Bandar Lampung – To commemorate World Food Day, the HIMATEPA Ganasarkara Itera worked together with the Study Program Food Technology at Institut Teknologi Sumatera (Itera) to hold the Wonderfoody 2024 campaign. This event was part of the series of activities Wonderfoody Itera 2024 which aimed to socialize the importance of local Sumatran food and increase public understanding of food resilience through the utilization of local resources. The Wonderfoody 2024 campaign carried the theme “Local Food Resilience and Local Food Innovation as an Effort to Sustain Local Food Resilience.” This activity took place on Monday, 6 October 2024, at the car free day Tugu Adipura Bandar Lampung and succeeded in attracting the attention and great enthusiasm of the local community. This event collaborated with the Food and Drug Monitoring Agency (BBPOM) of Bandar Lampung in the BPOM SunMorfE program (BPOM Sunday/Saturday Morning Fun and Education), ,which emphasized education and fun for visitors.
A total of 60 committee members from various divisions—including logistics, event, field coordinators, operations, media communication and information, and creative division—played an active role in the implementation of this campaign. The activity began with committee and goods preparation, continued with mass gymnastics, distribution and sale of fermented fish nugget, as well as creative dance performances from the interest and talent division. The event ended with a documentation session together with the committee and representatives from the Food and Drug Monitoring Agency (BPOM). During the campaign, the committee distributed 150 samples of fermented fish nugget to visitors for assessment. In addition, as many as 45 nugget packages were sold at an affordable price, namely Rp 3.000,00 per piece or Rp 5.000,00 for two pieces.
The assessment results showed that more than 90% of the panelists gave a score of 4 (liked) for the taste of the anchovy in the nugget. Nevertheless, there were notes regarding the nugget texture that was considered imbalanced, with some visitors considering it too soft or hard, so this was a matter to be improved in the future.
Fermented fish nugget is a processed product that utilizes fermented fish, the result of fermentation of anchovy, as a main ingredient. Fermented fish itself is a typical Lampung food made from fish fermented naturally with a mixture of salt and carbohydrate sources such as rice or reeds. The fermentation process lasted for seven days in a closed container, producing anchovy that was finely ground and released a characteristic sour aroma. After the fermentation process, the fish was cleaned and processed into nugget. The making of this fermented fish nugget aims to preserve Lampung’s typical food and ancestral culture that is beginning to be forgotten.
Through the Wonderfoody, HIMATEPA Itera hopes to welcome the organization and celebrate World Food Day. This campaign is also a platform to increase Gen Z interest in local food processing in the Sumatran Islands, it is hoped to enrich the variety of food available to the community and increase awareness of the importance of local food resilience.
