2023-09-04 09:48:28
First time participating in Jelajah Gizi with Danone Indonesia, and in 2023, we will collaborate for the first time with Citilink. Initially, when I got the selected information, Mom immediately checked several typical Solo culinary delights and it turned out that some were included in the planned activities for her visit.
Mom is excited because we don’t just eat ordinary food but also discuss nutrition and the stories behind the making of food that is typical of a region. Imagining food that has existed since before independence until now and can maintain its unique taste is indeed a long process.
Food can also influence the habits, health and body posture of its citizens. This time’s Nutrition Exploration made Mom learn regarding a variety of dishes from various classes which have their own impressions. It is true that some people say that food is tasteful, but perhaps for mom what is interesting is not just the taste, but the process of a journey full of stories.
Solo Nutrition Exploration 2023: Blusukan Get to Know Solo City Culinary and Nutrition from Food Ingredients
For 3 days and 2 nights, the event was really packed on the first day, if you can count, there were probably around 6 locations that we visited on the first day. Departed following dawn from Jakarta and enjoyed a flight with Citilink, Alhamdulillah, landed in Solo safely and went straight to the famous culinary and the legendary, Serabi Notosuman.
Serabi Notosuman Mrs. Lydia
Serabi Notosuman Ny Lidia was the first location we visited. Selling since 1923, this legendary serabi outlet can be said to be the pioneer in making this sweet and savory snack now one of the most popular typical snacks in Solo. So far it has reached the fourth generation, and it really felt different when mom tried Serabi in Jakarta.
Because the manufacturing process is also from selected rice which is ground itself into flour and then processed with other ingredients. The main ingredients for making this serabi are actually simple, namely rice flour and coconut milk. Even so, in one day, Serabi Notosuman Mrs Lidia is able to sell thousands of packs and spend more than 100 kilograms of rice flour for one branch alone. Another unique thing regarding this shop is that visitors can see directly the process of making serabi, from mixing the main ingredients, to baking it until cooked.
Karak Bratan Mbah Sastro
Mamih already knows Karak, because it is one of them, you might call it crackers because it is often served at home. The happiest time at a formal banquet is Karak, which is a typical food from Solo, Central Java for large families. Moreover, when we eat at a restaurant, we like to go to Sate Khas Senayan which serves one of the famous Karak, namely Karak Bratan Mbah Sastro.
At his house, several employees were seen carrying out Karak Bratan production activities. Karak is a type of rice cracker that is familiar to the people of Solo and is usually used as a side dish to complement various foods, such as pecel, nasi liwet, gudeg, satay and so on.
In Mbah Sastro’s Karak Bratan kitchen, we can see the manufacturing process which still uses a manual system with traditional equipment. There are employees who are in charge of slicing the raw cracker dough, arranging it before drying it in the sun, and there are also those who are in charge of frying it. What’s great is that even though manually the slices can be uniform and thin, not to mention if you directly bite into the cooked Karak, it won’t stop, that’s why in Jelajah Gizi Solo Mommy also learns limits on food consumption.
It is already in the fourth generation as explained by the owner of Karak Bratan Mbah Sastro, Mr Rudi. Even though the manufacturing process is still traditional, the deliciousness of Mbah Sastro’s Karak Bratan has apparently spread overseas, you know. “Karak Bratan is really made from rice, at least a mixture of a little sticky rice. I have exported to Singapore and Malaysia.
Pak Manto’s Goat Tengkleng
Actually, this is one of the things that mom was waiting for, we ate heavily and we visited Pak Manto’s Tengkleng Kambing. Wow, it’s true that you immediately felt the embers of the fire burning the goat meat, as well as the aroma of the aromatic spices around the location of Pak Manto’s Tengkleng Kambing.
When you tried it for the first time, it felt spicy, because the processed tengkleng meat created by Mr. Manto is quite unique. Because, they dare to be different using rica which is rich in spices. Momim immediately tasted several of the menus and there were differences in taste, even though the whole thing was almost the same and was a recommendation for those who really like goat meat. Apart from tengkleng rica, this restaurant also serves other menus, such as fresh tengkleng, grilled ribs, satay, and goat fried rice with a strong pepper taste.
Pracimasana (Fine Dinning at Mangkunegaran Palace)
Luxurious, elegant and the taste of the food menu here is unfailing, the special food menu is authentic and presented beautifully in a modern way. Explained in detail by, Gusti Raden Ajeng (GRAj.) Ancillasura Marina Sudjiwo, regarding the importance of nutritious and sustainable local food. Moreover, we discuss various menus that have been served from generation to generation and are also determined to preserve them as authentic dishes, rich in nutrition and have a distinctive taste that is unforgettable.
Maybe if mom goes back to Solo, I’m sure I have to come here once more, because apart from the safety of tasting delicious food, the atmosphere is also very peaceful, so you always get a good impression and want to go back there.
As also stated by Gusti Raden Ajeng (GRAj.) Ancillasura Marina Sudjiwo, “Every royal food in Mangkunegaran holds the meaning of each food served, for example Apem, Sticky Rice, Kolak, typical of Mangkunegaran Temple which is full of philosophy. By eating these three culinary delights, we are reminded to manage relationships vertically and horizontally. The ancestors did give advice full of parables. That’s so it’s easy to remember and not forgotten.”
Second Day Getting to Know Danone’s Commitment, Participating in Building Sustainable Local Food
TK Al-Hikam
It was quite mellow on the second day because we visited PAUD TKIT Al HIkam, which made Mom really miss the children at home. Danone also helps and participates in introducing the contents of my plate and inviting children to consume food with good nutrition, of course starting from local food ingredients.
