Yogyakarta, September 11 and 13, 2024 – The Food and Agricultural Product Technology (TPHP) Study Program at Universitas Gadjah Mada held a guest lecture as part of the Plant Design course, in line with the activities of the Kampus Merdeka Competition Program (PKKM). For this event, TPHP invited Jessy Budi Harsono, Managing Director of PT Jes dan Tirta, a company known for its Sarsaparilla beverages. As a successful TPHP alumnus turned entrepreneur, Ms. Jessy shared real-world applications of the knowledge gained during his studies.
Ms. Jessy delivered two main topics during the sessions: “Raw Material Specifications” and “Layout Planning.”
Ms. Jessy emphasized the critical role of raw materials in product development. Understanding raw materials, he noted, facilitates smoother production processes. When selecting materials from suppliers, several aspects must be considered: quality, long-term availability, supplier location, potential allergens, and halal certification, primarily if the end product is intended to be halal-certified.
Proper storage is also crucial for maintaining the quality and hygiene of raw materials. Raw materials must be stored separately from finished goods to avoid cross-contamination. Ms. Jessy recommended using a Raw Material Description Form, which should include details such as the supplier’s name, chemical components, storage methods, distribution methods, and usage recommendations.
The session also addressed the importance of food labeling. Every food product with a shelf life must include a proper food label for distribution licensing. Labels must contain complete product information, including composition and allergen warnings. Thus, a clear understanding of raw material specifications is crucial to ensure accurate and informative labeling. Ms. Jessy also reminded students that food labels are prohibited from making medical claims, such as stating that a product can cure a specific disease.
Layout planning is a vital aspect of setting up a food manufacturing facility. Jessy explained that improper planning can lead to costly renovations and delays. Before construction begins, it is crucial to ensure the land is legally permitted for industrial use. Several essential documents must be prepared, including SPPL (Statement of Environmental Responsibility), UKL-UPL (Environmental Management and Monitoring Efforts), and AMDAL (Environmental Impact Assessment).
He also mentioned that only 60-65% of the total land area is allowed for building construction, with the rest required to be set aside as green open space, by legal regulations.
Ms. Jessy’s guest lecture provided students with valuable insights and practical knowledge. The topics discussed aligned with several Sustainable Development Goals (SDGs), such as SDG 3 – Good Health and Well-being, by emphasizing accurate and informative food labeling, especially allergen and composition details. SDG 9 – Industry, Innovation, and Infrastructure, by highlighting the importance of efficient factory layout and planning in supporting food industry development.
Some student groups also had the opportunity to present their group assignments, which were reviewed directly by Ms. Jessy. Drawing from his experience in the industry, Ms. Jessy offered feedback and suggestions to help students refine their ideas.
This guest lecture is expected to inspire students to apply their academic knowledge in real-world settings, encouraging them to contribute to the food industry and successfully face its evolving challenges.
By: Anisa Quentina A.