+62 31 2100 1660

Supplementary Food For Pregnant and Breastfeeding Women

Community Services “Supplementary Food For Pregnant and Brestfeeding Women”

OTTIMMO International Lecturer and students conducted community service with topic “Nutritious Supplementary Food based on Healthy Vegetable Noodles, Fusilli Cassava and Mocaf-Spinach Cookies” to pregnant women, breastfeeding mothers and kader posyandu in the Lidah Kulon village, Surabaya on Monday, December 14 st 2020. The period of pregnancy and lactating are the period of the first 1000 days of life (1000 HPK). the first 1000 days of life period is 270 days during pregnancy and 730 days in the first life of the baby.

The nutritional status and health of the mother during pregnancy and breastfeeding is a period that needs attention.
Optimal nutrition during pregnancy and breastfeeding can provide opportunities for children to live healthy, productive, strong immune system and reduce the risk of degeneratives such as obesity, diabetes, stroke and heart disease. The nutritional needs of pregnant and breastfeeding women are increasing compared to ordinary women. Healthy vegetable noodles that are processed using vegetables, champignon mushrooms and chicken are nutritious supplementary food that can be given to pregnant and lactating women.


In food consumption, it is necessary to pay attention to a variety of foods. Cassava fusili can also be processed as a nutrient dense food by adding smoked beef, milk, mocaf flour and certain spices to get a creamy fusilli dish. Cookies as high-carbohydrate foods can be created by using mocaf flour as an alternative to wheat flour which is known ingredient import. So that the content of cookies is not only carbohydrates,almonds can be added as a source of protein and spinach as a source of iron. This nutrition are very good for pregnant and lactating women.Protein is used to energy production, tissue formation and immune system. Iron is important for prevent anemia.

Beside counseling activity, the community services also consisted of a cooking demonstration “Chicken vegetable noodles and Creamy Fusilli by OTTIMMO students (Meldy Halim Purnomo). At the end of the event, the community service participants were given healthy vegetable noodles, fusilli pasta, and mocaf-spinach cookies created by OTTIMMO students (Jason nick Adriel). This community service activity takes place in collaboration with the Nutritionist at the Puskesmas Lidah Kulon, Kader Posyandu Lidah Kulon. All healthy vegetable noodles, fusilli pasta and mocaf flour that used in this community services are supported by @ladanglima.id. Various healthy food recipes from mocaf flour (gluten free), healthy vegetable noodles (veggie noodle) and cassava paste fusilli can be seen at @ladangresep.

Share Nutrition In New Normal at Pakuwon Trade Center

Chef Arya and Chef Michael did healthy canape tutorial
Chef Arya and Chef Michael did healthy canape tutorial

Many people change their lifestyle since the corona virus attacked the environment surround us. Some activity they did to avoid the virus, doing exercise regularly, and also managing a healthy food.

Collaboration with Pakuwon Trade Center Management, we Ottimmo join to fill the event they have held, named Food City. The purpose of Food City was held to providing educated public about the importance of consuming healthy food during this pandemic. This event was held for 2 weeks, November 19th to November 29th at the Pakuwon Trade Center Main Atrium.

The winner of create your signature salad bowl competition


There are some perform we shown during this event, on November 21st demo cooking by chef Jerry, we make Danggo, the traditional food from Japan, but we try to recreated and combine with indonesian ingredients, the filling of the Danggo is tempeh. On November 22nd we held a talk show about nutrition and fiber by our lecture, on 28 we perform tutorial making healthy canapé, and the end of this event create signature salad bowl.

Indeed, the number of visitors was not as many as usual before the pandemic, but enthusiasm is still there. There were some sponsorship whom support of our perform Fibercream, Inofu, Tempe Hienak, Ikan Dorang, Ringgo and Golden Sunkist.

Cooking Competition “Simple but Extraordinary”

Competition inspired by world food day, Ottimmo challenge the skill and creativity of cooking in Ottimmo Cooking Competition 2020. It named Simple But Extraordinary,in this competition we want the participant create quality cuisine with basic ingredients of tofu and tempeh.

