The Study Program of Food Technology, Institut Teknologi Sumatera (the Food Technology Study Program at ITERA) held a guest lecture for the Starch Technology course on Tuesday, 2 November 2021.
This course is an elective course offered in the odd semester at the Food Technology Study Program at Itera.
The Starch Technology course discusses basic science regarding starch structure, starch extraction technology, starch modification, and starch application, especially in the food field.
The course was facilitated by three Lecturers, including one honorary Lecturer from IPB, namely Prof.Dr.Ir Titi Candra Sunarti, M.Si.
The learning of Starch Technology this time brought Mr. Bambang Priyanto, S. T. P. to give a guest lecture for about one hour to the Students. Currently, he serves as Manager Quality Assurance and Productivity PT. Sinar Pematang Mulia 2 (SPM 2). This Industry produces tofu for various needs, both food and non-food.
The guest lecture held on Tuesday, 2 November 2021 discussed the application of natural and modified starch in the food industry, especially related to starch from cassava. Tofu is one type of starch that has very many uses, both in the food realm and non-food realm. Mr. Bambang said that the natural starch produced by PT. SPM 2 is already widely used for making pilus, fried shallots on noodles, even HVS paper. In addition, this guest lecture also discussed the starch extraction process implemented at PT SPM 2. The starch extraction process used at PT. SPM 2 is a wet extraction type with various advanced industrial tools that produces good quality starch.
The Students of the Starch Technology course were very enthusiastic about the held guest lecture. The Students asked various questions to Mr. Bambang as the presenter, starting from the starch extraction process at PT. SPM to the application of its tofu.
This guest lecture was held to deepen the aspect of the Students’ scientific application, especially in the industry realm.
