Shaping Innovation for Global Food and Agricultural Challenges
Global challenges in food and agriculture, both scientific and technological, continue to demand bold ideas, cutting-edge innovations, and future-ready human resources. Higher education institutions play a strategic role in responding to these challenges by building strong foundations in knowledge, technology, and skills, while advancing adaptive, creative, and globally oriented mindsets.
The Agricultural Product Technology (THP) Study Program at the University of Jember is committed to developing excellent graduates and impactful research that contribute to sustainable food systems and agricultural innovation. We actively facilitate international exposure for our teaching staff and students through academic mobility, research collaboration, and overseas learning experiences at leading national and international universities. This global engagement strengthens adaptability, enhances academic quality, and drives innovation in teaching and learning amid rapid technological transformation.
Our study program conducts a wide range of innovative and competitive research addressing real-world challenges in food and agricultural technology. Beyond academic competition, we place strong value on knowledge exchange, interdisciplinary collaboration, and the integration of diverse perspectives. We encourage industry practitioners, communities, and policymakers to benefit from and apply our research outcomes to create tangible societal impact. We firmly believe that high-quality research is a key instrument in combating hunger and advancing food security, in line with the mission of the Food and Agriculture Organization of the United Nations.
Addressing global food challenges is a long-term endeavor. However, through strategic partnerships with food industries, research institutions, government agencies, universities, and other stakeholders, we are confident in our ability to deliver meaningful solutions. We warmly invite partners from around the world to collaborate with us through student exchange programs, joint research initiatives, community service projects, and other innovative academic activities.
Excellence is our priority. Collaboration is our strength. Innovation is our future.
Warm regards,
Lailatul Azkiyah, S.TP., M.P., Ph.D.
Why choose us?
This achievement reflects our unwavering commitment to academic excellence, high-quality research, and impactful community service. By adhering to the highest educational standards, THP-UNEJ provides a credible and reliable Bachelor’s Program in agricultural product technology, ensuring our graduates are well-prepared to meet the challenges and demands of the agricultural industry.
The Study Program of Agricultural Product Technology successfully gained international accreditation from the Accreditation Institute for Engineering, Computer Sciences, Natural Sciences, Mathematics, or ASIIN, in June 2025. This accreditation will remain valid until September 2030. The ASIIN accreditation demonstrates our commitment to providing academic services and facilities that meet international standards. Additionally, we have fostered strong collaborations with food and agricultural industries to achieve this accreditation. This accomplishment enhances the global recognition of our study program.
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PSTHP, 20 July 2026
Another remarkable achievement comes from the Study Program of Agricultural Product Technology (THP), Faculty of Agricultural Technology, Universitas Jember. Prof. Puspita Sari has successfully secured a prestigious Riset dan Inovasi untuk Indonesia Maju (RIIM) research grant from Indonesia's National Research and Innovation Agency (BRIN) to develop an innovative functional food—blue sago noodles.
The competitive two-year grant, worth more than Rp 200 million, will support Prof. Puspita's research aimed at producing healthier noodles with enhanced antioxidant properties and a lower glycemic index (GI), offering a promising alternative for consumers seeking healthier carbohydrate sources.
Although noodles are one of the most popular and affordable staple foods, they are often associated with an increased risk of elevated blood glucose levels, particularly among individuals with diabetes or those at risk of metabolic disorders. Through this research, Prof. Puspita hopes to transform this perception by developing a nutritious noodle product without compromising consumer appeal.
The distinctive blue color of the noodles is derived from butterfly pea flower (Clitoria ternatea) extract, a natural ingredient rich in phenolic compounds known for their antioxidant activity. Besides enhancing the nutritional value, the vibrant natural blue color is expected to increase the product's attractiveness to consumers.
To further improve its health benefits, the noodles will be produced using sago starch, which naturally has a lower glycemic index than many conventional starches. Sago contains resistant starch that slows glucose release during digestion, helping reduce post-meal blood sugar spikes and making the noodles a healthier option for daily consumption.
This research reflects THP Universitas Jember's commitment to advancing food innovation that addresses current public health challenges while promoting the utilization of Indonesia's rich local resources. The success in obtaining the highly competitive BRIN RIIM grant also highlights the excellence and research capacity of THP academics in developing science-based innovations with significant societal impact.
Congratulations to Prof. Puspita Sari on this outstanding achievement. May this research contribute to healthier food choices and strengthen Indonesia's innovation in functional food development.
PSTHP, 24 June 2026
Stepping away from textbooks and traditional classrooms, around 150 students from the Study Program of Agricultural Product Technology (THP), Universitas Jember (UNEJ), embarked on an exciting, hands-on educational field trip to the historic Wonosari Tea Plantation (Kebun Teh PTPN XII Wonosari) in Lawang, Malang Regency, on June 22, 2026. This trip is a part of the learning program of the Teknologi Pengolahan Hasil Perkebunan (TPHP) course.
Situated on the misty slopes of Mount Arjuno, the agro-tourism site provided the perfect backdrop for students to connect with nature while learning about agriculture, history, and industrial production firsthand.
From Leaf to Cup: A Deep Dive into Production
The day began with a guided tour through the lush, sprawling tea fields. Students had the unique opportunity to interact with local tea pluckers, learning the precise technique of harvesting only the finest "two leaves and a bud."
The learning experience deepened as the group moved into the processing factory. Inside, students witnessed the transformation of raw leaves into high-quality black tea through five critical stages:
Withering (Layu): Reducing moisture content in the fresh leaves.
Rolling (Giling): Breaking leaf cells to release essential oils.
Fermentation/Oxidation: Developing the tea's distinct flavor and dark color.
Drying (Pengeringan): Preventing oxidation and preserving the quality.
Sorting: Grading the final product by size and quality for export and local markets.
Fun, Bonding, and Fresh Mountain Air
It wasn't all work and no play. After the educational factory tour, the students headed up to the playground site and walked along the iconic wooden tea bridge. The panoramic views offered the perfect opportunity for group photos and digital storytelling. To wrap up the day, the students enjoyed team-building activities and a warm tea-tasting session, experiencing the fresh flavor of Lawang's finest brew.
"This field trip really brought our science and social studies lessons to life," said Fahmi, the leader of this field trip. "Seeing how a simple plant supports a whole local economy and learning the chemistry behind fermentation is something we couldn't fully experience just by reading a book."
This successful field trip highlights the TPHP team's ongoing commitment to experiential learning—proving that sometimes, the best lessons are found out in the field.
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