The cross-disciplinary group of Brawijaya University’s students achieved another achievement. This time, 1 of the 2 delegation teams won the 3rd place in the Agricultural Food Competition Season 15 Scientific Writing event organized by the Food Technology Student Association of Jenderal Soedirman University, early March.
The first team consisted of Dafa Rafi’ul Laudza, Maulidya Zahrina Qolby and Nurfadhilah Fatikhasari from the Faculty of Animal Husbandry, and Mukhammad Rizal from the Faculty of Economics and Business who brought innovation in making symbiotic yoghurt powder enriched with egg shells nanocalcium as a functional food for calcium supplements and increasing body immunity.
Meanwhile, the second team, consisting of Annisa Fitri and Hanifah Hasna Thufaila from the Faculty of Health Sciences together with Sandrina Aulia Sari from the Faculty of Agriculture, explained the idea of plant-based cookies from mocaf flour, functional active ingredients from antanan and spirulina.
“The theme of AFC Season 15 is “Food Technology: Optimizing Local Food to Increase Product Functional Value”. This activity consists of 3 rounds, namely Abstract, Full Paper and Presentation which are held in the Integrated Academic Building. In addition, there was also a field trip at PT Indesso Aroma. From this yogurt powder innovation, our team won the third place in this competition, after beating 71 teams from various campuses in Indonesia. From this team, only 25 groups have the right to continue to the full paper round, then 10 more teams will continue for the final round,” explained Rizal.
Achieving this achievement, explained Rizal, was not easy. “The challenges existed when forming a team, collaborating between faculties and providing guidance from lecturers who always provide direction for updating the scientific papers presented,” concluded this student class of 2021. (UB PR/ Trans. Iir)
