There was an interesting moment when the result of the research collaboration between students and professors of Institut Pertanian Bogor (IPB Bogor Agricultural University) and the Program in Food Technology, School of Agro Industry, Mae Fah Luang University, Thailand was discussed in Parallel Group Session of the 23rd Tri-U International Joint Seminar and Symposium (IJSS), on Monday, 24 October 2016, in the Common Class Room (CCR), IPB Campus, Dramaga, Bogor.
The discussants were Dwina Juliana Warman, Piyaporn Cheuamchaitrakun and Maggy Thenawidjaja Soehartono, who explored the potential of the traditional food of the people of Thailand called Miang, in their report on “Development of Miang Salad, a Pickled Tea Product of Thailand”.
During which they explained that usually miang had been made of kaduk leaves similar to sirih (Piper betle) leaves. But in this innovation they used tea leaves that are rich in antioxidants. In their research, they developed six formulas to find out the best formula produced for food miang salad. (Wied)
Published Date : 27-Oct-2016