Lampung (30/3) – The Food Technology Study Program held a General Lecture titled “The Role of Microbiology in Food Processing and Industry” featuring Dr. Ir. Muhammad Nur Cahyanto, M.Sc., a lecturer and microbiology expert from Universitas Gadjah Mada, on Saturday (30/3). During the session, he explained that microbiology has two contrasting roles: detrimental and beneficial. As harmful microbes, they can cause diseases and cause food to spoil quickly.
“Meanwhile, the beneficial utilization of microbes has been widely implemented in industries, for example in food fermentation, single-cell protein production, waste treatment, and the production of chemicals for industrial sectors such as the chemical or pharmaceutical industries,” he stated.
In food fermentation, the utilization of microbes is already very extensive. Many traditional foods in Indonesia, particularly in Sumatra, use fermentation processes in their production. “In Sumatra, we have dadih and tempoyak,” he explained.
This general lecture, attended by more than 200 students from various study programs, opened up new perspectives on the importance of microbes—tiny living organisms invisible to the naked eye yet having a profound impact on human life (HAP).
