MANOKWARI – Fakultas Peternakan Universitas Papua (UNIPA) menjadi titik temu kolaborasi strategis antara akademisi dan regulator dalam acara “Sosialisasi Fasilitasi Standardisasi Produk Inovasi Pangan Olahan” pada Rabu (8/4). Kegiatan ini mempertegas peran LPPM UNIPA dan Balai POM di Manokwari dalam menjamin keamanan serta legalitas produk pangan inovatif hasil riset kampus.
Kegiatan dibuka resmi oleh Kepala Balai POM di Manokwari dan Ketua LPPM UNIPA, yang menekankan pentingnya kepatuhan standar keamanan pangan bagi produk inovasi. Agenda dilanjutkan dengan pemaparan utama dari Direktur Standardisasi Pangan Olahan terkait kebijakan fasilitasi standardisasi bagi para peneliti.
Menambah wawasan baru, Prof. Dr. Zita Letviany Sarungallo, S.TP., M.Si. turut memaparkan potensi besar Buah Merah sebagai Bahan Tambahan Pangan (BTP). Agenda kemudian ditutup dengan sesi diskusi dan usulan produk inovasi yang dipandu langsung oleh Tim Direktorat Standardisasi Pangan Olahan, di mana para peserta berkonsultasi mengenai teknis legalitas produk riset mereka.
Melalui sinergi ini, diharapkan produk pangan hasil inovasi civitas akademika UNIPA dapat segera memenuhi standar nasional dan memberikan kontribusi nyata bagi masyarakat luas.
UNIPA and BPOM Collaborate to Standardize Local Food Innovations
MANOKWARI – The Faculty of Animal Science at the University of Papua (UNIPA) hosted a strategic collaboration between academics and regulators during the “Socialization of Standardization Facilities for Processed Food Innovation Products” on Wednesday (4/8). This event highlights the roles of LPPM UNIPA and the Manokwari BPOM (National Agency of Drug and Food Control) in ensuring the safety and legality of innovative food products developed through university research.
The program was officially opened by the Head of BPOM Manokwari and the Chairperson of LPPM UNIPA, both of whom emphasized the importance of food safety standards for new innovations. The agenda continued with a keynote presentation from the Director of Processed Food Standardization regarding policies that support and facilitate standardization for researchers.
Providing new scientific insights, Prof. Dr. Zita Letviany Sarungallo, S.TP., M.Si. presented the significant potential of Red Fruit (Buah Merah) as a Food Additive. The event concluded with a discussion and proposal session for innovative products, guided directly by the Processed Food Standardization Team, where participants consulted on the technical and legal requirements for their research products.
Through this synergy, it is expected that food products developed by the UNIPA academic community will soon meet national standards and make a meaningful contribution to the public.
