Behind the trend of kimpul-based foods circulating widely on social media lies an interesting set of characteristics from a food technology perspective. Its relatively high amylose content gives kimpul starch functional properties that differ from those of several other tubers. However, kimpul also requires proper processing before it can be consumed, particularly to reduce its calcium oxalate content, which can cause an itchy sensation.

So, what makes kimpul an interesting crop to develop as a food source? And to what extent can this local tuber be utilized—not merely as a viral snack ingredient, but also as an alternative carbohydrate source and a raw material for food products and environmentally friendly materials?

To explore these questions, Burhannudin, S.T., M.Sc., PDEng., Ph.D., a lecturer in the Food Engineering Study Program and a member of the Food Engineering and Chemical Engineering Research Group at the Faculty of Industrial Technology (FTI) ITB, shared his insights. His research focuses on starch and biopolymers for food applications as well as environmentally friendly packaging, placing the discussion of kimpul starch squarely within his area of expertise.

According to him, despite its sudden popularity, kimpul starch has unique characteristics that distinguish it from other tuber starches. It also has much broader potential than simply serving as an ingredient for viral food trends, including as a candidate for substituting imported food ingredients such as wheat.

A Carbohydrate with High Amylose Content
In principle, Burhannudin explained, kimpul starch is not fundamentally different from other types of starch. Both are classified as complex carbohydrates. The difference lies primarily in their composition, particularly their amylose content.

“From a food engineering perspective, kimpul starch is actually similar to other starches, as it is a complex carbohydrate. However, compared with other starches, kimpul has a higher amylose content,” he explained.

Its higher amylose content influences the functional properties of kimpul starch, including the strength of the gel it forms and its solubility in water. These characteristics make kimpul an interesting candidate for further development into various food products with specific properties.

Proper Processing Is Key to Food Safety
As public interest in kimpul grows, proper processing is one of the most important aspects to consider. The tuber can cause an itchy sensation when it is not processed correctly. This is associated with the presence of calcium oxalate in kimpul.

Burhannudin explained that calcium oxalate is one of the antinutritional compounds that can be found in certain tubers. However, its content can be reduced through appropriate processing methods.

“To remove calcium oxalate from kimpul, it can be soaked in water, usually with a small amount of salt added. It can also be boiled, along with the use of several other additives,” he said.

Soaking in salted water can be combined with brief boiling, or blanching. Certain additives, such as baking soda, may also be used to help optimize the removal of calcium oxalate.

According to Burhannudin, soaking is an important stage in the overall processing of kimpul, including when the tuber is processed to produce starch. Water conditions and processing methods can affect the quality of the resulting starch.

Therefore, the growing popularity of kimpul on social media should be accompanied by greater awareness of proper processing methods. With appropriate handling, kimpul can become not only an appealing food ingredient but also a safe one for consumption.

From Chewy Cookies to a Wide Range of Food Products
The functional properties of kimpul starch are also relevant to the food trends currently circulating on social media. In making chewy cookies, for example, producers often add glutinous rice flour to help create a chewy texture and make the dough easier to shape.

Burhannudin explained that the chewy texture is related to the addition of water and heating during processing. Its relatively high amylose content allows kimpul starch to form a stronger and firmer gel.

“The gel formed tends to be stronger and firmer. However, once it dries, it becomes more brittle compared with other types of starch,” he said.

This characteristic gives kimpul starch both advantages and limitations. On the one hand, it forms a relatively strong gel. On the other hand, kimpul starch tends to have lower solubility in water, particularly cold water. As a result, certain modifications may be needed when the starch is used in applications that require higher solubility.

According to Burhannudin, the potential applications of kimpul extend well beyond the foods currently going viral. Kimpul starch still offers broad opportunities for food product development, ranging from noodles—including the potential to partially substitute wheat-based ingredients—to analog rice and various flour-based products such as bread and cakes.

Such development is in line with efforts to expand the utilization of locally sourced carbohydrate ingredients. Previously, the Food Engineering Study Program at ITB has also developed various innovations based on local carbohydrate sources, including cassava flour for analog rice applications.

Potential Beyond Food: Environmentally Friendly Packaging
Kimpul’s potential is not limited to the food sector. Its starch characteristics, particularly its relatively high amylose content, also create opportunities for development as a biopolymer-based material.

Burhannudin’s expertise in Food Engineering and Chemical Engineering has led him to explore the potential of kimpul starch for non-food applications. One example is edible film, a thin layer that can be used as a food coating and has potential applications in environmentally friendly packaging technologies.

“Structurally and chemically, kimpul contains a high level of amylose. When it is made into an edible film, for example, it can produce a film that is relatively strong and flexible,” he said.

These characteristics indicate that kimpul could be further developed through modification and material engineering. With appropriate research, its utilization could expand from a carbohydrate source into a raw material for various biopolymer-based products.

The Scalability Challenge Lies in Raw Material Availability
Given these opportunities, could kimpul eventually be developed as an alternative food ingredient on an industrial scale?

Burhannudin believes the opportunity is technically feasible. The process of extracting starch from kimpul is relatively simple and can therefore be scaled up. The greater challenge, he explained, lies in the availability of raw materials.

“The processing itself is very simple for obtaining kimpul starch, and it can then be processed into various derivative products, so scaling up is certainly possible. However, the issue is usually the availability of raw materials, because kimpul does not yet have plantations as extensive as other tuber crops,” he explained.

The limited development of large-scale kimpul cultivation is therefore one of the main obstacles to developing the commodity. This means that moving kimpul from a social media trend into industrial products will require not only processing technology, but also stronger upstream supply chains.

Kimpul and the Future of Food Diversification in Indonesia
For Burhannudin, the potential of kimpul ultimately goes beyond its ability to follow culinary trends. The local tuber could become one of the options for supporting food diversification in Indonesia, particularly amid the country’s reliance on imported wheat for various food products.

“Kimpul is an alternative source of carbohydrates, especially for Indonesia, where we still consume a lot of wheat-based products. We need to substitute some of these products to reduce our dependence on imports. Therefore, kimpul as an alternative carbohydrate source needs to be developed to support food diversification in Indonesia,” he said.

He encouraged the public to become more familiar with and explore various locally sourced carbohydrate alternatives rather than relying solely on rice, bread, or wheat-based noodles. Kimpul is one example of a local food source that can be further developed according to its characteristics and consumer needs.

“Kimpul can be grown very easily in our country, much like cassava. This means we can have another alternative that does not depend on food sources that are still imported,” he concluded.

The growing popularity of kimpul on social media can thus serve as an opportunity to take another look at Indonesia’s rich local food resources. Behind what may appear to be a passing culinary trend lies a broader opportunity for research and innovation, ranging from food product development to environmentally friendly materials.

With proper processing, strengthened research and development, and support for raw material availability, kimpul has the potential to move beyond a temporary trend. This local tuber could become part of Indonesia’s broader efforts to strengthen food diversification, optimize local resources, and build greater food self-sufficiency in the future.