This award was granted for her dedicated research on microprotein developed from soybean boiling water.

Dr. Wikandari has been conducting research on microproteins for approximately four years. According to her, microproteins are an alternative protein with nutritional content between meat and soybeans. 

Its amino acid content is also more complete than that of soybeans. Microprotein itself is made from the mycelium of tempeh mushrooms grown in a liquid medium. 

The harvested texture resembles dough, making it easy to shape into forms like meatballs or sausages. 

“However, there is still a need for development to make the texture of the harvested product similar to chicken meat,” Dr. Wikandari said on Tuesday (Feb. 4).

Regarding her expertise in food processing, Dr. Wikandari mentioned that this microprotein’s advantages go beyond its nutritional value. 

The production process is relatively short, taking just two days, and the yield can be up to one kilogram. Moreover, the reactor needed is only 1×1 meters in size, making it space-efficient. 

“The enzymes it contains can grow on various substrates, such as soybean boiling water,” she explained.

She added that in addition to its nutritional benefits, microprotein production can help address the waste problem generated by the tempeh industry and increase income for tempeh vendors. 

Currently, Dr. Wikandari is working on a sterilization model for the medium, and further research is being conducted on the reactor to simplify it for commercialization.

Dr. Wikandari’s research not only led her to win the Hitachi Award but also earned her several other awards, including the L’Oreal – Unesco for Women in Science National Fellowship 2024 Award Academy.

Dr. Wikandari noted that this award motivated her even more to continue making tangible contributions to society. She acknowledged that introducing this research to the public posed its challenges. 

The lecturer explained that Indonesian society tends to be resistant to new food products, a phenomenon known as food neophobia. However, the mushrooms used in microprotein are the same as those found in tempeh, so there is no need to be concerned about consuming microprotein products. 

“It does need to be cooked beforehand, as it contains RNA that could potentially cause gout, but the microprotein product is safe to consume, just like tempeh,” she said.

In December 2024, Dr. Wikandari introduced microprotein to the public by collaborating with a chef to prepare it as spaghetti. The public response was positive, and many enjoyed the microprotein dish. They remarked that its texture was similar to sausage.

Dr. Wikandari hopes that the research on alternative food potential she has developed can help solve societal problems by exploring and utilizing local food resources.

Author: Jelita Agustine

Editor: Gusti Grehenson

Post-editor: Afifudin Baliya

Photos by: Firsto and Shutterstock

Artikel Investigating Microprotein Benefits in Tempeh Mushrooms, Dr. Rachma Wikandari Wins Hitachi Award pertama kali tampil pada Universitas Gadjah Mada.

The conference, held from Jan. 8 to 10 at Yonsei University in Seoul, South Korea, was attended by participants from 19 countries, including Germany, Taiwan, China, Thailand, Morocco, the United States, Japan, Peru, Russia, the United Arab Emirates, and Canada.

ICCMME 2025 was organized by the South Asia Institute of Science and Engineering (SAISE), a collaboration between Yonsei University in South Korea and Sichuan University in China. 

During the event, Perdani presented her paper titled “Pectin and Chitosan Biofilm Composites Enriched with Rambutan Peel Anthocyanins for Colorimetric Intelligent Food Packaging,” which is part of her dissertation research. 

Her study focuses on developing intelligent food packaging using anthocyanins from rambutan peels as color-sensitive dyes in a pectin and chitosan biopolymer matrix system. 

This research aims to investigate the physicochemical properties of the smart biofilm based on the order of mixing its main components. 

“This innovation is expected to offer an eco-friendly solution for food packaging while supporting food safety through quality change indicators,” she explained.

ICCMME 2025 featured various sessions, including keynote addresses by Professor Ikuo Taniguchi (Kyoto Institute of Technology, Japan) and Professor Ki Bong Lee (Korea University, South Korea) and oral presentations from participants across six categories. 

Perdani participated in the ‘Materials Chemistry and Chemical Engineering’ session. She even received feedback from Professor Ikuo Taniguchi on improving the tensile strength of the biofilm in her future research. 

“Finally, after successfully answering questions during the presentation session, I was announced as the recipient of the Best Presentation Award,” she recalled emotionally.

