PSTHP, 13 June 2026

To strengthen students’ understanding of laboratory standards and best practices, the Study Program of Agricultural Product Technology (THP), Faculty of Agricultural Technology (FTP), Universitas Jember (UNEJ), organized a Good Laboratory Practice (GLP) Training Program on Saturday, 13 June 2026. The event, attended by THP students, aimed to improve their competence in safely and effectively using laboratory facilities.

The training was officially opened by the Dean of FTP UNEJ, Dr. Ir. Sri Wahyuningsih, S.P., M.T., IPM, ASEAN Eng. In her opening remarks, she emphasized the importance of GLP in supporting academic and research activities. “This training provides students with guidelines on the proper operation of laboratory equipment, laboratory cleanliness, equipment maintenance, and other essential activities conducted in all laboratories within FTP,” she said.

Academic laboratories are environments where students, staff, and researchers conduct various experiments and analyses. Without adequate training and supervision, laboratory activities may lead to inaccurate data, equipment damage, poor sanitation, increased health risks, and improper reporting practices. Therefore, understanding and implementing GLP principles are essential for ensuring the reliability and integrity of research outcomes. The first speaker, Nurud Diniyah, S.TP., M.P., Ph.D., who also served as the Chairman of the Organizing Committee, highlighted the importance of precision and safety in laboratory work. “Accuracy in data collection and analysis is essential because experimental results can be influenced by both the operator/student and the condition of the equipment. For example, when using an analytical balance, every decimal place is important and must be carefully observed. Students should also understand occupational health and safety (OHS), proper chemical handling, and cross-contamination prevention,” she explained.

The second speaker, Dr. Triana Lindriati, S.T., M.P., discussed the key components of GLP and their practical application in laboratory settings. “Questions such as who acts, what action is performed, when and where it is performed, and how it is carried out are all closely related to the components of GLP. These include organization and personnel, facilities, standard operating procedures, chemicals and equipment, data reporting, and record archiving,” she said. She further explained that laboratories are complex working environments where adherence to GLP is necessary to ensure safety and consistency. Every individual working in a laboratory must understand the nature of the materials being tested and implement appropriate control measures to minimize risks.

The final session was delivered by Prof. Herlina, who emphasized the role of GLP in maintaining research quality and scientific integrity. “THP UNEJ is committed to quality and full compliance with GLP standards. This commitment is essential for ensuring the integrity of data and results generated during experiments. Given recent reports concerning allegations of data falsification involving researchers from Indonesia, understanding GLP—particularly proper data recording and reporting practices—has become increasingly important,” she stated. She also reminded participants that GLP extends beyond the proper handling of equipment, biological materials, reagents, and chemicals. Unexpected and potentially hazardous situations can arise during laboratory work, making it crucial for laboratory personnel to remain calm, act responsibly, and follow established safety procedures.

Through this training program, THP UNEJ reaffirmed its commitment to fostering a culture of quality, safety, and integrity in laboratory activities. The program is expected to enhance students’ laboratory competence while contributing to the protection of human health, scientific credibility, and the environment.

PSTHP, 11 June 2026

The THP Food Innovation Expo brought together academics from the Study Program of Agricultural Product Technology (THP), Universitas Jember (UNEJ), and practitioners from PT Mekar Asta Nusantara (MANU) to strengthen collaborative synergy through warm discussions on the latest challenges and developments in food science and technology. The event highlighted the creativity and innovation of third-year THP students, who showcased an impressive diversity of food products. Their innovations reflected various approaches to developing new food products that are not only appealing but also safer, healthier, and more sustainable.

In the opening session, the CEO of PT MANU, Mrs. Evi Febriana, delivered her speech on the role of agriculture in the present, tomorrow, and the future. She expressed her appreciation for the students’ innovative products and emphasized that they can serve as catalysts for creating business opportunities. According to her, food and agriculture remain fundamental pillars of society across all generations. 

“The challenge is how to maintain the quality and safety of food products while ensuring that standardized and sustainable processing methods are applied throughout production,” she stated. She also expressed her hope that universities will continue to play a significant role in addressing these challenges through research and education.

The Rector of UNEJ, Dr. Ir. Iwan Taruna, M.Eng., IPM, ASEAN Eng., highlighted the importance of sustaining and scaling up innovation. He emphasized that food innovations should reach a broader market so that society can directly experience their benefits. While laboratory-scale innovations often have limited local impact, the enthusiasm and perseverance of students are essential for transforming innovative products into commercially viable and long-lasting businesses. The Rector further stressed the importance of building stronger connections with local markets, particularly in the Jember region, to create sustainable commercial partnerships. He noted that product identity and market acceptance often begin at the local level before expanding to wider markets. 

“Our campus is ready to collaborate with partners in facilitating research and education to encourage the sustainability of agriculture, economic growth, and business innovation”, he emphasized.

The expo featured 24 innovative food products ranging from traditional to modern food concepts. Traditional foods such as gethuk, sagon, klepon, mochi, jelly candy, jam, vegetable leather, semprong, cookies, kombucha, bomboloni, and soymilk were creatively transformed into contemporary products with attractive appearances and distinctive flavors. The students incorporated a wide range of ingredients, including matcha, purple sweet potato, oat, cheese, banana, edamame, butterfly pea extract, pumpkin, and various herbs such as turmeric, ginger, and lemongrass. Modern food products such as brûlée, rolls, and snack bars were also exhibited using locally sourced ingredients such as dragon fruit, butterfly pea extract, corn, edamame, and chocolate.

Among the 24 products presented, “Purple Oat” was selected as the Best Product for delivering an outstanding combination of product quality and presentation. The judging panel consisted of Prof. Herlina, Prof. Puspita Sari, and Dr. Riska Rian Fauziah. Purple Oat is an instant cereal product made from purple sweet potato, oats, soybean, and milk. The product successfully demonstrated strong nutritional value while offering convenience for consumers. During the award ceremony, Ms. Lita Meilina, M.Si., expressed her appreciation for the team’s achievement and presented the winning prize.

“This prize does not mark the end of your efforts in this event; rather, it marks the beginning of your journey to bring this product to a global market,” she remarked.

As an annual event, the THP Food Innovation Expo serves as a valuable platform for showcasing the latest innovations developed by THP students. Importantly, academia and industry converged at the Expo to strengthen collaboration. We hope this event inspires next year's THP students to present their innovative products.