Department of Food and Agriculture Products Technology UGM congratulates Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. for the award from BPOM RI in the category “Experts Who Provide Dedication and Expertise Contribution to Support BPOM’s Performance”. It includes a contribution of making the regulation of food standards and supplements containing microorganisms and probiotics.

Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. is a lecturer at the Department of Food and Agricultural Products Technology UGM and serves as Head of PUI-PT Probiotics. He is known to be active in educating the public, MSMEs, and farmers to pay attention to the safety of agricultural products to avoid contamination that is harmful to health. In addition, she has also been involved in probiotics research for a long time. Many research publications of hers have been also published. read more

Dr. Ir. Supriyadi, M.Sc.

Lecturer in Department of Food and Agricultural Product Technology

Faculty of Agricultural Technology

Universitas Gadjah Mada

Email: suprif248@ugm.ac.id

Acadstaff: https://acadstaff.ugm.ac.id/MTk2MDEyMTMxOTg2MDMxMDAx

Education

Undergraduate:  Department of Food and Agricultural Product Technology, Faculty of Agricultural, Technology, Universitas Gadjah Mada

Master:  Food Process, Faculty of Agriculture, Kyoto University

Doctorate:  Food Flavour, Gifu University, Japan

Research Interest

Postharvest, Taste-Flavour, Food Packaging, Food Process read more

PT. Sewu Segar Primatama and the UGM Faculty of Agricultural Technology (FTP) signed an MoU on Friday, February 10th 2023 at the Kamarijani Soenjoto Auditorium, Faculty of Agricultural Technology. PT. Sewu Segar Primatama is a national company and a producer of cold-pressed juice with the trademark Re.juve, the leader and pioneer of ultra-premium juices in Indonesia.

FTP Dean, Prof. Dr. Ir. Eni Harmayani, M.Sc. welcomes cooperation with PT. Sewu Fresh Primatama. In her remarks, Eni Harmayani delivered, “We hope that with the signing of this MoU, concrete programs can be followed to strengthen the relationship between FTP UGM and PT. Sewu Segar Primatama and can accelerate achievements that have a positive impact on both parties.” read more

The Department of Food and Agricultural Products Technology UGM congratulates Rachma Wikandari, S.T.P., M.Biotech., Ph.D., who has been selected as a candidate for the 2022 IUFoST Young Scientist Awards. We also wish her good luck with her oral presentation at the 2022 IUFoST conference in Singapore.

The 21st IUFoST World Congress of Food Science & Technology is a conference themed “The Future of Food – Innovation, Sustainability, and Health” organized by the Singapore Institute of Food Science & Technology (SIFST), with support from the International Union of Food Science & Technology (IUFoST), and strong support from the Singapore Tourism Board (STB). The event will be held from 31 October – 3 November 2022 at the Marina Bay Sands Convention Centre, Singapore. read more

UGM students have made another international achievement. This time, four UGM students who joined the Nescrave Indonesia team won first place. The competition was organized by NUS Food Science and Technology Society and NUS Enterprise, National University of Singapore, from May 9 to July 7, 2022.

The Nescrave team consists of four UGM students, namely Alma Mahira Lazuardani (FMIPA UGM), Anette Geraldine (FEB UGM), Deborah Patricia Lizar (FTP UGM), and Rojwa Legiana Rachmiadi (FEB UGM) and one student from Justus Liebig University, Giessen, namely Ersintya Swasthi Pramadhani (Food Chemistry Justus Liebig University). They won after eliminating other strong teams from various countries in the world. read more

The Department of Food Technology and Agricultural Products (TPHP) has long established international cooperation with prestigious universities in the world, one of which is the University of Cadiz (UCA), Spain. Since 2020, through the Inter-institutional Agreement, various forms of cooperation have been carried out in improving academic quality for both parties, one of which is Staff Mobility for TPHP and UCA teaching lecturers. Through funding by the European Union through the Erasmus + KA107 scheme, the Head of the Master of Food Science and Technology Study Program, Dr. Ir. Muhammad Nur Cahyanto, M.Sc. had the opportunity to become a Visiting Lecturer for a week on May 9-13, 2022 at the Department of Chemical Engineering and Food Technology, Faculty of Science, UCA, namely in the Food Biotechnology course which is intended for Bachelor in Biotechnology students. read more

On Thursday, May 19, 2022, the Practicum of Product Development and Process Technology of the Department of Food and Agricultural Products Technology UGM held a Virtual Food Exhibition from 13.30 – 17.10 WIB. The activity carried out through the Zoom Meeting was guided by Salsabila Ayu Syafiqa and Anang Wahif Fatkhurrochman as the host.

Virtual Food Exhibition is a series of activities in the Practicum of Product Development and Process Technology. In this practicum, students are formed into several groups, then each group is asked to make products that can be consumed and marketed at the exhibition. The products produced can be new products that have not been produced by other parties or are innovations from existing products. The products produced must also pay attention to their nutritional value so that they are suitable for consumption. This exhibition was attended by TPHP 2019 students as one of the requirements for completing assignment of the Practicum of Product Development and Process Technology. read more

The Food Industry Sanitation course held a guest lecture on Monday, April 18, 2022, from 11.00 – 13.00 WIB. This guest lecture carries the topic of the Application of Sanitation in the Food Industry with the speaker, Fitri Asih Victoria, S.T.P. as Assistant Operation Manager of PT. Boga Makmur Wijaya and guided by Prof. Dr. Ir. Tyas Utami, M.Sc. as moderator.

A restaurant is a place that is organized commercially to provide good service to guests in the form of food and drinks. Restaurants have their uniqueness, namely raw materials that have a short shelf life and there is direct interaction between suppliers (raw material sellers), sellers (restaurants), and buyers (customers). However, this uniqueness is also a challenge during a pandemic because it can increase the risk of Covid-19 transmission. read more

The lecture of  Flavor Technology on the Department of Food and Agricultural Products Technology activity held a guest lecture on the topic of Flavor Creation. This guest lecture brought in a speaker, Dewi Triana Hardjantiningsih, who is the Scent Design Group Director, International Flavors & Fragrances Greater Asia Singapore. The guest lecture which took place on Tuesday, April 12, 2022, at 11:00 – 12:40 WIB was hosted by Dr. Ir. Supriyadi, M.Sc. and Dr. Manikharda, S.T.P., M.Agr.

Flavorists are often mistaken for food designers. Flavorist is a professional who develops new flavors using ingredients, such as individual flavor components (natural and synthetic), botanical extracts, and oils. Flavorists usually work in food and beverage companies. Meanwhile, a food designer is a food technologist who applies and optimizes the developed flavors in the final product. Food designers usually work as food technologists/scientists, chefs, or bakery specialists, and collaborate with sales, sensory and consumer insights, account managers, and flavorists. read more

On Monday, April 11, 2022, the Food Industry Sanitation course of TPHP UGM held a guest lecture with the topic “Application of Sanitation in the Dairy Industry”. This guest lecture was presented by Aditya Putra Nugraha, S.T.P., who is the Plant Quality Manager of Jogja Factory PT Sarihusada General Mahardika. The guest lecture which took place at 11:00 – 13:00 WIB was hosted by Rachma Wikandari, S.T.P., M.Biotech, Ph.D.

Cleaning is the process of cleaning or freeing a surface from all dirt or other substances without affecting or damaging the surface to be cleaned. The purpose of the cleaning process is to clean the surface of the tool or machine from dirt and contamination because this will directly affect food quality. read more