UMS Student Wins Silver Medal at NCC 4 Through Kawista Fruit-Based Food Innovation

Students from the Nutrition Science Study Program, Faculty of Health Sciences (FIK) at Universitas Muhammadiyah Surakarta (UMS), won a bronze medal at the 4th Nusantara Creative Competition (NCC 4). Under the guidance of the Nutrition Science Study Program, they developed a local food innovation named CRAVISTA, based on kawista fruit (Limonia acidissima).

The team consisted of Fika Rahma as team leader, along with Naufal Maulana and Nayla Nur Wafika as members. Their participation in this competition is one form of student contribution to developing creative and innovative ideas by making use of Indonesia's local food potential.

The 4th Nusantara Creative Competition carried the theme "Strategies and Innovations by the Young Generation in Driving Indonesia's Progress Across Various Sectors." In line with that theme, the team developed a food innovation titled "CRAVISTA: An Innovative Cracker Snack Based on Mocaf Flour (Modified Cassava Flour) and Kawista Fruit (Limonia acidissima) as an Effort to Increase the Value of Rembang's Local Food."

The idea for CRAVISTA began with the team's attention to the potential of kawista fruit as a local food distinctive to Rembang that has not yet been widely developed into a modern food product.

"Until now, the use of kawista has mostly been known through traditional preparations like syrup, dodol, and jam, so the team saw an opportunity to increase its added value through a product innovation that's more practical and appealing to the public," Fika explained, Friday (25/9/2026).

Through CRAVISTA, kawista fruit is developed into crackers based on mocaf flour. Mocaf was chosen as an alternative base ingredient for making the crackers, while kawista serves as the main ingredient that gives CRAVISTA its distinctive characteristics. This combination produces a snack with a flavor that defines CRAVISTA, while also carrying Rembang's local food identity into a more innovative product form.

During the development process, each team member had a role in preparing the innovation for the competition, from developing the idea and product, to preparing materials, to the visual and graphic aspects supporting the presentation of the CRAVISTA concept.

"That collaboration was carried out to make sure the innovation we brought didn't just have a clear product concept, but could also be communicated well during the competition," Fika said.

The journey to NCC 4 also became a process for the team to refine CRAVISTA. The team worked on the product formulation, prepared the packaging and product identity, put together presentation materials, and prepared to present the innovation before the panel of judges. These stages were carried out gradually until CRAVISTA was finally presented at the 4th Nusantara Creative Competition in Bali on 19 September 2026.

The result of that process brought the CRAVISTA team a Silver Medal at the 4th Nusantara Creative Competition. According to the team leader, this achievement is recognition for the innovation they developed, as well as a valuable experience for the team in developing local food potential through student creativity and teamwork.

Through CRAVISTA, the team hopes the use of kawista as a local food distinctive to Rembang can become better known and gain added value through the development of various innovative products. This innovation is also expected to serve as an example that local food potential can be developed by the younger generation into products that are appealing and relevant to today's societal needs.

"CRAVISTA isn't just a snack, but a local food innovation capable of increasing the added value of kawista fruit as a national food diversification product, while also preserving Rembang Regency's identity through a modern, healthy, and competitive product," Fika concluded.

Writer: Maysali Sudarwati

Editor: Fika Annisa Sholihah

Translator: Farizal Luqman Majid