Picture1

IPB University Successfully Holds CoffeeCrack 2025 Summer Course, Showcasing Indonesia’s Bean-to-Cup Journey

by with No Comment News

Bogor, August 28, 2025 – The Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, IPB University successfully organized the Summer Course program themed “CoffeeCrack: Unveiling Indonesia’s Bean-to-Cup Journey Through Science and Technology.” The program, held from July 28 to August 5, 2025, attracted students and academics from various countries who were eager to explore Indonesia’s coffee through the lens of food science and technology

Entering its second year since 2024, CoffeeCrack Summer Course has become an international learning platform offering a combination of interactive lectures, hands-on experiences, field trips, and coffee product development activities. This year, the program was conducted in a hybrid format: offline participants attended sessions at IPB University’s Department of Food Science and Technology and SEAFAST Center, while online participants joined via Zoom Meeting.

The program was designed to introduce participants to the diverse varieties of Indonesian coffee, bean-to-cup processing technologies, and sustainability concepts in the coffee industry. Participants learned not only roasting techniques, extraction methods, sensory evaluation, and preservation, but also explored Indonesian coffee culture, ready-to-drink and instant coffee product development, and the health benefits of bioactive compounds in coffee.

One of the program highlights was a field trip to the Cibulao coffee plantation in Bogor and a visit to a vintage coffee shop (Rumah Kopi Ranin) that embraces the concepts of sustainability and heritage. The program also featured industry practitioners from PT Kemenady Industri Mandiri and PT Kapal Api Global, who shared real-world insights on the latest trends and challenges in the modern coffee industry.

Adding to the program’s prestige, in addition to highly competent speakers from IPB University such as Dr. Dian Herawati, Prof. Dr. Nuri Andarwulan, Dr. Puspo Edi Giriwono, Prof. Dr. Purwiyatno Hariyadi, and Prof. Dr. Eko Hari Purnomo, the course also welcomed four international guest lecturers:

  • Prof. Dr. Dominika Średnicka-Tober and Ms. Rita Góralska-Walczak (Warsaw University of Life Sciences, Poland)
  • Dr. Sasitorn Baipong (Chiang Mai University, Thailand)
  • Assoc. Prof. Dr. Xiomara-Fernanda Quiñones-Ruiz (BOKU University, Austria)

This year’s program was joined by 29 participants, consisting of 8 international and 21 domestic students. International participants came from Universiti Putra Malaysia (UPM), Mae Fah Luang University (MFU) Thailand, BOKU University Austria, and Poland, while domestic participants represented IPB University, Universitas Brawijaya, Universitas Atma Jaya Yogyakarta, and Universitas Jenderal Soedirman.

In addition to gaining valuable international experience, participants received a certificate equivalent to 2 credits (SKS), making the program not only exciting but also academically rewarding.

“Through this Summer Course, we aim to showcase the richness of Indonesian coffee through a scientific perspective combined with sustainability values. We hope this program will not only provide knowledge but also foster global collaboration networks,” stated the Head of the Department of Food Science and Technology, IPB University.

If you are passionate about exploring the world of Indonesian coffee through science and technology, don’t miss the IPB University CoffeeCrack Summer Course next year! For more information, visit the official IPB University website or follow the Department of Food Science and Technology on social media (@foodtech_ipb).

IPB University Successfully Holds CoffeeCrack 2025 Summer Course, Showcasing Indonesia’s Bean-to-Cup Journey

by with No Comment News

IPB University Successfully Holds CoffeeCrack 2025 Summer Course, Showcasing Indonesia’s Bean-to-Cup Journey

Bogor, August 28, 2025 – The Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, IPB University successfully organized the Summer Course program themed “CoffeeCrack: Unveiling Indonesia’s Bean-to-Cup Journey Through Science and Technology.” The program, held from July 28 to August 5, 2025, attracted students and academics from various countries who were eager to explore Indonesia’s coffee through the lens of food science and technology.

Entering its second year since 2024, CoffeeCrack Summer Course has become an international learning platform offering a combination of interactive lectures, hands-on experiences, field trips, and coffee product development activities. This year, the program was conducted in a hybrid format: offline participants attended sessions at IPB University’s Department of Food Science and Technology and SEAFAST Center, while online participants joined via Zoom Meeting.

The program was designed to introduce participants to the diverse varieties of Indonesian coffee, bean-to-cup processing technologies, and sustainability concepts in the coffee industry. Participants learned not only roasting techniques, extraction methods, sensory evaluation, and preservation (including simulation of using High Pressure Processing for cold brew coffee), but also explored Indonesian coffee culture, ready-to-drink and instant coffee product development, and the health benefits of bioactive compounds in coffee.