Perdani also had the opportunity to join a laboratory visit and campus tour at the Faculty of Engineering at Yonsei University as part of the conference. 

The paper she presented will be published in the Key Engineering Materials Journal (Scopus Q4), one of the requirements for completing her doctoral program. 

Through the development of biofilm-based packaging as an effort to promote eco-friendly technological innovations, Perdani’s research contributes to the achievement of the Sustainable Development Goals (SDGs).

Contributor: FTP UGM/Luqlun Arghani

Author: Triya Andriyani

Post-editor: Afifudin Baliya

Artikel UGM Student Wins International Award for Research on Food Packaging from Rambutan Peels pertama kali tampil pada Universitas Gadjah Mada.

Many responses have emerged regarding this program from different segments of society. Currently, both students and experts are providing commentary on the program.

Not a few members of the public have criticized the sustainability of this program, as many aspects still seem to need further discussion, especially regarding the success indicators for each goal of the MBG program.

It is natural for there to be pros and cons to a government policy. Controversies have ranged from the budget allocated for each child, which was initially set at Rp 15,000 but later reduced to Rp 10,000. 

This adjustment has sparked debate about whether this amount is sufficient to meet a child’s nutritional needs. Similarly, concerns have been raised about the meals being served. Given the budget constraints, the menu may not adequately cater to the children’s tastes. 

Indeed, some cases have emerged where certain dishes are not liked by the children and are discarded because they go uneaten.

Dean of the Faculty of Agricultural Technology at UGM (FTP UGM), Professor Eni Harmayani, commented on the issues that have arisen over the past two weeks. She suggested that the MBG program should be further evaluated regarding the types of meals offered and how they are prepared to prevent food waste. 

“Every region has its own food culture or habits, so it is important to establish national standards for determining menus, the nutritional content of ingredients, and food preparation methods to ensure that the nutritional value is preserved,” said Professor Harmayani on Monday (Jan. 20).

To monitor the success indicators and implement these national standards effectively, collaboration with various stakeholders, including schools, food experts, nutritionists, and local governments, is required to maximize results. 

“The program needs success indicators that involve schools since they operate on a smaller scale, allowing for more controlled monitoring, and they can also involve parents who understand their children better,” she added.

According to Professor Harmayani, the communal kitchens currently being used for the MBG program must also be managed professionally to prevent them from becoming obstacles. 

Many considerations must be addressed, such as whether the meals served are still fit for consumption, how food is prepared, and the cleanliness of the kitchen itself. 

Therefore, collaboration is needed among different parties regarding food preparation, storage, and distribution. 

“There needs to be education on how to prepare healthy and nutritious meals,” she added.

The dean expects this program to become well-planned in terms of food quality, production techniques, and success indicators and can be measured effectively. 

She emphasized that the MBG program is a positive initiative that needs to be carried out, given the urgency of improving the nutritional standards of the Indonesian population. 

“If this program is not well-planned, its effectiveness and sustainability will be called into question,” she concluded.

Author: Jelita Agustine

Editor: Gusti Grehenson

Post-editor: Afifudin Baliya

Photo: Tribuntangerang

Artikel UGM Expert: Clear Indicators for MBG Program Success Needed pertama kali tampil pada Universitas Gadjah Mada.

Supported by the Pertamina Foundation through the PFmuda 2024 Program, Agroritma introduced innovations under the Agroritma Integrated Seedling System (AGISS). 

The initiative included discussions led by FTP lecturer Dr. Megita Ryanjani Tanuputri, focusing on strengthening the institutional capacity of the Pasir Makmur Farmer Group in Karanganyar Hamlet, Bantul Regency.  

Chairina Indita, the AGISS Program Chair, explained that the program aims to foster solidarity among farmer group members and women farmer groups (KWT) while enhancing their organizational capacity. 

During discussions, the farmers showcased a prototype of a processed product—packaged chili powder. 

“This capacity-building activity is beneficial for participants. It inspires farmer group members and KWT not only to excel in farming but also to develop managerial skills and create value-added products with higher market potential,” Indita said in a statement to reporters on Tuesday, Dec. 3, 2024.  

The interactive Q&A session revealed high enthusiasm, with participants asking questions about farmer group institutions, the application of segmenting, targeting, and positioning strategies for products like fried shallots, and agricultural product marketing. 

