Responding to the National Food Challenge, IPB University Professor of Food Science Presents Physical Preservation Technology
IPB University Professor of Food Science, Prof Eko Hari Purnomo, emphasized the importance of physical food preservation as part of the solution to national food security. This technology is an environmentally friendly alternative to chemical methods, while also responding to the challenge of food availability throughout the country.
He stated that food security is not merely about sufficient food production but also ensuring its equitable and sustainable availability in all places and at all times.
“Food security is achieved when everyone, anytime and anywhere, can access safe and nutritious food that meets their needs and preferences,” he said during the Pre-Scientific Lecture Press Conference of IPB University Professors via Zoom Meeting (6/12).
Prof Eko explained that one of the major challenges in the national food system is the high rate of food loss and waste, particularly in horticultural commodities and seafood. One of the main causes of food spoilage is microbial activity.
“Our food is indeed nutritious, but that is also what makes it a medium for microbial growth. If not properly preserved, it can change color, develop an odor, or even cause illness,” he explained.
As a solution, food preservation is not only done chemically or biologically but can also be achieved through physical approaches, such as thermal and non-thermal technologies. Thermal technologies like sterilization and pasteurization are widely used, such as in UHT milk or canned foods.
“In a study conducted with the dairy industry in Indonesia, we successfully optimized the sterilization process, reducing defective product rates by 2,9 percent, equivalent to savings of Rp272 million per month. Besides economic efficiency, this also directly contributes to reducing food loss,” he added.
He also outlined non-thermal technologies such as High Pressure Processing (HPP), Pulsed Electric Field (PEF), and ozonization. Such technologies can kill microbes without damaging the nutritional content of food, making them ideal for the local fruit juice industry seeking to offer fresh and long-lasting products.
“This technology addresses the need for a healthy lifestyle among the public and is relevant for the food industry based on local commodities,” explained the lecturer from IPB University’s Department of Food Science and Technology.
Despite its potential, Prof Eko acknowledged that the development of physical preservation technology, especially non-thermal methods, still faces challenges related to the availability of equipment. “We often have to develop the equipment ourselves, which takes a lot of research time,” he said.
Prof Eko stated that food preservation technology, both thermal and non-thermal, has a significant contribution to national food security. “When food remains intact and available at all times, it not only ensures the safety of the people’s stomachs but also the nation’s economy,” he added. (dr)
