Tajin IPB University Student Creation Wins 2nd Place in the National Food Competition
Ta'jin IPB University Student Creation Wins 2nd Place in the National Food Competition
Ta'jin is a vegetable milk innovated by IPB University students. Brown rice based ta'jin germinated or germinated brown rice and moringa leaf extract. The students are Amalia Rakhmadani, Niswana Wafi Alfarda and M Fadhil Rhezarespati. The three of them were from the Department of Food Science and Technology, Faculty of Agricultural Technology (Fateta).
"This Ta'jin product has several advantages including high protein, high vitamin, high fiber, low fat and low glycemic index. The use of Ta'jin products is as a vegetable milk drink that can be consumed every day with the target consumers ranging from children to adults. We provide Ta'jin for kids and Ta'jin for general. Ta'jin for kids is formulated to combat double burden malnutrition (stunting and overweight) while Ta'jin for general is formulated to deal with degenerative diseases whose prevalence is currently increasing sharply worldwide, "explained Amalia as Team Leader.
Ta'jin for kids and Ta'jin for general are free of lactose so that it can be a healthy daily drink for consumers with lactose intolerance and dairy milk allergies. Economically, Niswana Wafi Alfarda explained that the use of both raw materials (germinated brown rice and moringa leaf extract) is expected to provide added value for both food sources. The aim is to increase the profits of rice farmers and moringa farmers.
"This project can be a good opportunity to expand the network and increase foreign exchange because it has great potential in solving problems related to achieving Sustainable Development Goals (SDGs) in Indonesia. In particular the third pillar is "good health and well being" which has a focus on solving the problem of double burden malnutrition and degenerative diseases. In addition, the success of Ta'jin's industrialization will improve social welfare for local communities, "Niswana said.
Through the Ta'jin innovation, three IPB University students won 2nd place in the National Food Product Development Competition (FPDC) in Bogor last September.
"Alhamdulillah, I am very grateful that I did not expect to be given the opportunity to win this competition. We expect the industrialization of Ta'jin. The aim is to spur innovation even more massively from other researchers to develop vegetable milk-based functional drinks. The business analysis of this Ta'jin product has shown a very promising prospect to be commercialized industrially. This is because the functional food product market, especially vegetable milk, is currently on the rise, "Niswana said.
Keywords: Ta'jin, FPDC, Vegetable Milk, Department of Food Science and Technology, IPB University