Ana, a representative from KWT Subur Makmur, expressed appreciation for the program, noting its relevance and impact. 

“The activities were enjoyable, the material was dense and valuable, and it’s crucial for the sustainability of agriculture here. We hope to effectively implement what we learned today in KWT Subur Makmur for the collective welfare of our members,” Ana stated.  

Kayla Azzahra, a committee member and UGM student, shared her positive impressions of the program. 

She emphasized the importance of support from various stakeholders and expressed hope that AGISS would become a concrete step toward advancing innovative and sustainable sandy land agriculture in the Sanden District. 

“We hope the farmers’ enthusiasm remains strong so that the welfare of farmer groups and KWT can be realized,” she said.  

Author: Leony  

Editor: Gusti Grehenson  

Post-editor: Lintang

Artikel UGM Students Empower Sand Farmers pertama kali tampil pada Universitas Gadjah Mada.

She also received a research grant of IDR 100 million. On Nov. 11, she was awarded the award alongside four other female researchers from various institutions in Jakarta.

Dr. Wikandari received the award in the life sciences category for her research on tempeh mushroom-based meat analogs. She submitted proposals and previously completed research work to participate in the selection process. 

She said 100 proposals were submitted, but only 10 passed the initial selection. 

“From those ten proposals, we were asked to present to a jury panel to select the top four candidates,” said Dr. Wikandari on Friday (Nov. 22) at UGM.

Expressing her gratitude, Dr. Wikandari noted that the award and research grant would support her work on developing alternative protein sources from tempeh mushrooms. She explained that these mushrooms could be used to create various meat substitutes. 

“My research focuses on the mushrooms in tempeh, without soybeans, as an excellent protein source,” she said.

Her research delves into enhancing the mineral content of microprotein found in tempeh mushrooms. These mushrooms serve as a protein alternative and offer nutritional value comparable to meat. 

Tempeh mushrooms contain 19% protein, just 2% less than meat, and provide a complete range of essential amino acids than other plant-based proteins. Additionally, they have a higher fiber content than meat, making them beneficial for digestive health.

The production process of tempeh mushrooms is considered more environmentally friendly and efficient than that of other protein sources, both plant—and animal-based. 

Tempeh mushrooms can be harvested within two days using a reactor. Dr. Wikandari even utilizes soybean cooking water as a growth medium for the mushrooms, reducing pollution from food industry waste. 

“Ideally, we produce protein with minimal natural resources, requiring little water and land while growing quickly,” she said.

Dr. Wikandari collaborates with local and international institutions to refine her research on tempeh mushrooms. These include the University of Lampung, the University of Borås in Sweden, and the University of Minho in Portugal. 

She also works with small and medium enterprises (SMEs) producing tempeh to explore the use of soybean cooking waste in her research.

The idea of tempeh mushrooms did not emerge overnight. Dr. Wikandari shared that her research spans 13 years, with the concept of using tempeh mushrooms as meat substitutes beginning in 2020. 

“I’ve been working on tempeh mushrooms for 13 years, but the idea of using them for meat substitutes started in 2020,” she said.

Dr. Wikandari hopes this recognition will give tempeh mushroom microprotein wider public attention among producers and consumers. Once producers are familiar with the product, she hopes they will support its commercialization. 

“The goal is for tempeh mushrooms to be available in society as a nutritious, affordable, and sustainable protein alternative,” she concluded.

Author: Tiefany

Editor: Gusti Grehenson

Post-editor: Afif

Artikel UGM Lecturer Rachma Wikandari Receives L’Oréal–UNESCO For Women in Science Award pertama kali tampil pada Universitas Gadjah Mada.

The two students, Muh Ilham Kholid (Agricultural Engineering 2021) and Nida Tiara Arrosikha (Industrial Agricultural Technology 2022) participated in the theme “Towards Sustainable and Equitable Waste Management in Indonesia.” 

During the summit, the UGM delegation presented their waste management innovation through a paper and discussion at the forum group discussion (FGD).

Kholid and Arrosikha were awarded ‘Best Paper Delegation’ for their paper titled “Implementation of Smart Permavillage as an Innovative Village-Level Waste Management System in Gondang 3 Huntap, Wukirsari, Sleman.” 

