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  • SDG 3: Good Health and Well-being
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SDG 3: Good Health and Well-being

Field Trip to PIAT UGM: Integrating Waste Management with Sustainable Agricultural Practices

News ReleaseSDG 11: Sustainable Cities and CommunitiesSDG 12: Responsible Consumption and ProductionSDG 13: Climate ActionSDG 15: Life on LandSDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 6: Clean Water and SanitationSummer Course Friday, 9 August 2024

During our field trip to the Pusat Inovasi Agroteknologi (PIAT) at Universitas Gadjah Mada (UGM), we explored innovative solutions to address Indonesia’s ongoing waste management challenges. The issue of imperfect waste management has become increasingly pressing, especially with the closure of the garbage landfill in Yogyakarta this year. This has highlighted the urgency of improving waste processing, which ideally begins at the household level or on a small scale.

At UGM’s RINDU plant, we witnessed firsthand the advancements in waste processing. The facility’s transformation of the landfill site was impressive, showcasing the before-and-after scenarios demonstrating their methods’ effectiveness. Food waste, a significant component of the waste stream, is managed at UGM using Black Soldier Flies and Maggot troops. This innovative approach reduces waste and provides sustainable solutions for feed production.

Drying process of Black Soldier Fly Larvae (Maggot BSF) for Animal Feed

Speaker: Arif Mujarab, PIAT, Universitas Gadjah Mada

Arif Mujarab, a worker at the Pusat Inovasi Agroteknologi Terpadu (PIAT) at Universitas Gadjah Mada, with two children and several years of experience, provided an overview of the process for drying black soldier fly larvae (BSF) to create animal feed. He explained that the process starts with selecting fresh, live maggots, which are then cleaned and weighed. Although the drying machine at PIAT has a capacity of 5 kilograms, he demonstrated the process using 2 kilograms for quicker results. The maggots are placed in a drying or roasting machine, and the drying process takes around 45 minutes. At the 20-minute mark, the maggots are checked for dryness, and the process continues until they are fully dried and ready for use as feed.

BSF maggot need to be separated into 3 different sizes, the smallest ones are not capable enough to digest organic matter. so they need to be cultivated in order to have a bigger size. the biggest size one are capable to digest all organic matter. the organic matter such as food waste but it needed longer time to proccess the hard part like eggshell.

Manufacturing Bottle Caps Using Recycled Materials

Speaker: Surono

Surono, who has worked at the facility for 13 years and is a father of two daughters, one of whom is preparing to enter college, discussed the manufacturing process of bottle caps using recycled materials. He described how plastic materials are first shredded into smaller pieces and then heated to a temperature of approximately 180 degrees Celsius for 15 to 17 minutes. Once heated, the materials are pressed and held under pressure for about 5 minutes. The formed bottle caps are then removed from the mold, completing the process.

Internship Experience in Energy and Waste Processing at PIAT

Speaker: Muhammad Ridwan Alfin, Marine Science Department, Universitas Padjadjaran

Muhammad Ridwan Alfin, a student from the Marine Science Department at Universitas Padjadjaran, completed a four-day internship at the Pusat Inovasi Agroteknologi Terpadu (PIAT) at Universitas Gadjah Mada. During his internship, he gained hands-on experience in energy and waste processing, which contrasted with his classroom learning. The practical fieldwork allowed him to apply his academic knowledge directly. He also emphasized the importance of teamwork, which he experienced throughout the internship, and noted that this opportunity has equipped him with valuable skills for his future career.

Our visit included practical experiences, such as hatching maggot eggs and participating in the collection, sorting, drying, and packing of maggots for feed. We also learned how to create eco-enzymes from organic food waste, an initiative that promotes sustainability and environmental responsibility. Additionally, the opportunity to hatch chicken eggs and interact with deer was a delightful experience, adding a fun and educational aspect to our visit.

UGM PIAT is truly making remarkable strides in waste management and sustainability. Their commitment to innovation and education is evident, and it was inspiring to see their efforts in action.

