TB Cerefada

Save The World With Bring Locally to Globally! Be Healthy, Be Smile! Woyo-Woyo!

TB Cerefada is a nutricious cereals that made out from Talas Beneng that mixture with Stevia Leaves Extract as a natural sweetener

Use Case

The morning food (cereals) has become one of the alternatives for breakfast. Because of its practicality in the present of society, it does not take an hour to set up, there are many choices of flavors, as well as adequate levels of energy and nutrients for those who consume. Just put all of materials that available on TB Cerefada package into a bowl then poured some milk and ready to eat. The package of TB Cerefada is so practice, it means can bring everywhere for eat them. TB Cerefada able to be used as a snack while watching television, as a dish for family gathering and something like that. TB Cerefada contains beta-carotene (an antioxidant) thus protecting cells from damage. And of course the price is cheap and affordable for the lower middle economic class society.

Potential

Nutricious cereals is made of Talas Beneng and natural sweetener from Stevia leaves are coupled with other flavour on it and by bioplastic environmental friendly packaging. Regular cash crop production in 2050 is predicted to be difficult due to the global warming that is capable of making harvests failure such as wheat, corn, and so on. So, we need alternative materials, namely Talas Beneng. Where, planting process is quite easy, doesn’t need special handling and can be grown in various climate and soil conditions. Besides that, Talas Beneng has a good nutritional. Covering beta-carotene, protein, carbohydrate, fiber, calcium, iron, vitamin B and vitamin C. Meanwhile, Stevia leaves is also useful to prevent diabetes, cancer, lower blood pressure, and have antioxidant effects.

Business Case

Our target consumer is the entire community of various ages. For the sales process, we will conduct online and offline. Online, we use social media such as facebook and instagram. It would be assist more by facebook and instagram ads. Because, the market share will reach wider. Then offline, through Juhut Village Farmer Group as media in distributing products (based on Agrosociopreneurship concept) and then incorporate our products into small shops, large retail stores, mini markets (such as Indomaret and Alfamart) and hyper markets. Everything will be done in stages.

Objectives:

  1. To make Talas Beneng become well-known presticious local commodity.
  2. To make nutricious and affordable cereals which is low calories and healthy by using Talas Beneng and Stevia Leaves.
  3. To educate about local potential and empower society to make business based on agrosociopreneurship concept.

Team Woyo Regalia

Serang, Indonesia

Our Team

TEAM SPIRIT / Published January 16, 2017 by Ahmad Fajri Syifaul

TEAM SPIRIT

Yeeaaaayyyy!!! We got all badges turned ON the lights. We're happy to see it. Thank you for all people who has been support and assist us to make it happened. A TEAM SPIRIT was a great. Begins from September till now, New Year in January. We've been tried our best. Can't wait to see the announcement in Ferbuary, 3rd. Woohhoooooo...

WISH WE THE BEST OF LUCK! Aamiin.

Woyo Regalia! Woyo-Woyo!

WE FAMOUS / Published January 15, 2017 by Alviyan .

WE FAMOUS

http://katakota.com/empat-mahasiswa-untirta-temukan-inovasi-sereal-dari-talas-beneng/

Four UNTIRTA's Student Discover Cereal Innovation of Talas Beneng. Tangerang, Katakota.com- Four students from the University of Sultan Ageng Tirtayasa (UNTIRTA) consist of Fajri (Management Department), Alviyan (Economic Development), Dian and Anggita both majors Agroecotechnology. They found food innovation-based Talas Beneng, it named TB Cerefada. It taken from the abbreviation Talas Beneng Cereal and fourth name abbreviation. Anggita Pradhepti Welasih said that Talas beneng itself is a local commodity Pandeglang, Banten, which is currently being popularized as an icon of Banten province. With the characteristic of the natural yellow color, weight up to 40 kg in 2 years and be able to grow wild without special hold to making potential as a substitute for food in the future. "Cereal products themselves have been selected for further development of the times, and now people tend to like something instant," she said. Other reasons that underlie the innovation invention is far Indonesia still imports of cereal grain as raw material, while as a result of climate change makes the world grain production has declined. Thus the necessary diversification of local food " TB Cerefada made simply from flour beneng taro, which is based on previous research has been done by Anggita and Dian with the supervisor Tb. Bachtiar Rusbana. This study has also been published in the Proceedings of the Commission of Food National Technology Congress BPPT RI stating that taro flour beneng with special treatment had higher levels of carotene. In the process of flour mixed with water and the natural sweetener stevia leaf extract and boiled hot steam. After the oven and cut according to taste. For the final stage done frying pan without oil so low colestrol and healthy products. "It is expected that this innovation can be locally processed food diversification efforts so that we do not always rely on imported raw materials," she says. (Mad Sutisna / KK).

