telusur.co.id - Culinary art takes on a distinctive cultural expression through a collection of character cookies inspired by Islam Nusantara, presented by Rr. Christiana Mayang Anggraeni Stj., a lecturer in the Culinary Arts Study Program at Politeknik Negeri Media Kreatif (PoliMedia).
The exhibition showcases how local ingredients, Islamic symbolism, and Indonesian cultural heritage can be brought together in edible works of art at the Indonesia International Halal Chef Competition (IN2HCC) 2026, held as part of the Indonesia Sharia Economic Festival (ISEF) 2026 at the Jakarta International Convention Center (JICC), Senayan, from October 14 to 18, 2026.
The creative project builds upon Mayang’s previous research entitled “Standardization of Local Matcha from Cassava Leaves.” The research has been developed further into a pastry innovation that explores the use of cassava leaves as a local ingredient, offering a distinctive flavor while opening new possibilities for culinary art and the creative use of Indonesia’s food resources.
The cookie collection presents a visual narrative of Islam Nusantara, bringing together Islamic elements and Indonesian cultural identity. The designs include mosques, the Kaaba, the Qur’an, camels, figures engaged in worship, hijabs, and crescent moons and stars.
Each character contributes to a collection that transforms familiar cultural and religious symbols into artistic creations that can also be enjoyed as food.
Indonesian cultural identity is further expressed through cookies shaped like cassava leaves and designs featuring traditional batik-inspired motifs. The collection also includes cookies bearing the logo of Politeknik Negeri Media Kreatif, reflecting the institution behind the development of this creative work.
Beyond their visual appeal, the cookies offer an exploration of cassava leaf flavor in pastry products, an approach that introduces a locally sourced ingredient into a creative culinary format. By combining artistic presentation with an edible product, the exhibition illustrates how food can serve not only as nourishment but also as a medium for cultural storytelling and artistic expression.
For Mayang, the exhibition represents an important opportunity to bring academic research into a tangible creative product. She sees the development of the cookies as an example of research commercialization and downstream innovation, in which research findings are translated into practical applications with artistic, culinary, and cultural value.
“I am proud that research on the standardization of local matcha from cassava leaves can be further developed into a culinary art creation that combines aesthetics, flavor, and cultural identity. For me, this is one way to ensure that research goes beyond academic publication and becomes a creative product that people can experience and enjoy,” said Mayang, Thursday (15/10/2026).
Her participation in IN2HCC 2026 highlights the potential for collaboration between research, culinary creativity, local food resources, and cultural preservation.
It also demonstrates how ingredients rooted in Indonesia’s agricultural diversity can inspire innovative pastry products while contributing to the development of the country’s culinary creative industry.
Through this collection, Mayang hopes to introduce cassava leaves more widely as a potential local ingredient for pastry innovation.
The work also reflects PoliMedia’s contribution to vocational education and culinary development by connecting research-based innovation with artistic practice and presenting Indonesian culinary creativity on an international platform.
Laporan: Malik Sihite
