{"id":3029,"date":"2024-09-04T14:38:01","date_gmt":"2024-09-04T07:38:01","guid":{"rendered":"https:\/\/toffee-stg.site\/lautan-luas\/seminar-inovasi-industri-makanan-dan-minuman\/"},"modified":"2026-04-29T15:47:49","modified_gmt":"2026-04-29T08:47:49","slug":"seminar-inovasi-industri-makanan-dan-minuman","status":"publish","type":"post","link":"https:\/\/toffee-stg.site\/lautan-luas\/id\/seminar-inovasi-industri-makanan-dan-minuman\/","title":{"rendered":"Seminar Inovasi Industri Makanan dan Minuman"},"content":{"rendered":"<p>Pada tanggal 3 September 2024, Lautan Luas bekerja sama dengan KMC menggelar <em>food innovation<\/em> seminar ekslusif yang bertempat di Hotel Mercure PIK, Jakarta. Acara ini dihadiri oleh berbagai customer undangan dari Lautan Luas, serta para profesional di industri makanan dan minuman, yang semuanya bersemangat untuk menggali pengetahuan baru dan berbagi pengalaman dalam penerapan inovasi terbaru di industri ini.<\/p>\n<p> <strong>Sesi Pagi: &#8220;Stretching the idea of cheese&#8221;<\/strong><br \/>\n Sesi pertama seminar ini dibuka dengan sambutan dari Soewandhi Soekamto, <em>Commercial Director<\/em> Lautan Luas. Dalam sambutannya, Soewandhi menekankan pentingnya inovasi berkelanjutan dalam menciptakan produk makanan yang tidak hanya memenuhi standar kualitas tetapi juga mampu bersaing di pasar global yang semakin ketat.<\/p>\n<p> Lalu dilanjutkan dengan presentasi yang tentang penggunaan pati kentang termodifikasi dalam pembuatan berbagai tekstur keju. Topik ini menyoroti produk CheeseMaker BL series, CF series, dan SP series, yang telah terbukti efektif dalam memberikan stabilitas dan tekstur yang diinginkan pada produk keju, terutama bagi mereka yang berkecimpung dalam industri produk olahan susu, karena memberikan solusi praktis untuk tantangan produksi yang sering mereka hadapi.<\/p>\n<figure id=\"attachment_13567\" aria-describedby=\"caption-attachment-13567\" style=\"width: 300px\" class=\"wp-caption alignnone\"><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-13567 size-medium\" src=\"https:\/\/toffee-stg.site\/lautan-luas\/wp-content\/uploads\/2026\/04\/DC5-2-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" \/><figcaption id=\"caption-attachment-13567\" class=\"wp-caption-text\">Suasana seminar<\/figcaption><\/figure>\n<p> <strong>Sesi Siang: &#8220;Exploring the potatotential in bakery&#8221;<\/strong><br \/>\n Acara dilanjutkan dengan sesi siang yang membahas inovasi dalam industri bakery. Seminar dibuka oleh Hendrik Gunawan, <em>Business Development Director<\/em> Lautan Luas. Beliau menyampaikan bagaimana Lautan Luas dan KMC berkolaborasi untuk menghadirkan solusi yang dapat membantu para pelaku industri meningkatkan kualitas produk mereka dengan bahan baku yang lebih baik dan lebih efisien.<\/p>\n<p> Pada sesi kedua ini memfokuskan pada aplikasi produk-produk berbasis kentang, seperti pati, flakes, dan protein, dalam pembuatan roti dan isiannya. Dengan memanfaatkan bahan-bahan ini, produk bakery tidak hanya memiliki tekstur yang lebih baik tetapi juga nilai gizi yang lebih tinggi. Topik ini menjadi pusat perhatian bagi para pelaku industri bakery yang hadir, karena solusi yang ditawarkan sangat relevan dengan tren pasar saat ini yang mengutamakan kesehatan dan kualitas produk.<\/p>\n<p> Selain itu, anak usaha Lautan Luas, PT Lautan Natural Krimerindo juga mengisi sesi kedua dengan membawakan Bakery in Healthy way dimana mereka mengkreasikan produk LNK yang diolah menjadi gluten free bombolone<br \/>\n Seminar ini berlangsung dengan antusias, terlihat dari banyaknya pertanyaan yang diajukan peserta pada sesi tanya jawab. Para peserta juga berkesempatan untuk berdiskusi langsung dengan para ahli dari Lautan Luas dan KMC, memperdalam pemahaman mereka mengenai materi yang disampaikan. Para peserta juga bisa menikmati kreasi dan pameran dari pati kentang termodifikasi oleh tim pengembangan produk Lautan Luas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pada tanggal 3 September 2024, Lautan Luas bekerja sama dengan KMC menggelar food innovation seminar ekslusif yang bertempat di Hotel Mercure PIK, Jakarta. Acara ini dihadiri oleh berbagai customer undangan dari Lautan Luas, serta para profesional di industri makanan dan minuman, yang semuanya bersemangat untuk menggali pengetahuan baru dan berbagi pengalaman dalam penerapan inovasi terbaru [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3030,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34],"tags":[],"class_list":["post-3029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Seminar Inovasi Industri Makanan dan Minuman - Lautan Luas<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"id_ID\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seminar Inovasi Industri Makanan dan Minuman - Lautan Luas\" \/>\n<meta property=\"og:description\" content=\"Pada tanggal 3 September 2024, Lautan Luas bekerja sama dengan KMC menggelar food innovation seminar ekslusif yang bertempat di Hotel Mercure PIK, Jakarta. 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