The purpose of these event are to hone the young people creativity in culinary and also educate the participant about the nutrition of tofu and tempeh. It was about 35 group from all around east java joint in these competition, and we filter into 15 groups.

Final of these competition held at Ottimmo International campus on Novemeber 14, 2020, the participant cooking something different from the first screening, and the judges choose 3 winner and 1 the most favorite.

There are the winner of these competition: firts; Kresna Han and Felix Tirta, second; Stevie Agnes and Angelina, third; Hilmiatul and Muhammad Imam, and the favorite; Giovanni and Theo.

The prize for the winner are 4 million for the first winner, 3 million for second winner, 2 million for the third, 1 million for the favorite, and some goodie bag.

The judging criteria are plate presentation, creativity, hygiene, time management, taste. There are 3 judges in these competition; 2 judges from Ottimmo and chef Ken as the guest star. The Cooking Competition supported by Tempe Hienak, Inofu, Fiber Cream, Ikan Dorang and Ringgo.

Certification of Food & Beverages Service Product Competency (Bil)

This is the first time the food & beverages production competency certification is carried out as a mass by OTTIMMO, LSP Pesona Indonesia Tourism and LSP Food Safety Quality Assurance in 2020.

LSP are official institutions that carry out competency certification for participants and professionals such as chef, barista, bartender, baker, etc. There are more than 2,000 participants who took the competency certification that come from various hospitality and tourism industries background.

The LSP has obtained a competency certification operation license from BNSP (Badan Nasional Sertifikasi dan Profesi). Therefore, they have the right to hold competency certifications for students and professionals for chef, barista, bartender, baker, etc. The certificate issued is an official BNSP certificate bearing the Garuda Emas logo which is valid both nationally and internationally.

Competency certification for work is a mandate of the President of the Republic of Indonesia which makes the government very supportive and concerned with fostering students, chefs, baristas, bartenders, bakers, and others to become creative, innovative, and productive at work.

The Schedule

As for this collaboration, the competency tests are held through several schedules that VERONA forces must follow to become Asesi / Exam Participants. It goes as follows:

1. Pastry Cook Scheme ( Aug, 21st to 22nd 2020)

2. CDP Pastry Scheme (Aug, 21st to 22nd 2020)

3. Cook Helper Scheme (Aug, 24th to 25th 2020)

4. The Cook Scheme (Aug, 24th to 25th 2020)

5. Food Handler Scheme (Aug, 27th to 29th 2020)

6. Barista Scheme (Sept, 29th to 30th 2020)

Competency certification is not the end of the struggle for the assessment participants, but the beginning of proving their competence. The next task of the participants is to implement competencies in daily life. Keep learning to improve self-competence because this is an investment in our future. As a culinary academy that supports government programs, we should be proud that the participants can prove their competence through competency certificates that last forever (people forget, record remember).

(Bil)

Terjemahan

Sertifikasi kompetensi food & beverages production untuk kali pertama dilaksanakan secara massal oleh OTTIMMO, LSP Pariwisata Pesona Indonesia dan LSP Jaminan Mutu Keamanan Pangan di tahun 2020 ini.

Kedua LSP tersebut merupakan lembaga resmi yang melaksanakan sertifikasi kompetensi untuk peserta dan para profesional seperti chef, barista, bartender, baker, dll. Peserta yang mengikuti sertifikasi kompetensi telah lebih dari 2.000 orang dari berbagai kalangan industri hospitality dan tourism.

LSP tersebut telah mendapatkan lisensi penyelenggaraan sertifikasi kompetensi dari BNSP (Badan Nasional Sertifikasi Profesi). Karena itu, berhak menyelenggarakan sertifikasi kompetensi untuk peserta didik dan profesional chef, barista, bartender, baker, dll. Sertifikat yang dikeluarkan adalah sertifikat resmi BNSP berlogo Garuda Emas yang berlaku secara nasional maupun internasional.

