The Bandung Institute of Technology (ITB) is set to host a food\nfestival titled \u201cAkulturasi,\u201d which features traditional fermented\nculinary delights transformed into fine dining dishes using the latest\nfermentation technologies developed by the Institute.<\/p>\n
Andryanto Rikrik Kusmara, ITB Vice Rector for Communication,\nPartnership, Alumni, and Administration, stated at the Ganesha Campus in\nBandung that the event serves as an exhibition for the downstreaming of\nfood research from four interdisciplinary faculties at ITB, merging\nscience, technology, art, and culture. \u201cWe want to show the public that\nscience and technology offer vast inspiration for food processing and\nfood security. The work of researchers and students must not stop in the\nclassroom but must have a direct impact on the community\u2019s economy,\u201d\nAndryanto said on Tuesday.<\/p>\n
The main highlight of the festival is the \u2018Fermen Station,\u2019 a limited\ndinner banquet scheduled for the evening of 19 June. This eight-course\nfine dining session will serve carefully curated unique culinary items,\nsuch as tape (fermented cassava) and fermented ginger, accompanied by\nnarratives explaining the technology behind their production.<\/p>\n
Andryanto added that the fine dining session is intended as a limited\nspace for strategic discussions with banking and government partners.\nHowever, the general public can attend the main festival and participate\nin free food tasting sessions at the field in front of the Ganesha\nCampus Hall. \u201cThe spirit is to collaborate with banking partners and\nlocal governments to strengthen food security and the creative culinary\nindustry. We invite MSMEs to utilise ITB\u2019s fermentation technology to\nincrease the economic value of their products,\u201d he said.<\/p>\n
Iendra Sofyan, Head of the West Java Tourism and Culture Office\n(Disparbud), welcomed ITB\u2019s initiative. He noted that the touch of\nmodern fermentation technology is crucial for driving the downstreaming\nof West Java\u2019s local agricultural commodities, ensuring they are not\nmerely sold as raw materials. \u201cThis technological touch supports the\ndevelopment of our gastronomy and helps MSMEs upgrade towards\nindustrialisation. For example, Cilembu sweet potato is ordinary when\njust roasted, but with ITB\u2019s fermentation technology, its value could\nbecome much more varied and high-added,\u201d Iendra remarked.<\/p>\n
The West Java Tourism and Culture Office also aims to leverage the\nfestival\u2019s potential as a storytelling-based culinary tourism\nattraction. The narrative of science and culture is believed to\nstrengthen the preservation of local cuisine, especially as West Java\nhas successfully recorded up to 200 Intangible Cultural Heritages (WBTB)\nby 2025. Moving forward, ITB and Disparbud West Java project that this\nresearch-based food festival can be prepared on a much larger scale,\npotentially becoming a new annual trademark for tourism and innovation\nin West Java. The ITB Akulturasi Festival is organised in collaboration\nwith Bank Tabungan Negara (BTN).<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/acculturation-transforms-local-fermented-culinary-delights-into-fine-dining-1780862711", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }