The eighth day of the 3^rd summer course on food with the theme of Local Indigenous Functional Food’s Roles in The Era of Covid-19 Pandemic: From Farm to Table has taken place. On this day, the activity was divided into 4 sessions including in-depth material elaboration by Prof. Dr. Muhammad Shahrim Karim from University Putra Malaysia, Assoc. Prof. Dr. Parthana Parthanadee from Kasetsart University, Prof. Takuya Sugahara from Ehime University and Dr. Realm Kohler geb. Alis from University of Hohenheim.

In the first session, the lecture was delivered by Prof. Dr. Muhammad Shahrim Karim about “Indigenous Functional Foods in Malaysia: Challenges and Practices in Functional Food Preparation”. This session was led by Dr. Arima Diah Setiowati, S.T.P., M.Sc.. Prof. Shahrim explained about nutrition function and health benefits from functional food products, the sources of functional food, herbal market trend as functional food, the source of modern herbal supplements and the emerging trends in functional food amidst the Covid-19 Pandemic.

In the second session, the lecture was delivered by Assoc. Prof. Dr. Parthana Parthanadee about “Supply Chain and Logistics Analysis of Functional Foods Industry”. This session was led by Rendayu Jonda Neisyafitri, S.T.P., M.Sc. Prof. Parthana explained the drivers of supply chain and metrics in terms of responsiveness and efficiency, types of facilities, components of facilities, the role of facilities, inventory, transportation, data and analysis, price and the supply chain. The main process of supply chain includes planning, source and resources, create, deliver and returns. In addition, the supply chain operations structure consists of four major sections including performance, processes, practices, and people. By the end of his lecture, Prof. Parthana described the characteristics of agri-food supply chains that need to be taken into deliberate consideration when evaluating the resilience, including biological processes, perishability, structure, necessity, and system’s perspective.

In the third session, the Prof. Takuya Sugahara shared the critical concept and idea about “Functional Foods In Japan: Regulation And Effects On Health”. This session was led by Aryanis Mutia Zahra, S.TP., M.Si. In the beginning of the lecture, Prof. Sugahara brought all the participants to the introduction of Ehime University at glance as he is affiliated at Ehime University. Subsequently, Prof. Sugahara divided his lecture into 3 sub-themes including Functional Food System in Japan, Evaluation of Food Functions, and Health Function of Spice. In Japan, food products were categorized into four groups, which comprise of food in general, foods with health claims, pharmaceutical products, and quasi-pharmaceutical products. In addition, Prof. Sugahara explained the various categories of food functions. In the other hand, Prof Sugahara emphasized that the critical concept of food with health claims is healthy foods that meet standards determined by the government and regulation. In terms of the regulation, functional food is divided into three main categories which include Food with Nutrient Function Claim (FNFC), Food for specified health use (FOSHU) and food with Function Claims (FFC). Food with Nutrient Function Claim (FNFC) is food that is characterized by the role vitamins and minerals added in the food. Food for Specified Health Use (FOSHU) is food that is scientifically recognized for its beneficial health impact, while Food with Function Claims (FFC) is a food which can be indicated with a function claim based on scientific evidence under the supplier’s responsibility.

Moving on to the last session, the lecture was delivered by Dr. Realm Kohler geb. Alis about “Indigenous Functional Foods in the Philippines”. This session was led by Aryanis Mutia Zahra, S.TP., M.Si. Dr. Realm opened the lecture by sharing some data about the current health and nutrition in ASEAN. Then she explained about dietary diversification which defined the significance that diet must include sufficient quantity and variety of good quality of food that will cover most of the essential nutrients needed by the body. Southeast Asia (SEA) is considered as the food bowl of Asia which reflected by its huge biodiversity. In addition, Philippines is one of the 17 mega diversity countries in the world. Despite of its resource’s potency, Philippines has no specific regulations for functional foods. In general, some functional foods in Philippines are derived from its diversity of genetical natural resources, such as pigmented rice (brown rice), mangosteen, malunggay, turmeric, coffee, and fish.

