Kimpul, a local tuber that has recently gained widespread attention on social media, is more than just a substitute ingredient in creative cooking. Behind its newfound popularity, this local crop has been the subject of research at Universitas Gadjah Mada (UGM) for more than three decades. A search of the UGM Library and Archives’ Electronic Theses and Dissertations (ETD) collection has identified at least five studies on kimpul, covering a range of topics, from its functional properties and starch modification to microencapsulation and food packaging applications.
