Gincha, a Brawijaya University students project, wins Asian food competition

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Daisy, Salsabilla Zahidatu Abdillah, and Dwi Uchtiyawati Rohmah during the judging. (Photo: Brawijaya University)

IO, Malang – Students of the Faculty of Agricultural Technology, Brawijaya University, have won first place in an international food competition, The Seafast-Indofood Food Product Development Competition 2020. Gincha, a creation by Daisy, Salsabilla Zahidatu Abdillah, and Dwi Uchtiyawati Rohmah, is a kombucha drink made from fermented telang flower (Clitoria ternatea) tea infused with a ginger rhizome. Gincha contains phytochemical compositions of tannins, flobatin, carbohydrates, saponins, triterpenoids, phenolmfavanoids, flavanol glycosides, proteins, alkaloids, anthraquinones, antisianin, stigmatic 4-ene-3,6 diones, volatile oils, and telang flower steroids.

Gincha is a detox drink as well as a probiotic that helps reduce the risk of non-communicable diseases (NCDs). It has health benefits, including anti-parasitic properties, and can act as an insecticide, analgesic, anti-inflammatory, antipyretic, antioxidant, hypolipidemic, diuretic, and antiuro-” “lithiasis, immunomodulatory, and as an antimicrobial.

“Praise God, our work was chosen as the best. Even though there is a lot of drama that we went through in  the  process.  The  three  of  us come from different areas amid the COVID-19 pandemic. Research also had to be carried out online. There were various romances that we went through, for example, an unstable internet connection plus limited mobility, due to the pandemic. But it” “turned out to be the best. The struggle was not in vain. Maybe the jury considered our work as the best because the market analysis was the most accurate compared to that of other participants,” said Daisy, as quoted by Public Relations of Brawijaya University, Saturday (17/10/2020).

The Food Product Development Competition, an annual product development competition, this year carries the theme “Indigenous Healthy Food and Beverages for Promoting the Uniqueness and Richness of Asia”. The competition aims to produce innovative products by raising local potential and commercially competitive Asian traditional foods. The event was a collaboration by Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center of the Bogor Agricultural University with PATPI and PT Indofood in selecting winners from two categories, namely, food and beverages.

Gincha won first place in the beverage category by beating out hundreds of participants from all over Asia and 10 other finalist teams. (est)