WE DID IT!! / Published January 15, 2017 by Ahmad Fajri Syifaul

WE DID IT!!

Yeaaayyy!!! We have been Submitted Final Pitch, including videos and concept details.

Expert input #5 - Sharing With Experts / Published January 14, 2017 by Anggita Pradhepti

Expert input #5 - Sharing With Experts

1. Talas Beneng, firstly this plant included primitive plant at Karang Mountain, none look at it because of useless. But, nowdays this plant increasingly sought. It appears because this plant so usefull and can be food substitution. (Dudi Supriyadi - Agricultural Instructor Districts Karang Tanjung, Pandeglang Regency, Banten Province) [27/11/2016]

2. Talas beneng potential in the international food market industry because of its unique. (Margareta Meyer - Businessman Hague Netherlands) [26/12/2016]

3. Cereal, Taste delicious, fragrant, a taro was still felt. Perhaps texture needs to be fixed. (Dr. Susiyanti, SP., M.Si - Vice Director of Academic Field of Faculty of Agriculture Universitas Sultan Ageng Tirtayasa) [4/1/2017]

4. Cereal, Rather dark color resulting from the use of sucrose from sugar and therefore need alternative sweetener to retain the color. for texture after roasting in the oven could use a sand / stones so that the product is crisp and fat free. (Tb. Bachtiar Rusbana S.Tp., M.Si - lecturer in post-harvest and food experts) [4/1/2017]

Design Lab Experts #2 / Published January 14, 2017 by Anggita Pradhepti

Design Lab Experts #2

https://mail.google.com/mail/u/0/h/a2zw1of2e9iw/?&th=1587129bbea497ca&d=u&n=0&v=c&st=150#m_158702811c7d4afe

This is What Experts assist for Our Project.

Our Mission

This time we think for public with sociopreneurship. Adapting local commodity for zero hunger and global food security

Our Background

Our team consists of four members from different major but we are one, with the same University, the same mission and we are Woyo Regalia Team. Talking about food for global made us decide to participating this challenge. The world needs care of us, easy to thinking of the stomatch itself but how the others out there. For the future, fluctuations in the birth rate will rise but climate change and land conversion makes limitations in agriculture production. So, we would like to bringing out or channeling our idea that related by agrosociopreneur with utilizing local commodity, which is Talas Beneng (Xanthosoma Undipes K. Koch) or world call it Tall Elephant Ear plant. This plant so unique, can be grow in all shorts of condition and taro reach 2 meters in 2 years. Talas Beneng was considered unimportant for the first, it can be used as a food substitute for food security. Our task is forming a public mindset that Talas Beneng is an important commodity, useful, and able to competitiveness. With making the innovation by Talas Beneng which is cereal. Newdays many people like something instan, so cereal competitivenes with substitution substance. In addition to provide education for public related to local commodity that nothing to be something is very important to reached zero hunger.

TEAM SPIRIT / Published January 16, 2017 by Ahmad Fajri Syifaul

TEAM SPIRIT

Yeeaaaayyyy!!! We got all badges turned ON the lights. We're happy to see it. Thank you for all people who has been support and assist us to make it happened. A TEAM SPIRIT was a great. Begins from September till now, New Year in January. We've been tried our best. Can't wait to see the announcement in Ferbuary, 3rd. Woohhoooooo...

WISH WE THE BEST OF LUCK! Aamiin.

