Prospective Culinary Entrepreneurs Encouraged to Create Salt-wise Dishes

JAKARTA – Culinary industry players can take part in encouraging the adoption of a healthy lifestyle among Indonesian people. For this reason, broad insight is needed to provide dishes that are nutritious and can help prolong healthy life expectancy.

One way that can be done is by implementing the Wise Salt concept which was initiated by Ajinomoto through its health providers, which is a sustainability initiative, including activities that support the implementation of a healthy lifestyle and environmental sustainability. This initiative has been socialized to various groups of society, including students.

As in the Food Service Seminar at the Binus University Hotel Management Study Program. This activity is an effort to support prospective Indonesian culinary entrepreneurs in creating various healthier and more profitable product creations, by providing informative facts about MSG, the Bijak Salt concept, as well as several interesting menu inspirations that can be implemented in the culinary business.

“As wise consumers, we need to pay attention to what food and drinks we consume to avoid various metabolic diseases such as diabetes, high cholesterol, hypertension and heart attacks in the future. This is very important because Hotel Management students are people who have the potential to become future culinary trendsetters, who will serve various food creations to consumers. “What I am sharing this time is an effort to reduce the risk of metabolic disease with the Salt Wise concept,” said Andalina Novyanti, Head of Horeca Dept – PT Ajinomoto Indonesia.

Bijak Garam itself is a campaign that is carried out as an effort to extend healthy life expectancy and encourage the creation of healthy lifestyles in society. The way to do this is by reducing some of the use of salt in daily cooking activities, and replacing it by adding a little MSG, which is in fact very safe for consumption.

The Salt Wise concept is also in line with recommendations from the Indonesian Ministry of Health regarding reducing intake of sugar, salt and fat (GGL).

“So, for friends who are prospective entrepreneurs in the culinary field, it would be a good idea to follow the recommendation to limit the use of sugar, salt and fat in the creation of their food menu,” said Andalina.

After the educational session on the Wise Salt concept, the team provided samples of the ‘tori no suimono’ (Japanese chicken soup) menu for a taste test session. In this session, each participant was able to taste and differentiate the ‘tori no suimono’ menu which only had table salt, compared to the ‘tori no suimono’ menu which had a reduced portion of salt and added a little MSG.

On this occasion, Chef Dedes Dwi Ratna Sari, Executive Chef from Stube Group Jakarta, was also present, who provided inspiration for the comfort food menu, namely beef black pepper popia, beef black pepper wraps, chicken maryland with white sauce, string beans & herbs potato, and sushi sandwich with beef maranggi satay.

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