DI-GUGEL: Traditional Jelly Candy Helps Prevent Stunting in Children

Indonesia has a variety of tribes, cultures, and culinary from each region.  Its existence is still being preserved by the Indonesian people.  Various more modern touches are given both in the presentation and processing.  One of them is curd, traditional Minangkabau yogurt made from buffalo milk.

Five IPB University students juggled curd into jelly candy by giving a touch of innovation.

If the Minangkabau curd is made from buffalo milk, then this IPB University student makes it from cow milk fermented in the traditional way such as making curd in the original.  They are Zarifa Olivia, Zeniasih Karo, Hilna Nur Aprila, Olin Aulia Yunia, and Qurrat A’yuni.  They initiated the innovation of curd in the Entrepreneurship Student Creativity Program (PKM-K).

PKM-K which carries the innovation of curd is titled “DI-GUGEL: Curd Gummy Jelly Candy Gel with Protein Rich Nutrition” under the guidance of IPB University lecturer, Dr.  Zakiah Wulandari, S.TP, M.Sc.

“FIGURED, this is a curd made from cow’s milk added with bacteria L.plantarum and S.thermophilus, then processed into jelly candy to slow down the damage of the curd,” said Zarifa, Chair of the DI-GUGEL Team.

The processing of jelly curd sweets goes through a fairly long stage, starting with the milk pasteurization process using the High Temperature Short Time (HTST) method, then the milk is incubated using bamboo which is covered with banana leaves for 48 hours.  After incubation, mixing of curd with jelly-making ingredients such as gelatin, high fructose syrup (HFS), and glucose was carried out.  Next, the mixed material is heated at 120 degrees Celsius to then be printed and stored in the refrigerator.

This product of jelly curd candy is suitable to be introduced for children so that they are more familiar with traditional Indonesian food.  In addition, curds contain high essential amino acids and are good for growing children.  This jelly candy can also reduce the risk of stunting or short stature due to lack of nutrition during the child’s growth period.

“We made four variants of jelly candy including mango, strawberry, green tea, and chocolate.  “The price of one of our jelly candy packs is only Rp. 6,000,” Zarifa added.

Jelly jelly from curd made by the DI-GUGEL Team aims to raise and develop the potential of traditional food in Indonesia.  That way, public awareness of traditional foods that have the potential to overcome problems such as stunting can increase.

“People can order this jelly curd candy through our social media, like our Instagram account @ digugel.id.  “We also hold giveaway or quizzes and ask for product reviews to consumers who have bought so that in the future our products can be more developed and known,” concluded Zarifa.  (NIN / ris)