Microbiology ITB Students Introduced Fermented Food Products Through Fermenstation 2014
BANDUNG , itb.ac.id - Microbiology ITB Students held a workshop on food processing with fermentation techniques , titled Fermenstation 2014. This event is an annual event that has been held five times and this year the theme is " The Taste of Local wisdom " . Located in the East and the West Instructional Laboratory XI School of Biological Sciences Technology ITB , this workshop takes place over two days on Saturday and Sunday ( 26-27/04/14 ) at 08.00-12.00 WIB with different fermented foods each day . Fermenstation 2014 is a 6th semester student academic activities Microbiology which present the results of lab activities Principles of Fermentation Engineering and Analytical Microbiology . " In our lab Analytical Microbiology standardize food that people usually only know the food is tasty and can be sold , " said Meliawati Poniman ( Microbiology , 2011 ) , vice chairman of Fermenstation 2014 . " In the beginning of the semester we choose foods that can be standardized within one semester later we examine the role of microbes in the fermentation process and determine what kind of a good standard to make the food , "added Meli .
No fewer than 100 participants attended the workshop with enthusiasm . Participants who attend this workshop does not only come from the ITB students , but also from the general public as a high school teacher , member of the Association of Indonesian Microbiology ( Permi ) , and people who are interested in doing business in the field of food ingredients . In general, fermentation is the production process by converting the compound into a new compound ( secondary ) . The enthusiasm of workshop participants regarding the application of microbes in food fermentation showed the increasing number of people are interested to know the scientific field microbiology .
In keeping with the theme of " The Taste of Local Wisdom " in these foods is demonstrated how to make foods from local raw materials in the country . On the first day exhibited manufacture of yoghurt , fish sauce , pickled mango , and strawberry cider . While on the second day participants learn the manufacture of virgin coconut oil , snow lotus , and modified cassava . When the workshop participants are free to record the process of making and asked to students who demonstrate the microbiological and laboratory manufacturing process directly . After the completion of workshop participants can bring home the fermentation products .
"To be honest during the preparation of this event we felt quite tired of having to do research in the laboratory, have to spend the night , but after seeing many of the participants who are interested we are happy and proud to introduce the results of the standardization of our food to the people , " said Ammalia Navyani ( Microbiology 2011) when asked about his impressions during preparation of this event .
Source of photo : twitter.com/fermenstation5
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