One of the program highlights was a field trip to the Cibulao coffee plantation in Bogor and a visit to a vintage coffee shop (Rumah Kopi Ranin) that embraces the concepts of sustainability and heritage. The program also featured industry practitioners from PT Kemenady Industri Mandiri and PT Kapal Api Global, who shared real-world insights on the latest trends and challenges in the modern coffee industry.

Adding to the program’s prestige, in addition to highly competent speakers from IPB University such as Dr. Dian Herawati, Prof. Dr. Nuri Andarwulan, Dr. Puspo Edi Giriwono, Prof. Dr. Purwiyatno Hariyadi, and Prof. Dr. Eko Hari Purnomo, the course also welcomed four international guest lecturers:

  1. Prof. Dr. Dominika Średnicka-Tober (Warsaw University of Life Sciences, Poland)
  2. Ms. Rita Góralska-Walczak (Warsaw University of Life Sciences, Poland)
  3. Dr. Sasitorn Baipong (Chiang Mai University, Thailand)
  4. Assoc. Prof. Dr. Xiomara-Fernanda Quiñones-Ruiz (BOKU University, Austria)

This year’s program was joined by 29 participants, consisting of 8 international and 21 domestic students. International participants came from Universiti Putra Malaysia (UPM), Mae Fah Luang University (MFU) Thailand, BOKU University Austria, and Poland, while domestic participants represented IPB University, Universitas Brawijaya, Universitas Atma Jaya Yogyakarta, and Universitas Jenderal Soedirman.

In addition to gaining valuable international experience, participants received a certificate equivalent to 2 credits (SKS), making the program not only exciting but also academically rewarding.

“Through this Summer Course, we aim to showcase the richness of Indonesian coffee through a scientific perspective combined with sustainability values. We hope this program will not only provide knowledge but also foster global collaboration networks,” stated the Head of the Department of Food Science and Technology, IPB University.

If you are passionate about exploring the world of Indonesian coffee through science and technology, don’t miss the IPB University CoffeeCrack Summer Course next year! For more information, visit the official IPB University website or follow the Department of Food Science and Technology on social media (@foodtech_ipb).

A group of people standing around a dried coffee bean AI-generated content may be incorrect.A group of people standing in a room AI-generated content may be incorrect.A group of people in a room AI-generated content may be incorrect.

Singaoura

FST IPB University Delegation Participates in NTU Faculty Immersion Program to Strengthen Collaboration in Food Security and Sustainability

by with No Comment News

Singapore, 16 July 2025 — The Department of Food Science and Technology (DFST), Faculty of Agricultural Engineering and Technology, IPB University is proud to announce that one of its faculty members, Dr. Vallerina Armetha, M.Sc., was selected to represent the IPB University in the prestigious Faculty Immersion Program hosted by Nanyang Technological University (NTU), Singapore from 14 to 16 July 2025. This program themed “Faculty Immersion Programme on Sustainability for Indonesian Partners of the RI-SING University Network”—with the aim of building collaboration in food security, sustainability, and innovative education.

Figure Description. Indonesian Delegates in Faculty Immersion Program at Nanyang Bussiness School after discussing “Urban Food Security and Sustainability”

Dr. Vallerina, and four lecturers from IPB University, representing Indonesia’s higher education sector, along with faculty members from Institut Teknologi Bandung (ITB), Institut Teknologi Sepuluh Nopember (ITS), Universitas Indonesia (UI), and Universitas Gadjah Mada (UGM), joined a total of 25 participants in this strategic program coordinated by NTU’s Office of International Engagement. NTU faculty members and all the delegates explored potential collaborations from a multidisciplinary perspective, aiming to strengthen academic partnerships, foster research cooperation, and promote knowledge exchange in the areas of food security, sustainability, and innovative education.

Over the agenda of three days, the program offered a rich series of activities designed to broaden perspectives and spark collaboration. Delegates attended thematic lectures covering critical topics such as Urban Food Security, Sustainable Protein Innovation, and Future-Ready Food Safety, gaining valuable insights from NTU experts. In addition to the programs, the delegation visited several of NTU’s world-class research facilities, including the INSPIRASI Office, the Sky Urban Vertical Farming Lab, the FRESH Lab, and the Tropical Ecology Laboratory. These visits showcased innovative solutions in agriculture, food technology, and environmental research.

The program also provided opportunities for strategic discussions on collaborative curriculum development, joint research projects, and academic mobility initiatives within ASEAN, setting the stage for stronger partnerships between NTU and participating universities.

Figure Description. Dr. Vallerina presenting the key messages obtained during the program on collaboration dinner meeting with NTU experts and faculty members from NTU International Engagement Office. 

Dr. Vallerina, representing the Department of Food Science and Technology, emphasized the importance of this initiative for IPB’s academic development:

“This program offers valuable insights on integrating research, education, and innovation to address global food security challenges. It also opens strong opportunities for our department to engage in joint research, particularly in sustainable food systems and food engineering.”