Sertifikasi kompetensi bagi dunia kerja merupakan amanat Presiden RI, sehingga pemerintah sangat mendukung dan menaruh perhatian terhadap pembinaan para peserta didik, chef, barista, bartender, baker, dll untuk menghasilkan karya yang kreatif, inovatif dan produktif.

Skema

Adapun kerjasama ini untuk menyelenggarakan uji kompetensi melalui beberapa skema yang wajib diikuti angkatan VERONA untuk menjadi Asesi/Peserta Ujikom, sebagai berikut:

1. Skema Pastry Cook (21-22 Agt 2020)

2. Skema CDP Pastry (21-22 Agt 2020)

3. Skema Cook Helper (24-25 Agt 2020)

4. Skema Cook (24-25 Agt 2020)

5. Skema Food Handler (27-29 Agt 2020)

6. Skema Barista (29-30 Sept 2020)

Sertifikasi kompetensi bukanlah akhir dari perjuangan peserta asesi, tapi awal dari pembuktian kompetensi mereka. Tugas peserta asesi selanjutnya adalah mengimplementasikan kompetensi dalam kehidupan sehari2. Tetaplah belajar meningkatkan kompetensi diri karena hal ini adalah investasi masa depan kita.

Sebagai akademi kuliner yang mendukung program pemerintah, kita patut berbangga diri bahwa para peserta yang dapat membuktikan kompetensi mereka melalui sertifikat kompeten (people forget, record remember).

100 bowls with happiness within

100 bowls with happiness within.
A soup kitchen, meal center, or food kitchen is a place where food is offered to the hungry usually for free or sometimes at a below-market price. Frequently located in lower-income neighborhoods, soup kitchens are often staffed by volunteer organizations, such as church or community groups. Soup kitchens sometimes obtain food from a food bank for free or at a low price, because they are considered a charity, which makes it easier for them to feed the many people who require their services.


On September 29th 2020 is the first time that we, ottimmo international, are organizing soup kitchen event. In this event we distribute about 100 bowls of homemade soup and bread for those in need. Through this event we would like show that we care for for the community during this difficult times. We donate these soups and breads to go-jek drivers as they are one of the distribution force in this pandemic times. We plan to hold this event on a regular basis.

Quo Vadis?

If you decide to study at OTTIMMO, you will reach the point to ask the question “quō vādis?” for your internship. It’s a Latin phrase that means “Where are you marching?” or commonly translated as “Where are you going?” If you want to have your internship abroad but are not sure what to do, here is a simple guide for you to follow.

A Guide for OTTIMMO Young Chef to Internship Abroad

Where are you going after finishing your studies? This is the common question during the last year of academy. And most of the young chefs may deal with 3 dilemmas.

For those of you that decide to have an internship abroad, here are the tips to follow and what a young chef needs to do to realize their dreams.

1. Start to browse 1 year before

Research and make a shortlist of the country you would like to go to. Is it in Europe? Asia? Australia? Or else where. Ask the campus if they have any partnership with the country you choose.

2. Learn the language

When the country is set, now you have to register and start to prepare for the admission test or the language certification. Most of them require TOEFL, IELTS. If the main language of the country is not English, you might also need to take the language skill test to prove your qualification.

3. Plan the budget

Count the budget and project the cost needed which usually includes: the tickets (departure and return), the living cost, accommodation, transportation, and emergency fund. 

4. Research about the local culture

Get as much information as you can about the local city or country culture, tradition and habits. This will help you come prepared and avoid doing the wrong things. 

5. Home-sickness is normal

You might miss your hometown and that is normal. To lessen this feeling, bring some stuff that helps you feel at home. You can also make regular contact with your family or friends.

6. Prepare the documents

Around 6 months before the departure, start to check for the tickets and prepare requisite documents (resume, portfolio of your dishes, academic transcripts, passport, visa details, reference letter from the school, bank, etc.) and get ready for interview.

