Tired of the same old chicken based dishes? A team of students from the Faculty of Animal Science at IPB University has introduced a unique culinary innovation called WoPang. This product is an innovative combination of selected chicken meat and rabbit meat, creating wontons with a soft texture and a naturally savory taste.
Led by Muhammad Theo Rachman from the Livestock Production Technology Study Program, WoPang serves as a medium to introduce alternative protein sources to the public. Interestingly, the product is available in two variants that are currently popular among young consumers, namely mozzarella cheese and rib bone which offers a crunchy sensation when bitten.
Theo explained that, nutritionally, rabbit meat has advantages compared to other livestock meats, as it is high in protein while low in cholesterol, sodium, and calories. This makes WoPang not only a delicious snack but also a healthier option.
“The reason we use rabbit meat is to contribute to introducing alternative protein sources. Its taste is similar to chicken, making it relatively easy for consumers to accept, especially after we process it using specific techniques to eliminate its distinctive aroma,” explained Theo Rachman.
Despite facing challenges such as higher raw material costs and limited supply, the WoPang team remains optimistic about market response. Their marketing strategy began within the student community through word-of-mouth promotion and free delivery services around the campus area.
“Initially, many people were hesitant because they were not familiar with it, but after trying it, most said the taste is good and not much different from regular wontons,” he added.
With support from the Student Entrepreneurship Program (PMW) 2026, WoPang is now focusing on expanding its market reach and stabilizing production. This innovation demonstrates that research in animal science education can be transformed into high value culinary products with strong economic potential. (IAAS/ADF) (MW)