The second day of the 3^rd summer course on food with the theme of Local Indigenous Functional Food’s Roles in the Era of Covid-19 Pandemic: From Farm to Table was held on July 14^th, 2021. On this day, the activity was divided into 3 sessions including virtual trip and discussion, material elaboration, and presentation. In the first session, the participants joined two virtual community visits and discussed the advantages and disadvantages of implementing Agro-ecotourism and the utilization of agricultural machinery from the video.

In the second session, the lecture was delivered by Prof. Lilik Sutiarso about “Sustainable Agriculture: a case study in Sriharjo Village”. In his lecture, Prof. Lilik explained about the concept of the bio-circular-green (BCG) economy. The concepts of circular economy, green economy, and bio-economy are joined by the common ideal to reconcile economic, environmental, and social goals. It is a concept that has been developed for a long time. The concept integrates economic, social, and environmental. This concept will provide opportunities including industry, government, and private systems to work together in an interconnected system.

Sriharjo Village is the first village that implements the BCG. Agro-environmental Edu Techno Park [AETP] is a modified model of techno park development that focuses more on agri-environmental systems. AETP environment is the base of a technology-based techno-park. Three aspects were developed in Sriharjo including Agri-environmental Technology, Education Processes, and Enterprise Activity. The output and impact of the AETP model is to sustain agri-environmental system in selected villages, strengthen community knowledge related to agricultural environmental system to build and create community institutions based in agri-environmental system.

Therefore, the last session was the group presentation based on the results of the brainstorming about the advantages and disadvantages of implementing Agro-ecotourism and the utilization of agricultural machinery of the video that has been conducted in the morning session. This session was guided by Dr. Ngadisih to guide the participant’s group presenting their group discussion regarding the assigned topic by the committee.

The Registration date has been extended till June 23, 2021

The Faculty of Agricultural Technology, Universitas Gadjah Mada, Indonesia, continues holding its third-year summer course on food. The theme of this year’s summer course is Local Indigenous Functional Food’s Roles in The Era of Covid19 Pandemic: From Farm to Table.
This summer course is designed for those keen to learn and work hard to improve their understanding, knowledge, and skill in functional food development and production. Through this summer course, participants will learn the concept of indigenous-based functional foods development from farm to table, which is divided into the following three sub-topics:
1. Sustainable agriculture for plants, herbs, and spices containing active compounds (Agriculture, machinery, etc.) (day 1 to 3),
2. Processing and product development (extraction, product development, health benefit, consumer behavior, packaging, regulation, etc.) (day 4-5, 8), and
3. Management and supply chain of functional foods (day 9).

Besides engaging in the lecture with the experts and group discussion with students and staff of different countries, the participants will also experience virtual field trips and community visits to Indonesian villages. This program will be held virtually from 13-23 July 2021.

Students and professionals are welcomed to participate. The registration fee is Rp.350.000,- (± 25 USD) for students and Rp. 500.000.- (± 35 USD) for professional.

Visit us at http://ugm.id/SCFTP2021
For further information and inquiry, please contact us at summercourse.ftp@ugm.ac.id or arima.diah.s@ugm.ac.id

At the age of 54, Faculty of Agricultural Technology UGM soon formed alumni containers. This is done considering the thousands of alumni scattered in all corners of the homeland does not have a container / set that can accommodate alumni across departments, across generations, and across strata.

It was said by the Dean of the Faculty of Agricultural Technology of UGM, Prof. Dr. Ir. Eni Harmayani, M.Sc., when opening the Alumni Congress at the local campus auditorium, Monday (18/9). Congress in order to form alumni container is attended by 150 participants who are graduates of FTP UGM representatives cross border, cross strata and department.

By forming alumni containers, said Eni Harmayani, there are several advantages gained, such as increasing the relationship and contribute to the development of student learning activities and the development of the real world in science and technology. Individual or institutional alumni can facilitate students to support various teaching and learning activities, while faculty can participate in finding solutions to the problems faced by alumni.

“This is the first time an alumni congress has been held, and the goal is to establish a forum for alumni of Faculty of Agricultural Technology UGM, which is expected to be used for various things, besides the gathering event, it can also share experiences. as well as faculty, “he said.

