March 24 is World Tuberculosis Day. In commemoration of Tuberculosis Day, International OTTIMMO together with the Surabaya City Health Office, and the Surabaya City Tuberculosis Eradication Acceleration Team (YKNCVI and REKAT) took the initiative to make something that can train cooking skills for TB survivors or families of TB sufferers, through a cooking workshop. The purpose of this event is to equip participants how to make healthy food that can have a selling value as a culinary business. Because based on available data, many TB sufferers themselves have been laid off, so inevitably they have to make independent efforts to continue their daily needs. The target participants in this activity are survivors and their families from TB sufferers. The method of activity is hands-on training, participants will practice directly making healthy dishes according to the guidelines from chef OTTIMMO International. During the hands-on practice, participants can discuss directly with the chef lecturer. The dish that is practiced is making “Healthy Food Rice Bowls”, the ingredients used for this cooking practice are fresh and quality ingredients, and are easy to obtain, so that if the participants want to do a recook later, they will not encounter any difficulties. The participants who took part in this activity were 30 people (TB survivors and families of TB sufferers). Basically, this activity is a form of our commitment in accelerating the eradication of TB in the city of Surabaya. The response from the participants and even colleagues involved in this activity was very good, and we have planned to open a second batch of cooking classes, because the enthusiasm of the participants from this program is quite good.
SURABAYA, 24 December 2021 – Tuberculosis (TBC) is still one of the main health problems in Indonesia. Based on the Global Tuberculosis Report 2020, it is estimated that there are 24,000 cases of Drug Resistant TB (TBC RO) in Indonesia. Of this number, based on routine data from the National Tuberculosis Control Program, in 2019 only 11,463 cases of TB RO were found, or there was a gap of 52.5% from the estimated existing cases. Of the 11,463 cases, it is only 5,531 or 48.3% of patients had started treatment, with the success rates ranging from 49-51% and dropout rates from 24-26% per year.
Data from the Ministry of Health Republic Indonesia for 2020 shows that East Java Province occupies the second highest province with TB cases (after West Java) and COVID-19 (after DKI Jakarta) in Indonesia. Meanwhile, the City of Surabaya is the highest contributor to tuberculosis and COVID-19 cases in East Java Province. During the COVID-19 pandemic, the Government imposed Large-Scale Social Restrictions (PSBB) in areas with a high risk of transmission, so that this would have a direct impact on the service process for treating tuberculosis patients, especially drug-resistant tuberculosis.
Seeing this situation, OTTIMMO International Culinary and Patisserie Academy in the City of Surabaya in collaboration with the Surabaya City Health Office and the organization of former RO TB patients (Perkumpulan REKAT Surabaya) provided healthy food assistance for TB RO patients and their families of TB RO patients who were undergoing treatment at the RSUD dr. Soetomo Surabaya.
“Today OTTIMMO International fulfills our commitment to be able to eradicate the TB infectious disease in the city of Surabaya through the distribution of healthy food for TB patients at the infectious disease clinic of RSUD dr. Soetomo. Hopefully the patients will be pleased with what we serve,” said Baresa Margi, as a representative from OTTIMMO International, at the Delivery of Food Aid for TB RO Patients in Surabaya.
In an effort to accelerate TB elimination in the city of Surabaya, the Surabaya City Health Office with support from the KNCV Indonesia Foundation and USAID through the Mandiri-TB program formed a TB elimination acceleration team involving the government, private sector, community, academics/professional organizations, and the media in the city of Surabaya. This team was formed as an implementation of Presidential Regulation Number 67 of 2021 concerning TB Control as well as a coordination forum with multi-sectors to unite various resources in an effort to achieve the 2030 TB elimination target.
OTTIMMO International is a member of the TB elimination acceleration team in the city of Surabaya in the private sector. The food assistance provided is healthy snacks and healthy soups ready to eat. This support is a form of commitment to OTTIMMO International’s involvement in providing motivation and support to TB RO patients who are undergoing treatment to complete treatment until they recover.
OTTIMMO Internasional colaboration with Perkumpulan Rekat Surabaya in distributing this food aid for the patients assisted by Rekat. A total of 100 TB RO patients received food assistance. Baresa Margi in this event hopes that this support can help the nutritional needs of TB RO patients in Surabaya City who are undergoing treatment.
