The 5th Summer Course’s second day held on Tuesday, August 8th, 2023. The first session was opened by Dr.Eng. Herianto, S.T., M.Eng., IPU., ASEAN Eng. from Faculty of Engineering, Universitas Gadjah Mada as a national speaker. The main topic of the speaker is 3D Printing for Chocolate. The process of 3D printing is made layer by layer or additive manufacturing. 3D printing is started with a CAD model and then transformed into a 3D object in some steps and techniques. The participants were so enthusiastic and it showed in a question-and-answer session. The participant and the speaker discussed the 3D food printing treatment if there are any characteristics. The speaker talked more about the treatment of 3D food printing according to the material, compounds. It brings a different process, different material, so different machines to create the 3D printing product. The conclusion from Mr. Herianto is that the technology of food printing can represent a remarkable innovation because the potential of the technology can revolutionize various aspects of the culinary and food industry and also can anticipate a future where it has a pivotal role in producing, consuming, and experiencing food.

After the first session, the participants joined the breakout room to discuss with their group. The topic of discussion is commodity or industry and gives ideas of technology innovation that can bring up and push the agroindustrial sector in society 5.0. All the participants were divided into 12 groups. All groups have approximately 30 minutes to discuss and brainstorm their topic. In this discussion session, the participants can develop their analytical thinking skills to brainstorm and analyze the idea from the perspective of its strengths, weaknesses, opportunities, and threats of the technology.

The series on the second day of the 5th Summer Course is continued by the second session speaker from Dr. Winny Routray from National Institute of Technology of Rourkela. The main topic discussed in this session is food engineering and post-harvest processing of spices. This topic is talked about spices, which is a product that has a lot of functions such as adding flavor and scents to foods. The product is made from spices such as essential oil. The highest exporters of spices are India, Vietnam, China, Indonesia, and Madagascar, while the highest importers of spices are USA, Germany, and Vietnam. Another important part of optimizing spices products is the packaging. The packaging must consider moisture, oxygen, aroma loss, hygroscopic in nature, pest attack, and weeds in the rainy season. The packaging may contain polyethylene linen and double gunny for bulk packaging. To sustain the production of the spice in the field, some toxins can affect the product such as mycotoxin (ochratoxin), and factors from pre-harvesting, harvesting, and post-harvesting. The solution by the advanced processing method of whole spices, spices powder, and paste such are the drying process using microwave and sterilization process using gamma rays, hydrostatic high pressure, and low-pressure cold plasma. This second session is closed by the certificate submission documentation with the speaker.

The lecture was continued by Dr. Suchada Rianmora from SIIT, Thammasat University, Thailand. The main topic in this session is the product design approach for the agroindustrial sector. The speaker explained that the key considerations of product design and development are to set up “the reference” situation, identify “key components or objects”, and create “a conceptual design” by starting a new journey of product design and development. Also, the participants have new insight and knowledge about developing products and minimizing the gap between high technology and the user in reality. In the processes to develop product design, there are some tools and equipment that can be used such as robots, remodifying and development, and supporting customer satisfaction. Implementation in reality we can do a site survey to take examples and find the case studies. The conclusion in this topic is we should understand and know what the customer needs or should be customer-centric. After that, some participants offered some questions to be discussed with Dr. Suchada Rianmora. All of the elaboration from the speaker gives more perception to the participants.

The last session on the second day of the 5th Summer Course was filled by Prof. Takashi Okayasu, Ph.D. from the Department of Agroenvironmental Science, Faculty of Agriculture Kyushu University. The main topic is talked about plant phenotyping technology to promote data-driven agriculture. Moreover, this topic is UECS network advanced by plant phenotyping results which are correlated between the monitoring node (temperature, humidity, light intensity, CO2 level, and soil moisture content) and plant phenotyping sensor node (image analysis). The system also has connections with a window controller, heater, and irrigation controller. Each connection has a control node and was integrated.

At the end of this day, all the participants do the post-test at UGM’s E-Learning system (e-LOK). Then, the participants can continue the discussion with their group work and do independent study such as material review on this day and essay writing submission. They have to prepare for the third day and always check all of the assignments at e-LOK.