According to Kholid, the paper was derived from their social project conducted under Telkom Indonesia’s Innovillage program. 

The program, held between Dec. 20, 2023, and Feb. 20, 2024, emphasized community-led, integrated, and centralized waste management systems. 

The concept of a ‘Smart Permavillage’ is rooted in sustainable permaculture principles. It focuses on converting waste into biogas and bio-slurry.

Additionally, waste generated by the community was classified based on its potential utility, adopting the ‘food recovery hierarchy’ principle. 

The program positively impacted three aspects of life in the resettlement area: environmental sustainability, economic welfare, and food security. 

“The goal is to minimize waste sent to digesters and promote a circular economy,” Kholid told reporters on Friday, Nov. 15, 2024. 

Their participation in PGIS reflects the youth’s commitment to contributing to better waste management in Indonesia. Kholid noted that this was his first experience attending a conference. 

Meanwhile, Arrosikha expressed her joy in gaining new perspectives on waste management innovations in Indonesia. 

“It was a remarkable event, and I hope waste management in Indonesia will soon achieve greater equity,” she said.

Author: Tiefany  

Editor: Gusti Grehenson  

Post-editor: Lintang Andwyna Nurseisa Azrien

Artikel Two UGM Students Win Best Paper at Padjadjaran Green Innovation Summit 2024 pertama kali tampil pada Universitas Gadjah Mada.

Planted in July 2024, the ‘Gustave’ variety of tomatoes in the villages of Tonsewer and Tonsewer Selatan, Minahasa Regency, has been harvested five times with satisfying results.

A joint harvest event took place on Thursday, Oct. 31, 2024, with farmers, researchers, the Vice President of Technology & Acceleration at PT PGE (Tbk), the General Manager of PT PGE (Tbk) Lahendong Area, the Minahasa Regency Government, the West Tompaso District government, and local community leaders.

The researchers involved in developing this innovation to utilize geothermal byproducts include Dr. Pri Utami (geothermal expert, Department of Geological Engineering), Dr. Ronny Martien (nanotechnology expert, Faculty of Pharmacy), Dr. Ngadisih (soil and water conservation engineering expert, Faculty of Agricultural Technology), and technicians and junior researchers Teguh Triyana, and Muhammad Fatih Fauzi.

Dr. Ngadisih explained that the Katrili booster nourishes the soil, strengthens plant cell walls, protects plant surfaces, and reduces water loss. 

“Laboratory tests have also shown that plants treated with Katrili fertilizer and booster produce fruits free from heavy metals. Moreover, tomatoes remain fresh even after long-distance transport,” said Dr. Ngadisih in a statement sent to journalists on Tuesday, Nov. 5, 2024. 

Novi Purwono, General Manager of PT PGE Lahendong Area, stated that the Lahendong geothermal working area not only generates electricity but also serves as a hub for geothermal-based innovations that can improve the welfare of the local community. 

Purwono explained that Katrili has proven to help tomato plants grow taller, become more resistant to pests, and produce large, thick-fleshed, sweet-tasting tomatoes.

Furthermore, she mentioned that partner farmers, who are members of the Kerapatan Gereja Protestan Minahasa Farmer Group and the Gereja Masehi Injili Minahasa Farmer Group, reported that even though the tomatoes were planted during the dry season, they grew perfectly.

The Acting Regent of Minahasa, Noudy Tendean, has appreciated the synergy between the UGM Geothermal Research Center and PT Pertamina Geothermal Energy (Tbk). 

According to him, the Katrili liquid booster innovation has solved the fertilizer scarcity problem for the people of Minahasa, where many rely on agriculture for their livelihood. 

“We hope that Katrili can be applied to cultivate other leading Minahasa commodities, such as chili, shallots, legumes, and rice,” he said.

Author: Tiefany  

Editor: Gusti Grehenson

Post-editor: Lintang

Artikel UGM Research Team Utilizes ‘Katrili’ to Boost Tomato Crop Production pertama kali tampil pada Universitas Gadjah Mada.

