Bakpia Bekatul, Nutritious Product Innovation
Bakpia. Who is not familiar with this typical food of Jogja? This snack is indeed quite popular in this student city. Then, what about bakpia bekatul?
For those of you who frequently look for culinary experience, there is no harm in tasting the product innovation developed by five students of the UGM Faculty of Agricultural Technology. They are Novi Sigit Purnomo, Fuad Assani, Fauzan Romadlon. Ade Riski Amelia, Haritsah Setya Nur Aini.
Bakpia Bekatul was indeed newly released on the Yogyakarta market last March. Bakpia bekatul with Babe Usil brand (short for 'original business of bakpia bekatul') is originated from the participation in the students creativity program 2010. They saw the production of bekatul (rice bran) is very abundant in Indonesia, but it has not been widely utilized. "During this time, bekatul is only considered as livestock feed, whereas bekatul is rich in vitamin B, vitamin E, essential fatty acids, dietary fiber, protein, oryzanol and ferulic acid. Thus, it’s a shame if the potential material is not utilized sufficiently," said Novi Sigit Purnomo on campus on Tuesday (13/7).
He added that the bekatul stuffed bakpia is expected to change the public image of the bekatul which usually only used as fodder. It can also increase the sale value of bekatul in the society and be made the basic of the bekatul management in order to raise public revenues. Sigit conveyed that in the manufacture of the bakpia, bekatul is used as the stuff. The bekatul used in the snack was flour-like smooth-textured rice mill residual. Because smooth-textured bekatul blends easily with water, it creates smooth-textured dough as well.
The making of Bakpia Bekatul stuff is not too complicated. Bekatul that has been selected is steamed for 30 minutes and then it is cooled. Once it’s cool, Bekatul is roasted in a pan in order to educe bekatul water content to make it last long. Afterwards, it is given extra flavor as desired. "In one phase of the production, 1 kg of bekatul is needed to produce around 300 bakpia pieces which can last up to three weeks," he said.
Fauzan Romadhlon added, Babe Usil provides two flavors: chocolate and cheese. They will also develop mocca, coffee, vanilla, and original flavor in the future. "Actually, we also want to make it with fruit flavor, but when it is tested, the flavour of bekatul is reduced," he explained. Due to time constraints, they are currently only able to make the cakes in limited number based on orders. For the time being, it is only marketed in UGM Sunday morning market. In order to develop the market pool, they cooperate with owners of souvenirs stalls in Jogjakarta. This product of youth’s creativity has received certification of Household Industry Food Production while the halal certification from MUI is still being processed.
Bakpia bekatul it is not expensive. One box containing 15 pieces of bakpia can be enjoyed for 10 thousand rupiah. The young student product innovation not only provides a new nutritious snack alternative, it also brought them to the event of National Sciences Student Week (PIMNAS) 2010 which will be held in the Mahasaraswati Denpasar University from 20 to 24 July. In addition, bakpia bekatul recently won an award from the Muhamadiyah Yogyakarta as distinctive snack during the Muhammadiyah Centennial and Congress.