BANDUNG, unpas.ac.id – Team of students of Department of Food Technology, Faculty of Engineering, Universitas Pasundan won favourite title at poster competition for Agroindustry for Education, Science and Technology (Agrofest) XIV.
This national competition was held by Student’s Unit of Agroindustry Universitas Pendidikan Indonesia (UPI). Agrofest XIV consisted of three branches of competition, including food innovation, essay and poster.
The poster which has been submitted into the competition introduced sea grapes (Caulerpa sp), including its benefit and nutrients, which were entirely described in a simple, full-of-information design.
Representative of the team, Auliani Hidayat said that she, along with her team, is currently studying on sea grapes, type of seaweed which is often called green caviar.
“We are currently researching sea grapes to make it an interesting food processing. Not many people know about sea grapes, so we are motivated to make the material we researched as a poster topic,” she explained on Thursday, 11 November 2022.
Sea grapes have a number of benefits, such as antinociceptive and anti-inflammatory substances to reduce pain, inhibit bacterial growth, lower blood pressure, treat rheumatism, and other benefits.
“Sea grapes have just been only found in the coastal environment, so its production and trade have not been as high as seaweed from other genus; although its nutrient and benefits for our body are so good,” she continued.
Aesthetic of the Poster Becomes Important Aspect
Auliani thinks that since the poster is a visual media, its aesthetic becomes the most important thing to pay attention to. It needs to be supported by the selection of colours, the shape and size of the writing, the placement of images, and the selection of materials.
“The title must also be interesting. We can use keywords and simple sentences from the poster material, to make readers interested in reading the entire contents of the poster,” she said.
This achievement triggered Auliani and her team to explore a variety of food ingredients and hone their creativity, and create food innovations.
“We did not expect this to be the favourite, even being appreciated by our teachers. We hope that in the future we could continue to develop ourselves and get achievements in other competitions,” she hoped. (Reta)**