The Faculty of Agricultural Technology Universitas Gadjah Mada is organising the 5th Summer Course this year. This event will be held from 7th August to 13th August 2023. The theme of this summer course is “Innovative Technology for Agroindustrial Sector in Society 5.0”. The 5th Summer Course will be held online synchronously system through Zoom meetings and online asynchronously system through UGM’s E-Learning system (e-LOK). The grand opening of this summer course held on 7th August 2023 by opening statement from Makbul Hajad, S.T.P., M.Eng., Ph.D. as the Chairman of the Committee, Prof. Dr. Ir. Eni Harmayani, M.Sc. as The Dean of Faculty of Agricultural Technology, Universitas Gadjah Mada, and Dr. Puji Astuti, S.Si., M.Sc., Apt. as the Director of Partnerships and Global Relations, Universitas Gadjah Mada.

The 5th Summer Course has 24 sepakers, 15 international and 9 national. The speakers who have been invited are as follows:

1. Prof. Dr. Ir. Lilik Sutiarso, M. Eng. from Faculty of Agricultural Technology Universitas Gadjah Mada;
2. Prof. Yu Pin Lin from Bioresources and Agriculture college at National Taiwan University;
3. Ts. Dr. Muhammad Heikal Ismail from Universiti Putra Malaysia (UPM) Serdang;
4. Dr. Eng. Herianto, S.T., M.Eng., IPU., ASEAN Eng from Faculty of Engineering, Universitas Gadjah Mada;
5. Dr. Winny Routray from National Institute of Technology of Rourkela;
6. Assoc. Prof. Dr. Suchada Rianmora from SIIT, Thammasat University, Thailand;
7. Prof. Takashi Okayasu, Ph.D. from Department of Agroenvironmental Science, Faculty of Agriculture Kyushu University;
8. Andri Prima Nugroho, S.T.P., M.Sc., Ph.D. from Faculty of Agricultural Technology Universitas Gadjah Mada;
9. Dr. Phumon Sookwong from Chiang Mai University;
10. Dr. Jahidul Islam from Tohoku University;
11. Dr. Stuart Coles from WMG, University of Warwick;
12. Rachma Wikandari, S.T.P., M.Biotech., Ph.D. from Faculty of Agricultural Technology Universitas Gadjah Mada;
13. Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. from Faculty of Agricultural Technology Universitas Gadjah Mada;
14. Assoc. Prof. Dr. Santad Wichienchot from Prince Songkla University;
15. Shivani Pathania, Ph.D. from Tegasc, Ireland;
16. Riza Arief Putranto, Ph.D. from Indonesian Research Center for Biotechnology and Bioindustry;
17. Andi Patiware Metaragakusuma, Ph.D. from Research Institute for Humanity and Nature (RIHN), Japan;
18. Prof. Tsai Chi Kuo from Department of Industrial Management, National Taiwan University of Science and Technology;
19. Assoc. Prof. Pornthipa Ongkunaruk, Ph.D. from Kasetsart University;
20. Prof. Dr. Eng. Kuwat Triyana, M.Si. from Faculty of Mathematics and Natural Sciences Universitas Gadjah Mada;
21. Dr.rer.nat. Andri Frediansyah, S.Si., M.Sc. from Research Center for Food Technology and Processing, National Research and Innovation Agency (NRIA – BRIN);
22. Prof. Kune MuhTsai from National Kaohsiung University of Science and Technology Management College;
23. Dr. Edita Jurak from Faculty of Science and Engineering, The University of Groningen;
24. Prof. Dr. Kuncoro Harto Widodo, S.T.P., M.Eng. from Faculty of Agricultural Technology Universitas Gadjah Mada.

There are 115 final participants joining this 5th Summer Course, 59 participants from Indonesia; 18 participants from Cambodia; 7 participants from Colombia; 7 participants from Thailand; 6 participants from Nigeria; 4 participants from Malaysia; 3 participants from Bangladesh; 2 participants from Yemen; 2 participants from Sudan; 1 participant from Myanmar; 1 participant from Uzbekistan; 1 participant from India; 1 participant from Poland; 1 participant from Taiwan; 1 participant from Egypt; and 1 participant from Somalia. The participants joined to create and collaborate in group discussions and visit and explore Indonesia virtually.

On the first day, there are three speakers, the first one is Prof. Dr. Ir. Lilik Sutiarso, M. Eng. from Faculty of Agricultural Technology Universitas Gadjah Mada who gave the material “Implementation of Smart Agriculture Concept Based on Integrated Farming”. The topic is about how to design smart technology for agriculture in Indonesia, especially society 5.0 to become a smart society. Moreover, the speaker just not talks about productivity, but also talk about sustainability and engineering. The conclusion of the topic is we have to know the agriculture character system and the key to success is collaboration, not done individually but must work together.

After that, the second session is Prof. Yu-Pin Lin from Bioresources and Agriculture College at National Taiwan University who gave the material “Food Water Nexus in Adaptation to Impacts of Climate Change”. The topic is about the global agriculture challenge under climate change agricultural water management. Furthermore, risk assessment of crop suitability is important and there are adaptation strategies for the risk of crop cultivation. The conclusion of the topic from Prof. Yu-Pin Lin is the integration of crop rotation with water supply risk is effective thinking to mitigate climate change impacts.

The last one for the first day is Ts. Dr. Muhammad Heikal Ismail from Universiti Putra Malaysia (UPM) Serdang who gave the material “Technology for Food Waste Valoration”. The topic is about food hierarchy and sources of prevention such as food recovery, repurposing, and incineration of landfill. In conclusion from Ts. Dr. Muhammad Heikal Ismail is a properly managed food waste causing environmental inconvenient that can nurture the earth by recovering its nutrient.

Finally, at the end of the first day 5^th Summer Course was closed by doing the post-test for the participants, integrated collaborative or group work, and independent study such as material review and essay writing.

The Summer Course organized by the Faculty of Agricultural Technology UGM has entered its 5th day on Friday, August 12, 2022. The series of events on the third day started at 08.00 (GMT+7) and finished at 17.00 (GMT+7). In the fifth day, we discussed about Management and Supply Chain. There four sessions that deliverd by Mr. Henri Suhardja, Dr. Atris Suyantohadi, S.T.P., M.T, Assoc. Prof. Sastia Prama Putri, Ph.D, and Prof. Christine Hung. 

The first session was delivered by Mr. Henri Suhardja with Challenges and Practices in Agricultural Product Supply Chain as the topic. As a founder of Retail Start Up Titipku, he explained how his platform solved agricultural supply chain problems. He told us that Titipku  help merchant sell online, like Instacart, by bringing customers traffic and providing personal shopper for delivery services. Beside that, Titipku helps merchant organize better order and payment, also help merchant get access to cheaper inventory and capital.

The second session we discussed about Smart Agricultural Enterprise Development from Soybean Farming, Post Harvesting and Agroindustry of Tempeh. This session was delivered by Dr. Atris Suyantohadi, S.T.P., M.T. He explained to us that Indonesia is the origin producer of tempeh, but ironically soybean productivity in Indonesia only on the average number. To increase national soybean productivity system, there are development ideas such as implementing modern technology on soybean production and develop the collaboration between farmers and multinational industry. As a Founder of Attempe Agroindustry, Dr. Atris also showed us tempeh production process. Tempeh is already known worldwidely because of its delicious tastes and nutritions. Tempeh may also the commodity key for Indonesia’s lacking economy solution. Nowadays, tempeh industries are still a small scale household industry. But in the future, as young generation, it is our hope and duty to make tempeh industries go globally.

The third session was delivered by Prof. Sastia with Metabolomics Application to Solve the Problem of Food Loss in Supply Chain as the topic. She explained to us how metabolomics solved food loss with its interdisciplinary research between bioscience, analytical chemistry and informatics. The application of metabolomics for food production such as investigating the cause of disease in plant or aquaculture products, aid systematic and make postharvest management become effective also best to quality improvement. Metabolomics also can be applied to various food products such as natural food products or processed/fermented food products. The food metabolomics application can be used for component analysis, quality improvement, authenticity assessment and diet monitoring.

