Yogyakarta – BRIN Public Relations. Acting Head of the Engineering Science Research Organization (OR IPT) of the National Research and Innovation Agency (BRIN), Agus Haryono said that increasingly high quality of researcher human resources within the Natural Materials Technology Research Center (BPTBA) has an impact on the quality of research results at BPTBA. “With complete laboratory, as facilitated through State Sharia Securities (SBSN), BPTBA can in the future become an icon of national food innovation,” said Agus Haryono at the BPTBA 2022 Kick off meeting, held Thursday (06/01/2022).

Agus explained that BPTBA was formed in 1983 with the task and function of carrying out basic research to development in the field of natural material technology. “As BPTBA has now been integrated into BRIN in September 2021, it is necessary to focus on food process technology,” Agus said.

Agus hopes that researchers at BPTBA can take advantage of existing facilities to enhance collaboration, activities, and research results that are more beneficial to the community. Improvement in the performance of researchers can be seen from the increasing number of international publications.

In line with Agus, Acting Head of BPTBA Office, Satriyo Krido Wahono, explained that research activities at BPTBA have now developed into seven research groups and produced many achievements. “In 2021 researchers at BPTBA produced 24 distribution permits for food products, one license with PT Tirta Merta Anugrah, 54 publications in global-scale journals, implemented National Research Priorities in packaging processed food and handling stunting cases, as well as initiating halal research,” he affirmed.

He added that BPTBA’s priority in 2020 to 2024 is to prepare the ecosystem for food science and technology center, especially related to traditional C-GMP and halal food processing. “In 2022, we will restructure research groups to follow our new structure and work, optimize the SBSN C-GMP laboratory facilities, and develop national and international cooperation,” said Satriyo.

In addition to publications and patents, researchers at BPTBA have also produced four food product prototypes. “These prototypes are in the form of phycocyanin jelly candy, mung bean porridge as a ready-to-eat emergency food during a disaster, a powder drink containing stunting-preventing aloe gel, as well as high barrier retort grade packaging application for solid traditional foods and pasta,” explained Andi Febrisiantosa, Coordinator of Food Program Home at BRIN IPT RO.

Andi also said that the results of research on food packaging technology and feed bioadditive technology produced by BRIN have been utilized by a number of local government agencies and the public. These include the Regional Development Planning Agency of Gunungkidul Regency, the DI Yogyakarta Cooperatives Office, and the Fisheries Service Office of Central Bangka Regency. (Ky,Mn/ed:pur)