Institut Teknologi Bandung

Prof. Lienda's research focuses on local raw materials such as palm oil, coconut, cocoa, cassava, etc. The research obtained various value-added food products by utilizing multiple food processing processes, including reducing import dependency.

The first research was on calcium soap, a supplement for fodders. This study aims to reduce Indonesia's milk imports by increasing local cow milk productivity and quality. Calcium soap, often known as calcium fat, is obtained from the reaction of Palm Fatty Acid Distillate (PFAD) with lime. PFAD is a byproduct of the crude palm oil refining process that is often found in Indonesia.

This supplement can significantly increase dairy milk's productivity, including its quality. The test results showed that the quality of calcium soap produced was slightly superior to similar products in foreign markets. This research has been poured in the form of 3 patents.

Next up is the study of fermented cassava flour (fercaf). This research succeeded in developing fercaf flour that serves as food diversification or substitutes wheat flour imports. The results of this study have been obtained a patent and applied by PT Cassava Industri Estat Tujuh Sembilan in 2017 by producing fercaf flour on a commercial scale.

Several other studies have also been successful—processing whey for nutritious beverages. Whey, a cheese factory waste, still contains about 6 grams of protein/liter to be processed to produce nutritional drinks. "The processing of coconut water for ready-to-eat beverages uses membrane technology. As well as the processing of stevia leaves as a source of low-calorie natural sugars," Lienda said.

In addition to the research mentioned earlier, new technology adaptation (novel processes) was also carried out for food processing. Pulsed Electric Field for the preservation of avocado paste and ginger paste. Because as is known, avocado is a fruit that is not heat resistant, so it can not use thermal preservation. There are also edible coatings that can extend the shelf life of the fruit.

Prof. Lienda conveyed several messages about the food industry's potential in the future. "There will still be a variety of new technologies that require refinement through various studies. The success of research in college can not run alone. There must be a synergy from all stakeholders as preparation for Indonesia to compete and face global challenges in food industry in the future," said Prof. Lienda.

Reporter : Anastasia Meliana (Sains dan Teknologi Farmasi, 2019)

Translator: Aghisna Syifa R (Biologi, 2020)