Students of the Food Technology Study Program, Sumatra Institute of Technology, held a practicum activity in a different way from before. As a form of education and learning to demonstrate the results of the food microbiology practicum, the class of 2020 food technology students gave their best at the fermented product exhibition. The fermented product exhibition showcasing the results of the food microbiology practicum was a first-time event held at the Food Sensory Evaluation Laboratory, Engineering Laboratory 5, on Tuesday, 22 November 2022. The event opened at 09.00 WIB and was attended by many visitors. The products exhibited totaled 20 kinds, with product types including oncom, tapai, tempe, yogurt, kimchi, dadih, nata, and tauco. Each group also prepared posters with various designs that were displayed creatively, innovatively and informatively. Visitors present at the exhibition were invited to taste any of the fermented products and take part in judging the best product. This event is a form of implementation of the food microbiology practicum course, which is a compulsory course of the study program.
The exhibition opening began with a briefing to group representatives and visitors. The event was welcomed by Ms. Dina Fithriyani S.T.P., M.Sc and Ms. Lita Lianti S.T., M. Sc, the lecturers of the food microbiology practicum course. Next, the practicum assistants helped monitor and document the event for publication on social media. Visitors allowed to attend this fermented product exhibition were not only students, but the entire ITERA academic community. As a result, many visitors attended the exhibition. Prof. Dr. Eng. Khairurrijal, M. Si., Vice Rector for Academic and Student Affairs of ITERA, also attended the fermented product exhibition. He tasted the various fermented products on display and joined in discussions with students about the products presented. The students were very interactive and appeared enthusiastic when the vice rector tried the products they made.
“The event was really fun and interesting. The food products presented were also very good and many were unique. This fermented product exhibition was also crowded and it seems people were curious about the products. This exhibition was also held for the first time. Even though it was indoor, quite a lot of visitors came. Hopefully it can be even livelier and have even more products.” said one of the exhibition visitors.
At this fermented product exhibition, various product names were given by each group. These products were Tape Ketan Hitam dengan Bengkoang, Kedadih (Kedelai Dadih), Tempe Gembus (Tempe from tofu dregs), Coconut Yoghurt, Damang (Dadih Mangga),
Tocang (Tauco Kacang), Yogurt Almond Milk, Chikuang (Kimchi bengkuang), Taken (Tape Kentang), Takanah (Tempe Kacang Tanah), Taugung (Tauco Jagung), Dadih Susu Sapi, Soygurt, Tempe Kacang Hijau, Cokame (Tauco Kacang Merah), Dadih Susu Kambing, Tape Pisang, Tempe Kacang Merah, Yoghurt Oat Milk, Tape Ubi Ungu. Students were free to innovate fermented food products with anything. For example, the red bean tauco, which was served with rice and water spinach vegetables.
The Tape Ketan Hitam dengan Bengkoang and Dadih Susu Sapi products won the title of best product at this fermented product exhibition. The scores were determined by visitors, the lecturers, and the practicum assistants. A documentary video of the activity and several documents about these fermented products can be viewed in more detail on the Instagram account @mikpang.itera. Ms. Dina Fithriyani S.T.P., M.Sc and Ms. Lita Lianti S.T., M. Sc hope that fermented product exhibitions like this will be maximized further. Considering that through this event, students can learn to implement the practicum they have done and share information with many people. It is hoped that with events like this, many people’s insight into fermented products will increase and that it will become a new activity to be held in the following years.