7. Last check everything

While waiting for your departure, make sure to prepare all the stuff. If the country has 4 seasons, find out more about the weather and what are the things needed that you can bring from here in case you will have a hard time finding the items when you arrive there.

8. Recommended applications

  • Languages translator
  • Skyscanner
  • Booking.com
  • Maps
  • TripAdvisor
  • WhatsApp
  • XE Currency Converter
  • BBC Weather

That’s all and good luck for the internship session. Like the wise man said, “6 months of focus and hard work can put you 5 years ahead in life. Don’t underestimate the power of consistency and desire.”

Extra Virgin Olive Oil

It is conceivable for someone to live having only one extra virgin olive oil. This oil result from the first pressing of olives and is best used as a dressing. It’s a waste to use this sometimes very expensive oil for frying or sautéing – the gihg heat destroys its flavor – and there are times, such as when making mayonnaise, when such an assertive flavor isn’t appropriate. In an ideal world, we’d have an assortment of extra virgin olive oils from all over the world to use on our salads or on seafood, but most of us can be happy with one. Inexpensive extra virgin olive oil is often comparable to more expensive brands, so unless you’re sure of what you’re buying, you don’t necessarily get more quality for money. Don’t combine extra virgin olive oil with mustard; they don’t agree. If you like musard in yout vinaigrette, use “pure” olive oil or vegetable oil. 

“Pure” Olive Oil

in addition to extra virgin olive oil, “pure” olive oil is useful to have on hand. Pure olive oil is the lowest marketable grade of olive oil, which in processing, has been stripped of most it’s flavor components, leaving it with a very neutral taste. This is exactly the point. There are times when we dont want our oil to have any tste. Use pure olive oil for fryingand sauteing because it leaves none of the unpleasant fishy taste found in so many vegetable oils. It is also much less expensive than extra virgin oil, whose flavor is destroyed by the heat. Many chefs use it is an all-round oil instead of vegetable oil.

New Normal, New Lifestyle

OTTIMMO – During this pandemic, mostly the routine is changing. Work from home, school from home, is becoming new normal things now a days, even shopping from home. During this new normal, some people manage to start their hobby that consume energy, but it is not few people complaining that they gain weight during stay at home because they tend to have snack when there is no activity.

On the IG live session with Great School Surabaya, on July 17th, 2020, Chef Sonia Anggun from Ottimmo Culinary Arts Kitchen cook Baked Salmon Basil Pesto with Cauliflower Rice and Garden Salad, she also have some tips for new lifestyle during new normal to protect the immune system against the viruses. Here are the tips :

  • Fill Your Chiller with Real Food

Having a grocery list every week? Always put the real food into your list, avoiding the processed food. What is real food? Real food is whole, single-ingredient food. It is mostly unprocessed, free of chemical additives, and rich in nutrients. Real food includes fruits, vegetables, legumes, nuts, grains. If you can find organic, is better. But if you cannot find organic, not a big problem.

“To rinse the fruits and vegetables, you don’t need to buy any chemicals stuffs. Just clean with cool water and 1 bottle cap of white vinegar.”, Chef Sonia said.

On the contrary, we have to avoid processed food. Processed food become popular in 10th century, it is all the packed ready-to-eat meals, they are convenient but they are harm to your health. It is includes the frozen pre-cooked foods; chicken nuggets, ebi furai, etc and then sausages, instant noodle, canned food, snack or cookies on packaging, juice on box, all variants of beverage on bottle. If you cannot avoid these type of foods at all, at least minimize.

  • Choose the Appropriate Cooking Technique

When you have all the real food stored on your chiller, it is automatically you consume good food, but this step is important as well. It is how to cook those ingredients. Basically, you don’t need a lot to do with real food, you don’t ask what is the ingredients to make real food. Because real food is the ingredients itself.

What you need to do is just make sure you are using cooking techniques that is less fat, such as : steaming, boiling, grilling roasting, baking, air-frying; instead of deep-fried, stir frying, and else. If you need to use fat on your cooking process, make sure you use good fats; which is unsaturated, such as olive oil, canola oil, sunflower oil, corn oil, soya oil, etc. No butter, no margarine.

