Student Activities

‘Fermenstation: Fun and Fresh Fermentation’ was held on May 5, 2013. Here fermented foods based from vegetables and fruit and cerealia such as apple cider vinegar, amazake, nata de melo, corn yogurt, pineapple’s skin vinegar, tape ketan, and mandai cempedak was exhibited. Mandai is Banjar’s unique fermented dish made from jackfruit rind and salt. This […]

Third fermenstation was titled Dive in Taste with food processed from fish. This event was held at ITB campus at Jatinangor on November 9th 2012. Foods that were displayed are rusip fish from Bangka, Samu fish, fish sauce, oyster sauce, and terasi. Rusip is a local fermented food from Bangka made from Bilis fish with […]

[en]Second fermenstation, themed fermented products from soy and milk, was titled Reloaded. It was held on May 2nd-3rd 2011. On this event fermented foods such as natto, Bandung tofu, buttermilk, cheese, tauco, and soy good was exhibited. There were also eating competition between himpunan (associations of students in same major on ITB), and cooking demo […]

[en] In addition to the courses in class, ITB’s microbiology students have annual program that has been held since 2006, excursion. On 9th ‘til 16th of November 2010, Microbiology students class 2008 held some visits to some  companies and institutes in Singapore. The excursion held by them was meant to give the students knowledge and […]

First Fermenstation was held on April 28 and 29, 2010 titled ‘A Delicious Trip to Fermented Foods’. The first Fermenstation served fermented foods from all around Indonesia such as samu fish from Kalimantan, tempoyak from Padang, tempe gambus from Central Java, and also terasi. In addition to foods that are popular and unique from its […]