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.
Perceive the cases of malnutrition and children not getting proper education makes us quite concerned, these two things are important things. After all, children are the next generation of this nation, so as much as possible they should get proper education and nutrition. It is very different with the cildren whome growth in a big city, children from the Asmat tribe can still be said to live in minimal facilities. By this case we take the initial to do something that can help them.
This beverage class is a means for Academy Culinary And Pastiseri OTTIMMO International to raise funds for children in the Asmat tribe who need help. By cooperating with Wahana Visi as a social foundation where the focus is to help children in need, we have the thought of creating a program where this program can benefit several parties, namely webinar participants who get knowledge about making drinks from OTTIIMO International, and they also donate part of their registration fee to donate children in the Asmat tribe. Consisting of 25 participants, the webinar beverage class will be held on May 29, 2021 at 11.00 AM through their respective zoom accounts. In the beverage webinar, chef Jerry as the speaker shared his knowledge about making Pletok beer and galaxy lemonade. Not only that, he also told the history of the origin of Pletok beer and what is Galaxy Lemonade. The event lasted for 1.5 hours and ended with a question and answer session. Many participants asked to OTTIMMO International to recreate the beverage class with the theme of mocktail cocktails.
This is the second time that the OTTIMMO International Culinary and Patissery Academy celebrated its anniversary during the Covid 19 pandemic. Last year we celebrate our Dies Natalis with held our a charity by distributing groceries and some toiletries to several orphanages without doing any activities in the orphanage, but this year we made something different. In collaboration with the SEBUNG (Sego Bungkus) social community we celebrated our anniversary more meaningfully and delightful. On May 02, 2021 at 03.00 PM in the afternoon, we held an iftar activity together at the Aisyahtong Maryam orphanage on Jl. South Perilis No. 29 Surabaya. In this event we also gave workshop how to making chocolate truffle for the orphanage children. Truffle chocolate is a type of snack made from finely crushed biscuits, then given a mixture of peanut butter and a little sweetened condensed milk, after all the ingredients are mixed, then stir until the dough is set. After all the dough is already shaped, then dip it in melted chocolate, then give it a decoration according to taste.
This activity was not only attended by the orphanage children, but also by several social activists who became one of the donors. Everyone who attended the event really enjoyed the activity of making chocolate truffles. This activity spent about 2 hours, until the time of breaking the fast will arrive, then all activities are stopped for the participants who are present to break the fast first, then continue with maghrib prayer, and close with a meal together. OTTIMMO International Culinary and Patiseri Academy presented around 200 meal boxes and 200 bottles of drinks as iftar dishes for participants who were present at that time and distributed to people in need on the street.
Thus the celebration of the OTTIMMO International Anniversary of the Culinary and Patisseries Academy, hopefully this year we can give more our best.
As we know that at this time many people are fond of doing a healthy lifestyle. There are many ways they can do a healthy lifestyle, from exercising regularly and also adjusting their diet. Discussing about the diet, it is not far from the kind of food that their consumed, of course the people will prefer choose eating the healthy foods, one example is vegetables. This article we will discuss the types of vegetables, especially the types of leaves, following types:
ARUGULA
Arugula leaves are otherwise known as ‘rocket’, and they are particularly popular in the Mediterranean and Middle-East. In fact, arugula is one of the tastiest foods on this vegetable list, and it adds a complex flavor to any dish. Arugula leaves supply a decent source of vitamin A and K1, and they are very low in calories and carbohydrate.
BEET GREENS
BEET GREENS
The leaves of the beetroot plant are incredibly nutritious, so don’t throw them away! Beet greens provide very large amounts of vitamins A, C and K1. Additionally, their carbohydrate content is almost all fiber.
Bhok Coy
Bhok Coy
Some people call it ‘Chinese cabbage’, but the proper translation is bok choy. Bok choy belongs to the cruciferous vegetable family, alongside others such as cabbage and brussels sprouts. Bok choy provides a significant amount of nutrients for very little calories.
Cabbage
Cabbage
Cabbage is a large-headed green vegetable that has close botanical links to broccoli, cauliflower, and brussels sprouts. Cabbage belongs to the cruciferous category of vegetables and like others, it has links to similar anti-cancer health benefits. Cabbage provides a decent source of vitamins C and K1, and it may potentially lower cancer risk.
Cabbage Red
Green and red cabbage are different in color, but they are basically the same type of vegetable. Despite a similar appearance, the major contrast is the dark red/purple leaves of red cabbage. However, their nutrient profile is slightly different, and red cabbage offers more in the way of vitamins and minerals. Red cabbage is similar to the green variety but with the addition of some extra micronutrients.
Collard Greens
As their name may suggest, collard greens are a leafy green vegetable. This vegetable is popular throughout the world, and it is usually served either boiled, steamed, or in stews. Collard greens have a slightly bitter flavor, and they provide a wide range of nutrients. Collard greens are among the most nutritious of all vegetables.