“In this time, we have fresh salmon, just baked it with salt and pepper as seasoning. Garden salad with balsamin citrus dressing, and then we have basil pesto from olive oil, cashew, basil leaves and parmesan cheese. The method is to blend all of these ingredient raw, it is high in nutrients and contains all the good things from nature.”

  • Subtitute your Simple into Complex Carbs

Have you ever feel hungry again after ate a big portion of dishes? Maybe it is not the big enough, but what is inside is matter. Simple carbs like rice, noodle, snacks, is usually easier to digest and give you a lot of calories intake. When you finished to eat that, you will no longer full but hungry again and keep to eat something else, because they are fast through our digestion. Thus, try to change your carbs into complex carbs that high density and high of fibre such as grains and vegetable.

“Vegetable supplies no calories, so it is make you full but not cost you gain weight. Cauliflower comes very similar texture to rice when it is blanched and then grated, we put a bit chia seeds and sautee a bit with olive oil and garlic.”, Chef Sonia explained what she made.

Red rice, brown rice, rolled oats are good examples of complex carbs. Avoid to eat double carbs which is happened often, eating rice with noodles for example.

  • Drink a lot of Water to Keep you Hydrate

Water play important roles of body, human body consist of 40-60% water. Many people feel hungry it can actually be dehydration. So, try to drink more water instead of craving unhealthy! The common recommendation is to drink 8 glasses of water a day.

  • Home Workout at Least 2-3 Times a Week

We all know that staying home is very boring sometimes, but our body cannot do nothing for a long time too. At least do home workout 2-3 times in a week using matrass and heavy tools at home. A little cardio also great idea such as riding a bike, running or jogging. You can variates your workout with stretching just like yoga and meditation. Doing sport doesn’t mean to be hard, do it even just 20-30 minutes at one session just to keep you sane, because after doing workout your body release endorphine hormone that makes you feels good!

Now, we all know the tips for having the healthy lifestyle during new normal. All this informations may be a slightly difficult adjustment for some, but only at first. Stick with it, and you will see the results. The best part of it is they are permanent results, it so called new lifestyle.

Nutrition in The First 1000 of Life

The first 1000 days of life is a golden period for a child to grow and develop optimally. This is a unique period of opportunity when the foundations of optimum health, growth, and neurodevelopment. In Indonesia, result of the basic health research in 2013 show that the prevalence of stunting malnutrition (37,2%) was higher than in 2010 (35,6%) (Balitbangkes, 2014).

Stunting and other malnutrition problems can  be prevented through sustainable care and treatment. Nutrition education includes all types of action designed to change knowledge, attitude and behaviors of individuals and populations to contribute to the prevention and control of malnutrition in all its forms, and any erroneous food consumption. Department of Research and Public Service OTTIMMO International in collaboration with Al-Wali Foundation conduct a nutrition education through the community service program in Kediri.

Nutrition education materials were given in the form of nutrition counseling and learning. Including healthy food for pregnant women, healthy food for nursing mothers, and healthy food for infants. One of the mission of the OTTIMMO International community service programs is to play an active role in contributing to overcoming community problems through nutrition education activities.

Tandoori Chicken

Tandoori Chicken
A quite popular dish out of Punjab Region in India. This dish basically is a chicken marinated with spices and roasted in a typical cylindrical oven called Tandoor.
This dish is considered as one of the healthy Indian dish since the marinade sauce is made from yoghurt and spice mix called Tandoori Masala which made from chili powder, garlic powder, ginger, turmeric, and onion powder which are very good for digestion and improving health properties.
For vegan option, there is a dish called Paneer Tikka which uses Paneer (Indian Style Cheese) and Tandoori Masala Spice Mix. Lobster, prawns and fish can be used instead of chicken. This dish is usually served with Basmati Rice or Chapati Bread.