About Surabaya Rekat Association
Perkumpulan Rekat Surabaya is a legal entity organization with the Decree of KEMENKUMHAM NO.AHU.0004796.AH.01.07 of 2015, which was initiated by patients and survivors of TB RO in the city of Surabaya. Perkumpulan Rekat Surabaya has a vision of a TB-free Indonesia and a mission to reduce the rate of TB RO in Indonesia, eliminate stigma and discrimination in TB RO patients and TB patients in general. One of the efforts that has been made by Rekat to realize its vision and mission is to be involved in assisting TB RO patients in the city of Surabaya since 2014. Currently, Rekat has 19 patient assistants and has assisted around 100 patients.
Every year DIKTI always provides grants for research by university lecturer. For the period 2021 – 2022, OTTIMMO International is innovating through research on meatballs which are very good for healthy, why? Because we made an innovation, namely meatballs made from dragon fruit skin. There are interesting things that we want to convey in it, here are the descriptions.
Meatballs is the Indonesian favorite food, because in addition to being quite affordable, the taste is also delicious. In general, meatballs are soupy foods made from processed meat mixed with wheat flour and rounded, then boiled in boiling water. Through research, the OTTIMMO International lecturer team made a breakthrough in making meatballs made from dragon fruit skin. As we know that usually dragon fruit is only consumed by the flesh, but not many know that the skin from dragon fruit can be reprocessed so that it becomes food, such as flour, and this time we processed it into meatballs. This meatball can be said to be eco friendly, because it utilizes food waste from dragon fruit, namely the skin.
How to process it? At the start of the preparation by washing the outer skin of the dragon fruit, then cut into pieces and ground or puree. The next step is to make a mixture of chicken meat, oyster mushrooms, garlic, salt and pepper, grind them together, then add the dragon fruit skin and grind again until well mixed. After this step is complete, then cook the dough so that it becomes a meatball, that is by preparing a pot that has been filled with water, then cook it until it boils, after that form a round dough (meatball shape), then put it in the water that has been prepared. boil earlier, after floating, then lift the dough.
These meatballs are certainly healthier than meatballs in general, it is because of the effects of dragon fruit skin which has high antioxidants and fiber that is good for the body.
Open House it can be an effective for indirect selling activities. As usually in previous years where the OTTIMMO International open house was held offline (face to face) with the theme from several countries, where in the event all chefs from kitchen culinary arts and baking pastry arts and beverage made cuisine according to the theme that has been determined for that year. However, as we know, we are currently in a pandemic, so all activities are directed to use a virtual platform. With these provisions, the idea sparked for us to create a virtual open house event.
In this 2021, we will carry the theme “Escape To China”. Why did we choose this theme? Because we want to bring participants in the virtual open house not only to witness our chefs cooking demonstrations from China, but we also invite them to learn about the food culture of the bamboo curtain country. In the open house, we will divide it into 3 (three) sessions, In the first sesion chef Gilbert made moon cake, in the second session chef Arya made dim sum traditional Chinese dishes, and our last session he made peach gum, it is traditional healthy dessert from China. Our expecting of holding this activity is not only to introduce International OTTIMMO to the general public, but also to provide information to the public about the culture of China, especially its culinary culture. This event will take place on 27 November 2021 from 10.00 to 12.00 PM, with the background venue in the OTTIMMO International kitchen. The participants who took part in this event were around 45 people from all over Indonesia. And at the end of the event we held a gimmick in the form of cash prizes for those who did creative posts from the open house event at that time on their Instagram stories.
The feedback from the participants on the event was quite good, and not a few of them also asked questions about the lecture program at OTTIMMO International. And they also asked OTTIMMO to make a similar event again in the next.
In commemoration of National Health Day, OTTIMMO International collaborated with Wahana Visi Indonesia to create an event, namely a virtual cooking class and talk show. The concept of this event is to invite participants to be able to make healthy food made from natural ingredients, as well as collect donations for children in the Asmat tribe.
This cooking class event has been held on November 13, 2021 at 10 AM, by Zoom Meeting account. Participants who took part in this event were 45 people from all over Indonesia.
In this activity OTTIMMO International contributes to providing free food ingredients that will be used for cooking practice. However, our goal is that the participants contribute to the contribution of the children of the Asmat tribe. Quite a lot of enthusiasm for the community to give some of their money to donate.