What’s on my plate? In fact, the contents of my plate is a food portion guide consisting of ⅓ a source of carbohydrates, ⅓ side dishes and fruit, and ⅓ a portion of vegetables. The first time Al-Hikam Kindergarten collaborated with Danone Indonesia was in 2018. We believe that the concept of educating children is not only regarding sharpening IQ, but also SQ and EQ, including regarding their eating patterns. A good diet can prevent the instant generation. For this reason, getting to know local food ingredients is fundamental so that children become more accustomed to consuming foods rich in nutrients whose sources are easy to obtain.
Saruhusada Prambanan Factory
FYI, this is the third time Mom has visited the Sarihusada factory, starting in 2016, 2018, and now in 2023, there have been many changes, especially regarding energy sources which are now more environmentally friendly. Moreover, there are many pollution issues in Jabodetabek, perhaps using energy sources that are more environmentally friendly might help overcome poor air quality.
As a company that provides healthy nutrition and hydration for Indonesian families, Danone Indonesia also agrees that the link between public health and environmental health is very close. For this reason, Danone Indonesia is committed to carrying out sustainable business operations and presenting initiatives that have a positive impact on the health of the environment and society.
In line with efforts to produce quality milk products, Danone Indonesia also encourages the growth and development of local farmers, as well as carrying out quality milk production processes in a sustainable and environmentally friendly manner.
This is realized through the Empowerment of Dairy Cattle Farmers program through infrastructure support, various innovations and pilot practices, Good Farming Practice and managerial training, as well as mitigation and resilience actions for climate change through the construction of biogas and rainwater harvesting tanks for farmers and assisted cooperatives in three districts. in Central Java and Yogyakarta.
Then, Danone also used steam power technology from the first rice husk fueled Biomass Boiler in Central Java which was able to reduce the carbon footprint of production activities at the Sarihusada Prambanan Factory by up to 32 percent.
The husk ash waste from the Biomass Boiler operational process is also not just thrown away, but is used by farmers around the factory as organic agricultural fertilizer. This not only has a positive impact on the environment by implementing the circular economy concept, but also has a positive economic impact on the surrounding community.
Eroniti Biodiversity Park (Kehati) in Gunungkidul
Eroniti Biodiversity Park is Danone Indonesia’s effort to save 114 endemic species of flora and fauna from being threatened with extinction while simultaneously increasing their diversity. Here, flora and fauna will also be observed and monitored for their development, then the research results can be used for public education.
This park is located in a karst area covering an area of 16.16 hectares in Karangasem Village, Ponjong District, Gunung Kidul Regency, as part of an effort to preserve local, highly nutritious food sources, Danone Indonesia has also implemented this through the development of the Eroniti Biodiversity Park (Kehati) in Gunungkidul.
It is also hoped that the development of the Eroniti Biodiversity Park will help improve the economic level of the surrounding community as a new educational tourism area in Gunungkidul. Because, in this park there is also a prehistoric cave, namely Song Towo Cave.
Danone Indonesia hopes that this initiative can provide an illustration of how food that is processed properly can be beneficial for health, the environment and society. So consumers can also understand the relationship between the products they consume and choose healthier products later.
We also tasted several typical snacks and foods from Gunung Kidul which were served in various flavors, as well as unique preparations, making it a fun experience to feel how a food is known today.
Impressions of Participating in Danone and Citilink’s 2023 Nutrition Tour
Of course, the most typical thing regarding traveling with Citilink is singing rhymes, so it’s even more memorable, especially since there are special surprises too, like this time passengers are served Milk Donuts which are a special menu.
Danone Indonesia and Citilink have collaborated to activate the chef on board. This collaboration features Top 8 Masterchef S10, Chef Angie, who shares Yummi-Nutri DoSu (Milk Donuts) made from SGM Family Yummi-Nutri. On this flight, passengers were also given access to hydration and nutrition in the form of gifts from SGM Family Yummi-Nutri products, and AQUA Cube, as well as a 17’s quiz as a form of welcoming the Republic of Indonesia’s 78th anniversary.
Returning to the 2023 Nutrition Exploration, Professor Ahmad also added that in daily food consumption, consumers must also ensure that the food they consume is safe and good for the body. One way is to pay attention to the origins of the food consumed and the impact of food choices on health.
A balanced nutritious diet will provide the body with a complete intake of macronutrients and micronutrients. This is the key to maintaining health and avoiding family nutritional problems. Consuming balanced nutrition using natural ingredients obtained from nature can also use local food, and this is the first step to being able to meet daily nutritional needs in a sustainable manner. Like the food in the city of Solo which is also nutritious, such as Tengkleng, Nasi Liwet, and so on.
Intention to join Danone in collaboration with Citilink to explore nutrition in the city of Solo for 3 days, try various culinary delights from various classes, various food sources, which affect our routines and our own bodies. There was something that made me feel sad when I went to PAUD TKIT Al Hikam, my brothers and sisters were introduced to the healthy contents of my plate from local food sources and the habit of adopting a healthy lifestyle as the next generation.
Feel special when you go to Pracimasana, tasting the royal favorite menu which combines recipes handed down from generation to generation with more modern dishes. So that traditional food remains sustainable, no less nutritious and authentic. Blend more with nature and actually food sources can be obtained from a healthy environment. Get to know Biomass, so you know the main sources that can affect the surrounding factory environment.
Getting to know yourself further means we can have time to reflect, especially regarding the food we consume, Mom also knows regarding biomass as an energy source in the SGM factory which is more environmentally friendly. Culture, culinary and self-reflection make Mom want to go back to Solo.
Hopefully we can return to Solo once more and continue to join Danone Jelejah Gizi in the future.
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