The Department of Food and Agricultural Product Technology, Universitas Gadjah Mada (TPHP UGM), held Labventure THP UGM under the theme “A Day as a THP UGM Student” on Monday, June 15, at the Faculty of Agricultural Technology UGM. The program offered participants a firsthand opportunity to explore the Master’s Program in Estate Crop Product Technology through a laboratory tour, an introduction to the study program, a coffee technology class, and a mini practicum on coffee flavor sensory evaluation.
Most participants came from outside UGM and shared an interest in learning more about the field of Estate Crop Product Technology. Through an interactive series of activities, they were invited to experience how learning takes place at THP UGM, from exploring laboratory facilities to taking part in a simple hands-on practice related to coffee sensory evaluation.
The program began with a tour of several laboratories under the Department of TPHP UGM, including the Process Engineering Laboratory, the Food and Agricultural Product Chemistry and Biochemistry Laboratory, and the Biotechnology Laboratory. During this session, participants learned about the functions of each laboratory, the educational and research activities conducted within them, and the equipment used to support learning and research in food and agricultural product technology.
Following the laboratory tour, participants were welcomed by the Head of the Department of TPHP, Prof. Dr. Ir. Tyas Utami, M.Sc. The program continued with an introduction to the Estate Crop Product Technology Study Program, delivered by the Head of the Study Program, Rachma Wikandari, S.T.P., M.Biotech., Ph.D. This session provided an overview of the program’s academic scope, learning process, and opportunities for developing competencies in the field of estate crop product technology.
The activity then proceeded to a coffee class, which explored coffee from multiple perspectives, including the origins of coffee in Indonesia, coffee processing, and the factors that influence coffee flavor. The session was delivered by Dian Anggraini Suroto, S.T.P., M.P., M.Eng., Ph.D. Through this class, participants were introduced to the complexity of coffee as an estate crop commodity with significant economic value and diverse sensory characteristics.
The discussion on coffee continued with Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc., who presented a session on coffee flavor sensory evaluation. Participants were introduced to the basic principles of sensory testing, particularly in identifying and describing aromas and flavor characteristics commonly found in coffee.
One of the most anticipated sessions was the mini practicum on coffee flavor sensory evaluation. In this activity, participants were given several tubes containing aromas that may be present in coffee. They were asked to identify each aroma and describe it based on their own sensory perception.
The mini practicum continued with a sensory evaluation of four types of coffee. Participants observed and assessed the characteristics of each coffee sample, then recorded their evaluations on the sensory forms provided. Through this hands-on activity, participants gained direct experience with a simple sensory evaluation process while learning the importance of flavor recognition in the field of estate crop product technology.
Through Labventure THP UGM, the department aims to provide participants with new insights into the Estate Crop Product Technology Study Program, particularly in relation to practice-based learning, the use of laboratory facilities, and the study of estate crop commodities such as coffee. The program also served as a platform to introduce the academic environment of the Department of TPHP UGM to the wider public, especially prospective students interested in pursuing further studies in estate crop product technology.
Author: Firstnandita Keisha
