Functional Foods for Burn Patients Won IPB University Silver Prize in Malaysia
Team of Prof. Clara M. Kusharto from Faculty of Human Ecology, IPB University brought home Silver Prize for “Higher Education Professional” category at the International Invention and Innovative Competition in Selangor, Malaysia on November 2nd, 2019. Competing over 248 teams from Southeast Asian countries, Prof. Clara displayed her high-nutrient product derived from Clarias Gariepinus and Moringa oleifera leaves flour to accelerate burn patients tissue replacement.
Prof. Clara M. Kusharto from Faculty of Human Ecology (FEMA), IPB University and her student team won the Silver Prize for “Higher Education Professional” category at the International Invention and Innovative Competition (InIIC) that was held in Selangor, Malaysia on November 2nd, 2019.
The event was joined by total 248 teams from several countries in Southeast Asia. Bringing up theme of “Leading towards Creativity & Innovation”, this competition sought innovative, cost-effective and practical solutions to accessibility-related barriers in the community.
All professionals and students were invited to use their creativity, working individually or in teams with industry, government and community partners, to identify accessibility-related issues, and create an innovative and unique solution to it. Categories applied were namely “Professional” (with sub-category of “Social Sciences”, “Science, Engineering & Technology”) and “Higher Institution Students” (with sub-category of “Social Sciences” and “Science, Engineering & Technology”) and “School Students”.
Judging (which may change and vary for each category) was based on the following criteria: novelty (on how this design is unique or innovative compared to other designs in this category), benefit to the user (on how this design benefited the intended user through its performance, comfort, safety, ease of use and/or affordability), benefit to the society (on how this design benefited greater good; consider society, the environment, culture and/or the economy), commercialization (on whether the idea is based on a clearly identifiable client/customer need and how it will create value) and others (publication, award, recognition, intellectual property, etc.).
Prof. Clara developed a product based on Clarias gariepinus and Moringa oleifera leaves flour. She elaborated that this innovation fabricated high protein liquid food formula for burn patients who experience hyper-catabolism. She emphasized how these patients require high nutrients, especially energy and protein needed to accelerate the growth of new tissue and replace nutrients lost due to hyper-catabolism. In addition, Moringa leaf flour is also a food that is high in antioxidants and minerals, which are needed by burn patients to help the wound healing process. This innovation has been registered with no. patent PQ 0201709742 dated 12/28/2017
Keyword: Silver Medal, International Invention & Innovative Competition (InIIC), Professor of Fema, IPB University.
