Indonesia
English
Yogyakarta - A group of Yogyakarta State University (UNY) students developed a new culinary innovation “Bistbox” by creating healthy biscuits made from local tempeh. The five students who are carrying out PKM-K funding in 2024 include Siti Nursipa Wulida, Nur Evirda Khosyiati, Rifki Refiyandi, Putri Aprillia Panggabean, and Syifaun Nuha Al Affifah, accompanied by lecturers who are experts in the field of food, namely, Dr. Nani Ratnaningsih S.TP. MP. The biscuits, which are rich in vegetable protein and other nutrients, are expected to be a product of interest to the wider community, especially mothers who have babies under the age of five (toddlers), and those who are looking for healthy and nutritious snack options. The idea to develop tempe-based biscuits originated from the desire to create healthy and environmentally friendly food products. In addition to having a high nutritional content, the product also comes with a number of complete legalities and certifications. Bistbox is halal-certified, has HAKI, Business Identification Number (NIB), and SPPIRT. In addition, the packaging also contains nutritional information, making Bistbox a reliable and healthy snack option for children.
These special toddler biscuits are intended to help children between one and three years old overcome the problem of Mouth Closure Movement (GTM). Bistbox contains 10 primary packs containing 3 pieces of animal-shaped biscuits and a monitoring guide, as well as a recyclable pack as a game board, integrating the idea of education with interactive packaging that tells the stories of the archipelago's fables, while providing nutritional benefits from tempeh, which is a high source of vegetable protein. In addition to being healthy, this product also promotes early education and fosters greater appreciation of the archipelago's culinary delights, including tempeh. The process of making “Bistbox” went through several stages, including continuous product validation in order to produce biscuits with good quality and good taste.
This biscuit has received positive responses from various parties, including lecturers, mothers, and culinary communities. The team introduced “Bistbox” to a wider market through various exhibitions, toddler equipment stores, retail stores, culinary events in Yogyakarta, and direct selling at family tourism sites around Yogyakarta. This innovation is a clear example of how creativity and science can synergize to create products that are not only commercially valuable but also have great benefits for public health. It is hoped that more and more similar innovations will be born from academia to help advance the food industry in Indonesia. Later, if Bistbox succeeds in bringing the UNY team to the prestigious PIMNAS (Student Scientific Week) this will open up great potential in combining culinary innovation with nutritional education for children.