In this events, there was dr. Dewi Sukowati, MPH as Wahana Visi’s health specialist gave a glimpse of material about a healthy lifestyle by paying attention to the consumption of foods that are free from flour, using less sugar and salt in food. In addition, she also conveyed the harmful effects of what will happen if we consume too much flour, sugar, and salt. After dr Dewi gave the material, chef Yohanna as the instructor chef at ottimmo international gave material on how to make healthy food, namely Wedang Adem. This Wedang Adem is a kind of round, typical food/drink from Indonesia. In this Wedang Adem there are balls made from sago flour, but to make it healthier we replace it with sweet potatoes. To make the color of the balls more attractive, we use orange sweet potato and purple sweet potato as the main ingredients, for the filling we use mashed peanuts which are cooked with a little sugar, then for this Wedang Adem broth we use herbal powder iboe variant of grass. and ginger so that the wedang feels warm. This event runs for 2 hours, and all participants can follow well
Diabetes is a chronic health condition that affects how your body turn food into energy. Most of food you eat is broken down into sugar and release into your bloodstream. When your blood sugar goes up, it signals your pancreas to release insulin. Insulin acts like a key to let the blood sugar into your body cells for use as energy. If you have diabetes, your body is either does not make enough insulin or can not use the insulin it makes as well as it should. When there isn’t enough insulin or cells stop responding to insulin, too much blood sugar stay in your bloodstreams. Over time that can cause serious health problems, such as heart disease, vision loss, and kidney disease. There is not a cure yet for diabetes, but losing weight, eating healthy food, and being active can really help. This article we will discuss about sugar that is safe for diabetics. It must be familiar with stevia sugar, Yes…it is sugar that is safe for diabetics. This sugar is made from stevia leaves, different with white sugar that made from sugarcane, but stevia has sweetness 250 – 300 times than table sugar. The following are comparison of white sugar and stevia sugar.
Chemical Composition
White Sugar – Sucrose
Stevia Sugar – Glikosida Steviol
2. Calorie Valuer/100gr
White Sugar 394 cal
Stevia Sugar 0 cal
3. Health Effect
So for all people with diabetes, there is no need to worry when you want to consume sugar. Use stevia sugar to be safe for your health.
Third year students always get a beverage class, there is a coffee and wine class before they do the internship program.
On September 27th we started our drink class by giving material about coffee. Our students took us to a coffee plantation in Tutur village, Pasuruan, where they saw and learned about different types of coffee and how to process them from the plant, picking, peeling the coffee beans, selecting the best coffee beans and roasting.
After that in the first week of October they took a coffee class material class, the material was brought by a professional institution, namely Cattura, in that class they learned about cupping, in that class they were taught how to observe the taste of coffee first when it entered the cup, then proceed to manual brewing, in this class they learned how to brew coffee manually, without using an espresso machine and so on but requires special filter paper. After that, it was continued with roasting practice, in this coffee roasting students were taught how to remove water from coffee, dry and develop coffee beans, reduce the weight of the coffee aroma, and after that there was a latte class, in this latte art class students were taught how to decorate coffee beautifully.
The coffee class ends with a competency test, with the aim of measuring the extent to which students understand the material that has been delivered for 3 weeks.
On July 23, 2021, OTTIMMO International has successfully held a webinar about tourism village with the title “The Future of Wonderful Village in Indonesia: Opportunities and Challenges” by presenting the Minister of tourism and creativeeconomy (Mr. Sandiaga Salahuddin Uno), Initiator, founder and chair of Indonesia Gastronomy Network (Ms. Vita Datau) and the general chairman of the IndonesianCreative Village Association (Mr. Fikri el-Aziz).
The event was attended by 300 participants from all over Indonesia. The basis for developing a tourist village is the MoU between the Ministry of Tourism and Creative Economy with the Ministry of Villages, Development of Disadvantaged Regions, and Transmigration. According to Mr. Sandiaga Salahuddin Uno, one of the success stories of tourist villages in Indonesia is Nglanggeran Tourism Village. In 2006, this tourism village was launched and in 2018 it was awarded the ASEAN Sustainable Tourism Award (ASTA). Community groups with productive economic activities have emerged to support tourism such as homestays and culinary products. Griya Coklat Nglanggeran is one of the innovations in the culinary field that has been carried out by the Nglanggeran village community. Mr.Sandiaga Salahuddin Uno also emphasized that the Indonesia Spice Up the World program has the potential to increase Indonesia’s opportunities in the world culinary industry.
In the discussion with Mrs. Vita Datau, Gastronomic Tourism is about much more than food. It reflects the culture, heritage, traditions and sense of community of different peoples. Experiencing the authenticity of local wisdom can be through eating and cooking local food, sustainable agriculture & farming staple food, learn and introduce historical food, storytelling of the food and nutrition aspect of the food. Various Motivations for Visiting Culinary Tourism Destinations including food events (79 %), food tours (63 %), cookery workshop (62 %), food fairs (59 %), visit to market and food producers (53 %), museum (12 %) and others (20 %). The Key success factors for gastronomy tourism are commitment, competence, champion, collaboration and creativity.
