PSTHP, 24 September 2026

The Study Program of Agricultural Product Technology (THP) at Universitas Jember (UNEJ) has initiated a research collaboration with the Research Center for Process Technology (Pusat Riset Teknologi Proses/PRTP) of the National Research and Innovation Agency (BRIN). The collaboration marks a strategic step toward strengthening research linkages between higher education and Indonesia’s national research institutions, particularly in process technology and industrial innovation.

As an initial step, THP UNEJ assigned two students to undertake a six-month internship at PRTP BRIN. Through this program, the students are expected to gain direct experience in a professional research environment while strengthening their technical and research competencies through involvement in activities conducted at PRTP BRIN.

PRTP BRIN has a broad research scope encompassing green fuels, green hydrogen, clean coal technology, fertilizer technology, salt technology, sugar technology, pulp and paper technology, manufacturing techniques, and supply chain systems. This multidisciplinary research portfolio provides opportunities for THP UNEJ to explore potential collaboration in process development, technology application, and innovation related to agricultural and food products.

The internship also provides an opportunity for students to bridge theoretical knowledge acquired in the classroom with practical research activities. By participating in research at PRTP BRIN, students can develop their understanding of research methodologies, technological development, and industrial processes while gaining exposure to the challenges of applying scientific knowledge in real-world settings.

The collaboration is aligned with BRIN Regulation No. 7 of 2022, Article 14, which stipulates that PRTP BRIN carries out research, development, assessment, and application, as well as invention and innovation in the field of manufacturing and industrial processes.

For THP UNEJ, the collaboration is expected to serve as a foundation for broader cooperation in research, student learning, innovation, and technology development. The six-month internship represents an important first step toward building a sustained partnership between THP UNEJ and PRTP BRIN and creating opportunities for students and researchers to contribute to Indonesia’s technological and industrial development.

PSTHP, 20 September 2026

The Study Program of Agricultural Product Technology (THP) at Universitas Jember (UNEJ) strengthened its commitment to community empowerment and international collaboration by conducting an International Community Service Program at UD Sumber Madu, Jember.

Carrying the theme “Glocal Innovation in Tape Crackers: Transforming a Local Fermented Food into a Global-Ready Product,” the program focused on exploring the potential of tape—a traditional Indonesian fermented food—as a basis for innovative food products with broader market potential. The community service program brought together THP lecturers, THP students, international and national experts, industry representatives, and local community members from Kaliwates Sub-district, Jember. The activity featured Prof. Takuya Sugahara from Ehime University, Japan; Prof. Dr. rer. nat. Andri Frediansyah from PRTP BRIN; and Ir. Mukhlis Bahrainy from Pachira Group.

The participation of experts from different institutions provided a valuable opportunity for knowledge exchange and discussion on how local food resources can be developed through scientific, technological, and entrepreneurial approaches. The international dimension of the program also highlighted the importance of connecting local food traditions with global perspectives. Through the concept of “glocal” innovation, THP UNEJ seeks to demonstrate that traditional food products can retain their local identity while being adapted to meet broader expectations in terms of product innovation, quality, food safety, packaging, and market readiness.

The program at UD Sumber Madu also served as a platform for interaction between academics and the local community. Participants from Kaliwates Sub-district had the opportunity to engage directly with experts and gain insights that could support the development of local food products and small-scale food businesses. For THP UNEJ, the activity represents more than community service. It reflects the study program’s commitment to bridging academic knowledge, local food heritage, industry expertise, and international collaboration to create meaningful contributions to society.

By transforming a traditional fermented food into an innovative product with global aspirations, the program demonstrates how local wisdom and scientific innovation can work together to build future-oriented food products.