Who does not know coffee robusta, arabica, or mongoose? The three common types of coffee which are drunk by people. But, there is a new type of coffee that was developed by students at the University of Gadjah Mada (UGM), namely Rice Bran coffee.
In the hands of five students of UGM, Fuad Assani, Mathias Mahendra, Mila Permatasari, Sieta Rahmawati, and Yuntia Astutisari, ricebran used as the supporting components in coffee drinks. Previously, some students of UGM also been cultivating rice bran into bakpia.
Five gang is concerned, rice bran which is abundant in the community was not fully utilized for food. In fact, the rice bran is known with a high level of vitamins, approximately 80 percent. Not only that, the nutrients in the rice bran is also quite high, plus the presence of bioactive components such as oryzanol, tocopherol, and acid ferulat make rice bran as a functional food alternative.
They chose coffee because seeing the trend of young people hang out over coffee. "Coffee has become a means to socialize and part of the lifestyle for young people," Fouad said, as quoted from UGM website on Tuesday (05/24/2011).
Items named Ricebran Coffee is a work of Fuad and his friends in the competition Student Creativity Program (PKM) which held by Directorate General of Higher Education (Higher Education) Ministry of National Education (Events Calendar). Their business proposal passed the Directorate General of Higher and receive funds Rp4, 5 million for product development.
Yuntia explains, Rice bran Coffee is made by mixing coffee with rice bran that has been refined. The way is easy, bran to be used as the first filtered mixture until smooth, "Usually, from 1 kg of coarse rice bran will be obtained 500 grams of refined rice bran," said Yuntia.
Refined rice bran is then steamed, then roasted. " Rice Bran that has been steamed and roasted is then ready blended with coffee and milk into rice bran coffee," he added.
One-time production requires 1 kg of rice bran and 250 grams of robusta coffee and produces 40 cups of rice bran coffee. In the presentation, rice bran coffee concoction added by 150 ml fresh milk.
For a while, Coffee Ricebran marketing which began last March, only limited in the cafeteria of Faculty of Economics and Business (FEB) UGM. Within a day, this five gang can sell 20-30 cup of Rice bran Coffee with price Rp5.000 per cup. "We made coffee in three variations of taste that chocolate, strawberry and blueberry," says Yuntia promote.
They claim, Rice bran Coffee innovation combines elements of 'pleasure' of coffee with a 'health' which is derived from rice bran.
In the hands of five students of UGM, Fuad Assani, Mathias Mahendra, Mila Permatasari, Sieta Rahmawati, and Yuntia Astutisari, ricebran used as the supporting components in coffee drinks. Previously, some students of UGM also been cultivating rice bran into bakpia.
Five gang is concerned, rice bran which is abundant in the community was not fully utilized for food. In fact, the rice bran is known with a high level of vitamins, approximately 80 percent. Not only that, the nutrients in the rice bran is also quite high, plus the presence of bioactive components such as oryzanol, tocopherol, and acid ferulat make rice bran as a functional food alternative.
They chose coffee because seeing the trend of young people hang out over coffee. "Coffee has become a means to socialize and part of the lifestyle for young people," Fouad said, as quoted from UGM website on Tuesday (05/24/2011).
Items named Ricebran Coffee is a work of Fuad and his friends in the competition Student Creativity Program (PKM) which held by Directorate General of Higher Education (Higher Education) Ministry of National Education (Events Calendar). Their business proposal passed the Directorate General of Higher and receive funds Rp4, 5 million for product development.
Yuntia explains, Rice bran Coffee is made by mixing coffee with rice bran that has been refined. The way is easy, bran to be used as the first filtered mixture until smooth, "Usually, from 1 kg of coarse rice bran will be obtained 500 grams of refined rice bran," said Yuntia.
Refined rice bran is then steamed, then roasted. " Rice Bran that has been steamed and roasted is then ready blended with coffee and milk into rice bran coffee," he added.
One-time production requires 1 kg of rice bran and 250 grams of robusta coffee and produces 40 cups of rice bran coffee. In the presentation, rice bran coffee concoction added by 150 ml fresh milk.
For a while, Coffee Ricebran marketing which began last March, only limited in the cafeteria of Faculty of Economics and Business (FEB) UGM. Within a day, this five gang can sell 20-30 cup of Rice bran Coffee with price Rp5.000 per cup. "We made coffee in three variations of taste that chocolate, strawberry and blueberry," says Yuntia promote.
They claim, Rice bran Coffee innovation combines elements of 'pleasure' of coffee with a 'health' which is derived from rice bran.
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