The participation of FST IPB University faculty member in this Faculty Immersion Program aligns with the department’s mission to become a leading institution in food science education and research at the regional and global levels. The insights and connections gained will be translated into enhanced teaching, research, and community engagement, contributing to IPB’s commitment to sustainability and innovation.

Second Winner DSDC (TANDUM Noodle) (1)

Food Science and Technology Students from IPB University Win Big at NUS FoodTech and DSDC 2024

by with No Comment News
Double Victory: Food Science and Technology Students from IPB University Win Big at NUS FoodTech and DSDC 2024

The NUS FoodTech Challenge is an annual competition that gathers students from diverse tertiary educational institutions to collaboratively brainstorm and create groundbreaking food technology solutions. Participants aim to address critical challenges currently confronting the food industry, fostering innovation and practical problem-solving. The event includes workshops, mentorship sessions, and networking opportunities, providing participants with valuable insights and guidance from industry experts. By the end of the challenge, teams present their innovative solutions, with the best ideas often receiving awards and opportunities for further development and implementation.

Students from Department of Food Science and Technology, Ahmad Dzaky, Afif Nur Farisyi, and Diva Khadijah, have successfully became the first-place winner in the NUS FoodTech Challenge 2024 with their innovation titled Kawbucha: Kawa Daun-based Fermented Tea Drink. “Kawbucha is an innovative product that combines the fermentation techniques of kawa leaf tea with coffee leaves, aiming to leverage Gen-Z health trends and provide socio-economic benefits to coffee farmers,” said Ahmad Dzaky.

In addition to the Kawbucha Team, students from Department of Food Science and Technology, Gabriella Callista Winada, Nathanael Jordan, Juan Kelvin Immanuel, Nadia Istighfarini, and Mehitabel Amaris, also successfully became the second-place winner in the NUS FoodTech Challenge 2024 with their innovation titled Temp-O: Tempe Cereal with Lactose-Free Milk. “Temp-O is a tempe cereal combined with lactose-free milk, making it a healthy and nutritious breakfast option. Gen-Z is the target audience for Temp-O as it aligns with their fast-paced and practical lifestyle,” said Gabriella Callista.

Not only did the students from the Department of Food Science and Technology win the NUS FoodTech Challenge, but they also triumphed in the Developing Solutions for Developing Countries (DSDC) 2024 in Chicago. The IFTSA Developing Solutions for Developing Countries (DSDC) product development competition encourages the use of food science and technology to create new products and processes aimed at enhancing the quality of life for individuals in developing countries.

Imroati Fatimatuzzahra, Lathifa Novianti Lyantin, and Sarah Azzahra won second place in the DSDC 2024 competition with their innovation titled TANDUM Noodle: Non-wheat Dried Instant Noodles from Whole Green Banana Flour with Modified Cassava Flour and Sago Starch to Enhance Dietary Fiber Intake and Help Reduce the Rising Prevalence of T2DM in Indonesia. Additionally, Feizya Hilyata Musaddiq, Inaya Chairani Mahdiya, and Raychan Zalza Ansharullah secured third place with their innovation titled GEMBOOST: “Tempeh” Made from Jack Bean and Mung Bean Enriched by Tofu By-product (Okara) as a Prospective Nutritious Superfood to Lower Food Commodity Importation in Indonesia.

“Participating in DSDC has been an invaluable experience for me. Our journey began in September 2023 when my team and I started brainstorming product ideas to tackle the theme of DSDC 2024. We concentrated on developing a prototype for instant wheat-free noodles, which involved producing green banana flour, choosing the best composite flour, and operating the extruder. Despite numerous initial failures with our noodles, we gained significant insights through discussions with our supervisors, Ibu Saras and Pak Cahyo,” said Lathifa Novianti Lyantin.

all unggul

Departemen Ilmu dan Teknologi Pangan IPB Berhasil Meraih Akreditasi “Unggul” dari Badan Akreditasi Nasional Perguruan Tinggi

by with No Comment News

Departemen Ilmu dan Teknologi Pangan (ITP) IPB University kembali meraih pencapaian yang luar biasa. Empat program studi yang ada di Departemen ITP berhasil memperoleh akreditasi “Unggul” dari Badan Akreditasi Nasional Perguruan Tinggi (BAN-PT). Pencapaian ini menegaskan komitmen Departemen ITP dalam menyediakan pendidikan berkualitas tinggi, mendukung penelitian yang inovatif, dan berkontribusi nyata bagi masyarakat. Hal ini sejalan dengan Visi dan Misi Departemen ITP yang juga selaras dengan Visi IPB.