The last session was delivered by Prof. Christine Yung Hung, Ph.D. The topic was about Consumer Behavior and Marketing Analytics. She explained to us that studying consumer behavior is important because it can assess consumers’ needs and wants and also can understand the impact of health and sustainability. She told us that variation size of a beverage package is marketing strategy so one of the size can chosen more often when consumers compromise the options and it called the compromise effect. She also taught us about other marketing theory and analysis through many study cases, so we could understand the topic thoroughly.

On August 12th 2022, Summer course entered its fourth day. On the fourth day, there are 4 main events, the first one is the first session by Dr. Widyastuti Setyaningsih, S.T.P., M.Sc. Second session by Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. Third session by Prof. Miguel Palma and lastly the fourth session by Asst. Prof. Thanit Puthpongsiriporn, Ph.D.

The series of events on the fourth day started at 07.55, which started with an opening by the master of ceremonies. Then continued with the first session by Dr. Widyastuti Setyaningsih, S.T.P. with “Application of experimental designs to develop analytical methods for bioactive compounds in foods”  as topic. This session was also accompanied by Ashri Nugrahini, S.T.P., M. Sc.. Dr Widyastuti starts the topic with how bioactive compounds in rice can be separated with chromatographic methods. And then this method can be replaced with other experimental designs. The experimental design can be applied using analytical extraction techniques, namely MAE and PLE and analytical separation techniques, namely HPLC-PDA and UPLC-PDA-FD.

The second lecture was given by Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. entitled “Control Technology Against Contaminants Using Beneficial Microorganisms To Improve The Quality Of Food”. This session started at 10.00 AM GMT +7 and this session also was accompanied by Ardhika Ulfah, S.TP., M.Sc. as a moderator. She began her lesson by explaining that the keyword for her lecture is contaminant (mycotoxin) and beneficial microorganism (lactic acid bacteria). Mycotoxin like aflatoxin can contaminate food, affecting health and giving a bad effect in growth like stunting, underweight, and another growth problem.Microorganisms can be used to control mycotoxin and it’s also environmentally friendly if we compare it to pesticides.  Lactic acid bacteria (LAB) is one of the microorganisms that can be used. LAB is capable of binding aflatoxins and also can prevent the growths of bacterial toxins and their producers.

In the third session, Prof. Miguel Palma explained the material about Chemometric Tools in Food Analysis : from Numerical Data to Fingerprints. This session was moderated by Ardhika Ulfah, S.T.P., M.Sc.. Prof. Miguel Palma, in this session begins with an explanation regarding the analysis of the web browser’s working system so that it can meet the needs of its users through the collection of user behavior data. This can be applied to the food industry by collecting data so that fruit or vegetables can be sorted without touching or damaging them based on an existing data base. Another use in the food industry is that fingerprints enable simple, fast, and automated answers that can assist identification and quality control in food companies.

The fourth session which was also the the last session on the 4th day of summer course is held by Asst. Prof. Thanit Puthpongsiriporn, Ph.D. With the topic “Food Product Traceability Smart Technology in Agro Industrial Sector (Concept and Implementation”. Traceability is an ability to identify the past or current location of an item as well as to know the item’s history. There are some  traceability technologies which can be different depending on its fundamentals, the example is unique identification, automatic data capturing and data sharing. The main objective of traceability is to give evidence of food safety. Increasing customer services and cost reudition.

The Summer Course organized by the Faculty of Agricultural Technology UGM has entered its 3rd day on Wednesday, August 10, 2022. The series of events on the third day started at 06.45, which started with an opening by the presenter. Then continued with the first session, namely the presentation of material by Prof. Tsuyoshi Okayama. After the first session ended, it was followed by a Virtual Field Trip and group discussion. The second session started at 10.00 and was hosted by Dr. Nathdanai Harnkarnsujarit. After the break session, the presentation of the material was continued by Prof. Hitoshi Shirakawa at 13:00 as the third session. Today’s activity ended with a material presentation from Dr. Shivani Pathania at 15.00.

