Amanda Prahastiwi, a 2021 D4 Culinary Arts student at Universitas Negeri Yogyakarta (UNY), has introduced an innovative culinary creation called Kebwul, short for kebab thiwul. This dish combines traditional Indonesian flavors with a modern twist by using instant thiwul flour for the kebab wrap, filled with Padang-style grilled chicken and cassava with green chili sambal. The innovation aims to offer a more nutritious and distinctly Indonesian version of the widely popular kebab.
Amanda revealed that the idea originated from her coursework in Culinary Product Innovation, which required students to develop novel food products. “Thiwul is often overlooked due to its unfamiliar taste and distinct aroma. However, it has numerous health benefits, so I decided to transform it into a kebab wrap,” Amanda explained. Achieving the right texture posed challenges since thiwul tends to crumble easily. Guided by Prof. Dr. Mutiara Nugraheni, S.TP., M.Si., Dean of the Faculty of Engineering, Amanda developed a technique to process thiwul into a paste before mixing it with wheat flour, baking soda, salt, sugar, and milk.
For the filling, Amanda chose Padang-style grilled chicken and cassava with green chili sambal, following Prof. Nugraheni’s suggestion to incorporate Indonesian flavors. The chicken is marinated and cooked with spices such as chili, shallots, garlic, galangal, and ginger, creating a distinctive aroma and taste. Amanda believes this fusion of traditional and modern elements adds unique appeal to the dish.
The Kebwul was first showcased at the Bujana Boga food festival hosted by the Culinary Arts program in Gunungkidul, DIY, during Amanda’s sixth semester. The product received positive feedback and was successfully sold to 70 attendees.
Although not yet widely marketed, Amanda plans to expand Kebwul’s reach through social media and pre-order platforms. She envisions opening a dedicated outlet or café, making the product more accessible to the public. “I hope to create a permanent space where people can enjoy the rich flavors of Indonesia anytime,” Amanda shared. Additionally, she hopes Kebwul will serve as inspiration for her undergraduate thesis and encourage more culinary innovations using local Indonesian ingredients.
Currently interning at PT Aerofood ACS in Jakarta, Amanda is gaining valuable experience in the culinary industry, which she believes will help her realize her vision of launching a food business in the future.
With its authentic Indonesian flavors and innovative production process, Kebwul is poised to become a healthy and delicious culinary option for all. Amanda remains optimistic, stating, “I hope this product can soon reach the wider public, so more people can experience the richness of Indonesia’s culinary heritage.”
