Culinary Nutrition Practical Activities "Ethnic Archipelago Food"

FIKES UPNVJ - On June 7 and June 10, 2022, offline Practicum Activities for Undergraduate Nutrition Studies Program UPN Veterans Jakarta were carried out in the culinary and dietetics laboratory, this practicum activity is a mandatory course for the Undergraduate Nutrition Study Program, a basic culinary course which in theory they have received In the lecture class with topics related to ethnic Indonesian food, through culinary nutrition practicum activities, nutrition science students in the 2nd semester of class 2021 are able to process and master philosophically from these foods.

Basically students of the Nutrition Study Program of the Undergraduate Program have been able to master various cooking and processing techniques, students are emphasized not only cooking techniques and ingredients but students master the philosophical side so that the processed food includes the original food from which area, without reduce the taste and characteristics of the food. With offline practicum activities, it is hoped that students can understand the material provided by the Culinary Basics Lecturer, not only theory they learn but this direct practice is expected to increase skills and understanding in making a nutritious food menu and has aesthetic value as for the menu. -the menu that they are processing focuses on topics titled Indonesian ethnic food such as:

1. Sate Lilit dari daerah Provinsi Bali
2. Tekwan dari daerah Provinsi Palembang
3. Mie Aceh dari daerah Provinsi Aceh
4. Ayam Pop dari daerah Provinsi Sumatra Barat (Padang)
5. Palu Mara dari daerah provinsi Sulawesi Selaran (Makassar)
6. Soto Betawi dari daerah DKI
7. Gudeg dari provinsi DIY (Jogja)
8. Gulai Ikan kakap Dari daerah Jambi

Practical activities are divided into 3 classes, and there are still many Indonesian menus processed by basic culinary practicum activities, classes a, b and c as many as 8 groups / 8 processed food menus. The practicum for the Culinary Basics course is carried out according to a schedule determined by the head of the nutrition laboratory, where the practicum is directly supervised by the subject lecturer, Mr. M. Ikhsan Amar S. Gz., M. Kes, Luh Desi Puspareni, S.T.Gizi., M.Gizi and Ikha Deviyanti Puspita, S.Gz., M.K.M.

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