The Department of Food and Agricultural Product Technology (TPHP), Universitas Gadjah Mada (UGM), has officially launched a new dairy product pilot plant facility to support academic and innovation activities. This facility, inaugurated on Thursday (February 6), is one of the significant outcomes of the Kampus Merdeka Competitive Program (PKKM) grant. It was established through collaboration between TPHP UGM, the Faculty of Agricultural Technology (FTP), the Centre for Food and Nutrition Studies (PSPG), and PT Mazaraat Lokanatura Indonesia.
The dairy product pilot plant is equipped to produce a variety of dairy-based products such as cheese, yoghurt, and ice cream. During the inauguration ceremony, several key figures attended, including the Vice-Rector for Education and Learning, Prof. Dr. Wening Udasmoro, S.S., M.Hum., DEA, along with faculty and department leadership. In her remarks, Prof. Tyas Utami, Head of the TPHP Department, expressed her hope that this facility would serve as a valuable platform for students to gain hands-on skills in dairy processing. She emphasized that the facility could support more than 20 relevant courses integrated into the department’s curriculum.
“This pilot plant is expected to be a learning centre that offers real-life experience for students in producing various dairy products,” said Prof. Tyas.
The initiative received praise from the Dean of FTP, Prof. Eni Harmayani, who recognized it as a tangible step in supporting student competency in food technology. Prof. Sri Raharjo, Head of PSPG UGM, also highlighted the pilot plant’s role in advancing research on dairy-based food products. The inauguration was officiated by Prof. Wening, who expressed her appreciation and full support for TPHP’s success in enhancing academic facilities such as this pilot plant.
Following the official inauguration, attendees were invited to tour the facility, where they were introduced to the layout, functions of each room, and the equipment available. They also had the opportunity to sample dairy products already developed in the facility, including cheese, yoghurt, and ice cream.
The presence of this dairy product pilot plant is expected to better facilitate students in applying theoretical knowledge to real-world, pilot-scale practice. It also aligns with the Sustainable Development Goals (SDGs), particularly Goal 4: Quality Education.
Written by: Firstnandita Keisha