The appointment took place during the Regional Meeting at AMG Tower, Surabaya, attended by the General Chair of Kagama Central Board, Ganjar Pranowo, Head of Division I Kagama Central Board, Anton Mart Irianto, and 15 branch representatives from Kagama East Java members.

Satria Gentur Pinandita currently serves as Director & Deputy Factory Manager of PT Ajinomoto Indonesia. Born in Solo on Sep. 24, 1968, he comes from a family of batik traders at Beringharjo Market.

When interviewed by the Kabar UGM team on Thursday (Oct. 17) at an alumni gathering in Surabaya, Pinandita shared his journey to the pinnacle of his career. 

“Since I started school, I moved to Yogyakarta. I studied Food Technology (Faculty of Agricultural Technology) at UGM. Specifically, I was in the 1989 batch and graduated in 1993. After that, I started working at Ajinomoto,” said the eldest of two siblings.

During his university years, Pinandita admitted that he was not academically outstanding. Lecturers even reprimanded his thesis several times, and on one occasion, it was thrown in front of him. 

That experience made him feel down but also motivated him to keep learning. As he entered his career, Pinandita laughed when rereading his thesis. 

“It turns out it was awful. Why was my work like that? I think it was mental education, teaching me that I had to be strong,” he said.

University also became the first place Pinandita was introduced to the Ajinomoto company. At that time, he participated in a company visit organized by his study program. 

He initially thought Ajinomoto’s MSG (Monosodium Glutamate) product was unhealthy. However, after joining the company, he realized that the image built in society was wrong.

“I used to think this product was unhealthy. I was wrong; Ajinomoto products are derived from fermented sugarcane molasses,” he explained. 

MSG’s primary function is to enhance food taste and add umami flavor. It is also one of the safest food additives and is approved by health authorities.

His early career as a fresh graduate was not without challenges. He said starting a job at a Japanese company like Ajinomoto was interesting. Japanese companies follow a long-life employment system. 

The company highly values employee loyalty, especially that of long-term employees. Every employee is also trained to understand field conditions firsthand, even at the managerial level. 

“I was taught not to be shy about getting involved on the ground. If we don’t understand the field, we won’t understand the reports coming in,” said Pinandita.

He shared how he participated in factory cleaning during training and moved between different company branches. Thanks to his diligence and discipline, his career advanced slowly but surely.

In addition to a low lay-off rate, Japanese companies also emphasize teamwork. Pinandita explained that the work system is based on groups. Every task is assigned to a workgroup, and the result is evaluated as a group effort. 

Some thrive in this work environment, while others prefer European or American companies that focus more on individual competencies. 

“Almost all Japanese companies are like that. Considering a company’s adaptability is important because times are changing fast. It’s not the strongest companies that survive, but the most adaptable ones,” Pinandita explained.

He added that adaptability is a crucial skill for individuals as well. People must be able to change as they see the opportunities and challenges of the times.

When asked about his hopes for UGM, Pinandita expressed a similar sentiment. He hopes that UGM can adapt to changes as a university. 

Technological advancements are accelerating knowledge development. Therefore, UGM should focus on shaping graduates who are aligned with its values. 

“I hope UGM and its students can adapt to current conditions. Universities must think about what their graduates will be like 10-15 years from now,” he concluded.

Author: Tasya

Editor: Gusti Grehenson

Photographer: Firsto

Artikel Ajinomoto Director Steps Into UGM Alumni East Java Leadership pertama kali tampil pada Universitas Gadjah Mada.

This was highlighted in a workshop “Enhancing the Role of Kagama in Downstreaming Research Results and Community Service” on Monday, Oct. 7, 2024, in Room 201, TILC Building, UGM Vocational College. 

The workshop, organized by UGM and UGM Alumni Family (Kagama), featured several speakers, including Dr. Wiratni, a lecturer at the UGM Faculty of Engineering (FT UGM); Dr. Sri Rahayoe, Vice Dean for Research, Community Service, Cooperation, and Alumni of the UGM Faculty of Agricultural Technology (FTP UGM); Vita Krisnadewi, owner of Sinatria Farm; Kagama UMKM; and Sugiharto, a community-based development activist from Kagama South Tangerang.

Krisnadewi shared her insights on how to manage sheep farming in a modern way. 

