Held at Begawan Plaza in Malang City, the event involved hundreds of first- and third-semester students. It was organized as part of academic coursework in Business Practice and Technology in Practice, combining exhibition activities, product sales, and culinary competitions in a real-world learning environment.

The highlight of the event was the creation and presentation of 130 different noodle variations inspired by culinary traditions from approximately 50 regions across Indonesia’s 38 provinces. Each student team developed unique noodle dishes by integrating local ingredients, flavors, and cultural elements from different parts of the country.

The project challenged students not only to innovate in terms of taste and preparation techniques but also to create culinary fusions that reflected regional Indonesian food traditions. As a result, the event showcased a remarkable diversity of noodle creations representing the nation’s rich cultural heritage.

According to the organizers, nearly all of the noodle products were prepared using ingredients supplied by a supporting industry partner. In addition to exhibitions and product sales, the program also featured student cooking competitions that encouraged creativity, innovation, and entrepreneurial thinking.

Many of the student-created products generated significant public interest, with several dishes receiving pre-orders before the event even began. Some booths reportedly sold out their entire stock shortly after opening, demonstrating the strong appeal of the culinary concepts developed by the participants.

The organizers estimated that more than 1,000 people were involved in the overall program, including students, external partners, organizing committees, and supporting participants. Beyond celebrating Indonesia’s culinary diversity, the event served as a practical business simulation, providing students with valuable experience in product development, marketing, sales, and entrepreneurship.

By recognizing the creation of 130 noodle variations representing approximately 50 regions across Indonesia, MURI highlighted both the richness of Indonesian cuisine and the innovative spirit of the country’s younger generation.