Medan, (September 29) – Students of the Undergraduate Program in Food Technology, Faculty of Agriculture, Universitas Sumatera Utara (FP USU), demonstrated creativity and innovation in developing various new food products through the course ITP3108 – New Food Product Development. The learning activity encouraged students to process local food ingredients into innovative products relevant to current food trends.

The activity involved students from Classes TP24A and TP24B through a series of learning activities that combined classroom lectures with practical sessions at the Laboratory of Biochemistry and Food Chemical Analysis. Through this process, students not only learned the concepts of food product development but also gained experience in developing ideas, conducting experiments, identifying problems, and producing product prototypes.

In Class TP24A, students developed six innovations addressing various issues and trends in the food industry. The products included Brotejo (Brownies Tempeh with Mung Beans) with the concept Protein Power: Local Ingredients, Global Trend; Puding Telang Sauce Yoghurt with the theme Gut Health: From Fermentation to Functional Food; and Coconut Bar, a snack bar made from coconut pulp with the concept Upcycled Food: Waste to Value.

In addition, TP24A students produced Carbonated Rambutan Juice Beverage with the concept Better-for-You Beverage, Tempeh-Carrot Soft Cookies as a Functional Food for Healthy Aging innovation, and Banana Cookies developed with the concept Hypoallergenic & Free-From Food.

Meanwhile, Class TP24B produced six other innovative products. These products included Protibar, which carries the concept Plant-Based Protein Innovation; Oatvia Milk with the theme Low Sugar, High Function; and Glow Energy Bites, developed through the concept Beauty from Within.

Other innovations from Class TP24B included Nutriseed, a beverage made from pumpkin seeds and soybeans with the concept Food for Brain & Mood; Labuli Chips, chips made from pumpkin and andaliman that carry the theme Local Food Goes Global; and Cocolemon Hydrate, developed as a Sports Nutrition: Functional Energy & Recovery Food product.

The course ITP3108 – New Food Product Development is taught by Prof. Dr. Ir. Elisa Julianti, M.Si., Edy Syah Putra Harahap, S.TP., M.Si., and Karina Nola Sinamo, S.TP., M.Si. Through lecturer guidance and practical activities, students are encouraged to apply the knowledge gained during lectures directly to the product development process.

This activity is part of practice-based learning that provides students with opportunities to develop creativity, experimental skills, problem-solving abilities, and skills in producing food products with potential for further development.

The development of products based on local ingredients also demonstrates how learning in Food Technology can connect the potential of food resources with consumer needs and trends. This activity contributes to SDG 1 (No Poverty), SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 4 (Quality Education), and SDG 17 (Partnerships for the Goals) through food innovation, utilization of local ingredients, practice-based learning, and student competency development.