Pencapaian akreditasi “Unggul” diraih oleh 4 prodi di Departemen ITP antara lain:

  • PS S1 Teknologi Pangan terakreditasi Unggul sesuai dengan SK BAN-PT NOMOR:
    6709/SK/BAN-PT/Ak.KP/S/XI/2024, berlaku dari tanggal 12 November 2024 sampai dengan
    tanggal 30 Juli 2026.
  • PS S2 Teknologi Pangan terakreditasi Unggul sesuai dengan SK BAN-PT NOMOR:
    6711/SK/BAN-PT/Ak.KP/M/XI/2024, berlaku dari tanggal 12 November 2024 sampai dengan
    tanggal 30 September 2026.
  • PS S2 Ilmu Pangan terakreditasi Unggul sesuai dengan SK BAN-PT NOMOR:
    6762/SK/BAN-PT/Ak.KP/M/XI/2024, berlaku dari tanggal 12 November 2024 sampai dengan
    tanggal 30 September 2026.
  • PS S3 Ilmu Pangan terakreditasi Unggul sesuai dengan SK BAN-PT NOMOR:
    6751/SK/BAN-PT/Ak.KP/D/XI/2024, berlaku dari tanggal 12 November 2024 sampai dengan
    tanggal 07 April 2025.

Pencapaian ini semakin memperkokoh posisi Departemen ITP sebagai salah satu institusi pendidikan yang terdepan dalam bidang ilmu dan teknologi pangan di Indonesia. Selamat kepada seluruh keluarga besar ITP atas prestasi ini! Semoga terus berkontribusi bagi kemajuan ilmu pengetahuan dan masyarakat!

IMG-20240709-WA0092

IPB University’s CoffeeCraft 2024: Bridging Coffee Culture, Science, and Industry in a Thrilling Summer Course

by with No Comment News

IPB University’s CoffeeCraft 2024: Bridging Coffee Culture, Science, and Industry in a Thrilling Summer Course

This year, the Department of Food Science and Technology at IPB University proudly launched its inaugural coffee-themed summer course, titled “CoffeeCraft: Unveiling Indonesia’s Bean-to-Cup Journey Through Science and Technology“. This innovative program was made possible through collaboration between the Department of Food Science and Technology and the SEAFAST Center at IPB University.

CoffeeCraft aims to highlight and promote the scientific aspects of Indonesia’s rich coffee culture to students and professionals around the globe. To achieve this goal, the program featured a distinguished lineup of speakers, including Dr. Xiomara Fernanda Quinones Ruiz from BOKU University, Austria, and Dr. Sasitorn Baipong from Chiang Mai University, Thailand. In addition, lecturers and researchers from the Department of Food Science and Technology at IPB University contributed their expertise, along with practitioners from PT Santos Jaya Abadi, one of Indonesia’s leading coffee industry players in both powdered and ready-to-drink coffee products. These experts shared their insights on coffee culture from both local and global perspectives, providing a broad understanding of coffee’s role in various societies.

The summer course took place from July 1st to July 9th, 2024, and was conducted in a hybrid format. The primary venue was the Department of Food Science and Technology at IPB University, with additional sessions held at the SEAFAST Center. An online platform was also provided, allowing remote participation via Zoom. A total of 46 participants engaged in this comprehensive 10-day program, either in person (27 participants) or online (19 participants) from different universities and affiliations, such as BOKU University, Warsaw University of Life Sciences, IPB University, Indonesia Institute for Life Sciences (i3L), Diponegoro University, Universitas Katolik Widya Mandala Surabaya, and Sucafina Indonesia Coffee.

The course covered a wide range of topics related to coffee, including the cultural significance of coffee in Indonesia and internationally, the coffee production process, brewing techniques, the economic value of coffee, and its health impacts. Participants had the opportunity to deepen their understanding of coffee science through lectures and practical hands-on sessions.

One of the highlights of the course was a hands-on brewing session led by Eka Pramudya, a professional barista from Kemenady Coffee. Participants were guided through the process of creating their own coffee brews, allowing them to apply the knowledge gained during lectures in a practical setting. At the end of the course, participants presented their coffee brew concepts along with the scientific principles discussed in small groups.

To further immerse participants in Indonesia’s coffee culture, the program included visits to local cafes and production facilities. Participants explored Rumah Kopi Ranin in Bogor, where they sampled various coffee brews and engaged in discussions with local baristas about brewing techniques. Additionally, a visit to the renowned Kopi Luwak production plant in Cikole, Bandung, provided an in-depth look at the production process of this unique Indonesian coffee.

The CoffeeCraft summer course offered participants a comprehensive exploration of coffee, from bean to cup, enriched by new experiences and knowledge. “This summer course truly provided a new perspective on coffee. I now understand that coffee is more than just a bitter drink; it’s a complex and diverse experience,” said Berlian, one of the participants.

All activities in the program are eligible for up to 2 academic credits for participants, further enhancing the value of this unique educational experience.

