Addressing Food Waste in Indonesia: i3L Food Tech Students Unveil the Revolutionary Cauliflower Jerky!

Over the years, Indonesia has faced a pressing issue of food waste, with cauliflower being one of the contributors to this significant problem. As part of the effort to address this issue, Food Technology Students Cohort 22 set out to develop cauliflower jerky, utilizing both the vegetable and its by-products to reduce waste, promote sustainability, and introduce a nutritious, plant-based snack alternative. This innovative approach not only extends the shelf life of cauliflower but also aims to combat food insecurity and support environmental conservation efforts in Indonesia, making a significant impact on both the local food ecosystem and the environment. 

The initiative was spearheaded by Collin Logan (22010046), Denita Theodora Pratiknyoadi (22010056), Jessica Sutjiawan (22010083), Rachelle Aurelia Adisaputra (22010136), and Winston Yeremia Antonius (22010170) from the Food Technology Students Cohort 22. Their collective effort and dedication led to the development of an innovative and sustainable food product that has the potential to make a positive impact on the food industry and the local community

i3L Website Article Picture (99)

Introducing Plant-Based Jerky

The product developed by the team is a plant-based jerky that replicates the textural properties of traditional meat jerky, offering a satisfying snack option for those seeking an alternative to animal-based products. This innovative approach aligns with the growing demand for plant-based food options, catering to the needs of consumers looking for sustainable and nutritious snack alternatives. 

The Journey to Creating Cauliflower Jerky

The journey to creating cauliflower jerky involved significant dedication and hard work. Product trials began in mid-May, with extensive research and testing carried out to ensure the quality and nutritional value of the final product. Product proposals were presented in March, marking the early stages of the development process. Finally, on June 11th, the team held a product showcase, highlighting the outcome of their innovative and sustainable food product to the public

The creation of cauliflower jerky involved a meticulous process that aimed to harness the nutritional benefits and unique texture of cauliflower while reducing waste. The process began with the thorough washing of the cauliflower, followed by the collection of the florets and stems. The cauliflower was steamed for 30 minutes and grinded using a food processor to obtain mashed cauliflower. To remove excess moisture, the mashed cauliflower was then squeezed through a cheesecloth. The next steps involved adding a specific ratio of flour and other ingredients to the mashed cauliflower, blending the mixture using a silicone spatula, shaping it into coin-shaped jerky pieces on a baking tray, and baked at 170oC for 1 hour. Then, glaze was applied to the surface of the jerky and was placed back in the oven at 210oC for 15 minutes, food adding an additional layer of flavor.

Conclusion

The development of cauliflower jerky by Food Technology Students Cohort 22 represents an important step forward in addressing the food waste problem in Indonesia. Through innovation, sustainable practices, and dedication to reducing waste, this initiative has the potential to transform the local food industry, promote sustainability, and provide a plant-based snack alternative that aligns with the growing demand for environmentally friendly food options.

Post Views: 82

© 2022 Indonesia International Institute for Life Sciences. All rights reserved.