{"id":21614,"date":"2026-11-04T09:25:48","date_gmt":"2026-11-04T02:25:48","guid":{"rendered":"https:\/\/kliping.um.ac.id\/?p=21614"},"modified":"2026-11-04T09:25:48","modified_gmt":"2026-11-04T02:25:48","slug":"inovasi-pangan-vokasi-um-sulap-ampas-kedelai-jadi-pie-brownies-bernutrisi-tinggi","status":"publish","type":"post","link":"https:\/\/kliping.um.ac.id\/index.php\/inovasi-pangan-vokasi-um-sulap-ampas-kedelai-jadi-pie-brownies-bernutrisi-tinggi\/","title":{"rendered":"Inovasi Pangan Vokasi UM, Sulap Ampas Kedelai Jadi Pie Brownies Bernutrisi Tinggi"},"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\">Inovasi Pangan Vokasi UM, Sulap Ampas Kedelai Jadi Pie Brownies Bernutrisi Tinggi<\/h1>\n<div class=\"post-meta-items meta-below has-author-img\"><span class=\"meta-item date\"><time class=\"post-date\" datetime=\"2026-11-04T00:22:21+07:00\">4 November 2026 | 00:22<\/time><\/span><time class=\"post-date\" datetime=\"2026-11-04T00:22:21+07:00\"><\/time><time class=\"post-date\" datetime=\"2026-11-04T00:22:21+07:00\"><\/time><\/div>\n<\/div>\n<div class=\"post-share post-share-b spc-social-colors  post-share-b1\">\u00a0<\/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: 1476px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"attachment-bunyad-main no-lazy skip-lazy wp-post-image\" title=\"Inovasi Pangan Vokasi UM, Sulap Ampas Kedelai Jadi Pie Brownies Bernutrisi Tinggi\" src=\"https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222108_WhatsAppBusiness-1024x681.webp\" sizes=\"auto, (max-width: 788px) 100vw, 788px\" srcset=\"https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222108_WhatsAppBusiness-1024x681.webp 1024w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222108_WhatsAppBusiness-300x199.webp 300w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222108_WhatsAppBusiness-768x511.webp 768w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222108_WhatsAppBusiness-150x100.webp 150w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222108_WhatsAppBusiness-450x299.webp 450w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222108_WhatsAppBusiness.webp 1080w\" alt=\"Foto BeritaJatim.com\" width=\"1466\" height=\"975\" \/><p class=\"wp-caption-text\"><\/em> <span style=\"color: #999999;\"><em>Kedelai jadi pie brownies bernutrisi tinggi oleh tim vokasi dari UM. (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-1567473\" class=\"post-1567473 post type-post status-publish format-standard has-post-thumbnail category-pendidikan-kesehatan tag-inovasi tag-mahasiswa tag-malang tag-um\" data-mg-article-url=\"https:\/\/beritajatim.com\/inovasi-pangan-vokasi-um-sulap-ampas-kedelai-jadi-pie-brownies-bernutrisi-tinggi\">\n<div class=\"post-content-wrap\">\n<div class=\"post-content cf entry-content content-spacious\">\n<p><strong>Malang (beritajatim.com) \u2013<\/strong> Tim peneliti dari Fakultas Vokasi Universitas Negeri Malang (UM), berhasil mengubah okara menjadi inovasi camilan kekinian bernilai gizi tinggi bernama PIEKARA. \u200bProduk pangan ini merupakan perpaduan antara pie dan brownies yang memanfaatkan tepung okara sebagai bahan dasarnya.<\/p>\n<p>Penciptaan PIEKARA sendiri menjadi bagian dari program penelitian internal Universitas Negeri Malang tahun anggaran 2026. \u200bProyek riset terapan ini diketuai oleh Dosen Program Studi Sarjana Terapan Tata Boga Fakultas Vokasi UM, Chintya Paramita Puspita, S.Pd., M.Pd., M.M.<\/p>\n<p>Dalam mengembangkan produk tersebut, Chintya menggandeng dua akademisi lainnya sebagai anggota peneliti, yakni Dr. Ir. Soenar Soekopitojo, M.Si. dan Rais Amin, S.Pd., M.Pd., M.T. Rset ini turut melibatkan partisipasi aktif dua mahasiswa vokasi, yaitu Salsa Sazkia Zein dan Mutia Aulia.<\/p>\n<p>\u200bChintya menjelaskan bahwa lahirnya ide pembuatan PIEKARA bermula dari keprihatinan para peneliti terhadap minimnya asupan serat pada pola konsumsi masyarakat, serta urgensi untuk memaksimalkan hasil samping pengolahan pangan. Okara, yang merupakan sisa dari proses pembuatan tahu maupun susu kedelai, rupanya masih menyimpan komponen gizi makro yang sangat layak dikonversi menjadi bahan baku makanan.<\/p>\n<p>\u201c\u200bMelalui proses inovasi tata boga, tim mengubah ampas kedelai tersebut menjadi tepung halus yang kemudian diaplikasikan ke dalam adonan pie brownies. Hasilnya, PIEKARA mampu menawarkan sensasi tekstur kulit pie yang renyah di luar, berpadu sempurna dengan isian brownies cokelat yang lembut dan legit di bagian dalam,\u201d ujar Chintya pada Selasa (3\/11\/2026) soal acara pengabdian yang berlangsung pada 12 Oktober 2026 lalu.