{"id":21611,"date":"2026-11-04T09:22:35","date_gmt":"2026-11-04T02:22:35","guid":{"rendered":"https:\/\/kliping.um.ac.id\/?p=21611"},"modified":"2026-11-04T09:22:35","modified_gmt":"2026-11-04T02:22:35","slug":"tim-vokasi-um-ubah-ampas-kedelai-jadi-roti-sourdough-tinggi-protein","status":"publish","type":"post","link":"https:\/\/kliping.um.ac.id\/index.php\/tim-vokasi-um-ubah-ampas-kedelai-jadi-roti-sourdough-tinggi-protein\/","title":{"rendered":"Tim Vokasi UM Ubah Ampas Kedelai Jadi Roti Sourdough Tinggi Protein"},"content":{"rendered":"<div class=\"the-post-header s-head-modern s-head-modern-a\">\n<div class=\"post-meta post-meta-a post-meta-left post-meta-single has-below\">\n<h1 class=\"is-title post-title\">Tim Vokasi UM Ubah Ampas Kedelai Jadi Roti Sourdough Tinggi Protein<\/h1>\n<div class=\"post-meta-items meta-below has-author-img\"><span class=\"meta-item date\"><time class=\"post-date\" datetime=\"2026-11-03T23:42:25+07:00\">3 November 2026 | 23:42<\/time><\/span><\/div>\n<\/div>\n<\/div>\n<div class=\"single-featured\">\n<div class=\"featured\">\n<figure class=\"image-link media-ratio ratio-3-2\">\n<div style=\"width: 1175px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"attachment-bunyad-main no-lazy skip-lazy wp-post-image\" title=\"Tim Vokasi UM Ubah Ampas Kedelai Jadi Roti Sourdough Tinggi Protein\" src=\"https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210911_WhatsAppBusiness.webp\" sizes=\"auto, (max-width: 788px) 100vw, 788px\" srcset=\"https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210911_WhatsAppBusiness.webp 1023w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210911_WhatsAppBusiness-300x199.webp 300w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210911_WhatsAppBusiness-768x510.webp 768w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210911_WhatsAppBusiness-150x100.webp 150w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210911_WhatsAppBusiness-450x299.webp 450w\" alt=\"Foto BeritaJatim.com\" width=\"1165\" height=\"774\" \/><p class=\"wp-caption-text\"><\/em> <span style=\"color: #999999;\"><em>Produk pengabdian tim vokasi UM ampas kedelai jadi roti sourdough tinggi protein. (Foto: Istimewa)<\/em><\/span><\/p><\/div><br \/>\n<\/figure>\n<\/div>\n<\/div>\n<div class=\"the-post s-post-modern\">\n<article id=\"post-1567479\" class=\"post-1567479 post type-post status-publish format-standard has-post-thumbnail category-pendidikan-kesehatan tag-mahasiswa tag-malang tag-um\" data-mg-article-url=\"https:\/\/beritajatim.com\/tim-vokasi-um-ubah-ampas-kedelai-jadi-roti-sourdough-tinggi-protein\">\n<div class=\"post-content-wrap\">\n<div class=\"post-content cf entry-content content-spacious\">\n<p><strong>\u200b<\/strong><strong>Malang (beritajatim.com) \u2013<\/strong> Tim peneliti dari Fakultas Vokasi Universitas Negeri Malang (UM) berhasil melahirkan inovasi pangan baru yang bernilai gizi tinggi. Memanfaatkan ampas susu kedelai atau okara yang kerap dianggap limbah tak bernilai, mereka sukses menyulapnya menjadi roti sourdough kaya protein dan serat.<\/p>\n<p>Temuan inovatif ini diyakini mampu menjadi alternatif pangan bernutrisi untuk mendukung program peningkatan gizi masyarakat secara luas. \u200bRiset yang membawa tajuk \u201cPengembangan Roti Sourdough Berbasis Ampas Susu Kedelai untuk Mendukung Program Makan Bergizi Gratis pada Kelompok Rentan Stunting\u201d ini didanai penuh melalui skema penelitian dana internal Universitas Negeri Malang tahun 2026.