Food Design Course For Future Ethnofood Product From Local NTFP Materials
[Blog 1 - Repa Kustipia]
After the Hackathon Competition, Every Winner gets the opportunity from NTFP-EP to do the activity chosen by the winner, as an option is Individual Skill Development, which is about the Food Design Course, because the situation is still hampered by the pandemic, this course is conducted online with tutors from food design experts in the world.
During this Food Design Course, there are 2 classes chosen, namely the first class on Food Design : Strategies for preparing Food Design. After completing this course, there are several very implementable and applicable lessons that can be followed to conceptually design future food products based on the principles of food design thinking.
The data on the ethnofood commodity resources owned are 4 commodities belonging to wild tubers from the Sundanese community forest in Tasikmalaya, the 4 ethnofood commodities are: Canna, Black Taro, Sweet Potatoes, Wild Taro and Porang.
In the science of food design, all these commodities must have a position and function.
Ganyong's position is that according to the eating habits of the Sundanese people, it is consumed as a side dish that does not become a staple food or staple food instead of rice. However, from a food design perspective, Ganyong has the potential not only for staple foods, but can also be processed into raw materials for an eating experience by combining other ingredients and displaying mind blowing products such as molecular gastronomy.
Black taro, this exploratory study of black taro is not familiar for consumption, but nutrients with a higher carbohydrate and fiber content have become a new history for displaying forest specialties, usually boiled and steamed to enjoy black taro, but when it comes to food design , this black taro will turn into products: flour, cereals, flavored drink powder, and bread which have a higher selling value than those consumed by traditional processing.
Gandola yam, never imagined that from cassava commodity can be formed into various raw materials for substitute commodities or food product substitutes, in designing gandola yam as future food, gandola yam has the potential to be processed into vegan-meat with simple technology on a household scale with various condiments. In addition, this is something outside the usual processing practice, but it raises curiosity in processing and creative thinking.
Porang, Sundanese people say Suweg, its presence in wild forests and food intercropping gardens is minimal because there is no urgent need for porang demand in the market and there are no permanent consumers.
However, since the pandemic, the existence of porang has been sought again because the home-scale industry has continued to develop and be creative, this has made the existence of food culture and healthy food more popular and sought after.
So, porang should contribute to the concept of future food, porang can be designed to be a snack that is rich in fiber and high in antioxidants and porang has the potential to be included in the smart recipe menu category for the planet.
An example of processing porang into jelly and this has been traded across countries. How the progress of creativity in food will continue to grow, and traditional processing will cause boredom, but if you already know the concept of food design, then all raw materials will be a source of inspiration, even if the raw materials or food commodities come from forests and wild plants.
This food design course will increase education and explore the creativity of individuals and even communities and process food commodities with concepts that are not only delicious or beautiful to eat, but also have an impact on: cultivation of food plants from forests, processing that has a long shelf life, and provides nutritional value and environmentally friendly both from the production process to distribution and even the digestion process.
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