Semarang, February 28, 2025 – The Faculty of Science and Mathematics at Diponegoro University (FSM UNDIP), in collaboration with the Center for Plasma Research (CPR), held a Forum Group Discussion (FGD) titled Plasma Technology for Food Safety and Security at Acyntia Prasada, 4th floor. The discussion featured two expert speakers: Prof. Dr. Muhammad Nur DEA, the Founder of CPR, and Ahmad Ni’matullah Al-Baari, S.Pt., M.P., Ph.D., a food technology expert.
In his opening remarks, Prof. Dr. Muhammad Nur explained that this forum would be conducted as a series to further introduce the benefits of plasma and ozone technology in the food sector. He emphasized that food security is not only about food availability but also includes physical, social, and economic access to safe and high-quality food.
Ahmad Ni’matullah Al-Baari, Ph.D., elaborated on the various potential applications of ozone in enhancing food security from different perspectives. Research on ozone in the food and agriculture sector is divided into three main categories, one of which is waste processing. For example, in whey processing, whey naturally undergoes sedimentation over time. However, with the help of ozone, the separation process can be accelerated to just six hours without altering its nutritional composition. As a result, the whey remains stable for up to 30 days without further sedimentation.
Additionally, ozone can be utilized in preserving chili paste. The main factor affecting the deterioration of chili paste is its water content. Ozone plays a crucial role in maintaining water levels in the product through a water release mechanism, where ozone binds water and preserves protein structures. Consequently, the quality of chili paste remains intact for a longer period.
During the discussion session, an online participant inquired about ozone testing related to lightness and rubidity and whether a correlation could be established between the two. In response, the speaker explained that lightness refers to the brightness observed visually, while rubidity relates to the presence of fine particles in the solution. With proper ozone management, a balance between these aspects can be maintained, ensuring optimal food product quality.
This discussion provided valuable insights into the benefits of plasma and ozone technology in the food and agriculture sector. With the correct application of ozone doses, this technology holds great potential for improving food security more effectively and efficiently. Moving forward, FSM UNDIP and CPR will continue to explore this topic in upcoming discussion series.
[FSM Public Relations]