<\/p>\n<p>\u200bProyek riset ini diketuai oleh Dosen Program Studi Sarjana Terapan Tata Boga Fakultas Vokasi UM, Chintya Paramita Puspita, S.Pd., M.Pd., M.M. Ia tidak bekerja sendiri, melainkan didampingi oleh dua dosen pakar lainnya, yakni Obaja Eden Sentosa Riyanto, S.S.T., M.Sc. dan Rais Amin, S.Pd., M.Pd., M.T. Riset ini juga menggandeng dua mahasiswa vokasi berbakat, yaitu Sataisy Nabila dan Raka Aji Faisal.<\/p>\n<p>\u200bKetua Tim Peneliti, Chintya Paramita Puspita, menjelaskan bahwa lahirnya riset ini dilatarbelakangi oleh tingginya urgensi kebutuhan alternatif pangan bergizi untuk menekan angka stunting. Di waktu bersamaan, timnya melihat potensi ampas kedelai yang selama ini terbuang percuma dan belum dimaksimalkan sebagai sumber nabati.<\/p>\n<p>\u200b\u201dPengembangan roti sourdough dengan basis ampas susu kedelai ini kami arahkan untuk mendongkrak pemanfaatan bahan pangan yang selama ini kurang mendapat perhatian. Di sisi lain, ini adalah upaya nyata kami untuk menghadirkan alternatif produk bakery dengan nilai gizi yang jauh lebih baik,\u201d ujar Chintya menjelaskan tujuan utama inovasi timnya, Selasa (3\/11\/2026).<\/p>\n<div>\n<div><span class=\"ctaText\">Baca Juga:<\/span>\u00a0 <span class=\"postTitle\">Demo di Kota Malang Ricuh, 2 Polisi dan 1 Wartawan Terluka<\/span><\/div>\n<\/div>\n<p>\u200bUntuk mengubah hasil samping pengolahan pangan tersebut menjadi produk roti, tim lebih dulu memproses okara menjadi bentuk tepung. Tepung inilah yang kemudian dijadikan bahan substitusi dalam adonan sourdough.<\/p>\n<p>Guna mendapatkan formulasi terbaik, riset ini menerapkan tiga variasi takaran konsentrasi tepung ampas kedelai, yaitu 20 persen, 30 persen, dan 40 persen. Langkah ini krusial untuk mengevaluasi mutu sensori, karakteristik fisik, hingga kualitas akhir produk.<\/p>\n<p>Chintya menjelaskan bahwa produk ini berbeda dari roti konvensional, sourdough mengandalkan ragi alami atau starter yang berisi khamir dan bakteri asam laktat. Proses fermentasi organik inilah yang memunculkan tekstur, aroma, serta cita rasa khas.<\/p>\n<p>\u201cSecara terpisah melalui perannya dalam penelitian, tim dosen Obaja Eden Sentosa Riyanto dan Rais Amin memastikan bahwa proses pengujian mutu dilakukan secara ketat. Secara tidak langsung, tim peneliti menegaskan bahwa hasil uji laboratorium menunjukkan capaian yang menggembirakan.<\/p>\n<figure id=\"attachment_1567482\" class=\"wp-caption alignnone\" aria-describedby=\"caption-attachment-1567482\">\n<div id=\"attachment_1567482\" style=\"width: 1189px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1567482\" class=\"entered lazyloaded wp-image-1567482 \" src=\"https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210937_Gallery.webp\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" srcset=\"https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210937_Gallery.webp 700w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210937_Gallery-300x197.webp 300w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210937_Gallery-150x98.webp 150w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210937_Gallery-450x295.webp 450w\" alt=\"Foto BeritaJatim.com\" width=\"1179\" height=\"773\" data-lazy-srcset=\"https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210937_Gallery.webp 700w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210937_Gallery-300x197.webp 300w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210937_Gallery-150x98.webp 150w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210937_Gallery-450x295.webp 450w\" data-lazy-sizes=\"(max-width: 700px) 100vw, 