Team Hatch-Hack

Malang, Indonesia

Our Team

BRAIN FOOD | EVERY ONE GOT AN APPLE / Published February 18, 2018 by Fadli Yudha Bhakti

BRAIN FOOD | EVERY ONE GOT AN APPLE

Apple can increase our health and getiing fit to doing another task of TFF :D

IDEA PARKERS | Idea Parking helps us remember those important ideas:-) / Published February 18, 2018 by Fadli Yudha Bhakti

IDEA PARKERS | Idea Parking helps us remember those important ideas:-)

We are excited to share with you our idea..

Fan Club | Already 100+ Friends and Followers on Facebook, thanks for your support ;-)

https://www.facebook.com/hatch.hack.79/friends?lst=100024320652110%3A100024320652110%3A1518143122&source_ref=pb_friends_tl

Global Foodies | 3: Care and Incubation of Hatching Eggs / Published February 8, 2018 by Hairil Fiqri

Global Foodies | 3: Care and Incubation of Hatching Eggs

http://www.thepoultrysite.com/articles/166/care-and-incubation-of-hatching-eggs/

Proper care such as selection of hatching eggs, egg care and storage, incubating conditions, sanitation, and failures troubleshooting of the hatching eggs will produced healthy, vigorous offspring

Global Foodies | 2: Egg Disinfection with Formaldehyde Will Reduce Hatchability

http://www.thepoultrysite.com/articles/2774/fumigation-how-formaldehyde-can-affect-hatchability/

The diffusion of carbon dioxide through the porous shell allows the pH of the albumen to rise. As the pH increases, the interaction between two of the albumen proteins (lysozyme and ovumucin) breaks down, leading to a decrease in the albumen viscosity. This allows the yolk and the blastoderm to float towards the shell and towards any potentially harmful concentrations of formaldehyde.

Our Mission

Team Hatch-Hack was standing for solving the problems of poultry breeders, especially duck breeders as our partner in Indonesia. Our missions are 1). Decreasing the effect of chemical antibacterial agent usage in eggs disinfection. 2). Helping conventional breeders to increase the number of hatchability of poultry eggs. 3). Developing a business model for a natural antibacterial agent for egg disinfection from lab scale to industrial scale in order to enlarge the usefulness of this product.

Our Background

Hatch-Hack is a team from multidiscipline studies at the same interests in research from Animal Husbandry, Biotechnology, Food Technology, and Environmental Engineering of Brawijaya University. We are presenting our innovation to help traditional breeders increasing hatchability of eggs. On the other hand, we made a business model to industrial scale to a goal of feeding people in the future. We believe Hatch-Hack is a promising solution to increase hatchability and decrease embryo mortality.

BRAIN FOOD | EVERY ONE GOT AN APPLE / Published February 18, 2018 by Fadli Yudha Bhakti

BRAIN FOOD | EVERY ONE GOT AN APPLE

Apple can increase our health and getiing fit to doing another task of TFF :D

IDEA PARKERS | Idea Parking helps us remember those important ideas:-) / Published February 18, 2018 by Fadli Yudha Bhakti

IDEA PARKERS | Idea Parking helps us remember those important ideas:-)

We are excited to share with you our idea..

Fan Club | Already 100+ Friends and Followers on Facebook, thanks for your support ;-)

https://www.facebook.com/hatch.hack.79/friends?lst=100024320652110%3A100024320652110%3A1518143122&source_ref=pb_friends_tl

Global Foodies | 3: Care and Incubation of Hatching Eggs / Published February 8, 2018 by Hairil Fiqri

Global Foodies | 3: Care and Incubation of Hatching Eggs

http://www.thepoultrysite.com/articles/166/care-and-incubation-of-hatching-eggs/

Proper care such as selection of hatching eggs, egg care and storage, incubating conditions, sanitation, and failures troubleshooting of the hatching eggs will produced healthy, vigorous offspring

Global Foodies | 2: Egg Disinfection with Formaldehyde Will Reduce Hatchability

http://www.thepoultrysite.com/articles/2774/fumigation-how-formaldehyde-can-affect-hatchability/

The diffusion of carbon dioxide through the porous shell allows the pH of the albumen to rise. As the pH increases, the interaction between two of the albumen proteins (lysozyme and ovumucin) breaks down, leading to a decrease in the albumen viscosity. This allows the yolk and the blastoderm to float towards the shell and towards any potentially harmful concentrations of formaldehyde.

Our Team

Our Mission

Team Hatch-Hack was standing for solving the problems of poultry breeders, especially duck breeders as our partner in Indonesia. Our missions are 1). Decreasing the effect of chemical ...Read More

Our Background

Hatch-Hack is a team from multidiscipline studies at the same interests in research from Animal Husbandry, Biotechnology, Food Technology, and Environmental Engineering of Brawijaya University. We are presenting ...Read More

Our Badges

  • Power Team
    Your team has at least three members
  • Design Lab Experts
    Attended at least one of the weekly TFF Design Lab “office hours” sessions.
  • We Famous
    Your project has been covered by your university or other media outlet
  • Get #Social
    Created team Facebook or Twitter page and attached to team page
  • Fan Club
    You have 100 likes or followers on your team Facebook or Twitter
  • Interior Architect
    Posted three pictures of your team workspace
  • Idea Parkers
    Shared a picture of your teams unique “idea parking”
  • Global Foodies
    Posted three facts about global food issues learned in the Explore mode
  • Insight + Insight + Insight
    Shared three new insights your team formulated in the Define mode
  • On Time, On Target
    Shared your Design Statement created during the Define mode
  • Post-it Fiends
    Shared pics of the chaos of the post-it filled Ideate work mode
  • Brain Food
    In the Ideate intro video, Richard shares an important tip while eating an apple. Share a team-apple-eating pic!
  • Expert Input
    Shared three pieces of expert feedback on your concept
  • GIF Masters
    Shared a GIF of the prototype building frenzy
  • Live Testing
    Shared a video of a user testing your concept
  • Way To Go
    Shared a picture of your plan for iterating your project
  • Etch-A-Sketch
    Shared your logo sketching session on your team blog
  • WE DID IT!!
    Submitted Final Pitch, including videos and concept details
  • Introduction
    Completed the Introduction section of the Design Lab
  • Explore
    Completed the Explore section of the Design Lab
  • Define
    Completed the Define section of the Design Lab
  • Ideate
    Completed the Ideate section of the Design Lab
  • Conceptualize
    Completed the Conceptualize section of the Design Lab
  • Prototype
    Completed the Prototype section of the Design Lab
  • Test
    Completed the Test section of the Design Lab
  • Iterate
    Completed the Iterate section of the Design Lab
  • Pitch
    Completed the Pitch section of the Design Lab
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.