With alumni containers, the dean said, the alumni can provide input for the faculty, especially related to the curriculum and implementation of learning. With the extraordinary alumni experience will strengthen UGM’s position as the best university in the country.

Eni Harmayani is convinced that the scattered alumni will be an extraordinary power. Therefore, the faculty with all the resources that have been trying to unite the scattered alumni, united in one container, that is the container of UGM FTP Alumni Association.

“Currently we have 3 departments, namely the Department of Food Technology and Agricultural Products, the Department of Agricultural Engineering and Biosystem (formerly agricultural mechanization) and the Department of Agricultural Industrial Technology (PIP) .From 3 Departments, FTP has 9 accredited national study with the value A. We not yet satisfied, for S1 TPB study program has received international accreditation AUN-QA, regional level of Asean .. Prodi S1 ??from TIP also have received international accreditation, also TPHP in process to get international accreditation Therefore, support from all alumni is expected , “he said.

Dr. Saiful Rochdyanto, as the alumni congress chairman, added that this FTP UGM alumni congress is the first to bring together alumni across the army, across departments and across strata. This activity is expected to produce UGM FTP Alumni Containers capable of synergizing the power between parties for the wider interest for the development of education, research, and community service.

“For the first time, this activity is called Congress, while the activity that concerning organizational can be referred to as musyawarah, it is expected that the minimum congress will agree on the name of the association of alumni, the articles of association and the household budget, work program, and the election of alumni association chairman,” he said. (UGM / Agung Public Relations)

Faculty of Agricultural Technology (FTP) UGM held an exhibition of innovation work produced by lecturers through research and mentoring to farmers and MSMEs. Some of the innovation work is in the form of food products, appropriate technology and maket food processing plants. Some of them are tempe juice, rengginang prints, fruit pies and biscuits as well as cookies, liquid smoke factory mills, maket low-fat bean factory, black rice products from SRI rice development in Bantul and Kediri.

Dean of FTP, Prof. Dr. Ir. Eni Harmayani, M.Sc., said that the exhibition of food innovation products is the result of FTP UGM cooperation with partners, such as farmer groups and MSMEs. “We hope that through this innovation exhibition will be more widely known various products that can be utilized by the community and industry, “Eni said at the launch of innovation product exhibition and partner meeting at FTP UGM on Tuesday (12/9).

One of the innovation products on display is the black rice product from Bantul and Kediri farmer groups. Prof. Dr. Ir. Sigit Supadmo Arif, M.Eng., SRI (System of Rice Intensification) rice farmer from UGM FTP said that the cultivation of black rice planting started from SRI rice cultivation movement and clean irrigation movement in Imogiri Bantul. The concept of SRI rice cultivation attracted some peasants to plant local varieties such as black rice originating from Imogiri Bantul. “It was developed by a farmer group four years ago, once a new harvest of 1.4 tons,” said Sigit.

Although farmers who grow black rice are still small, said Sigit, but black rice enthusiasts are quite high. Sigit said, the benefits of black rice compared to other rice in terms of health so that attract many prospective buyers. Sigit said Bantul black rice is known to be low in carbohydrates. “Glycemic levels are very low so it can reduce the risk of diabetes,” said Sigit.

In addition to Bantul, Sigit said, the development of SRI rice culture is also done in Kediri. One group of farmers there was also interested in developing black rice using organic farming system. Ali Maksun, 47, a member of the Mulur Farmer Group, Kencong Village, Kediri, said they initially used SRI rice cultivation offered by UGM. After their harvest per hectare increases then Maksun together with other farmer group members plant different types of local rice varieties. “There are eight local varieties in Kediri,” he said.

Maksun admitted deliberately planting local rice due to demand quite a lot. “I developed well, according to the consumer, it tastes good, let alone we plant organically,” he said.

Currently, said Maksun, for one kilogram of black rice they sell for Rp25 thousand. While the local rice product Bantul, said Sigit, sold Rp20 thousand per kilogram. “We will help connect to farmers if there are interested from outside the city want this variety,” said Sigit. (Public Relations UGM / Gusti Grehenson)

source from https://ugm.ac.id/en/berita/14707-ftp.ugm.dan.kelompok.tani.kembangkan.beras.hitam.organik