As the founder of Sinatria Farm with a strong academic background and experience, she emphasized the importance of collaboration between education and industry in developing the livestock sector in Indonesia. 

“Downstream is not just about increasing products’ value, but also how we effectively manage and market livestock outputs,” she said.

In the context of livestock, downstream means not only producing animals but also creating end products with added value, such as meat, milk, or other processed products. 

According to her, downstream is crucial to increase farmers’ incomes and create job opportunities. 

Livestock processing must be done well to ensure the products compete. 

“We need to educate farmers about the importance of processing and marketing,” she revealed.

As a member of Kagama, Krisnadewi is committed to building a supportive farming community. 

She believes that forming a community can provide the necessary education and support to farmers, especially those just starting. 

“We established Kagama Kambing Domba to assist friends who want to farm effectively. This is not just about livestock but also about sharing knowledge and experiences,” she stated.

Meanwhile, Dr. Sri Rahayoe mentioned that FTP UGM aims to be an internationally recognized center of excellence in the sustainable implementation of the tri-dharma (three pillars of higher education). 

In practice, downstream involves collaboration with other sectors. 

She highlighted one project, the Irrigation Water Management System (SIPASI), in collaboration with the Ministry of Public Works and Public Housing and farmer communities. 

“This project aims to modernize irrigation, improve water use efficiency, and reduce conflicts among farmers regarding water resources,” she explained.

In addition to the SIPASI project, FTP UGM is also developing initiatives for soybean commodities through the Smart Agro Enterprise Soybean (SAI KEDELAI) program. 

This program integrates technology into soybean cultivation, including sensors to monitor weather conditions and fertilizer needs and efficient post-harvest processing systems. 

“This innovation increases crop yields and empowers farmers to secure better prices,” she stated.

Through various downstream programs and innovations, FTP UGM demonstrates a solid commitment to creating sustainable solutions for Indonesian agriculture. 

With a collaborative approach and the application of modern technology, FTP strives to enhance the productivity and quality of agricultural outputs while making a real contribution to society. 

With optimism, she hopes their research results can be widely applied, providing competitive advantages and benefits for all involved.

Author: Lintang  

Editor: Gusti Grehenson  

Post-editor: Lintang

Photos: Firsto & Freepik

Artikel Empowering Farmers: Agricultural Downstream Efforts Must Look Beyond Just Value Addition pertama kali tampil pada Universitas Gadjah Mada.

The late professor was buried in the UGM family cemetery in Sawitsari, Sleman, on Sunday, Oct. 6, 2024, in the afternoon after being laid in state at Balairung, UGM’s Central Office.

“We have lost an inspiring and dedicated figure, both for FTP and UGM, and today we gather here to pay our final respects to him,” said the Dean of FTP UGM, Professor Eni Harmayani.

UGM’s Board of Professors’ Chair, Professor M. Baiquni, also expressed his condolences. 

He mentioned that the late professor, who had served as the Head of the Process Engineering Laboratory at FTP UGM, was known for his friendly and patient demeanor and for always comforting those around him.

Professor Baiquni explained that the late professor was inaugurated alongside his wife, Professor Agnes Murdiati, as a professor at FTP UGM on Nov. 26, 2019. 

This moment coincided with the celebration of their 41st wedding anniversary, during which he delivered an inaugural speech titled “The Development of Cocoa Bean Processing and New Perspectives on Processed Cocoa as a Source of Natural Antioxidants.”

In his speech, he noted that cocoa beans, due to their high polyphenol content, have the potential to be a source of natural antioxidants. 

However, the late professor stated that the polyphenol content can decrease during the processing of cocoa beans. 

He mentioned that a greater total loss of polyphenols occurs during the roasting process. 

Therefore, efforts should be made to preserve polyphenol compounds during cocoa bean processing.

“On this occasion, I represent the UGM family to express our deepest gratitude for his commitment and dedication, particularly in institutional and scientific development. May all his knowledge and works pave the way for future scientific advancement,” he concluded.

Author: Lazuardi  

Editor: Gusti Grehenson

Post-editor: Lintang

Artikel Professor Supriyanto of UGM’s Faculty of Agricultural Technology Passes Away pertama kali tampil pada Universitas Gadjah Mada.