Fermenstation 4

‘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 food take benefit from jackfruit rind’s microflora, Lactobacillus plantarum, as the fermenting bacteria. Mandai has a palatable savor and a texture similar to mushroom.

Amazake is a sweet and non-alcoholic Japanese fermented drink made from rice. Amazake is made with a starter called Koji. Koji is rice that have been coated with Aspergillus oryzae’s miselium which later would saccharize the starch on the rice.

Those fermented foods were made by Microbiology ITB students and also small to medium enterprises (SME) that work in food sector.