29 September 2021
Anonymous Writer
The Indonesian Society of Food Technologists, in collaboration with the Food Science and Technology Study Program, Faculty of Agriculture, USU, successfully held an online Pre-Conference Workshop on Porang Processing Technology and Its Derivative Products on Wednesday, 29 September 2021. This activity is a series of activities leading up to The 1st International Conference on Food Technology, Nutrition, and Sustainable Agriculture (ICFTNSA), which will be held the next day on Thursday, 30 September 2021.
Attended by 460 participants from various circles, such as lecturers, students, practitioners (farmers and entrepreneurs in the pouring field), researchers, and other professionals, the Pre-Conference Workshop presented by Ir. Mukhlis Bahrainyi (PT PATPI & CEO Pachira Group), Prof. Dr. Ir. Eni Hamayani, M.Sc (PP PATPI & FTP Universitas Gadjah Mada), and Dr. Yunida Nugrahanti Soedarto, Apt., M.P (Food and Drug Monitoring Agency/BPOM) as resource persons. The event was officially opened by Prof. Dr. Ir. Umar Santoso, M.Sc., as the Head of PATPI Pusat. In addition, Prof. Dr. Ir. Elisa Julianti, M.Si. (Vice Dean III FP USU/Leader of PATPI Medan Branch) and Prof. Ir Usman Pato, M.Sc. Ph.D (Taskforce Chair) also gave their remarks. Both of them hoped that this event would spark the enthusiasm of all parties to take part in and revive Indonesian agriculture and food, especially porang processing and its derivative products, in the future. Meanwhile, acting as Master of Ceremony was Prof. Tuty Anggraini, S.TP., M.P., Ph.D from FATETA Universitas Andalas.
Guided by Dr Asep Nurhikmat, M.P. (National Research and Innovation Agency) as moderator, the core event of the Pre-Conference workshop consisted of 3 interactive sessions. Ir Mukhlis Bahrainy acted as a speaker in the first session with the material ‘Porang Processing Technology into Glucomannan, Starch and Fibre.’ In his presentation, he explained the chemical composition and balance of materials, building excellence and competitiveness, building porang processing technology, product and market segmentation, and the porang processing industry village comprehensively.
.jpg)
In the second session, Prof. Dr. Ir. Eni Hamayani, M.Sc., acted as a speaker with the theme of exposure to ‘Development of Porang Glucomannan-Based Food Products’. Glucomannan is a water-soluble dietary fiber that can be obtained naturally from the tubers of the porang plant (Amorphophallus ancophyllus). ‘This glucomannan product is considered a ‘Top 10 health food’ according to WHO and is used as a maker of Japanese specialty foods, konyaku, and shirataki rice. It has the ability to form gels and high viscosity, so the potential for application in the food industry is quite large,’ he explained. According to him, glucomannan can also be combined with other ingredients to obtain certain functions by considering the effects depending on the concentration and quality of the ingredients. Even glucomannan can also function as a prebiotic. At the end of his presentation, the academic from Universitas Gadjah Mada said that Indonesia, as a porang tuber producing country, needs to utilize this natural resource in an integrated manner, from raw materials to final products with high-added value so as to provide broad benefits for the community.
.jpg)
Dr Yunida Nugrahanti Soedarto, Apt., M.P., acted as a speaker at the last interactive session. She presented the material on ‘Regulation and Standardisation of National Porang Industry Products’. In her presentation, she said that the regulation of porang processed food products includes requirements for safety, quality, nutrition, and food labeling. ‘With food regulations, it is expected that business actors can ensure the safety, quality, and nutrition of processed food products produced and consumed,’ he said. In addition, the regulations that have been established are expected to be implemented properly in order to protect the public and increase competitiveness.
.jpg)
The event was closed by Prof. Dr. Yuli Witono, S.TP., M.P., as Head of PP PATPI Division II. In his closing speech, he hoped that there would be further workshops to provide more detailed enrichment related to the materials presented by the speakers so that knowledge and momentum related to porang would not be lost.
Faculty of Agriculture USU Receives Visit from Kijami Table CEO to Explore International Collaboration Opportunities
NewsUSU Faculty of Agriculture PKM-K Team Secures 2026 Funding with Eco-Friendly Polybag Innovation
NewsFaculty of Agriculture Plant Clinic Student Organization Holds Klintan Workshop 2026 on Trichoderma spp.-Based Plant Protection
