This week marked the inauguration of Dr. Supriyadi as a professor specializing in food technology and agricultural products at the UGM Faculty of Agricultural Technology.
The ceremony unfolded on Thursday (Jan. 11) at the UGM Senate Hall, where he captivated the audience with an inaugural lecture titled “Local Flavoring Agents: Unleashing Potential for the Seasoning Industry.”
In this discourse, Professor Supriyadi delved into various facets, shedding light on the intricacies of flavoring agents, their magnificence, local nuances, and the future trajectory of local flavor development.
“The exploration of indigenous flavoring agents is imperative to ensure the availability of raw materials of impeccable quality that can satiate market demands,” he said.
“Transforming these flavoring agents into seasoning components bolsters the culinary industry and contributes to regional culinary tourism.”
Professor Supriyadi expounded on the pivotal role local flavors play in defining the unique identity of regional cuisines, imprinting a distinctive taste that becomes the hallmark of a locality.
Certain indigenous flavoring agents, such as andaliman pepper in Sumatra or kluwak (pangium) in Java, contribute significantly to the rich tapestry of regional culinary cultures.
Besides offering many tastes, the professor emphasized that Indonesian cuisine, enriched by diverse local flavoring agents, also provides health benefits owing to its multifaceted functional roles.
However, considering their regional characteristics, he underscored the need for widespread promotion and introduction of these flavors.
“To facilitate industrial growth, it is imperative to fortify the supply chain of raw materials, ensuring the availability of top-notch industrial raw materials in substantial quantities,” he added.
“Advancements in preservation processes and derivative products are crucial to bolster the culinary industry.”
From Professor Supriyadi’s perspective, developing local flavoring agents constitutes a pivotal stride towards propelling the culinary industry forward and safeguarding Indonesian spices.
The successful integration of local flavoring agents promises to invigorate international trade with versatile applications and steer the growth of the culinary landscape.
UGM actively aligns with the government’s initiative to propose the Spice Route as a UNESCO-recognized World Cultural Heritage, championed through the formation of the UGM Kosmopolis Rempah Team (Spice Cosmopolis).
This dedicated team is mandated to establish UGM as a center of excellence for Indonesian spices.
The professor fervently urged the academic community at UGM, particularly the Faculty of Agricultural Technology, to vigorously pursue advancements in post-harvest technology, processing, and the innovation of Indonesian specialty seasonings while exploring their functional properties.
Collaborative efforts with the Ministry of Agriculture, local governments, industries, and fellow universities are imperative to ensure the provision of high-quality raw materials for flavoring agents.
“This synergy forms a robust foundation for promotion and swift progression towards commercialization,” he said.
“Universitas Gadjah Mada, through the Kosmopolis Rempah Team, opens avenues for the evolution of existing local flavors and the discovery of hitherto unknown flavoring agents.”
Author: Gloria