700px\" data-lazy-src=\"https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_210937_Gallery.webp\" data-ll-status=\"loaded\" \/><p id=\"caption-attachment-1567482\" class=\"wp-caption-text\"><\/em> <span style=\"color: #999999;\"><em>Produk pengabdian tim vokasi UM ampas kedelai jadi roti sourdough tinggi protein (Foto: Istimewa)<\/em><\/span><\/p><\/div><br \/>\n<\/figure>\n<p>\u201cRoti sourdough modifikasi ini terbukti memiliki kandungan serat dan protein yang sangat tinggi, mempertegas fungsi okara sebagai bahan baku substitusi yang menjanjikan,\u201d ujar Chintya soal acara pada 5 Oktober 2026 lalu.<\/p>\n<div>\n<div><span class=\"ctaText\">Baca Juga:<\/span>\u00a0 <span class=\"postTitle\">Bupati Malang Luncurkan Program Ketan Ireng, Urus Akta Kelahiran dan Kematian Gampang<\/span><\/div>\n<\/div>\n<p>\u200bInovasi ini dinilai sangat selaras dengan Program Makan Bergizi Gratis (MBG) yang mengedepankan bahan pangan lokal. Kendati demikian, produk ini masih membutuhkan kajian mendalam terkait daya simpan, keamanan pangan, kalkulasi biaya produksi, hingga penerimaan rasa di lidah masyarakat sasaran.<\/p>\n<p>\u200bSelain berdampak pada gizi, inovasi mahasiswa dan dosen UM ini memeluk tiga pilar utama Sustainable Development Goals (SDGs), yakni SDG 3 (Kehidupan Sehat dan Sejahtera), SDG 12 (Konsumsi dan Produksi yang Bertanggung Jawab) lewat pengurangan limbah agroindustri, serta SDG 9 (Industri, Inovasi, dan Infrastruktur) lewat integrasi teknologi kuliner berbasis fermentasi alami.<\/p>\n<p>\u200bPelibatan Sataisy Nabila dan Raka Aji Faisal dalam proyek ini juga menjadi bukti konkret penerapan pendidikan vokasi berbasis riset di UM. Secara tidak langsung, para mahasiswa ini mendapatkan tempaan pengalaman berharga, mulai dari meracik formulasi, mengolah limbah, memantau fermentasi, hingga menguji standar kelayakan mutu pangan di level industri.<\/p>\n<p>\u201c\u200bKe depan kami berharap inovasi hasil samping kedelai ini dapat dimanfaatkan secara masif oleh industri bakery. Dalam jangka panjang, hasil riset ini kami arahkan untuk memicu munculnya model produksi skala UMKM dan membuka kemitraan strategis dengan industri pangan,\u201d ujar Chintya menutup keterangan. <strong>(dan\/ian)<\/strong><\/p>\n<p><span style=\"color: #008080;\"><em>Sumber\/\/https:\/\/beritajatim.com\/tim-vokasi-um-ubah-ampas-kedelai-jadi-roti-sourdough-tinggi-protein<\/em><\/span><\/p>\n<\/div>\n<\/div>\n<\/article>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Tim Vokasi UM Ubah Ampas Kedelai Jadi Roti Sourdough Tinggi Protein 3 November 2026 | 23:42 \u200bMalang (beritajatim.com) \u2013 Tim peneliti dari Fakultas Vokasi Universitas Negeri Malang (UM) berhasil melahirkan inovasi pangan baru yang bernilai gizi tinggi. Memanfaatkan ampas susu kedelai atau okara yang kerap dianggap limbah tak bernilai, mereka sukses menyulapnya menjadi roti sourdough [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":21612,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39,15],"tags":[],"class_list":["post-21611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-berita-online","category-home"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.5 - aioseo.com -->\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"kliping-um\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/kliping.um.ac.id\/index.php\/tim-vokasi-um-ubah-ampas-kedelai-jadi-roti-sourdough-tinggi-protein\/\" \/>\n\t\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.5\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" 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