UM Develops Automatic Smart Steamer to Improve Quality, Quantity, and Innovation of Cuisine Products in Malang

Malang City, besides being known as a tourist destination, is also known as a center for the massive growth of culinary MSMEs in East Java. Data from the Central Statistics Agency (BPS) shows that by 2025, there will be 16,417 MSMEs operating in the culinary sector. By 2025, the number of domestic tourists is expected to reach 4.9 million and international tourists to reach 15,000 annually. The large number of MSMEs and tourists visiting Malang City demonstrates the significant potential for culinary tourism development. Unfortunately, the culinary industry in Malang City is still dominated and monopolized by large companies. The use of intelligent technology for production processes, the ability to identify opportunities, the courage to innovate, strong branding, large production volumes, hygienic product quality, attractive presentations, and keeping up with current trends are factors that enable large companies to dominate the market. This contrasts with MSMEs, which continue to struggle daily to maximize production, increase sales, and maintain their businesses, especially after the pandemic caused many MSMEs to close down. One example of a production process that still uses conventional methods and tools is the steam process for making cakes and bread. Steam is suitable for producing cakes and bread with bright color gradations, various motifs, unique designs, and multiple layers. This is because the steam process does not significantly change the color as an oven does. However, conventional steam processes tend to be time-consuming, which impacts hygiene, quality, and quantity of the product.

The solution offered by the UM Team is to develop a futuristic automatic smart steamer technology based on smart sensors. The smart sensors in this technology can identify temperature, water content, water vapor content, and the optimal level of doneness through an automated mechanism. The steam system used offers several options: wet steam, normal steam, and dry steam. This technology enables MSMEs to use their time more efficiently. This community service activity was held on May 18, 2026, and was chaired by Viola Malta Ramadhani, M.Ars., with members Prof. Dr. Marji, M.Kes., Dr. Sopingi, M.Pd, and Riana Nurmalasari, M.Pd.