SOUTH LAMPUNG (30/04/2021)
The Food Technology Study Program of Sumatra Institute of Technology (ITERA) held a Studium Generale ahead of its 3rd anniversary themed “Molecular Gastronomy, a Combination of Illusion and Food Technology” on Friday, 30 April 2021. The seminar was conducted via the Zoom platform and attended by about 300 people from among students and the general public. The Secretary of the ITERA Food Technology Study Program, Amalia Wahyuningtyas, S.Si., M. Sc, stated in her remarks that students, as the young generation, have high creativity that needs to be developed. It is hoped that through this Studium Generale students can add to their knowledge to innovate in food processing with the involvement of molecular gastronomy. This Studium Generale featured an expert speaker in the field, Chef Andrian Ishak, the owner of Namaaz Dining. Namaaz Dining is the only restaurant in Indonesia that applies Molecular Gastronomy in its presentation. Molecular Gastronomy is the science that studies the physicochemical properties of food ingredients during processing and their relationship with human multisensory perception.
The Chef said that when visitors eat the dishes at Namaaz Dining, all aspects of the human senses play an active role. In addition, to create the dishes at Namaaz, the Chef also uses non-kitchen equipment such as a Rotary Evaporator, centrifuge, and several other tools usually found in laboratories. The dishes served at Namaaz Dining are indeed unusual, because to create them the chef must collaborate with the concepts of Molecular Gastronomy to produce stones filled with roa shrimp, paper tasting like chicken opor, rings tasting like gemblong cake, and more. Chef Andrian also explained to participants the history of how Namaaz Dining was founded, which greatly inspired many students with the story of Chef Andrian, the Favorite Chef of The Year 2018 by the Indonesian Chef Association. Participants were very enthusiastic about this SG, as evidenced by the many questions submitted to the Chef during the Q&A session. It is hoped that participants, especially ITERA students, can add to their knowledge about food processing with the involvement of molecular gastronomy and become more creative in innovating.
