Supporting National Food Security, Sages Academy Chef Innovates Fine Dining–Style Ayam Bumbu Rujak

The Indonesian government has been actively promoting a program to diversify food consumption by encouraging dietary patterns that are diverse, nutritious, balanced, and safe (B2SA). In line with this initiative, culinary innovation based on local food resources has once again come into the spotlight. Sages Academy introduces a unique culinary creation—ayam bumbu rujak with a modern fine dining approach—that not only emphasizes aesthetics but also supports national food security through the utilization of alternative local ingredients. In an interview, Chef Mahmudi, a lecturer in Culinary Arts, explained that this innovation stems from the concept of food diversification, particularly by substituting rice as the primary carbohydrate source with local ingredients such as corn.“This is part of the B2SA concept (Diverse, Nutritious, Balanced, and Safe). We aim to maximize the use of local food such as corn as a substitute for rice, without compromising the authentic Indonesian flavor,” he stated.

In this dish, corn is processed into a smooth texture resembling a puree, making it more acceptable to international palates. This approach serves as a strategic effort to introduce Indonesian cuisine within a global standard. Furthermore, this innovation reflects the role of academia in responding to national issues. Indonesia, once known for its rice self-sufficiency, has now become a rice-importing country. Therefore, the development of alternative food sources such as cassava, sweet potatoes, and corn is considered essential. Chef Mahmudi further emphasized, “As academics, we have a role to play. Rather than merely following trends such as Korean or Vietnamese chicken, we should elevate traditional dishes like ayam bumbu rujak into more modern and high-value culinary offerings.” From a technical perspective, the dish avoids direct grilling methods to minimize carcinogenic substances. Instead, the chicken is steamed to preserve its nutritional value, then further processed to achieve both an appealing presentation and a rich flavor profile. In addition, the innovation incorporates the use of chicken breast, which is lower in fat, along with the inclusion of vegetables to enhance nutritional value and maintain moisture. “Vegetables not only help retain the moisture of the chicken but also serve as a practical solution for those who are less inclined to consume vegetables,” he explained.

As a complement, the dish is served with fermented elements such as pickles to support nutritional balance and digestive health, as well as green oil made from kaffir lime leaves, adding a distinctive Indonesian aroma. Interestingly, despite its modern presentation, the dish retains its authentic taste. The underlying concept is to transform the presentation without altering the essence of the original flavor. “This is what we define as innovation—elevating traditional cuisine with a new presentation while preserving its identity,” he affirmed. Considering its potential, this menu is seen as having strong prospects for further development, both as a commercial product and as an academic research subject. “The potential is significant. This could be developed into grant-funded research or even become a flagship culinary product,” he added. This innovation demonstrates that collaboration between academia and the culinary industry can generate creative solutions that are not only visually appealing and flavorful but also relevant to future food security challenges.