06 March 2023
Anonymous Writer
Another achievement has been added to the list of accomplishments by students from the Faculty of Agriculture, Universitas Sumatera Utara, through the Palm Research Competition for Students 2023. The event was organized by the Badan Pengelola Dana Perkebunan Kelapa Sawit (BPDPKS) from February 28 to March 3, 2023, in D.I. Yogyakarta.
It is a matter of pride for the Faculty of Agriculture USU because one of the teams from the top 10 finalists, who advanced to the Final stage of the Palm Research Competition for Students, hails from the Faculty of Agriculture. According to information from Ibu Romauli, the supervising lecturer, “There are 30 proposals funded from various prestigious universities across Indonesia, and only 10 finalists are selected to present in the Final stage.” The student team that brought recognition to the Faculty of Agriculture, led by Olivia Abira Rajagukguk, Mellynia Frikilia Pasaribu, Nehemia Agusnanto Silalahi, and Gabriella Melani, hails from the Food Technology Study Program.
The research presented by Olivia and her team was titled “Utilization of Palm Kernel Cake (Elaeis guineensis Jacq) Through Fermentation Technology in Palm Kernel Soy Sauce Production.” Thanks to the team's hard work and guidance from the supervising lecturer, the research eventually secured 3rd place at the Final stage of the Palm Research Competition for Students.
According to Dr. Nauas Domu Marihot Romauli, S.TP, M.Eng., the supervising lecturer, “Palm kernel cake (BIS) is a by-product of palm oil processing with significant potential due to its high protein content, but it is primarily used as animal feed because of its low digestibility. The application of fermentation technology on BIS, intended for the production of Kecap BIS, is expected to enhance its nutritional content, particularly protein levels and digestibility.” Kecap is a commonly used food additive worldwide, and the Kecap BIS produced by Olivia's student team is anticipated to be an innovative alternative food product with good nutritional value and quality.
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