The summer course opening at Abdul Muis Nasution Auditorium

Hybrid lecture session by Prof. Dr. Purwiyatno Hariyadi from Department of Food Science and Technology IPB University

Hands on experience: manual brewing session

Hands on experience: espresso brewing session

Picture3

Advancing Food Safety in Indonesia

by with No Comment News

Advancing Food Safety in Indonesia: Master’s Program in Food Safety Conducts Focus Group Discussion on Curriculum Development

Bogor, August 2024 – The Master’s Program in Food Safety at IPB University, the pioneering post-graduate program of Food Safety in Indonesia, successfully conducted a Focus Group Discussion (FGD) titled “Achieving Food Safety in Indonesia through the Master’s Program in Food Safety: Developing a Responsive and Adaptive Curriculum” on August 1, 2024 at IPB Campus Baranangsiang, West Java. This significant event took place as part of the program’s ongoing efforts to fulfill accreditation requirements and ensure that its curriculum remains relevant, comprehensive, and aligned with the evolving demands of the food safety sector.

The FGD aimed to evaluate and update the vision, mission, objectives, strategies (VMTS), and syllabi of the program. The event served as a platform for critical reflection on the current VMTS and curriculum, engaging stakeholders in discussions to identify areas for improvement and consider the integration of contemporary issues in food safety education.

 

Key stakeholders in attendance included:

  • Pak Hendro Kusumo, SP (Deputy for Standards Development, National Standardization Agency of Indonesia)
  • Anas Ma’ruf, MKM (Director of Environmental Health, Ministry of Health of the Republic of Indonesia)
  • Pak Ir Irwan Kurniawan, MTP (Quality Assurance Manager, PT Sang Hyang Perkasa)
  • Victoria Valentina (Senior Scientific Regulatory Affairs, PT Frisian Flag Indonesia)
  • Pak Dias Erfan, STP, MTP (Regulatory Affairs, APPNIA)
  • Pak Nana Sudiana, STP (PT Nestle Indonesia)
  • Stefanus Indrayana (PT ICBP – with representative note)
  • Gilang (SAFF Solution, representing Formakepa – Forum of Food Safety Students)
  • Asep Firman Nugraha (Firmenich, also representing Formakepa)
  • Faculty experts from the Department of Food Science and Technology, IPB University, including Winiati Pudji Rahayu, Dr. Puspo Edi Giriwono, and Dr. Vallerina Armetha.
  • IPB University representatives, including Slamet Budijanto (Dean, Faculty of Agricultural Technology), Dr. Eko Hari Purnomo (Head, Department of Food Science and Technology), and Dr. Siti Nurjanah (Secretary, Department of Food Science and Technology).

 

The discussions yielded several key insights and recommendations for the existing VMTS of the program. It was emphasized that the vision should be further sharpened, the mission refined to better address current needs, and strategies formulated to be more specific in achieving the enhanced vision. Furthermore, the FGD highlighted the importance of revising student recruitment criteria to ensure the program produces graduates with international competencies and reputations.

Regarding the curriculum, the stakeholders recommended maintaining the strengths of the current curriculum while incorporating contemporary topics such as food supply chain management, risk-based curriculum development, climate change, and strategic thinking, particularly in the context of risk assessment and management.

The event marked a significant step forward in the continuous improvement of the Master’s Program in Food Safety, underscoring the commitment of IPB University to delivering high-quality education that is responsive to the dynamic needs of the food safety sector in Indonesia and beyond.

Figure 1. Focus Group Discussion Attendants

Figure 2. Dr. Anas Ma’ruf, MKM (Director of Environmental Health, Ministry of Health of the Republic of Indonesia) giving advice for continuously incorporate current issues into the curriculum

For more information, please contact:
Secretariat of Food Safety Program

Department of Food Science and Technology

Faculty of Agricultural Engineering and Technology
IPB Dramaga Campus

Email: ps_kpn@apps.ipb.ac.id

Instagram: @magisterkpnipb

 

ABS_purnabakti

Prof. Dr-Ing. Azis Boing Sitanggang sebagai profesor termuda di IPB University

by with No Comment News

Prof Dr-Ing Azis Boing Sitanggang, MSc, STP, dosen Fakultas Teknologi Pertanian (Fateta) IPB University resmi dikukuhkan sebagai Guru Besar pada bulan Juni 2023 dalam usia 36 tahun 9 bulan. Hal ini menjadikannya sebagai profesor termuda di IPB University.

Dosen Program Studi Teknologi Pangan yang menyelesaikan pendidikan doktoral di Technische Universitat Berlin bidang Chemical and Process Engineering ini mengatakan, titel profesor yang didapatkannya merupakan hasil dari dukungan berbagai pihak baik mahasiswa maupun dosen senior, terutama dari Prof Slamet Budijanto, yang saat ini menjadi Dekan Fateta IPB University, yang banyak membimbingnya.

