The Department of Food and Agricultural Product Technology (TPHP) at Universitas Gadjah Mada (UGM) recently conducted a community outreach program focused on improving fresh food safety practices among local entrepreneurs and residents in Bantul, Yogyakarta. The initiative, held in collaboration with the Yogyakarta Agricultural and Food Security Agency, is part of UGM’s Tri Dharma commitment to education, research, and community service, aiming to enhance public awareness and support regional food safety index improvement.
The program took place in Desa Tambalan Pos Piyungan, Srimartani, and featured three lecturers as guest speakers: Dr. Lulum Leliana, S.T.P.; Dr.nat.techn. Aulia Ardhi, S.T.P., M.Sc.; and Putrika Citta Pramesi, S.T.P., M.Sc. Dr. Lulum opened the session with an overview of the current state of fresh food safety in Indonesia, highlighting that cases of foodborne illness remain a pressing public health issue. She emphasized the vulnerability of fresh produce to physical, chemical, and biological contaminants, stressing the need for Good Agricultural Practices (GAP), proper sanitation, and rigorous monitoring of pesticide residues and heavy metals to ensure both consumer protection and competitiveness in national and international markets.
Following this, Dr. Aulia Ardhi discussed the sources and potential hazards of contaminants in fresh food products of both plant and animal origin. The session explored how environmental factors, production processes, and distribution channels can contribute to contamination, leading to foodborne diseases such as typhoid and dysentery, product spoilage, and long-term health risks. The discussion underscored the importance of hazard awareness and proactive prevention measures in safeguarding consumer health.
Concluding the workshop, Putrika Citta Pramesi delivered a practical session on selecting, storing, and processing fresh food safely. Participants learned to identify quality indicators in food products, implement appropriate storage techniques—including dry, chilled, and frozen methods—apply the First In, First Out (FIFO) principle, and maintain cleanliness in storage areas. The session also highlighted safe thawing practices, proper cooking temperatures, and hygiene standards throughout preparation and serving, reducing the risk of foodborne illnesses.
This community engagement activity reflects UGM’s ongoing commitment to advancing food safety standards and promoting public health. By equipping local businesses and residents with practical knowledge, the program supports the achievement of the United Nations Sustainable Development Goals (SDGs), particularly Goal 2 (Zero Hunger), Goal 3 (Good Health and Well-being), and Goal 12 (Responsible Consumption and Production), fostering safer and more sustainable food systems for future generations.
Written by: Firstnandita K.
