00","date_gmt":"2022-11-24T00:00:00","guid":{"rendered":"https:\/\/ukwms.ac.id\/sulap-tempe-jadi-mewah\/"},"modified":"2024-02-09T10:55:51","modified_gmt":"2024-02-09T10:55:51","slug":"sulap-tempe-jadi-mewah","status":"publish","type":"post","link":"https:\/\/ukwms.ac.id\/en\/sulap-tempe-jadi-mewah\/","title":{"rendered":"Sulap Tempe Jadi Mewah"},"content":{"rendered":"

(UKWMS \u2013 22\/11\/2022) \u2013 Inovasi sangat perlu dilakukan terutama dalam bidang makanan untuk menarik minat para konsumen. Universitas Katolik Widya Mandala Surabaya (UKWMS) melalui Kantor Urusan Internasional (KUI), bersama Giles Brooker Group (GBG) dan Ottimo Internasional menggelar \u201cCulinary Arts and Food Innovation (CanFI) 2022\u201d. Program kolaborasi ini merupakan program hibah dari Pemerintah New Zealand, New Zealand Prime Minister\u2019s Scholarship for ASIA (PMSA).<\/p>\n

Sebanyak 14 mahasiswa datang untuk belajar dan berbagi pengalaman di Indonesia. Fakultas Teknologi Pertanian (FTP UKWMS) menjadi kolaborator yang tepat untuk membantu para mahasiswa New Zealand mengenal makanan-makanan di Indonesia.<\/p>\n

Pada Selasa (22\/11) digelar Food Expo di Plaza St. Agustinus Kampus Dinoyo UKWMS. Para peserta CanFI 2022 berkelompok dan berkompetisi bersama untuk membuat inovasi makanan baru dengan bahan dasar tempe. Acara ini terasa spesial karena makanan para peserta akan dinilai oleh 1st<\/sup> Runner Up Mastercher Indonesia Season 7, Chef Audrey Wicaksana.<\/p>\n

\u201cTempe dipilih karena kami ingin mengenalkan makanan tradisional yang sudah menjadi warisan utama Indonesia. Kreasi baru tempe diharapkan dapat menjadi makanan yang menarik,\u201d ujar Dr.rer.nat. Ignasius Radix Astadi Praptono Jati, STP., MP. selaku Wakil Dekan I FTP UKWMS.<\/p>\n

Para peserta usai acara pembukaan berpindah ke Laboratorium Teknologi Pengolahan Pangan FTP UKWMS dan diberi waktu selama dua jam untuk membuat hidangan utama dan juga hidangan penutup. \u201cKami membuat hidangan yang menyatukan pizza dan tempe sebagai toppingnya,\u201d<\/em> ujar Cindy salah satu peserta dari New Zealand.<\/p>\n

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

Sembari menunggu para peserta memasak, Chef Audrey Wicaksana menggelar cooking demo<\/em> dengan menu \u201cGule Salmon\u201d. Chef Audrey memberikan tips dan pengetahuan mengenai teknik memasak yang benar untuk para peserta, seperti teknik untuk membuat pouched egg<\/em>.<\/p>\n

Akhirnya lima kelompok telah siap untuk menyajikan dan mempresentasikan masing-masing hidangan terbaiknya. Proses penjurian dilakukan oleh Chef Audrey Wicaksana, Dr. F.V. Lanny Hartanti, S.Si., M.Si. selaku Wakil Rektor III UKWMS, dan Drs. Kartika Indrayana selaku Camat Bubutan Tenggilis Mejoyo.<\/p>\n

\u201cSeluruh masakan yang disajikan begitu menarik, tempe dapat menjadi bahan yang sangat inovatif untuk di kreasikan. Saya harap nantinya inovasi ini dapat lebih dikembangkan lagi,\u201d ujar Indra. \u201cSaya sangat mengapresiasi seluruh hidangan yang sangat diluar ekspektasi. Kreativitas para peserta dapat dituangkan menjadi hidangan yang menarik dan sangat berkelas. Memang ada beberapa kekurangan namun hal itu menjadi masukan agar dapat menjadi lebih baik nantinya,\u201d ujar Chef Audrey. (Red1)<\/p>","protected":false},"excerpt":{"rendered":"

(UKWMS \u2013 22\/11\/2022) \u2013 Inovasi sangat perlu dilakukan terutama dalam bidang makanan untuk menarik minat para konsumen. Universitas Katolik Widya Mandala Surabaya (UKWMS) melalui Kantor Urusan Internasional (KUI), bersama Giles Brooker Group (GBG) dan Ottimo Internasional menggelar \u201cCulinary Arts and Food Innovation (CanFI) 2022\u201d. Program kolaborasi ini merupakan program hibah dari Pemerintah New Zealand, New […]<\/p>","protected":false},"author":1,"featured_media":1022455,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[533,767],"tags":[373,1091,2545,1713],"class_list":["post-1022452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic","category-kampusfakultas-teknologi-pertanianteknologi-pangan","tag-inovasi","tag-makanan","tag-masterchef","tag-tempe"],"acf":[],"yoast_head":"\nSulap Tempe Jadi Mewah - UKWMS<\/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:\/\/ukwms.ac.id\/en\/sulap-tempe-jadi-mewah\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sulap Tempe Jadi Mewah - UKWMS\" \/>\n<meta property=\"og:description\" content=\"(UKWMS \u2013 22\/11\/2022) \u2013 Inovasi sangat perlu dilakukan terutama dalam bidang makanan untuk menarik minat para konsumen. Universitas Katolik Widya Mandala Surabaya (UKWMS) melalui Kantor Urusan Internasional (KUI), bersama Giles Brooker Group (GBG) dan Ottimo Internasional menggelar \u201cCulinary Arts and Food Innovation (CanFI) 2022\u201d. 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