Dandellion Greens
Dandelion greens are another leafy green with impressive nutrient density. We often eat them raw, and they have a bitter and slightly peppery taste. However, like many vegetables, they have a more pleasant flavor after cooking. Dandelion greens contain an impressive range of nutrients. In particular, it is a good plant source of vitamin E and calcium.
KALE
Kale is a member of the cruciferous family of vegetables, and it shares some similarities to cabbage and broccoli. Personally, I’m not a huge fan of kale’s bitter taste. However, it has rapidly grown in popularity over the past several years as people find out about its health properties. In terms of nutrients, kale has a shout for being one of the healthiest vegetables out there. Kale is one of the most nutritious vegetables in the world.
Lettuce
Lettuce is one of the most popular varieties of vegetables. You can find it pretty much everywhere too; burgers, sandwiches, salads, or just decorating the sides of a plate. Lettuce has an extremely high water content, which makes it quite crisp and refreshing. Lettuce is a common accompaniment to many foods, and it is relatively rich in nutrients.
Spinach
Spinach is among the most nutrient-dense of this list of vegetables. It is a leafy green that is native to Asia, and it is incredibly high in vitamin A (as beta-carotene) and vitamins C and K1.
Spinach is high in nutrients and it’s one of the healthiest vegetables in the world.
Swiss Chard
Swiss chard is a nutritious leafy green that is a frequent staple in the Mediterranean region. Typically, chard is used in raw salads but sauteing it tastes good too, and removes some of the bitter flavor. Similar to other leafy greens, swiss chard is loaded with nutrients – particularly vitamins A, C and K.
Watercress
You wouldn’t guess so from looking at it, but watercress is one of the most nutritious vegetables out there. Watercress is native to Europe and Asia, and it grows in areas surrounding slow-moving water such as lakes and ponds. We can often find watercress in salads and soups, and the leaves add a lot of flavor. This leafy vegetable has a kind of peppery taste, and it’s refreshing due to its high (95%) water content. Watercress has an impressive nutrient density despite being extremely low in calories.
The article above mentions only some of the types of vegetables that are most often found and used as a cooking mixture. There are many other types that you can find from various sources.
In order to commemorate World Tuberculosis Day (HTBS) in every 24 March.
Ottimmo International in collaboration with Persatuan Pemberantasan Tuberkolusis Indonesia (PPTI) held a National Webinar as an effort to educate the public about the understanding of TB infectious diseases, Saturday afternoon (27/3/2021).
On this occasion, the Head of the JRC PPTI Clinic, dr. Ika Hernianti conveyed what are the indicators of TB disease, how to implement a healthy lifestyle, and preventive actions that people need to take in order to avoid TB infectious diseases.
“Including the selection of food for tuberculosis sufferers, there are actually no restrictions, but if the patient experiences symptoms such as coughing, he is not allowed to eat fried foods,” he said.
According to him, most TB sufferers experience weight loss due to several factors.
Among other things, due to loss of appetite, nausea, and stomach pain. Body conditions that do not get enough nutrition are prone to reduce the body’s ability to fight disease.
To get around this, Ottimmo International through its Culinary Arts Instructor, Chef Arya Putra, provides a solution by providing delicious and healthy food recipes for TB sufferers.
In the webinar, Chef Arya showed recipes for 7 menu variants and how to make them for participants to try at their respective homes.
Not only that, Chef Arya also demonstrated one of the 7 menus, Tahu Mun in front of 400 participants from all over Indonesia.
“This menu is deliberately designed to be high in calories but low in fat so that it is healthy for consumption by TB sufferers. In addition, this food menu is an option so that TB sufferers do not get bored and eat more varied foods in their consumption. to arouse their appetite, “he said.
Indonesia is known as an agricultural country which means it plays an important role in the agricultural sector throughout the national economy. That is why some Indonesians live from agricultural products or from national products produced from the agricultural sector.
Agriculture in a broad sense consists of five sectors, namely food crops, plantations, animal husbandry, fisheries and forestry. From the five sectors, if they can be managed properly and appropriately, they will be able to make the biggest contribution to lifting the country’s economy.
In February this year and at the same time commemorating National Nutrition Day which falls on the next 25 February, the Ottimmo International Academy of Culinary and Baking Pastries is collaborating with Ladang Lima as the producer of flour as well as several variations of products made from cassava to raise business opportunities as well as health benefits and nutritional content from cassava.
With a duration of 90 minutes, we want to provide education in the form of material and end with a cooking demo.This webinar held on February 27th 2021 at 01PM by zoom, with our special guest speaker Mr Emil Dardak, as the East java Vice governor and Mrs Laili as nutrisionist.
OTTIMMO International lecturers and chefs are trusted by Dinas Pariwisata dan Kebudayaan Kabupaten Pasuruan to become speakers for workshops on processing, packaging and marketing of souvenir products from potatoes on Tuesday, February 23 nd 2021 in Baledono village, Tosari sub-district, Pasuruan regency. This event is entitled Workshop on Monitoring and Evaluation of Management of Strategic Tourism Areas in Pasuruan Regencies/Cities,Pasuruan District Pokdarwis, Regional Road Grant Program and organized by Dinas Pariwisata dan Kebudayaan Kabupaten Pasuruan.
