Jakarta – BRIN Public Relations. Transfer of technology is an effort to transfer the capability of research and innovation to be widely used by industries and community in general. As a tangible manifestation of the transfer of technology program, the National Research and Innovation Agency (BRIN) through the Deputy for Research and Innovation Utilization collaborated with PT Okwi Food Indonesia on Ordinary Patent: Methods for Packaging Heterogeneous Food Ingredients in One Container, Monday (17/01).

BRIN’s Acting Deputy for Research and Innovation Utilization, Mego Pinandito explained that one of schemes in the technology transfer to industry is through licensing agreement, namely an agreement on the use of Intellectual Property Rights (IPR) produced by BRIN researchers by other parties under an agreement.

“A proof of BRIN’s concrete work, how the results of research and innovation can be useful for the community. One of them is the technology and method for packaging canned food, which makes processed foods last longer without chemicals. Take for example, coconut milk and vegetable ingredients are easily spoiled, but through this technology, heating at a certain temperature makes it more durable, and can be canned so it is more practical,” explained Mego.

Mego said that various technologies produced by BRIN are very open for use by all parties, and not only this technology that can be utilized by industries. “Hopefully we can boost, help small-scale industries to become medium and so on. We cannot be alone, but we always work hand in hand with the relevant institutions. We try to facilitate them in doing works in the entire process,” he continued.

“This is what we call research and innovation ecosystem, starting from the beginning of research, preparing targets, and over time have industrial partners. So we hope the results of research by our fellow researchers can be utilized optimally. In the future, we continue to comply with existing regulations, standards, and involve relevant agencies, such as the Ministry of Trade, the Food and Drug Supervisory Agency, and so on. Starting with this culinary product, we hope it can spread and be replicated by other culinary business industries in Indonesia,” said Mego.

Acting Director of Technology Transfer and Audit System Arwanto explained that this heterogeneous food packaging technology in one container was developed by Researcher Asep Nurhikmat and a team from the Natural Material Technology Research Center. This technology can in general package processed foods and food ingredients to last longer, without any change in the taste, color, smell and quality.

“Of course, we do not only offer this technology. There are many other products that are tailored to the needs and conditions of industrial partners. For the purpose of dissemination, in December last year we held a Technology Transfer Facilitation Forum which brought together BRIN researchers and industrial partners. We also have a technology audit facilitation program to help improve performance in the industry, “explained Arwanto.

Through this collaboration, BRIN does not deal only with licensing and assisting the process of technology transfer, but also facilitation and assistance related to further processes such as licensing products until they can be marketed. “In the early stages, they still use the tools provided by BRIN. When they are fully independent later on, have the ability to operate it, and understand the methods, we hope they can build their own factories, and have knowledge on the licensing process, distribution permits, et cetera,” “said Arwanto.

For information, PT Okwi Food Indonesia, is a company engaging in processing traditional food and restaurants in several cities. One of its food products is Manyung Kuah Mangut Fish. Ahmad Dwiyanto, Director of PT Okwi Food Indonesia hopes that this technology can improve product quality and expand marketing reach through its network.

“We are very grateful for having this technology. This is the answer to those who want to develop local products on a national, even international level. All this time, we are very confused in how to make products last longer. This is the manifestation of the initial revolution in Indonesia’s culinary business, especially the government programs such as Indonesia Spice Up the World, which targets 4,000 Indonesian restaurants to enter the global market,” said Ahmad Dwiyanto. (ap)