{
    "success": true,
    "data": {
        "id": 1859254,
        "msgid": "unand-and-philippines-researcher-collaborate-on-west-sumatra-local-food-study-1784030129",
        "date": "2026-07-14 17:57:16",
        "title": "UNAND and Philippines Researcher Collaborate on West Sumatra Local Food Study",
        "author": "",
        "source": "ANTARA_ID",
        "tags": "",
        "topic": "Agriculture",
        "summary": "A professor from Andalas University (UNAND) is collaborating with a researcher from the University of the Philippines to study the development of local food from West Sumatra. The research focuses on optimising dadih, a traditional fermented milk product, to create functional foods. The partnership aims to strengthen the utilisation of local resources through scientific innovation and knowledge exchange.",
        "content": "<p>Padang (ANTARA) - Professor Helmizar of the Faculty of Public Health\nat Universitas Andalas (UNAND), West Sumatra, is conducting joint\nresearch with Pierangeli G. Vital, a researcher from the University of\nthe Philippines Diliman, to study local foods originating from the Ranah\nMinang region.<\/p>\n<p>\u201cThis collaboration focuses on the development of dadih-based\nfunctional foods,\u201d said the professor from UNAND\u2019s Faculty of Public\nHealth in Padang on Tuesday.<\/p>\n<p>Professor Helmizar explained that dadih is a traditional fermented\nfood unique to West Sumatra with significant potential for development\nthrough scientific approaches and modern technology. In the research,\nthe team developed various innovations based on dadih.<\/p>\n<p>These ranged from studies of its probiotic content to processing\nusing spray dryer technology, producing dadih flour with a longer shelf\nlife without losing its key characteristics as a fermented food.<\/p>\n<p>The product then became a raw material for developing various\nfunctional foods, such as nutritious bread, complementary foods for\nbreastfed infants, and food formulations using local ingredients\nincluding sorghum, red sweet potato, maize, red beans and soybeans.<\/p>\n<p>He said the research approach not only optimises the potential of\ndadih, but also strengthens the utilisation of Indonesia\u2019s local food\nresources through research-based innovation. As part of the downstream\napplication of research findings, UNAND has also developed a mini plant,\nor teaching factory, for functional foods.<\/p>\n<p>The facility serves as a learning platform as well as a product\ndevelopment centre, so that innovations produced do not stop at academic\npublication but can continue towards production and use by communities\nand industry.<\/p>\n<p>He added that international collaboration not only strengthens\nresearch quality, but also opens opportunities for the exchange of\nknowledge and experience, as well as the development of innovations with\nbroader benefits for society.<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/unand-and-philippines-researcher-collaborate-on-west-sumatra-local-food-study-1784030129",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}