Malanginspirasi.com – Who would have thought that a local cheese innovation by Kampoeng Kedjoe would capture the judges’ attention and win first place in the non-digital category at the 2025 Inotek Award. The event organized by the Malang City Regional Development Planning Agency (Bappeda) at the Malang Creative Center (MCC) on Wednesday (November 12, 2025).
Their flagship product, an artisan cheese made from 100 percent pure milk, was recognized as a creative innovation that successfully highlights local resources while meeting market demands with a high-value product.
The innovation not only offers strong commercial potential but also promotes environmental sustainability through the reuse of whey — a byproduct of cheese production — into derivative products.
One of Kampoeng Kedjoe’s founders, Zakijah Irfin, explained that the idea came from the abundance of milk produced in Malang. This abundance inspired them to develop a dairy-based product with higher added value and longer shelf life.
“The current trend of mozzarella cheese inspired us to turn Malang’s abundant milk into artisan cheese products loved by consumers,” said Zakijah Irfin after receiving the award.
Beyond producing its main cheese products, Kampoeng Kedjoe’s innovation also embraces the zero waste concept. This approach is realized by utilizing whey — the liquid byproduct from cheese production — into various value-added products.
“In the cheese industry, 10 liters of milk only yield about 1 kilogram of cheese. The remaining liquid is then processed into other products such as truffles and sweetened condensed milk, though we haven’t produced them on a large scale yet,” explained Dwina Moentamaria, a member of the Kampoeng Kedjoe team.
Caring for the Environment
According to her, this effort also reflects their concern for the environment, as even organic waste from the dairy industry can cause negative impacts if not properly managed.
“Although it’s organic, excessive waste can still harm the environment. That’s why we strive to ensure that every part of the production process is utilized completely,” added Irfin.
Winning this prestigious award is a source of pride for both innovators, who are also active lecturers at the Department of Chemical Engineering, State Polytechnic of Malang (Polinema).
They hope their innovation can serve as a model for community empowerment. Particularly among local dairy farmers and women’s groups in the Malang area.
“We want to be like an octopus, reaching out to many parties — from dairy farmers to local housewives — to get involved in the production process,” said Dwina.
Furthermore, the two women, who also teach at Polinema, expressed their commitment to continuously empower women in the artisan cheese production chain.
“Moving forward, we want to keep involving women in the cheese-making process. Besides creating economic opportunities, we also aim to raise awareness that local Malang products can compete globally,” she concluded.