Two participants helped chef Gilbert
Workshop participants are the tourism awareness group (POKDARWIS) of Pasuruan district, totaling 30 people. The abundant agricultural product in Tosari is Potatoes. However, potatoes are only sold as raw material and have not been developed into processed products that have high economic value. Potato processing training focuses on manufacturing of steamed potato brownies, potato galantin and potato ronde.
Through product packaging training, participants can find out which packaging is safe for food and can extend the shelf life of food. Souvenir product marketing training provides knowledge on various ways and strategies to increase sales of souvenir products. This activity was held so that the pokdarwis of Pasuruan Regency could raise the potential of local natural resources to become a souvenir icon in Tosari, Pasuruan Regency.
All participant are the member of Kelompok Sadar Wisata Pasuruan region
Participants participated in the activity enthusiastically and there were many questions from participants to speakers such as the criteria for good flour in making brownies, oxygen absorbers in packaging, preservatives allowed by BPOM, how to steam brownies to create a good texture and legal aspects of food products
Whisk come in all shapes and size, so how do you know which whisk is right for your kitchen? Learn about the different types of whisk and see which one are best for cooking your favorite meals:
Balloon Whisk :
This is one of the most popular types of whisks. The “balloon” is made from a series of flexible wires (usually eight or more) which join at an end which is attached to a handle. Balloon whisks come in a number of sizes, from teeny tiny to almost cartoonishly large.
Suggested uses: whisking butters, xustards, sauce and eggs. Mixing dry ingredients together
French Whisk
This is the other most famous whisk in the world of kitchen supplies. Like its balloon whisk brother, the French whisk is composed of a series of overlapping flexible wires which join together at a handle. Its shape is different than a balloon whisk, however: it is longer and narrower.
Suggested uses:salad dressing, whipping air into eggs, sauce
Flat Whisk
Also commonly called a roux whisk. Visually, it looks like a balloon or French whisk that has been flattened–it has the signature loops that you’d expect in a whisk, but fewer, and they lie flat. This orientation makes it uniquely suited to stirring in shallow pans such skillets.
There are no loops on this unique whisk, which looks more like a retro lighting fixture than a kitchen tool. Instead, it consists of a series of individual wires which starburst out from a handle and each have a ball bearing on the end. The lack of loops makes it easier to clean, and proponents of this type of whisk claim it allows for quicker and better aeration of the substance being whisked.
Suggested Uses : whisking dry or wet ingredients in measuring cups, stirring scramble eggs in the pan
Spiral Whisk
This unique-looking whisk consists of a rounded loop, around which another wire is coiled around. The head is slightly angled. Since the head bends to fit the space it is inserted into, this type of coil whisk will constantly make contact with the pan or bowl, which helps to ensure even mixing while preventing scorching.
Suggest Uses : This whisk is well-suited for mixing sauces (from mother sauces to pan sauces and variations), vinaigrettes, or for incorporating liquid into a roux while reducing any possible lumps.
Siu Mie, Jiaozi, Yu Seng, chicken and duck dishes are often served during the Chinese New Year, but did you know that other unique dishes can also complement dishes to celebrate the Chinese New Year? Of course, the dishes that we has present were unique, delicious and healthy dishes. Through a virtual event (IG Live) collaboration between Great Crystal schools which takes place on February 2, 2021 at 03 pm at Ottimmo International, we demonstrated Lion’s Head Meatball and Buddha’s Delight.
Chef Arya demonstrated
Chef Arya demonstrated
Not only demonstrating the dish, chef Arya Putra was also educate the meaning of the food. Lion’s Head Meatball, fish head meatball (shīzitóu) is a medium-sized meatball served with vegetables. The name Lion’s Head was taken from its shape which resembles the head of a Chinese guardian lion or dog Foo.
Lion’s Head is a classic in Huaiyang cuisine, one of the four main dishes in China, representing the culinary traditions of East China and especially the province of Jiangsu. This dish can be eaten at any time, but can also be used as a holiday dish.
The Lion’s Head
The Buddha’s Delight
Buddha’s Delight (Luóhàn zhāi), as the name suggests, is a traditional dish enjoyed by monks or Buddhists, but over time, it has grown in popularity and has become a common dish available in Chinese restaurants. In ancient times, this dish was served by every Chinese family to celebrate Chinese New Year following the Buddha’s teaching that one should maintain a vegetarian diet in the first five days of the new year as a form of self-purification.
This dish consists of a variety of vegetables and other vegetarian ingredients (sometimes with the addition of seafood or eggs), which are cooked in a soy sauce-based liquid with other spices until tender. The specific materials used vary greatly both within and outside of Asia. Below are the dishes that we will demonstrate through the IG live event with the Great Crystal school as a unique selection of dishes for the Chinese New Year celebration.