“Prof Slamet Budijanto yang menyadarkan saya ternyata ada peluang untuk menjadi profesor. Beliau melihat potensi dan publikasi-publikasi saya selama ini. Menjadi profesor adalah jalan yang kita buka sendiri, sesuatu yang kita siapkan dan harus distrategikan, bukan karpet merah yang telah disiapkan orang lain untuk kita,” kisahnya dalam rilis yang diterima Milenianews.com.

Penyandang gelar profesor termuda IPB University ini berfokus meneliti di bidang rekayasa proses pangan, lebih spesifik lagi pada rekayasa pangan fungsional. Ia menjelaskan bahwa ia banyak menggunakan keilmuan rekayasa proses pangan untuk memproduksi ingredien pangan fungsional.

“Pangan fungsional saat ini sedang menjadi tren. Sekarang, orang-orang tidak lagi hanya mengkonsumsi pangan untuk pemenuhan kebutuhan kalori, tapi juga menginginkan adanya manfaat atau dampak yang positif untuk kesehatan dari pangan yang telah dikonsumsi,” jelasnya.

Lebih lanjut lagi, dia dan grup penelitiannya mempelajari proses memproduksi peptida bioaktif, yaitu semacam fragmen protein kecil yang terdiri dari 2 sampai 20 asam amino dan memiliki aktivitas fungsional tertentu bagi tubuh, misalnya sebagai antioksidan, komponen pengatur tekanan darah dan lain sebagainya. Ia juga menegaskan bahwa yang dia dan grup penelitiannya kembangkan adalah berfokus pada teknologi untuk memproduksi ingredien fungsional, bukan formulasi atau pengembangan produk pangan fungsionalnya.

Prof Azis Boing Sitanggang telah mempublikasikan sebanyak 54 artikel terindeks Scopus. Dalam hasil publikasinya itu, ia bertindak sebagai penulis utama atau kadang kala sebagai corresponding author. Ia mengakui dalam satu tahun bisa menghasilkan 10-15 publikasi, bahkan bisa sampai 17 publikasi. Ia menambahkan bahwa data-data yang diperolehnya dalam publikasi tersebut adalah data dari hasil penelitiannya di laboratorium, berkolaborasi dengan banyak mahasiswa, dan tidak diperoleh dalam waktu yang relatif singkat.

Lulusan S2 dari Taiwan ini menuturkan bahwa diperlukan komitmen yang tinggi dalam menggapai titelnya itu sejak 2019. Ada tuntutan target jumlah publikasi yang harus dicapai per tahunnya, belum lagi ia harus berkejaran dengan waktu dalam memenuhi tuntutan tersebut.

“Banyak orang berpikir, mudah sekali bagi saya untuk menjadi profesor muda. Padahal tata aturan yang saya lewati untuk menjadi profesor adalah tata aturan sama, yang berlaku bagi orang lain juga. Mungkin yang tidak dipahami banyak orang adalah ada hal-hal yang harus saya korbankan untuk bisa meraih jabatan akademik ini,” ucapnya.

Sebagai pesan untuk mahasiswa yang ingin melanjutkan karirnya di bidang akademik, Prof Azis mengatakan jangan pernah berhenti bermimpi serta jangan ragu untuk berubah. Karena pada dasarnya hal yang telah dilalui hanyalah tahapan kehidupan. Ia juga berpesan agar berani keluar dari zona nyaman untuk bisa menggali potensi diri sebesar-besarnya.

BANNER SC KOPI

Summer Course Program 2024 – CoffeeCraft

by with No Comment News

 

Hello Coffee Lovers! Have you ever considered why coffee tastes like coffee? If so, let’s learn more about coffee from a wider point of view ranging from cultural to scientific!

 

Department of Food Science and Technology will be conducting the First Summer Course Program with the topic of “COFFEECRAFT: UNVEILING INDONESIA’S BEAN-TO-CUP JOURNEY THROUGH SCIENCE AND TECHNOLOGY” on 2024.

 

Program

This summer course is a 2-weeks program that will unveil Indonesia’s coffee through scientific and cultural perspective. The program will be held by hybrid manners which means participants can either participate through offline or online experiences.

Some topics covered include:

  • Emerging issues along the coffee chain: From the bean to Cup
  • Exploring Indonesia’s diverse coffee varieties
  • From cherry to roasted bean: unravelling the scientific mysteries of Indonesia coffee
  • The bitter truth about global value chains for coffee: Romanticizing voluntary standards, but then what?
  • Brewing Excellence: Advancement in coffee technology with a focus on Indonesia
  • Hands-on experience: manual and espresso brewing (practical work)
  • Ready to drink and instant coffee: exploring the industrial process
  • Indonesian coffee health benefit
  • From Farm to Cup: Innovations Driving Sustainable Practices in Thailand’s Coffee Supply Chain
  • The way forward in coffee value chain networks: proximity and relational coffee models as alternatives?
  • Excursion to Bandung (Braga and Luwak Coffee processing)
  • Scientific -based brewing contest

