To strengthen food security, UNY encourages various innovative efforts in processing various alternative food ingredients. Five UNY students consisting of Siti Nursipa Wulida (Culinary Education); Nur Evirda Khosyiati (Culinary Education); Rifki Refiyandi (Elementary School Teacher Education); Putri A. Panggabean (Accounting); and Syifaun Nuha A (Management) successfully developed tempe-based biscuits for toddlers named Bistbox.

 

Bistbox is made using tempe and all gluten free flours such as rice flour, mocaf flour and cornstarch. The first step is to steam the tempe for 15 minutes, then crush it and put it in a cabinet dryer, then grind it using a grinder. "After the liquid dough is well mixed, add tempe flour and all dry flour made from it. Then the smooth dough is molded in the shape of an animal and baked in the oven for about 30 minutes," explained Siti.

 

In addition to food innovation, bistbox also has an educational element through the utilization of biscuit boxes as a medium for learning and playing.  "We see that toddler biscuit competitors in the market usually only have ordinary boxes. However, the packaging we use when opened can become a board game. So that children can explore on the game board," said Evirda.

 

The board game of this product packaging certainly adds to the appeal for potential customers. In addition, biscuits with a variety of unique shapes are also a consideration. In general, the unique shape of toddler biscuits is only meant to attract attention. However, Syifatun said that the selection of animal shapes in each Bistbox package will be accompanied by a fable story. The shape of the biscuits will adjust to each fable story that will be obtained. It is hoped that creativity will emerge for toddlers in imagining stories with biscuit characters. In addition to getting benefits for the body due to the protein content of tempe, Bistbox also hones children's psychomotor skills through games.