Sweet Victory: UMS Students Transform Mundane Product Into Diabetes-Friendly Delights

In the hustle and bustle of daily life, we often overlook the foods and drinks we consume every day. Yet, taking care of our bodies is crucial to prevent surges in blood sugar levels that can lead to various health issues.

Enter a team of bright minds from Nutrition Science and Chemical Engineering study programs at the Universitas Muhammadiyah Surakartaa (UMS). They’ve turned the humble seeds of rain tree and rice bran into a diabetes-friendly culinary marvel. Not only does this innovation play a pivotal role in regulating daily sugar intake, but it also catapulted them onto the winner’s podium at a prestigious innovation competition.

The sweat and toil of the team finally paid off at the Indonesia Inventors Day (IID) held in Bali from September 16-19, 2023. Twelve students walked away with numerous medals – one gold, two silver, and one bronze.

IID is an international contest where participants from every corner of the globe showcase their groundbreaking ideas or projects, whether in the form of designs, mock-ups, prototypes, or ready-to-market products. Global visitors and investors are invited to uncover the next big thing.

• Gold medal for the innovation titled “ALOEVIA Antidiabetic Jelly Candy” with the team members Saminur Fauzan, Lu’lu’ul Rosyiqul Hayati, Haira Haritsa, and Khoirunnisa’ Ramadhan Maghfiroh.
• Silver medal for the innovation titled “Mie Katoel Antidiabetic Noodle” with the team members Saminur Fauzan, Addila Salsabila, Saqya’ Ainil Mazaya, and Sylfira Qothrunnada Azizy.
• Silver medal for the innovation titled “KOBISI (Trembesi Seed Coffee) with Stevia Leaf Extract: Optimization of Natural Materials for Diabetes Mellitus Prevention” with the team members Ghina Kamila, Khoirunnisa’ Ramadhan Maghfiroh, Zalia Fatikha Rahma, and Muhammad Ammar Nashirudin.
• Bronze medal for the innovation titled “CHEWY GUM KELIA: Innovation Sports Gum Made From Young Coconut Water, Young Coconut Meat, and Aloe Vera as a Source of Calories and Antioxidants To Increase Body Stamina and Speed Up The Recovery Process In Athletes” with the team members Lu’lu’ul Rosyiqul Hayati, Aisyah Saleh Bazara’ah, Fathia Azzahra Shafa Sabiella, and Ghina Kamila.

Amidst a sea of sweet treat temptations, ALOEVIA (Aloe Vera and Stevia) Antidiabetic Jelly Candy emerges as a delightful contender that can surely capture children's hearts once it hits the market. With a fusion of jamblang leaf extract, soothing aloe vera, and the sweetness of stevia leaves, this candy isn’t just a treat – it’s a shield against diabetes.

In our conversation with Lu’lu’ul, she revealed the key to its success: how jamblang leaves and aloe vera provide extraordinary protection against harmful free radicals.

“Based on the literature we’ve studied, jamblang leaves are rich in antioxidants, just like aloe vera,” she exclaimed passionately on Monday (9/10).

Not content to rely solely on promotional flair, Lu’lu’ul and her team are committed to ensuring the highest quality and nutrition in every piece of candy. This involves two crucial tests: proximate analysis (chemical testing to determine nutrient content) and antioxidant testing (a method to measure a compound’s ability to counteract free radicals).

Alongside ALOEVIA, CHEWY GUM KELIA (Young Coconut and Aloe Vera) candy also earned the awe of Indonesia Inventors Day judges for its remarkable ability to accelerate athletes’ recovery. This delightful treat is crafted from all-natural ingredients like young coconut water, young coconut flesh, and aloe vera. 

“This candy is the result of our Sports Nutrition coursework, where we were tasked with creating a food with the ideal content to restore stamina and boost immune resistance,” added Lu’lu’ul, a seventh-semester Nutrition Science student at UMS.

ALOEVIA and KELIA were both born through a formulation process that wasn’t too dissimilar, given that they’re both candies. The team delved deeper into exploring food ingredients.

“We adapted the concept from KELIA (the first candy we created), so we felt confident enough to develop the next candy idea,” Lu’lu’ul explained.

In a country where noodles are a beloved staple for nearly the entire population, it’s crucial to recognize the potential impact on blood sugar levels that often go unnoticed.

“The concept for Bekatul Noodles comes from our desire to combat diabetes across all age groups, recognizing that patients often consume foods and beverages high in sugar and simple carbohydrates,” explained Addila.

Bekatul Noodles is an innovative and health-conscious twist on traditional noodles, crafted from a blend of rice bran and jackfruit seeds. Jackfruit seeds are first ground into a fine, resistant starch in the production process.

“We encountered two key challenges. Firstly, the starch extraction process was intricate and required considerable time. Secondly, the noodle formulation should be perfect. Any misstep would significantly impact organoleptic elements like taste, texture, color, and aroma,” Addila elaborated.

In contrast to the team’s other innovations, Bekatul Noodles underwent rigorous analysis for its dietary fiber content and resistant starch. Remarkably, when it comes to shelf life, Bekatul Noodles can go toe to toe with other instant noodle products on the market.

“Even though we rely solely on controlled drying without adding any other preservatives, our product maintains its quality for up to a month,” Addila confidently stated.”

Beyond just food, the UMS student team set their sights on crafting an alternative coffee safe for those with diabetes mellitus. Yet, they faced a unique challenge - how to mask the distinctive aroma of rain tree seeds. Hence, creamer became one of their solutions to reduce the intensity of the unique rain tree seed aroma that might disturb the olfactory senses of some coffee enthusiasts.

“We’ve got two tantalizing flavours - original and creamer. With rain tree seeds as our star ingredient, we’ve christened it KOBISI (Kopi Biji Trembesi). Meanwhile, we’ve harnessed the natural sweetness of stevia leaves and palm sugar. The kicker? Stevia serves up sweetness without the calorie load,” enthused Ghina, a fifth-semester Nutrition Science student.

Their innovation’s most promising aspect lay in considering flavonoid compounds, potential antioxidants within rain tree seeds. Yet, the potential of creamer to alter KOBISI’s ideal composition presented a formidable challenge. The team had to balance all components for safe consumption meticulously.

“Much like Aloevia, KOBISI also underwent proximate analysis in Bantul for about a month until the results emerged. Meanwhile, we conducted antioxidant testing in our own FIK laboratory,” she added.

Indonesian coffees commonly boast higher caffeine content, potentially leading to hypertension with excessive consumption. What sets KOBISI apart is its low caffeine content, sourced from rain tree seeds.

“If the community were to embrace KOBISI regularly, the risk of hypertension would be significantly lower compared to brewing up a regular cup of joe,” explained Lu’lu’ul excitedly.

As our conversation with the champions of Indonesia Inventors Day neared its end, Lu’lu’ul hinted at two major events scheduled for February and May 2024 that the team was gearing up for.

"The IID 2023 competition has truly been a stepping stone for us to compete in the upcoming events - the Thailand Inventors Day and the World Young Inventors Expo 2024 in Kuala Lumpur. Of course, we're in the midst of preparing for even more groundbreaking innovations," declared Lu’lu’ul, her ambition palpable.

"Maximize your role as students; four years is no short span to achieve various accomplishments that benefit many," she concluded, leaving us inspired by their unwavering determination to make a positive impact.

Writer: Genis Dwi Gustati

Translator: Farizal Luqman Majid