The first session was presented by Prof. Tsuyoshi Okayama, entitled Smart Agriculture Implementation in Japan. In this session, accompanied by Dr. Mirwan Ushada, S.T.P, M.App.Life Sc. as a moderator, Prof. Tsuyoshi explained the agricultural situation in Japan, agricultural machines with autopilot technology, and drone functions in Japan. Japan is experiencing a decrease in the number and aging of farmers, with an increase in the area of ??land per farmer each year. The development of smart agriculture consisting of automation of agricultural machines, agricultural management systems, and 5G internet can ease the workload of farmers and increase the quality and quantity of production. In addition, Prof. Okayama also presented about robots and agricultural services used by Japan. The robot shown is a robot that is used to cut grass and harvest asparagus using image recognition. The agricultural service presented was Raas, a service robot that aims to be rented and paid for according to the harvested production.

Before moving into the next sessions, participants are welcome to see a virtual field trip with the theme of modernization of irrigation. This virtual field trip shows the irrigation conditions in the Bedegolan area, which have been modernized using SIPASI, an application for a decision support system. The data from the automatic water level monitoring system and automatic weather station are collected and sent to SIPASI using IoT technology. Farmers use the data obtained to estimate water requirements for land irrigation. After seeing the footage of the field trip, the participants were divided into several breakout rooms according to their respective groups. In the breakout room, the participants discussed the topic of a virtual trip, then each group of participants would make a presentation on the discussion results.

The second presentation was given by Dr. Nathdanai Harnkarnsujarit with the title Sustainable Packaging Technology for Agricultural and Food Products in Modern Living with Dr. Manikharda, S.T.P., M.Agr as moderator. Dr. Nathdanai explains that designing packaging requires a combination of art and science. Art is used to combining colors, layouts, and images to produce attractive packaging. Science determines the best material for a particular product by considering the reactions between the packaging and the product. Packaging has several uses: providing information, transporting, storing, and protecting products. Packaging can extend the product’s life by using active agents to prevent the product from oxidizing. Even so, products and packaging are expected to be more durable and environmentally friendly to reduce packaging waste. Packaging waste can cause climate change and global warming. Recycling, reducing use, reusing, making compost, and using bioplastics is the solution to reducing packaging waste.

In the third session, Prof. Hitoshi Shirakawa explained the material about Rice Bran as a Functional Food: An Overview of The Conversion of Rice Bran into a Superfood/ Functional Food. This session was moderated by Wahyu Dwi Saputra, S.T.P., M.Agr.Sc.,Ph.D. Prof. Shirakawa, in this session, explained that In Japan, the rice brain is used for the production of rice oil (37,5%), feed for livestock (7%), mushroom cultivation (9,5%), and others (46%). Prof. Shirakawa also explains the process of rice bran oil and its by-products: lecithin, ceramide, inositol, phytic acid, rice bran protein, ?-oryzanol, ferulic acid, phytosterol, triterpene alcohol, tocopherol, tocotrienol, and rice oil. In summary, we know that FRB supplementation reduces muscle atrophy in diabetic muscle atrophy by partially preventing muscle size reduction. FRB supplementation reduced the activation of NF-kB and interfered with the TNF-? feedback loop that may exacerbate its activation, resulting in the decrease of FBXO32/atrogin-1 and TRIM63/MuRF1 protein levels. And also, the functional components in FRB act as anti-inflammatory agents, which may ultimately result in a protective effect against muscle atrophy in diabetic complications.

The last session by Dr. Shivani Pathania on the topic of New Product Development and Food Packaging Solutions. In the session led by Ashri Nugrahini, S.T.P., M. Sc., Dr. Shivani explained that product and packaging innovation continues to grow. The development of packaging and food can give food a longer life and reduce food waste. Examples of these innovations are various packaging seals such as tray sealing, form sealing, thermoforming, cartons, form sealing, and can seaming. In addition, packaging design methods such as UC bowl, flow pack, and downgauging are packaging design methods by reducing plastic and are environmentally friendly.