At PIAT FTP UGM, black soldier fly larvae are used for the waste conversation. So first we introduced the BSF life cycle. From egg to produce larvae it takes 7 days. This is one of the easiest and most popular processes in the world. For sustainable waste management, this plant collects waste from the UGM campus area. Then they sort out the waste in different categories like waste from food, waste from plastic etc. At Rindu plant, first food wastes the grinding at grinder machines and then when it comes to powder form they mix milk and some other ingredients to make quality full fertilisers. And lastly there also has a machinery for making granular forms of fertiliser. They shared that this eco-friendly waste management is really profitable. 

Innovations in Food Engineering and Soil Health: Enhancing Agricultural Productivity and Nutrition

News ReleaseSDG 12: Responsible Consumption and ProductionSDG 15: Life on LandSDG 2: Zero HungerSDG 3: Good Health and Well-being Thursday, 8 August 2024

This morning, August 7th 2024, at 08.00 Western Indonesia Time (GMT+7), marked the 9th day of the Summer Course (SC) 2024 held by the Faculty of Agricultural Technology, Universitas Gadjah Mada.

There were 4 speakers, 3 online and 1 on-site. The first lecture was on Food Engineering, moderated by Wahyu Dwi Saputro, Ph.D. from FAT UGM. Prof. Dr. Rosnah Shamsudin, Professor from Universiti Putra Malaysia, explained about food processing including the primary and secondary techniques to enhance products/commodities shelf life, improve quality and functionally be more useful. She also mentioned the definition, goals, scoop, and the importance of food engineering. She elaborated the process and practices of Food Engineering and the possible research topics in food engineering. She stated the difference between agricultural engineering and food engineering and the role of food engineer in every supply chain to give understanding about the future career.       

Before continuing to the next session, we had a coffee break from 09.45-10.15. The second lecture was on Food Functionalization, moderated by Qurrotul A’yun, Ph.D.  from FAT UGM. Dr. Chaleeda Borompichaichartkul (on-site speaker) from Chulalongkorn University Thailand, explained the difference between functional food and food functions and how both of them were intercorrelated. She explained the trend of food in the new industry evolution as well as the lifestyle evolution as nowadays there are many noncommunicable diseases (NCDs) affecting society. She stated the importance of gut-brain axis and how active compounds, microbiota (fermented food), and meat alternatives can be great solutions. She also explained her latest research about fermented pineapple juice to produce bacteria cellulose (nata) especially co-fermentation with probiotics 

The second session ended at 12.00 then we moved to the next session which was lunch break and prayer time. The plenary started at 13.00 for the third lecture on Soil Health for Promoting Agricultural Production, moderated by Ahdiar Fikri Maulana, Ph.D. from FAT UGM. Dr. Katharina Keiblinger from The University of Natural Resources and LIfe Sciences, Vienna (BOKU) explained the characteristics and the structure of soil and how microbiota, microbial activity and the seasonal effects affected the soil. She also explained about co-creation of diverse stakeholders, locally available soil amendments, and future research about remediation strategies of heavy metal and soil parameters. 

The fourth session started after a 30 minute coffee break around 15.15. It was about Protein Transition and The Nutritional Quality of the Diet, moderated by Dr. Lily Arsanti Lestari from FAT UGM. Dr. Eduardo Capuano from Wageningen University and Research, The Netherlands explained the example of protein transition and commodities that are potential for alternating meat protein such as legumes, insects, microalgae, mycoproteins, and PBMA. He showed the calculation of PDCAAS and DIAAS and ratios of dietary fiber, iron and vitamin B12 of each protein alternative compared to real meat (beef).  

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Universitas Gadjah Mada

UNIVERSITAS GADJAH MADA
FACULTY OF AGRICULTURAL TECHNOLOGY
Jl. Flora No. 1 Bulaksumur
Yogyakarta, Indonesia 55281
+62 274 589797
+62 274 589797
fateta[at]ugm.ac.id

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