<\/p>\n<figure id=\"attachment_1567475\" class=\"wp-caption alignnone\" aria-describedby=\"caption-attachment-1567475\">\n<div id=\"attachment_1567475\" style=\"width: 1090px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1567475\" class=\"entered lazyloaded wp-image-1567475 size-full\" src=\"https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness.webp\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" srcset=\"https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness.webp 1080w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness-300x202.webp 300w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness-1024x688.webp 1024w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness-768x516.webp 768w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness-150x101.webp 150w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness-450x303.webp 450w\" alt=\"Foto BeritaJatim.com\" width=\"1080\" height=\"726\" data-lazy-srcset=\"https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness.webp 1080w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness-300x202.webp 300w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness-1024x688.webp 1024w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness-768x516.webp 768w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness-150x101.webp 150w, https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness-450x303.webp 450w\" data-lazy-sizes=\"(max-width: 1080px) 100vw, 1080px\" data-lazy-src=\"https:\/\/cdnmedia.beritajatim.com\/images\/2026\/11\/Screenshot_20261103_222113_WhatsAppBusiness.webp\" data-ll-status=\"loaded\" \/><p id=\"caption-attachment-1567475\" class=\"wp-caption-text\"><\/em> <span style=\"color: #999999;\"><em>Kedelai jadi pie brownies bernutrisi tinggi oleh tim vokasi dari UM. (Foto: Istimewa)<\/em><\/span><\/p><\/div><br \/>\n<\/figure>\n<p>\u200bDalam prosesnya, penciptaan produk ini melewati serangkaian tahapan pengujian yang ketat, mulai dari penyusunan formulasi resep, pengolahan prototipe, hingga uji kelayakan mutu. Tim meracik formulasi substitusi tepung okara dalam tiga proporsi berbeda, yakni 25 persen, 50 persen, dan 75 persen guna mengukur sejauh mana bahan tersebut memengaruhi karakteristik akhir produk.<\/p>\n<p>\u201cUji organoleptik pun dilakukan secara komprehensif mencakup parameter warna, rasa, tekstur, dan aroma untuk memastikan penerimaan di lidah konsumen.\u200bBerdasarkan hasil uji laboratorium independen, PIEKARA terbukti tidak sekadar lezat, tetapi juga kaya akan kandungan protein dan serat,\u201d ungkap Chintya soal kandungan gizi.<\/p>\n<p>Fakta gizi ini menjadikan inovasi Fakultas Vokasi UM sejalan dengan prinsip Tujuan Pembangunan Berkelanjutan (SDGs). Khususnya pada pilar SDG 12 tentang Konsumsi dan Produksi yang Bertanggung Jawab melalui upaya penekanan limbah, SDG 9 terkait pembaruan Industri dan Inovasi, serta SDG 3 yang berfokus pada Kehidupan Sehat dan Sejahtera.<\/p>\n<div>\n<div><span class=\"ctaText\">Baca Juga:<\/span>\u00a0 <span class=\"postTitle\">Polres Malang Selidiki Kasus Anak SD Nyaris Jadi Korban Penculikan<\/span><\/div>\n<\/div>\n<p>Chintya juga menjelaskan bahwa pemanfaatan ampas kedelai dalam pembuatan PIEKARA bukan sekadar eksperimen kuliner biasa. Pemanfaatan ini menjadi langkah nyata dalam menghadirkan makanan bergizi yang berwawasan lingkungan keberlanjutan.<\/p>\n<p>\u200b\u201dKami ingin menunjukkan bahwa hasil samping pengolahan pangan seperti okara masih memiliki potensi besar untuk dikembangkan menjadi produk yang bernilai tambah di masyarakat,\u201d ujar Chintya dalam keterangannya.<\/p>\n<p>\u200bIa berharap produk ini bisa mengubah paradigma pasar terhadap pemanfaatan bahan sisa pangan. \u200bLebih jauh, pengembangan proyek ini merupakan wujud nyata integrasi pendidikan vokasional dengan praktik riset di lapangan.<\/p>\n<p>\u201cMelalui PIEKARA, kami berharap dapat menghadirkan inovasi camilan yang tidak hanya menarik dari segi rasa dan tampilan visualnya, tetapi juga memiliki nilai gizi yang tinggi serta mendukung pemanfaatan bahan pangan lokal secara lebih bertanggung jawab,\u201d kata Chintya menutup keterangan. <strong>(dan\/ian)<\/strong><\/p>\n<p><span style=\"color: #008080;\"><em>Sumber\/\/https:\/\/beritajatim.com\/inovasi-pangan-vokasi-um-sulap-ampas-kedelai-jadi-pie-brownies-bernutrisi-tinggi<\/em><\/span><\/p>\n<\/div>\n<\/div>\n<\/article>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Inovasi Pangan Vokasi UM, Sulap Ampas Kedelai Jadi Pie Brownies Bernutrisi Tinggi 4 November 2026 | 00:22 \u00a0 Malang (beritajatim.com) \u2013 Tim peneliti dari Fakultas Vokasi Universitas Negeri Malang (UM), berhasil mengubah okara menjadi inovasi camilan kekinian bernilai gizi tinggi bernama PIEKARA. \u200bProduk pangan ini merupakan perpaduan antara pie dan brownies yang memanfaatkan tepung okara [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":21615,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39,15],"tags":[],"class_list":["post-21614","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\/inovasi-pangan-vokasi-um-sulap-ampas-kedelai-jadi-pie-brownies-bernutrisi-tinggi\/\" \/>\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\" \/>\n\t\t<meta property=\"og:site_name\" content=\"News Archive |\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" 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