IPB University Presents Three Healthy Products from Cassava, One of which is ‘Chocoferin’ Cookies
IPB University presents three cassava-based healthy food products, namely Flourina (fortified composite flour), Cassafits (analog rice), and Chocoferin (fortified cookies).
The three cassava-based healthy products were introduced during a launch event at Atrium Botani Square, Bogor City (5/23).
Prof Erika B Laconi, Chairperson of Science and Technology Area Institute (LKST) IPB University said, these products are the result of Innovative Productive Research (Rispro) Invitation funded by the Education Fund Management Institution (LPDP), Ministry of Finance of the Republic of Indonesia.
“Today IPB University launched three cassava-based innovation products. This step marks a good collaboration of IPB University’s innovation results, upstream to downstream, from cultivation to ready-to-consume products. That is, from farm to table, we realize it today, “said Prof Erika.
For this reason, IPB University is committed to continuing to innovate in order to meet the food needs of the Indonesian people. Cassava is believed to have great potential as a future food mainstay thanks to the many fortifications and diversifications that can be done.
“We will not stop only today. We will continue to work to fulfill the food needs of the Indonesian people. Cassava will be our mainstay with many fortifications and diversifications carried out in the future,” she said.
Prof Slamet Budijanto, chairman of the research team, revealed the reason behind the selection of cassava as a healthy food product. He said he wanted to provide an alternative source of carbohydrates for staple food for the community.
“Carbohydrates are not only from rice, but also from various sources of carbohydrates, one of which is cassava,” he explained.
In addition, cassava was chosen because of its ability to grow easily in various soil conditions. By raising the potential of cassava, it is hoped that Indonesia will no longer be too dependent on one type of staple food.
Furthermore, IPB University hopes that local foods such as cassava can be increasingly elevated and become a sustainable alternative staple food for the nation.
“By raising cassava, it is hoped that we will not depend (on one type of food). Not to replace rice, yes, but that rice has a companion so that the pressure on rice is reduced,” he said.
Furthermore, one of the researchers, Prof Feri Kusnandar, explained that Flourina or cassava composite flour is present to be processed into various products, both as industrial raw materials and for household use.
Furthermore, analog rice and cassava-based cookies named Cassafits and Chocoferin show the flexibility of cassava in producing processed industrial food products.
“Hopefully, we will not be too dependent on wheat flour in producing processed products. So, we can utilize local raw materials, including cassava,” he concluded. (IAAS/FMT)
