PALMOILMAGAZINE, MEULABOH — Students from the Food Technology Program at Teuku Umar University (UTU) have successfully developed palm oil-based bigels as a healthier alternative to solid fats used in bakery products. This breakthrough is part of the 2025 Student Creativity Program for Exact Research (PKM-RE) organized by the Directorate of Learning and Student Affairs (Belmawa) under the Ministry of Higher Education, Science, and Technology (Kemdiktisaintek).
Team leader Ummu Cahyati explained that the research was inspired by rising public awareness of healthy eating habits, particularly the demand for low-fat bakery products.
“Most bakery products today use butter, which is high in saturated fat, or margarine, which contains trans fats. Through this research, we aim to offer a healthier plant-based fat alternative that utilizes Indonesia’s abundant palm oil resources,” said Ummu, as quoted by Palmoilmagazine.com from UTU (Friday, October 17, 2025).
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According to Ummu, the innovation supports Sustainable Development Goals (SDGs), especially SDG 3 (Good Health and Well-Being) by reducing saturated and trans fat intake, and SDG 9 (Industry, Innovation, and Infrastructure) by promoting cost-effective, locally sourced ingredients for the bakery industry.
Bigels combine oleogel and hydrogel systems, producing a fat-like texture with a healthier fatty acid profile. In this study, palm oil was blended with hydrogel polymers such as carrageenan, CMC, and sodium alginate. The best-performing palm bigel formula was then tested in cookie production, followed by physical, chemical, microstructural, and sensory analyses to evaluate product quality and consumer acceptance.
The research team—comprising Indayatul Rahmi, Irsa Seri Mulia, Bella Sabrina, and Umra Maheja—plans to publish their findings internationally, launch an educational Instagram account @bigelsforbakery, and produce low-fat cookies made with palm bigels.
The innovation was showcased at the UTU IBT Expo “Agromarine ArtTech and Herbal Innovation Fest 2025”, drawing attention from various stakeholders, including West Aceh Deputy Regent Said Fadheil, S.H.
Conducted over four months (July–October 2025) at UTU’s Food Technology Laboratory, the research marks a step toward national food material independence. Palm oil-based bigels could help reduce reliance on imported butter, strengthen sustainable food industries, and open opportunities for developing healthier bakery products using local Indonesian ingredients. (T2)