The Indonesian Creative Village Association was formed to assist in the creative economy and entrepreneurship in Tourism Villages. This organization is chaired by Fikri El-Aziz and fostered by the minister of tourism and creative economy (Mr. Sandiaga Salahuddin Uno) and the deputy minister of villages Development of Disadvantaged Regions, and Transmigration (Mr. Budi Arie setyadi).
Milk is a nutrient – rich liquid food produced by mammary glands of mammals. Milk is the primary source of nutrition for young mammals, including breastfed human infants before they are able to digest solid food. Early – lactation milk is called colostrum, which contains antibodies that strengthen the immune system and thus reduce the risk of many diseases. Milk consumption provides high nutritional value, containing protein, casein, lactose, essential fatty acids, vitamins and minerals.
The Color Of Milk Why milk is white? Milk is made up of about 87% water and 13% solids, such as fat and various proteins. Chief among these proteins is something called casein, four types of which make up about 80% of the proteins in milk. The casein protein micelles are typically suspended somewhat uniformly throughout the milk. White objects in nature appear such when there is some level of light diffusion going on and on part of the visible spectrum gets reflected off the object anymore than any other part of that area of the light spectrum. So, as you might guess from that, these casein proteins and some of the fats in the milk scatter and deflect light uniformly throughout the visual spectrum. This results in milk being fairly opaque and appearing white in our eyes.
There are so many kind of milk, but in this article we will explain about UHT (Ultra High Temperature) milk and Fresh milk. UHT Milk It is well known that heat treatment improves milk quality by destroying pathogenic and other microorganisms. Ultra high temperature (UHT) is used in dairy industries for sterilizing milk (135°C- 150°C) for a few second. Fresh Milk Actually fresh milk is already through the pasteurization process. What is pasteurization? Pasteurization is a common procedure in dairy industries to heat milk at 72°C for 15s. Pasteurization and UHT processes doesn’t substantially change the proximate composition and fatty acids in raw bovine milk, regarding its potential nutritive properties and consequent benefits for human health. The taste of fresh milk is more creamy than UHT milk.
You can find some of benefit if you consumption both of fresh milk and UHT Milk: • Shinny Skin • Healthy Bones and Teeth • Muscles • Weight Loss • Less stress • Healthy body • Meet nutritional needs • Source of Energy
On May 01, Indonesia commemorates National Education Day (Hari Pendidikan Nasional), the purpose of National Education Day (Hari Pendidikan Nasional) is to appreciate every struggle of educators. In commemoration of the national education day (Hari Pendidikan Nasional), OTTIMMO International Culinary and Patisserie Academy held a webinar with the theme of vocational education, and raised the title “Who is afraid of vocational education?” The webinar held on May 22, 2021 at 13.00 WIB via a zoom meeting. At the webinar, we presented several speakers who are certainly competent in the field of vocational and tourism. The first speaker was brought by the Director General of Vocational Education, he is Wikan Sakarinto. In the first session, Mr. Wikan gave material about what vocational education is and how a vocational school itself is and the ideal teacher for a vocational school. In the webinar event we also invited the Minister of Tourism and Creative Economy, he gave an opening remarks before the material from the tourism ministry was conveyed to all webinar participants, the material represented by the Deputy for Resources and Institutions Mr. Wisnu Bawa Tarunajaya regarding ” The Role of Vocational Education in Producing Superior and Competitive Human Resources for Creative Economy”. In this material, KEMENPAREKRAF hopes that graduates from vocational schools can make a big contribution, especially in the culinary and UMKM fields.
The 3rd material was delivered by Mr. I Gede Arya Pering as chairman of the general manager hotel association throughout Indonesia. In this third material, Mr. Arya conveyed to all webinar participants that the tourism industry has a high enough standard/qualification to recruit staff/employees, therefore, through vocational education, it will make it easier for the hotel/restaurant industry not to need to take a long time to train a new staff. And Mr. Arya also advised both every school and higher education engaged in tourism should develop themselves to always innovate so that the quality of graduates must better. In addition, Mr Arya also said that the advantage of vocational education is that students will undergo an internship program, where they prepare themselves to be able to enter the world of work industry.
And the last material delivered by chef Arya, he is a culinary arts class teacher. Chef Arya’s material was focuses on what is taught in tourism education institutions, especially in the culinary field.
This webinar was attended by 400 participants using zoom and youtube accounts, and lasted for 2 hours. The response from the audience was quite good and the stay in the webinar class until the end.
