The Food Analysis Training Course, organised under HRD Project Phase 4 in collaboration with the Department of Food Science and Technology, IPB University, was attended by a total of 81 participants. Of these, 20 joined onsite and 61 participated online. The participants comprised 13 academicians, 8 government officials, 9 private sector representatives, and 51 students from IPB University as well as other universities across Kalimantan, Sumatra, Sulawesi, Java, and East Nusa Tenggara.
Eight experts from the Japanese public and private sectors were invited to share their expertise and experiences, combining lectures with practical training on functional substance analysis using High-Performance Liquid Chromatography (HPLC) to detect Ornithin in mushroom by High-Performance Liquid Chromatography (HPLC).
The programme covered a range of topics, including the basic concept of the outline of Japanese Agricultural Standards (JAS), development of functional food, labelling system, JAS testing method, ISO/IEC17025, and functional substance analysis. These sessions enhanced participants’ technical skills, deepened their understanding of food analysis, and provided valuable insights applicable to both professional practice and research.
As conveyed by IPB University, this year’s analysis training on Ornithine in mushrooms is a very timely and emerging topic. It reflects the evolving direction of food analysis, not only in terms of ensuring food safety and standards but also in enhancing functional value and nutritional profiling, especially with mushrooms’ unique functional substances, potential health benefits, and growing commercial interest. It also aligns with Indonesia’s efforts to increase food supply through the free nutritious meals programme, which, going forward, will also increase the demand for stable food quality. Hence, introducing Japan’s food standards is crucial to the development of the food value chain in Indonesia.
