Our Laboratory 

Integrated Analytical Laboratory

The integrated analytical laboratory provides food and agricultural products analysis services for food/agricultural industries, government institutions, and other customers. The Laboratory covers either qualitative and/or quantitative analyses of the following areas: chemical analyses, physical analyses, microbial analyses, and quality analyses. 

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Food Microbiology Laboratory

Food Microbiology Laboratory is a laboratory used for assisting students in doing their practical work, research, and community service. This laboratory also offers sample testing in the area of microbiology. Common activities carried out in this laboratory are sterilization techniques for laboratory equipment, media, etc.; isolation, identification, and enumeration of bacteria, yeasts, and molds obtained from agricultural products and foods; application of beneficial microorganisms in the food sector; and development of biotechnology for food. Practical works such as general microbiology, food microbiology, functional food technology, fermentation technology, etc. are organized under Food Microbiology Laboratory. Nata de coco, yogurt, kefir, tempeh, and other fermented food products are also produced by this laboratory.

Food Chemistry-Biochemistry Laboratory

Chemistry-Biochemistry Laboratory is a laboratory majoring in agricultural products technology that focuses on the chemical testing of food and agricultural products. Laboratory activities are generally provided for student services during practical work in academic disciplines or to deal with their research projects. A few current works in this laboratory are the antioxidant activity of Telang flower, kombucha tea, the addition of chili oleoresin on the physicochemical properties of low fat mayonnaise, and characteristics of white leg shrimp shell hydrolyzate obtained using pineapple extract. The laboratory also offers collaboration with other parties to conduct community services, for example, training on the manufacture of Modified Cassava Flour (MOCAF), the manufacture of MOCAF derivative products (brownies, crackers, nuggets, cakes, sponges), and several processed nuts products such as koro (Canavalia ensiformis), komak (Lablab purpureus), and kratok (Phaseolus lunatus).

Agricultural Product Processing and Engineering Laboratory

Agricultural Product Processing and Engineering Laboratory is one of the laboratories of the THP UNEJ. There are several research assistants in this laboratory whose number varies depending on the research requirements. There are more than 20 students each year in this laboratory who are addressing the completion of undergraduate thesis projects. Agricultural Product Processing and Engineering Laboratory is mainly involved in practical and research activities in the area of principles of agricultural products and food engineering, unit operations, food packaging, food preservation, food properties, nanotechnology, etc. Laboratory's program is not limited to education and research, but community services to introduce the research outcome to society are also conducted on multiple lengths and time scales. 

Food Entrepreneurship Laboratory

The purpose of the food entrepreneurship laboratory is to foster the spirit of young entrepreneurs in the souls of THP students and the community as means to accommodate students in entrepreneurship and create entrepreneurial-oriented study programs. The growth of entrepreneurial interest among students is important in providing an understanding of economic development efforts. In this era, students can be used as drivers of the nation's creative economy in an effort to increase the empowerment of human resources. With the increasing global competitiveness, young generations are expected to be able to make their ideas that are applicable to the business world. This laboratory offers collaboration with food practitioners, institutions, and start-ups to strengthen the entrepreneurship motivation of THP students and to conduct community services.