Pada tanggal 29 Oktober 2026, the Study Program of Food Technology at Institut Teknologi Sumatera (ITERA) held the Studium Generale Wonderfoody 2026 with the theme “Tempe: Cultural Heritage Towards Future Functional Food” at the General Lecture Hall of Building 1 at Institut Teknologi Sumatera (ITERA). This event was the result of collaboration between the Study Program of Food Technology at ITERA, the Indonesian Food Technology Expert Association (PATPI) Bandar Lampung Branch, and the Indonesian Tempe Forum Lampung Branch, to discuss the potential of tempe as an Indonesian traditional food that can be developed through the application of science and technology to increase its added value.
In this Studium Generale, the participants, who consisted of Students from various study programs at ITERA, the University of Lampung, and the Politeknik Negeri Lampung, were not only given theoretical understanding but were also invited to discuss and exchange ideas about the potential of tempe as a functional food. The event attracted the attention of many Students, who attended with high spirit and enthusiasm to learn more about a topic relevant to the future of food in this world.
Not only that, the Study Program of Food Technology at ITERA also invited three speakers, namely Prof. Dr. Ir. Samsul Rizal, M.Si., Chair of the Indonesian Food Technology Expert Association (PATPI) Bandar Lampung Branch, to present the innovation of Tempe Mosaka through modification of the yeast to increase beta-glucan content. The results of the research presented showed that the beta-glucan content of Tempe Mosaka reached 0.48%, higher than that of other conventional tempe. Mrs. Dwi Eva Nirmagustina, S.P., M.Si., Ph.D., Chair of the Indonesian Tempe Forum Lampung Branch, reviewed the development of tempe from a traditional food into an added-value product, starting from tempe flour to plant-based meat, processing tempe into extract and supplement, and highlighting the importance of production standardization, food safety, innovation, and marketing strategy to improve the competitiveness of tempe. Mrs. Okti Ruenda, S.T.P., M.T.P., a Lecturer of Food Technology at ITERA, explained the potential of bioactive compounds in tempe, especially isoflavones, which have antioxidant activity, as well as the relationship between gut health and skin. The three speakers shared valuable insights and discussed in depth the development of tempe from the perspective of science, technology, and its application in the food industry. The Students who attended were expected to gain new perspectives through the presentation of materials by the three speakers and to explore further information about the development of tempe in Indonesia.
Overall, the event succeeded in creating an atmosphere full of learning and productive discussion. HIMATEPA and the Study Program of Food Technology at ITERA hope that through this activity, Students can increasingly realize the importance of their role in preserving tempe as an Indonesian cultural heritage and developing its potential into a functional food through food technology innovation.
