‘Conditional Innovation’ competition was one of such events. The participants were challenged to innovate with native Sumatran fruits;
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| The ‘Conditional Innovation’ Competition committee | ||||||||
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High-school students participated in various forms of competition which were arranged by the committee to jazz up the fifth edition of Food Explore. ‘Conditional Innovation’ competition was one of such events. The participants were challenged to innovate with native Sumatran fruits; for example: pomegranate, mangosteen, durian, andaliman, and passion fruit. “They were not intended for preparing complicated, big meal. On the contrary, light meal will simply do the trick. Innovation is what matters here,” explains Tiffany T. Dauna, who was in charge of high-school student’s competitions. The purpose behind it was to support the theme of Food Explore 5: Sense the Diversity: A Diverse Sumatra, Indonesian Cultural Asset, by promoting the benefits of various fruits typical of Sumatra and encouraging creativity in processing those ingredients. There were four groups chosen from six groups, whose innovative products were put on display. Tiffany explained, “Six high-schools signed up, but only four of them qualified. They were Regina Pacis Bogor, Notre Dame High School, Marsudirini Bogor High School, and, last but not least, UPH College. The number of participants was fewer than last year, but the enthusiasm being shown was greater. One of them even pitched a booth using materials of their own. It’s amazing.” Participants had to through several stages of selection process: submitting a proposal detailing their concept. Later on, the proposal would be assessed on how creative the idea was, how faithful it was to the end product, as well as its strengths and weaknesses. The four teams who obtained the highest scores got their materialized concept exhibited. Visitors voted for the winner who would be awarded a trophy, certificate of participation, and cash money. Public, particularly high-school students, often think of Food Technology Department as a cooking class. Instead, experiments are done in a laboratory to produce new food by using unusual ingredients. Dennis Destian, a 12th-grader from Notre Dame High School, picked durian for an innovation. ?Durian is as much challenging to process as to withstand its odor, which most people loathe. He aimed to change people?s general opinion about durian,? he explains. As for Cornelia Andini, a Regina Pacis Bogor student sitting in the 11th grade, she made use of andaliman fruit. ?Many people are oblivious to the existence of andaliman, which is ubiquitous in North Sumatra and popular as additive for chili sauce. Nobody has ever experimented with it for pastry. The trick is to reduce the heat in an otherwise unsuitable ingredient for a pie: by adding fruit jam and sugar. It has this minty flavor.? These participants, particularly Dennis, had expressed their interest in joining Food Technology in the future, ?I do want to join this department, but which university, I have no idea.? (tna)
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