Semarang, June 18, 2026 — Students of the Food Technology Study Program carried out an industry visit to PT Industri Jamu dan Farmasi Sido Muncul Tbk. in Semarang, Central Java. The activity aimed to broaden students’ insight regarding the application of food technology in the modern herbal industry, starting from raw material management, production process, to quality control and product innovation.
The Sido Muncul factory, which stands on a 38-hectare site, uses more than 200 types of simplisia, such as cloves, nutmeg, and finger ginger, which are obtained from suppliers and partner farmers. Before being used in the production process, all raw materials undergo testing by the Quality Control (QC) team to ensure authenticity, safety, and quality. The tests include microbial contamination analysis, heavy metal contamination, and water content that must not exceed 10 percent. After being declared to meet standards, the raw materials are processed further through the cleaning and extraction stages.
Besides simplisia, students also learn about the use of non-simplisia materials, such as sugar and powdered milk, which are obtained from suppliers in the form of finished products. These materials are used to support the development of innovative products, especially herbal tonics that are more easily accepted by various groups, including children.
In the instant powder production area, students directly observed the stages of the processing process that included coarse and fine grinding, sifting, to primary, secondary, and tertiary packaging processes. Sido Muncul emphasized the importance of a good packaging system to maintain product safety and quality. The secondary and tertiary packaging processes are still carried out manually as a form of the company’s commitment to opening job opportunities and providing benefits for the community.
Students also had the opportunity to visit various laboratory facilities, such as the microbiology laboratory, chemistry laboratory, instrumentation laboratory, PCR laboratory, and pharmacology laboratory. Through this visit, students gained understanding of the process of bacterial contamination analysis, testing of active compound content, and development of new product formulas. The innovation carried out by Sido Muncul produced various product variants, such as Tolak Angin powder, Tolak Angin liquid, and Tolak Angin candy.
Through this industry visit activity, it is expected that students can understand the application of food technology science directly in the industry, especially in processing herbal ingredients, quality control, and development of natural-based products. This activity also provides a real picture of the importance of innovation and product safety assurance in meeting consumer needs.
