Lokakarya Pembuatan Tempe Sebagai Sarana Diplomasi Budaya dan Edukasi Pangan Fermentasi Tradisional Indonesia

Griselda Herman Natadiputri; Birgitta Narindri Rara Winayu; Dionysius Subali

doi:10.25170/charitas.v6i01.8005

Penulis

Griselda Herman Natadiputri Program Studi Teknologi Pangan, Fakultas Biosains, Teknologi, dan Inovasi, Universitas Katolik Indonesia Atma Jaya,
Birgitta Narindri Rara Winayu Program Studi Bioteknologi, Fakultas Biosains, Teknologi, dan Inovasi, Universitas Katolik Indonesia Atma Jaya,
Dionysius Subali Program Studi Bioteknologi, Fakultas Biosains, Teknologi, dan Inovasi, Universitas Katolik Indonesia Atma Jaya,

DOI:

https://doi.org/10.25170/charitas.v6i01.8005

Kata Kunci:

Tempeh , Workshop, Experiential Learning

Abstrak

Tempeh, a traditional Indonesian fermented food, has been acknowledged for its high nutritional value. Besides, production of tempeh can be a potential practice-based educational medium. However, knowledge on tempeh fermentation remains limited, particularly among international participants. This study was aimed to implement a community engagement activity for fermented food education strategy through a tempeh-making workshop and to evaluate the improvement in knowledge and practical skills of international short-course participants. The program was conducted offline using interactive lectures, demonstrations, and hands-on practice sessions. Evaluation was performed using pre-test and post-test assessments along with direct observation during the activities. The results indicated a significant improvement in participants’ understanding of fermentation processes, microbial roles, and tempeh production stages. In addition, participants demonstrated enhanced practical skills and increased interest in further exploration of fermented foods. The activity also contributed to introducing tempeh as part of Indonesia’s culinary heritage to an international audience. Therefore, the tempeh workshop can serve as an effective educational strategy to enhance fermented food literacy while supporting food-based cultural diplomacy.

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