A different view can be seen at the Graha Cakrawala Building, State University of Malang (UM). Many foods are lined up in a circle on the table and look very tempting for culinary connoisseurs. UM Culinary Department students create creative and innovative culinary products with milk as the basic ingredient. As many as 87 students are free to create these basic materials to be used as various endemic preparations. The processed products were exhibited at the food and beverage product exhibition which was held by UM Culinary Department students on Saturday (13/4). The event entitled "Cipta Boga 2019" presented various creative products of UM Catering S-1 and D-3 students.
This event is one of the final assignments of the Cipta Boga course for students of S-1 and D-3 of the UM Catering Department. "Milk material was chosen because generally in Indonesia, this material is very abundant and there are many kinds. Milk is one of the most nutritious staple drinks in Indonesia. So, we want to develop the material so that it can show that the material can be processed in such a way, "said Jati Setiawan, Chief Executive.
There are two types of dishes on display, namely ready-to-eat food products and industrial packaging products. There are 50 types of industrial packaging products and 90 types of ready-to-eat dishes. "Industrial products here are durable products. So, food that can be long lasting. We practice entrepreneurship with the industrial packaging products, "added Jati. This event helps students to create food and food innovation and practice entrepreneurship in the culinary field. Furthermore, he explained that all the dishes on display had already been tested and received prior assessment from the supervisor.
The event which is held annually presents Chef Muto who is known as Kung Fu Chef. He did indeed have time to attract the attention of fans of the culinary program thanks to the attractions he always presented when preparing the ingredients. At the opportunity, Chef Muto was able to assess the various cooking results of UM students. In addition to assessing, he also shared cooking knowledge according to the required nutritional dose.
It is something that makes UM proud when its students can innovate in the creative economy through their profession as a chef. "What has been produced by the students of Food Management is a new creation and innovation that is presented to the Indonesian to international society. In the industrial world, students are superior and have strong competitiveness. This can encourage Indonesia's progress in the culinary field in the international arena, "said Prof. Dr. Marji, M.Kes. as the Dean of the Faculty of Engineering, UM. Amey.