 

Activities

  • Lecture
  • Hands-on experience (practical work)
  • Campus tour
  • Exploring coffee culture in Bogor/Bandung
  • Excursion to Luwak Coffee Production Facility in Bandung
  • Scientific -based brewing contest

 

Speakers

 

Program Date

Saturday, June 29 – Tuesday, July 2, 2024

 

Program Schedule

Day Time (WIB) Topics Speaker/ PIC
Saturday, June 29 08.00 – 16.00 Arrival in Bogor Preparation of coffee course LC
Sunday, June 30 08.00 – 14.00 Arrival in Bogor – Social Activity
14.00 – 16.00 Campus tour LC
17.00 – 19.00 Welcome dinner LC
Monday, July 1 08.30 – 09.00 Opening Ceremony LC
09.00 – 09.30 Introduction of Department of Food Science and Technology, Bogor Agricultural University Dr. Eko Hari Purnomo
09.30 – 10.00 Introduction of program and schedule Dr. Saraswati
10.00 – 11.40 Lecture 1. Emerging issues along the coffee chain: From the bean to Cup Prof. Dr. Purwiyatno Hariyadi
13.00 – 14.40 Lecture 2. Exploring Indonesia’s diverse coffee varieties Prof. Dr. Nuri Andarwulan
15.00 – 16.40 Lecture 3. From cherry to roasted bean: unravelling the scientific mysteries of Indonesia coffee Dr. Dian Herawati
Tuesday, July 2 08.30 – 10.10 Lecture 4. The bitter truth about global value chains for coffee: Romanticizing voluntary standards, but then what? Dr. Xiomara-Fernanda-Quinones-Ruiz
10.20 – 11.10 Lecture 5. Brewing Excellence: Advancement in coffee technology with a focus on Indonesia Muhammad Eka Paramudita
11.10 – 12.10 Hands on experience: manual brewing Dr. Dian Herawati/Dr. Saraswati
13.00 – 16.00 Hands on experience: manual brewing Dr. Dian Herawati/Dr. Saraswati
Wednesday, July 3 08.30 – 10.10 Lecture 6. Ready to drink and instant coffee: exploring the industrial process Guest lecture from Industry
10.10 – 12.10 Hands on experience: espresso brewing Muhammad Eka Paramudita
13.00 – 16.00 Science-based brewing contest (discussion) Dr. Dian Herawati/Dr. Saraswati
Thursday, July 4 08.00 – 10.00 Lecture 7. Indonesian coffee health benefit Dr. Dian Herawati
10.00 – 12.00 Lecture 8. “From Farm to Cup: Innovations Driving Sustainable Practices in Thailand’s Coffee Supply Chain”. Dr. Sasitorn Baipong
14.00 – 16.00 Lecture 9. The way forward in coffee value chain networks: proximity and relational coffee models as alternatives? Dr. Xiomara-Fernanda-Quinones-Ruiz
Friday, July 5 06.00-21.00 Excursion to Bandung (Braga and Luwak coffee processing) Dr. Dian Herawati/Dr. Saraswati
Monday, July 8 08.00 – 16.00 Science-based brewing contest (preparation) Dr. Dian Herawati/Dr. Saraswati
Tuesday, July 9 08.00-16.00 Presentation on scientific based brewing contest and closing Dr. Dian Herawati/Dr. Saraswati

 

Benefit

  • Transferable course credit (2 credits (5170 minutes or approximately 86 Learning Hours)
  • Certificate
  • Experienced lecturers

 

Program Fee

The fee for this summer course program is:

International students: USD 200,- (offline) or USD 100,- (online)

Indonesian students: IDR 1.000.000,- (offline) or IDR 500.000.- (online)

Professionals: IDR 3.000.000.- (offline) or IDR 1.500.000.- (online)

Please transfer to:

Bank Name: BNI
Bank country and city: INDONESIA, BOGOR
Bank branch address : Jl. Ir. H.Djuanda, Bogor Indonesia
Exact bank account holder’s name: REKTOR IPB c.q KS FATETA
Account number: 3889948
Account currency: IDR
Bank branch code or sort code: –
IBAN Code: –
SWIFT Code: BNINIDJABGR

 

How to apply

This program is recommended for university student in the field of science (Food Science/ Technology, Biology, Biochemistry, Chemistry, etc). You can fill in the application form and attach the documents needed (proof of payment receipt, copy of passport, copy of ID/student ID card) at the link below:

ipb.link/summercourse-coffeecraft-registration

Application is open until June 15th, 2024.

