Students of the Agricultural Product Technology (TPHP) Study Program achieved a remarkable accomplishment by winning an award at the National Food Technology Competition (NFTC) 2026, organized by the Student Executive Board of the Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University (UKWMS). Carrying the theme “Revolutionizing Instant Food: Innovative and Healthy Solutions for the Future,” the national competition aimed to encourage the development of instant food innovations that are not only practical but also offer improved nutritional value and health benefits for society. The Grand Final of NFTC 2026 was held on Monday (01/06), at Atrium V Junction, Ciputra World Surabaya, bringing together outstanding student teams from universities across Indonesia.
The achievement was earned through an innovative product called UDUKKU (High-Fiber and Mineral-Enriched Instant Nasi Uduk Based on Porang Rice and FiberCreme Fortified with Moringa Leaf Powder as a Solution for Metabolic Syndrome). UDUKKU is a functional instant food product designed to preserve the authentic taste of traditional Indonesian nasi uduk while offering a healthier nutritional profile than conventional nasi uduk. The product was developed as a practical food alternative that combines convenience with health benefits for consumers.
The development of UDUKKU was inspired by the growing demand for convenient instant foods in today’s fast-paced society, where high mobility and busy lifestyles have increased reliance on ready-to-eat products. However, many instant food products available on the market are typically high in calories, fat, and cholesterol, which may increase the risk of metabolic syndrome, including obesity, type 2 diabetes mellitus, hypertension, and cardiovascular diseases. This challenge motivated the TPHP student team to develop a healthier instant food innovation without compromising the distinctive flavor and cultural identity of traditional Indonesian cuisine.
UDUKKU is formulated using porang rice, which is rich in glucomannan and has a lower glycemic index than regular rice. In addition, FiberCreme is utilized as a substitute for coconut milk to increase dietary fiber content while reducing saturated fat levels. Moringa leaf powder is incorporated as a fortification ingredient to provide essential minerals and antioxidants beneficial to health. The combination of these ingredients results in an instant nasi uduk product that is high in fiber and minerals and has the potential to help reduce the risk of metabolic syndrome.
Beyond its health benefits, UDUKKU also offers a high level of practicality. The product can be prepared simply by adding hot water and steeping it directly in the package for approximately five minutes. This innovation demonstrates how traditional Indonesian foods can be transformed into modern instant products that are convenient, nutritious, and suitable for contemporary consumer needs without losing their culinary identity. Furthermore, the development of UDUKKU supports the achievement of Sustainable Development Goal (SDG) 3: Good Health and Well-Being by providing a healthier food alternative that contributes to improving public health and overall well-being.
The NFTC 2026 competition series took place from April to June 2026 and consisted of registration, essay selection, prototype poster evaluation, and the Grand Final. During the final stage, 15 selected finalist teams showcased and presented their food innovation prototypes, while the top eight teams advanced to a presentation session before the judging panel. In addition to the competition, the event featured a talk show and sharing session on the development of healthy instant food, presented by Dr. Arima Diah Setiawati, S.T.P., M.Sc. from Gadjah Mada University and Dr. Ir. Roby Wibowo, S.TP., M.M., GM of the Development Innovation Center at PT Kapal Api Global. This achievement highlights the ability of TPHP students to develop innovative food products that address societal needs while contributing to the advancement of healthier food solutions in Indonesia.
Author: Okta I. Latifa
