Friday, 20 May 2022 | 18:17 WIB

Health Ministry’s Edu Health Fair 2020 Showcases Culinary Innovation

Health Ministry's Edu Health Fair 2020 Showcases Culinary Innovation (kemenkes)

JAKARTA, NETRALNEWS.COM - There was something interesting about the Edu Health Fair 2020 held by the Indonesia Ministry of Health at Taman Anggrek Mall on Thursday and Friday (5-6 November 2020).

Unlike other Health Polytechnics (Poltekkes) which exhibit innovations in the form of medical devices, Poltekkes Semarang is exhibiting traditional culinary innovations.

Megono, the traditional culinary based on jackfruit, is the result of research by nursing lecturers Indar Widowati, Hartati, and Zaenal Amirudin of the Semarang Health Polytechnic. They managed to change the megono, which at first spoiled easily within 1 to 2 days, now it can last up to more than a year, as reported on the Ministry of Health's website, on Friday (11/06//2020).

Megono is packaged into canned ready-to-eat food and has been marketed in Pekalongan. The background of the creation of this durable megono was the shift in the lifestyle of traditional society to the lifestyle of modern society.

This condition encourages people to prefer ready-to-eat and foods. This is an opportunity for packaged food/beverage products that can function to maintain health and fitness.

Megono is one of the traditional culinary delights from Pekalongan that has the potential to meet the needs of modern society. This megono innovation can develop the potential of traditional megono culinary into an innovative megono product in packaging, even its marketing has expanded to the international scene.

Before being marketed, megono is processed in 2 stages, namely stage I of pre-research test and stage II of heat adequacy test, microbial test, proximate test, and product shelf-time test.

The results of the pre-research test at BPTBA LIPI Yogyakarta, the canned megono packaging passed the quarantine test. Standardized analysis of canned megono packaging showed that it does not contain anaerobic bacteria, clostridium parhingens, salmonella sp, and staphylococcus aureus.

The heat sufficiency test is carried out at a temperature of 121 degrees Celsius within 10-15 minutes of the can under normal conditions.

The conclusion of the test results is that based on the results of the quarantine test at BPTBA LIPI Yogyakarta that megono has met the criteria as a canned food product (canned food product).

It needs support and cooperation from various parties to develop canned megono products that are competitive with other packaged products.