 

Contact Person:

summercoursecoffee@gmail.com

DSC_0279

Press Release 2-Days Training Pengenalan CPPOB dan HACCP untuk UMK Pangan

by with No Comment News

Sebagai bagian dari rangkaian kegiatan “Pendampingan UMK Pangan Steril Komersial”,  Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian (FATETA), IPB University bekerja sama dengan PT. Sasa Inti menyelenggarakan pelatihan “Pengenalan CPPOB dan HACCP untuk UMK Pangan”. Pelatihan ini diselenggarakan secara hybrid di Departemen Ilmu dan Teknologi Pangan, IPB University (luring) dan zoom meeting pada tanggal 10-11 Agustus 2023. Peserta yang diikutkan secara penuh selama dua hari dalam kegiatan pelatihan ini adalah perwakilan dari dua UMK pangan steril komersial (CV MT Farm dan CV Sazada Pratama) beserta mahasiswa yang akan turut dalam kegiatan pendampingan UMK pangan steril komersial dalam rangka pemenuhan program manajemen risiko. Kedua UMK tersebut dipilih sebagai UMK yang akan didampingi melalui serangkaian asesmen yang dilakukan oleh tim dari Departemen Ilmu dan Teknologi Pangan.

Dalam rangka milad Departemen Ilmu dan Teknologi Pangan ke-42 dan bentuk dedikasi dari Departemen Ilmu dan Teknologi Pangan serta PT Sasa Inti untuk mendorong pertumbuhan UMK Pangan di Indonesia, maka pelatihan hari pertama pada tanggal 10 Agustus 2023 dibuka untuk umum secara daring. Pelatihan ini dihadiri oleh 198 peserta dari berbagai kalangan, mulai dari akademisi, perwakilan BPOM, praktisi, peneliti, dan tentunya para pelaku usaha mikro dan kecil di bidang pangan. Peserta yang menghadiri pelatihan secara luring berjumlah 11 orang dan yang hadir melalui zoom meeting mencapai 187 peserta.

Acara ini dibuka dengan sambutan dari Dr. Eko Hari Purnomo sebagai Ketua Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University. Dalam acara ini, hadir pula Head of Stakeholder Relation PT Sasa Inti, Rida Atmiyanti, S.Psi, MM yang sangat menyambut baik pelaksanaan kegiatan pelatihan ini dan berharap kerja sama yang dilakukan dengan Departemen Ilmu dan Teknologi Pangan senantiasa sesuai dengan misi PT Sasa Inti, yaitu membawa kebahagiaan bagi semua orang melalui makanan yang mudah dibuat, sehat, dan lezat.

Pada kegiatan pelatihan ini, terdapat tiga materi utama yang disampaikan, yaitu “Overview Keamanan Pangan untuk UMKM dan CPPOB untuk UMKM” yang disampaikan oleh Endah Nur Wulan, SP, M.Sc. (Pengawas Farmasi dan Makanan Ahli Muda, BPOM RI), “Overview dan Lima Langkah Awal HACCP” yang disampaikan oleh Dr. Uswatun Hasanah, S.TP, M.Si (Dosen Departemen Ilmu dan Teknologi Pangan, IPB University), dan “Tujuh Prinsip HACCP” yang disampaikan oleh Dr. Siti Nurjanah, S.TP, M.Si (Dosen Departemen Ilmu dan Teknologi Pangan, IPB University). Khusus untuk peserta pelatihan luring, pelatihan secara intensif terkait praktik penyusunan dokumen HACCP diberikan agar dapat meningkatkan pemahaman komprehensif UMK yang didampingi terkait CPPOB dan HACCP dan tentunya sangat penting terutama dalam rangka pemenuhan program manajemen risiko oleh kedua UMK Pangan Steril Komersial terpilih.

Setelah kegiatan pelatihan ini, UMK Pangan Steril Komersial terpilih akan didampingi secara langsung dalam penyusunan dokumen Cara Produksi Pangan Olahan yang Baik (CPPOB), HACCP (Hazard Analysis and Critical Control Point), dan dokumen prosedur operasional baku (standard operational procedure/SOP) untuk proses terjadwal dalam produksi pangan steril komersial. Selain itu, Departemen Ilmu dan Teknologi Pangan juga akan memfasilitasi validasi kecukupan proses panas di sarana produksi dua UMK terpilih. Kegiatan pendampingan ini diharapkan dapat memantik perkembangan pesat UMK Pangan Steril Komersial di Indonesia, baik dari segi bisnis maupun dari segi kualitas pangan steril komersial yang dihasilkan.

Tangkapan layar peserta daring kegiatan pelatihan Pengenalan CPPOB dan HACCP untuk UMK Pangan

 

Pemberian cindera mata dari Ketua Departemen Ilmu dan Teknologi Pangan (Dr. Eko Hari Purnomo, kiri) kepada pembicara dari Direktorat Pengawasan Produksi Pangan Olahan, BPOM RI (Endah Nur Wulan, SP, M.Sc, kanan)

 

Suasana pelatihan di Ruang Sidang Departemen Ilmu dan Teknologi Pangan secara hybrid