The 4th day of the 5th Summer Course was held on August 10, 2023. The Summer Course began at 07.15 and consisted of 4 sessions. The first and second session was presented by Rachma Wikandari, S.T.P., M.Biotech., Ph.D. and Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S., moderated by Stugestus Kurniawan Jati, S.T.P., M.Sc. Later, the third session was presented by Assoc. Prof. Dr. Santad Wichienchot and moderated by Inasanti Pandan Wangi, S.T. and lastly the fourth session was presented by Shivani Pathania, Ph.D and moderated by Ashri Nugrahini, S.T.P., M.Sc.
The Role of Filamentous Fungi in Advancing the Development of Sustainable Circular Bioeconomy was the topic that was presented by Rachma Wikandari, S.T.P., M.Biotech., Ph.D. in the first session. She presented the various benefits of filamentous fungi. Filamentous fungi are usually used in foods such as tempeh, soy sauce, natto, miso, blue cheese and others. In addition, filamentous fungi can be used to make mycoproteins. Mycoprotein is an alternative, nutritious protein source with high fiber content and meat-like texture made from a fungal mycelium. In the future, mycoprotein can be used as a meat analogue.
After the first session ended, it was followed by showing videos about chocolate and some Indonesian food. The video playback lasted about 30 minutes. After watching the video, the participants joined a breakout room, which consisted of 12 groups. In the breakout room they had a discussion about the video.
The second session was held at 10 am. The topic for the second session was The Role of Microorganisms in Food Biotechnology and Human Health: Lactic Acid Bacteria. In this session, Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. presented about lactic acid bacteria. Lactic acid bacteria are gram-positive bacteria that produce lactic acid during their metabolism. In the process of metabolism, lactic acid bacteria convert sugar into lactic acid, causing food products to turn sour and fermented. These fermented foods give a benefit for human health. Some of the benefits are improved digestibility, improved nutritional value, improved lactose utilization and others. In the future, lactic acid bacteria can be utilized for human health.
After a break, the 5th Summer Course was continued with the third session. Third session presented by Assoc. Prof. Dr. Santad Wichienchot. The topic of the third session was Innovative Technology for Developing Functional Food from Local Resource. In this session, Assoc. Prof. Dr. Santad Wichienchot explained about several technologies to improve functional food.
The fourth session was presented by Shivani Pathania, Ph.D. Circular Approach to Food Packaging: Recycable to Compostable was the topic in this session. Shivani Pathania, Ph.D explained about packaging in food. As we know, when buying food we certainly got the packaging, but the packaging can be a problem. Packaging can cause damage to the environment because it becomes pollution. A solution that can be done to overcome the problem of waste pollution from packaging is to make it biodegradable.
