On Thursday, June 10, 2021, the TPHP UGM Factory Design Evaluation course held a guest lecture with the theme “Major Challenges in Setting Supply Objectives and Strategy”. This guest lecture was presented by Clara Uniek Melanie Christie from PT Freyabadi Indotama and hosted by Dr.nat.techn. FMC Sigit Setyabudi, S.T.P., M.P., TPHP UGM lecturer. The guest lecture, which took place at 11:00-12:40 WIB, was conducted through the Ms. Teams platform and attended by 112 participants.

The supply chain is a network between a company and its suppliers to produce and distribute certain products to customers. This network usually includes customer orders, PPIC, purchasing, production, and distribution. It needs to be maintained by providing the flow of materials, supplies, and services as required by customers. read more

On Monday, June 7, 2021, the TPHP UGM Food Industry Sanitation course held a guest lecture with the theme “Sanitation in the Dairy Industry”. This guest lecture was presented by Aditya Putra Nugraha, S.T.P. from PT Sarihusada General Mahardika and hosted by Rachma Wikandari, S.T.P., M.Biotech, Ph.D., a lecturer at TPHP UGM. The guest lecture which took place at 11:00-12:40 WIB was held through the Zoom platform and was attended by 115 participants.

Cleaning is the process of freeing a surface from all dirt or other substances with no impact or damage to the surface being 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 the quality of food. read more

The Bakery Technology course at TPHP UGM held a guest lecture with the speaker Eriyanto Eko Saputro, S.E. who is the owner of Papa Cookies. The guest lecture which took place on Thursday, June 3, 2021, at 09.00-10.40 WIB was hosted by Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. This guest lecture was held through the Webex platform and attended by 132 participants.

The steps needed to start a bakery business are making a business plan, preparing capital, finding a place, preparing the tools needed, recruiting employees, and preparing bakery business management. In making a business plan, it is necessary to determine what type of bakery business to choose, determine what products will be produced, determine product marketing strategies, and determine financial projections. Then, the source of capital in running a business can come from personal capital, bank capital, and/or profit-sharing (franchise). read more

On Wednesday, June 2, 2021, the Practicum of Product Development and Process Technology of the Department of TPHP UGM held a Virtual Food Exhibition from 13.30-17.00 WIB. The activity, which was attended by 186 participants, was guided by Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc., TPHP UGM lecturer, and Aryudiana Sari as moderator. This activity is carried out through the Webex platform and there is a virtual tour that can be accessed through the link http://bit.ly/VirtualFoodEx/.

Virtual Food Exhibition is a series of activities from the Practicum of Product Development and Process Technology. In this practicum, students are formed into several groups, then each group is asked to make a product that can be consumed to be marketed at the Virtual Food Exhibition. The product made can be a new product where no one has produced it or an innovation from a product where there are already parties who produce it. The products produced must also pay attention to nutritional value so that they are still suitable for consumption. This Virtual Food Exhibition was attended by TPHP students class of 2018 as a requirement to fulfill the Product Development and Process Technology Practicum assignment. read more

On Wednesday, June 2, 2021, the Entrepreneurship course of TPHP UGM held a guest lecture with the theme “Digital Marketing 101: How to Improve Your Online Presence with Digital Marketing Strategy”. This guest lecture was presented by Raissa Sabrina, Ex Social Media Strategist of Female Daily Network, and hosted by Andika Wicaksono Putro, S.T.P., M.Sc., lecturer of TPHP UGM. The guest lecture which took place at 07.15-09.00 WIB was held through the Webex platform and attended by 102 participants. read more

The Food Industry Sanitation course held a guest lecture on Monday, May 31, 2021, at 11:00 – 12:40 WIB. This guest lecture carried a topic on the Application of Sanitation in Chicken Slaughtering and Processed Products with the speaker, Aditya Taufik Wibowo from PT Charoen Pokphand Indonesia and guided by Rachma Wikandari, S.T.P., M.Biotech, Ph.D. as the moderator. This guest lecture was held through the Zoom platform and was attended by 112 participants.

Food is a basic need that must be maintained for the quality of food safety and nutritional value. The goal is that food is beneficial to the body, safe for consumption, and does not pose a health risk. Identification of possible hazards, namely biological (bacteria, fungi), physical (metal flakes, hair, plastic pieces), chemical (antibiotic residues, pesticide residues), and allergens (soy, peanuts, shellfish, wheat, fish, milk, eggs). To protect food from these potential hazards, a quality assurance and food safety system (GMP SSOP and FSSC 22000) is required, including cleaning and sanitizing processes. read more

The Department of Food Technology and Agricultural Products UGM held a guest lecture on Friday, May 28, 2021, at 10:00 – 11:15 WIB. This guest lecture carries the topic of Functional Foods and Functional Ingredients for Gut Health with the speaker, Dr. Santad Wichienchot from the Faculty of Agro-Industry, Prince of Songkla University, Thailand, and hosted by Dr. Ir. Muhammad Nur Cahyanto, M.Sc. as moderator. This guest lecture was conducted through the Zoom platform and attended by 25 participants. read more

The practicum activity of Product Development and Process Technology of TPHP UGM held a guest lecture by inviting Erick Saeropie, staff of the Directorate General of Intellectual Property Rights. The guest lecture which took place on Tuesday, May 25, 2021, at 13.30-15.00 WIB was hosted by Bambang Dwi Wijatniko, S.T.P., M.Agr.Sc., M.Sc. This guest lecture was held through the Webex platform and was attended by 92 participants.

Intellectual property is wealth that arises from thinking to produce products and is recognized by the state. Intellectual property consists of copyright and industrial property rights. Copyright gives birth to exclusive rights to copyrighted works and a certain period, oversees the utilization of economic rights, and gives birth to moral rights that protect the image and integrity of the creator. Some of the works included in the copyright include optical discs, teaching aids, musical scores, operas, paintings, folders, musical arts, program systems, books, hardware, and globes. Meanwhile, industrial property rights are products both goods and services that are built at a cost and intellectual thought to support the business industry. Some of the works included in industrial property rights include plant variety protection, patents, industrial designs, integrated circuit layouts, trademarks, and trade secrets. read more

The Food Industry Sanitation course held a guest lecture on Monday, May 24, 2021 at 11:00 – 12:40 WIB. This guest lecture carries the topic of the Application of Food Industry Sanitation at Foodex Inti Ingredients with the speaker, Imtikhanah Suharni from PT Foodex Inti Ingredients and guided by Dian Anggraini Suroto, S.T.P., M.P., M.Eng., Ph.D. as moderator. This guest lecture was held through the Zoom platform and attended by 105 participants.

Industrial sanitation is a series of activities or practices that aim to protect the health and safety of workers and consumers. The scope of industrial sanitation includes workers and the work environment, equipment, and prevention systems. read more

The UGM TPHP Flavor Technology lecture activity held a guest lecture with a speaker from PT Firmenich Indonesia, Yono Yogoasakti. The guest lecture which took place on Tuesday, May 25, 2021 at 11:00-12:45 WIB was hosted by Dr. Ir. Supriyadi, M.Sc. and Dr. Manikharda, S.T.P., M.Agr. This guest lecture was held through the Webex platform and was attended by 80 participants.

The use of flavor as an effort to reduce sugar consumption is based on four factors, including the global health landscape, sugar tax policy, consumer awareness, and good taste. According to WHO, the recommended amount of sugar consumption per day is no more than 5% of total free sugar calories. If sugar is consumed in excess, it will cause negative health effects, such as obesity and diabetes. read more