UNAIR NEWS – A team of students from Traditional Medicine Study Program, Faculty of Vocational Studies, Fisheries and Aquaculture Study Program, Faculty of Fisheries and Marine Sciences, Universitas Airlangga have won the title of Best Innovation Product and Promotion in the Business Model Canvas (BMC) Fooderation 2022 competition organized by Universitas Padjadjaran on November 23, 2022. At the national level competition, the team named Moringa Sea UA team consist of Jihan Aura, Muhammad Syafiq Zuhdi and Lalu Aldy Kurnia Aji.

Muhammad Syafiq Zuhdi said that he came up with the idea for a food snack product made of moringa leaves and cuttlefish bones. They said that these two ingredients have the potential to be developed as nutritious food and are still not widely used.

“Oceans and nature are rich in resources that can be maximized for human needs. However, many are still not optimally utilized. Cuttlefish bones actually have protein and calcium nutrients and Moringa leaves, which are superfoods, contain nutrients, such as protein, vitamins and antioxidants,” said Syafiq.

Looking at big market share in Indonesia for snack consumption, Universitas Airlangga Moringa Sea team innovated a snack product in the form of chips made of moringa leaves and cuttlefish bones. The product is named Fish Bone Moringa Kripss.

“So our product is in the form of a healthy chip snack packaged in more biodegradable packaging and has three flavors: seaweed, spicy and barbecue,” he added.

Not only that, one of the advantages of their business is participating in campaigning for SDGs 12 Responsible Consumption and Production. This product can also be the answer to the problem of cuttlefish bone waste, which has so far not been optimally processed.

“Usually cuttlefish bone waste is only used as bird feed. So we see that there is potential to be developed and can be more utilized from its nutritional content,” said Lalu Aldy.

With various stages starting from the BMC selection, pitch deck judging, to the final presentation and being able to achieve that achievement, they hope to continue to innovate and develop in the future. “Hopefully we can continue to innovate, not easily complacent to develop and be able to provide benefits to others,” he said.

Author: Jihan Aura

Editor: Khefti Al Mawalia