Tabanan – What do you get when you mix traditional Indonesian cuisine with innovative food technology? A tempe-tastic experience! Dedicated in providing a unique and enriching learning experience for their students, with a focus on culinary heritage, food innovation, and entrepreneurial skills, Politeknik Internasional Bali regularly invites industry professionals to give guest lectures and meet with students in exclusive classes. It’s a chance for students to learn from the best and get inspired to pursue their dreams in the food industry while gaining practical skills and knowledge straight from the experts.
Recently, Politeknik Internasional Bali hosted a guest lecture event with IniTempe, a company specializing in tempe production and food innovation. Students got a chance to get their hands-on experience and learn how to make tempe from scratch and combine it with other ingredients to create exciting new food creations. It was a feast for the taste buds and an eye-opening experience that left everyone wanting more.
Tempe is a traditional Indonesian food made from soybeans that have been fermented with a specific type of fungus. It is a staple in Indonesian cuisine and is known for its high protein content and nutritional value. However, many people outside of Indonesia may not be familiar with the process of making tempe and its potential for food innovation.
During the guest lecture, students were given a hands-on demonstration of how to make tempe from scratch, including the preparation of the soybeans, the fermentation process, and the final product. They were also introduced to different types of tempe and its various applications in cooking. The hands-on demonstration of tempe-making was conducted by Benny Santoso, founder of IniTempe . The students were shown how to select and prepare the soybeans, how to inoculate the beans with the tempe fungus, and how to ferment and store the tempe. They were also taught about the nutritional benefits of tempe and the importance of food safety and hygiene in the tempe-making process.
The students were then encouraged to get creative and come up with their own food innovations using tempe as the main ingredient. IniTempe provided samples of their own products, which included tempe chips, tempe cookie, and even tempe chocolate.
The event was a great success, with students showing a lot of enthusiasm and creativity in coming up with new food ideas using tempe. Many were surprised at how versatile tempe can be and were excited to try incorporating it into their own cooking.
Overall, the food-technology class with IniTempe was a great opportunity for students at Politeknik Internasional Bali to learn about food innovation and home industry, and to get hands-on experience in creating new food products. It provided a valuable learning experience for the students, who were able to gain practical skills and knowledge about the tempe industry and its potential for food innovation. It was also an opportunity for them to network with industry professionals and to explore potential career paths in the food industry. It was also a chance for them to explore Indonesia’s rich culinary traditions and to discover the potential of tempe as a nutritious and versatile ingredient. (STV)
