The Department of Food and Agricultural Product Technology (TPHP) at Universitas Gadjah Mada (UGM) held a Focus Group Discussion (FGD) with the theme “Functional Food Product Development by Engaging Functional Food Business Partners.” This event was part of the Kampus Merdeka Competition Program (PKKM) and aimed to enhance the creativity and capacity of lecturers and students in developing functional food products based on local raw materials.
Three experienced speakers were invited to share their insights:
- Dr. Ulfatun Nisa, M.Biomed. (Head of the Traditional Health Services Unit, Dr. Sardjito General Hospital)
- Nita Herlina, S.T.P. (Factory Manager at PT Global Dairi Alami)
- Muhammad Najmi (Cheese Master and Commissioner of PT Mazaraat Lokanatura Indonesia)
The first session was delivered by Dr. Ulfatun Nisa, M.Biomed, who presented on “Development of Functional Food Products Based on Local Wisdom.” She emphasized the importance of utilizing local food ingredients that offer health benefits beyond basic nutrition, such as improving digestive health. She also discussed the role of plant-based foods in slowing the aging process and maintaining overall wellness. The use of local materials with a strategy of continuous quality improvement aligns with SDG 3 (Good Health and Well-Being) and SDG 12 (Responsible Consumption and Production).
In the second session, Nita Herlina, S.T.P., presented “Lactose-Free Milk: An Academic Idea from a Practitioner’s Perspective.” She explained the challenges of dairy production in lowland areas and the importance of innovations like lactose-free milk to reach consumers with lactose intolerance. The efforts of PT Global Dairi Alami to increase milk consumption in Indonesia are in line with SDG 12, promoting sustainable consumption and production patterns.
The final session featured Muhammad Najmi, who discussed “Indonesian Dairy Development.” He shared his experience in developing premium cheese products through small-scale, controlled production. He stressed the importance of R&D collaboration with academics for innovating both core and by-products. The commitment to reducing the carbon footprint by using local materials supports SDG 13 (Climate Action) and SDG 9 (Industry, Innovation, and Infrastructure).
Through this FGD, TPHP UGM hopes to encourage the development of innovative functional food products rooted in local raw materials, while also supporting the achievement of the Sustainable Development Goals (SDGs).