Woyo Regalia! Woyo-Woyo!

WE FAMOUS / Published January 15, 2017 by Alviyan .

WE FAMOUS

http://katakota.com/empat-mahasiswa-untirta-temukan-inovasi-sereal-dari-talas-beneng/

Four UNTIRTA's Student Discover Cereal Innovation of Talas Beneng. Tangerang, Katakota.com- Four students from the University of Sultan Ageng Tirtayasa (UNTIRTA) consist of Fajri (Management Department), Alviyan (Economic Development), Dian and Anggita both majors Agroecotechnology. They found food innovation-based Talas Beneng, it named TB Cerefada. It taken from the abbreviation Talas Beneng Cereal and fourth name abbreviation. Anggita Pradhepti Welasih said that Talas beneng itself is a local commodity Pandeglang, Banten, which is currently being popularized as an icon of Banten province. With the characteristic of the natural yellow color, weight up to 40 kg in 2 years and be able to grow wild without special hold to making potential as a substitute for food in the future. "Cereal products themselves have been selected for further development of the times, and now people tend to like something instant," she said. Other reasons that underlie the innovation invention is far Indonesia still imports of cereal grain as raw material, while as a result of climate change makes the world grain production has declined. Thus the necessary diversification of local food " TB Cerefada made simply from flour beneng taro, which is based on previous research has been done by Anggita and Dian with the supervisor Tb. Bachtiar Rusbana. This study has also been published in the Proceedings of the Commission of Food National Technology Congress BPPT RI stating that taro flour beneng with special treatment had higher levels of carotene. In the process of flour mixed with water and the natural sweetener stevia leaf extract and boiled hot steam. After the oven and cut according to taste. For the final stage done frying pan without oil so low colestrol and healthy products. "It is expected that this innovation can be locally processed food diversification efforts so that we do not always rely on imported raw materials," she says. (Mad Sutisna / KK).

WE DID IT!! / Published January 15, 2017 by Ahmad Fajri Syifaul

WE DID IT!!

Yeaaayyy!!! We have been Submitted Final Pitch, including videos and concept details.

Expert input #5 - Sharing With Experts / Published January 14, 2017 by Anggita Pradhepti

Expert input #5 - Sharing With Experts

1. Talas Beneng, firstly this plant included primitive plant at Karang Mountain, none look at it because of useless. But, nowdays this plant increasingly sought. It appears because this plant so usefull and can be food substitution. (Dudi Supriyadi - Agricultural Instructor Districts Karang Tanjung, Pandeglang Regency, Banten Province) [27/11/2016]

2. Talas beneng potential in the international food market industry because of its unique. (Margareta Meyer - Businessman Hague Netherlands) [26/12/2016]

3. Cereal, Taste delicious, fragrant, a taro was still felt. Perhaps texture needs to be fixed. (Dr. Susiyanti, SP., M.Si - Vice Director of Academic Field of Faculty of Agriculture Universitas Sultan Ageng Tirtayasa) [4/1/2017]

4. Cereal, Rather dark color resulting from the use of sucrose from sugar and therefore need alternative sweetener to retain the color. for texture after roasting in the oven could use a sand / stones so that the product is crisp and fat free. (Tb. Bachtiar Rusbana S.Tp., M.Si - lecturer in post-harvest and food experts) [4/1/2017]

Design Lab Experts #2 / Published January 14, 2017 by Anggita Pradhepti

Design Lab Experts #2

https://mail.google.com/mail/u/0/h/a2zw1of2e9iw/?&th=1587129bbea497ca&d=u&n=0&v=c&st=150#m_158702811c7d4afe

This is What Experts assist for Our Project.

Our Team

Our Mission

This time we think for public with sociopreneurship. Adapting local commodity for zero hunger and global food securityRead More

Our Background

Our team consists of four members from different major but we are one, with the same University, the same mission and we are Woyo Regalia Team. Talking about ...Read More

The information contained here represents student project ideas developed as the result of brainstorming activities during Round 1 of the TFF Challenge. It does not represent any final business plans or commercial products.