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Fermenstation 2025 became a space for multidisciplinary exploration that combined science, culinary arts, and food innovation into one integrated experience. Through exhibitions, live cooking demos, workshops, and symposiums, the event highlighted how microorganisms can act as catalysts for future food solutions, from the laboratory to the dining table.

Microbiology and the Future of Food

Fermenstation 2025 is an annual event organized by the Microbial Biotechnology Expertise Group in collaboration with ITB Microbiology students. The Chair of the Microbial Biotechnology Expertise Group, Prof. Dr. Pingkan Aditiawati, M.S., explained that this activity is an important part of the tiered learning process on campus. At the introductory level, students learn the basics of microbiology, at advanced levels, they begin to apply it, one of which is in the context of fermented food. “Fermentation is fascinating because it changes taste, nutritional value, and even economic value,” she stated.

Beyond creativity, students are also guided to prioritize scientific aspects and food safety. The Microbiology program at ITB emphasizes the importance of standardization in every fermented product to ensure each product is innovative, nutritious, and reliable in terms of quality, hygiene, and downstream potential.

Dean of SLST ITB, Dr. Indra Wibowo, S.Si., M.Sc., stated that Fermenstation can broaden public understanding of the vast potential of fermentation in Indonesia. According to him, this event reflects ITB’s commitment to supporting the development of local food based on science, as well as efforts to bridge scientific knowledge with daily life.

From Fermentation to Flavor and Nutrition Innovation

Through Fermenstation, ITB Microbiology students demonstrated how science can be transformed into flavor. The fermented products exhibited were tangible examples of microbiology-based food technology applications. From pickled carrots and radishes, corn cream cheese, to mandai from fermented cempedak, all student works represented the utilization of microorganisms in processing local ingredients into new, appealing, and nutritious foods. Other creations such as pineapple-based tepache, fermented black glutinous rice, and lemongrass kombucha also highlighted the diverse approaches students took in exploring natural ingredients.

There was also purple sweet potato yogurt puree, a combination of probiotics and local ingredients that resulted in a refreshing yet healthy taste. These innovations proved that food technology doesn’t have to feel distant from everyday life, it can originate from a student’s kitchen with scientific knowledge and the courage to experiment.

Transforming Fermented Products into Fine Dining Dishes

One of the highlights of Fermenstation 2025 was the fine dining session which was held on Thursday (12/6/2025) at Wisma Ganesha ITB. During this event, various fermented products created by students were processed and presented in a fine dining format with direct guidance from professional chefs. The menu reflected the diversity of local ingredients that can be elegantly presented in a fine dining setting.

The meal began with corn and potato cream soup served with garlic bread and corn-cheese spread as an appetizer, followed by a main course of lime leaf rice, pindang fish, sambal gami, and fermented vegetable pickles. For beverages, guests were offered a choice between tepache or lemongrass kombucha. To conclude, a light yet complex layered dessert made from fermented cassava and purple sweet potato whipped yogurt was served.

Live Cooking by Chef Machel

One of the most anticipated moments at Fermenstation 2025 was the live cooking session featuring Chef Machel, a finalist from MasterChef Indonesia Season 9. Chef Machel prepared special dishes using two fermented ingredients innovated by ITB students, which include corn cream cheese and pineapple-based tepache. Both ingredients had undergone scientifically designed fermentation processes to enhance their flavor, texture, and nutritional value.

Fermentation as an Innovative Solution for Local Food

Fermentation serves as a space for experimentation and appreciation of taste, and also as part of an effort to encourage the commercialization of student research. Through microbiological methods, local ingredients such as corn, black glutinous rice, and purple sweet potatoes were scientifically enhanced to yield fermented products with added value, in terms of nutrition, taste, and economic potential.

As a form of interdisciplinary support, this activity also involved collaboration with other faculties and schools at ITB. Students from the Faculty of Art and Design (FAD) participated in the visual product design process, while students from the School of Business and Management (SBM) helped develop business strategies and product commercialization plans, including drafting business models for future market readiness.

Through Fermenstation, ITB not only merged science and taste, but also integrated cross-field research potential to create sustainable and applicable food innovations for society.

Translator: Nadya Fini Nabila (Management, 2023)