Universitas Negeri Padang PKM K (Student Creativity Program In Entrepreneurship) Team (ABELATO TIM) Successfully Utilizes Okra Gel As An Ingredient To Replace Eggs In Low-Calorie And Low-Cholesterol Gelato Innovation

Padang – The Student Creativity Program for Entrepreneurship team, Department of Biology, Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang (UNP) succeeded in creating ABELATO which is a gelato innovation by utilizing okra gel as a raw material in making gelato.

Gelato has become a favorite snack during this time frame. However, in general, making gelato uses eggs as raw materials in addition to the use of full cream. It is known that eggs have high levels of calories and cholesterol. In this innovation, the PKM K Team of the Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang, led by Muhammad Nazif Zen, consisting of Nadihra Zahara Sebrina, Aria Bintang Ramadhan, Julia Ray Marcelina, Siti Atika Salsabilla with supervisor Dr. Irdawati M.Si, presented Abelato: Gelato Innovation Phytonutrient Gel Okra as a Dietary Snack and Cholesterol Preventer.

Okra is a type of vegetable that is rich in Vit C, Calcium, Magnesium and folate and has a lot of gel. 

The gel content in okra vegetables causes okra to be rarely consumed. Therefore, Abelato is an alternative to the use of okra gel as an egg substitute in the process of making gelato innovation. This combination of natural ingredients produces delicious and healthy gelato innovations.

With the university support, this product is expected to be widely marketed and provide real contributions and benefits in creating a healthier generation in supporting the innovation of local okra farmers in Sumatra.