Department of Food Engineering held a discussion with the theme “Porang Processing for the Indonesian Food Industry” as part of the PG3201 Hydrocolloid Technology course. The discussion, which was held online, presented Mr. Andy Murphy, Head of R&D P.T. Suntory Garuda Beverages.
The lecture began with a brief presentation from one of the lecturers of this course, namely Dr. Tatang H. Soerawidjaja. Mr. Tatang explained that the porang plant in Indonesia has actually been researched and exported since the Dutch East Indies era.
Lecturers are invited to actively participate by collecting interesting facts about porang. The search results are then discussed together on this occasion.
Mr. Andy explained that the glucomannan flour processed from porang can be applied in many products in the food and beverage industry, such as jelly drinks, processed meats such as sausages, and even pet food.
There are still many challenges that need to be answered in the use of porang for the food industry. Food Engineering Study Program ITB took part by conducting research on glucomannan purification. Let’s empower local natural resources so that Indonesia can achieve food security!