A team of Microbiology students from the Faculty of Agriculture UGM, class of 2020, consisting of Nur Afni Febriyani, Della Febriana, and Nuur Faizah, successfully secured second place in the National Scientific Paper Competition organized by the Agricultural Technology Student Association (Himagro) at the Faculty of Agriculture, University of Lampung. The competition, which took place from July 1 to September 8, 2024, saw participation from universities across Indonesia. With the theme “The Role of the Younger Generation in Advancing the Agrocomplex Sector through Innovation and the Utilization of Technology to Support SDGs Achievement,” the team impressed the judges with their innovation, SOYCHA.
SOYCHA is a functional food product in the form of fermented soy milk using lactic acid bacteria from kombucha. This idea emerged from the growing public interest in functional foods like soy milk, particularly for its health benefits, especially for those who are lactose intolerant.
Under the guidance of Desi Utami, S.P., M.Env.Sc., Ph.D., a lecturer at the Department of Agricultural Microbiology, the team proposed an innovation to eliminate the unpleasant aftertaste of soy milk, which is often disliked by consumers, while also enhancing its nutritional content. This was achieved through fermentation using lactic acid bacteria from kombucha. Additionally, the team introduced a “spray drying” innovation to turn the product into a dry powder, making it more durable and easier to distribute.
The SOYCHA innovation presented by the Agricultural Microbiology students also supports the Faculty of Agriculture UGM in achieving the SDGs, including SDG 1: No Poverty, SDG 2: Zero Hunger, SDG 3: Good Health and Well-being, SDG 4: Quality Education, SDG 9: Industry, Innovation, and Infrastructure, and SDG 17: Partnerships for the Goals.
Author: Agrit Kirana Bunda
Editor: Desi Utami