The Department of Food and Agricultural Product Technology conducted a laboratory training session focused on the use and maintenance of centrifuges. Taking place on Tuesday, June 24, 2025, this session continued the department’s previous training on micropipette use. The event was open to undergraduate, master’s, and doctoral students, and was mandatory for all laboratory technicians within the TPHP Department.
Chaerunisa Ramadhani Putri delivered the training from PT Infiniti Bioanalitika Solusindo, which was divided into two main sessions: theory and practice. In the theoretical session, participants were introduced to the basic principles of centrifugation, different types of rotors, and the distinction between RPM (revolutions per minute) and RCF (relative centrifugal force). It was emphasized that even at the same RPM, different rotor radii will result in varying RCF values.
In her presentation, Ms. Fitri began by introducing the foundational concept of a restaurant, not merely as a place that serves food and beverages, but as a service-oriented environment focused on customer satisfaction. A core element of this service is maintaining stringent standards of sanitation and food safety, including the implementation of Hazard Analysis and Critical Control Points (HACCP), a crucial component. She emphasized the need to manage critical control points to minimize the risk of contamination. These include proper storage of ingredients in warehouses, chillers, and freezers, as well as strict monitoring of temperature and heating durations during food preparation and cooking.
During the visit, students received a comprehensive explanation of the milk processing flow, from the reception of raw materials to the final product. The walkthrough included a detailed tour of the raw milk reception room, cheese production area, product display room, as well as the ice cream and yoghurt production areas. Students were also introduced to various product characteristics, such as the differences between the ripening methods of mozzarella and cheddar cheese, as well as the texture distinctions between soft and hard ice cream.
