, ,

FPP UNDIP Professor’s Retirement Oration: Our Condition is Our Food

Prof. Ir. Nyoman Suthama, M.Sc., Ph.D., professor of the Faculty of Animal and Agricultural Sciences at UNDIP, specializing in Animal Feed Science, has entered the retirement era. To recognize and honor his contributions and dedication, UNDIP held an Open Session of the Purna Adi Cendekia (Retirement) Ceremony on Thursday (04/04) at the Prof. Soedarto, S.H. Building, UNDIP Tembalang Campus.

During the event, Prof. Nyoman delivered a scientific speech titled “Natural Additives for Healthy Meat Production: Supporting Consumer Health.”

Healthy food materials are the main factor supporting health, and this has long been a concern of the global community. In developed countries, where people are already aware of nutrition, they believe in the saying “you are what you eat,” meaning that food influences one’s physical condition.

Prof. Nyoman explained the initial idea related to healthy livestock products, especially meat, which began during a seminar in Seoul, South Korea, in 1990. “During lunch break, I was invited by a Korean friend to have lunch at a small roadside eatery. The eatery sold various typical South Korean dishes, one of which was kimchi,” he said.

According to several literatures, kimchi contains good bacteria, primarily Lactobacillus, which can maintain the health and function of the digestive tract, thus ensuring proper digestion and nutrient absorption. The complex carbohydrates in kimchi act as prebiotics that can serve as food for good bacteria, allowing Lactobacillus to thrive.

“Post-doc programs and seminars in Kagoshima in 1998, followed by Tokyo in 2004, were about the application of probiotics and prebiotics in feed and food. Japan, through its inventor, Dr. Minoru Shirota, successfully created Yakult by culturing Lactobacillus casei bacteria in milk. This background strengthens the idea of developing livestock in different climate conditions in Indonesia (humid tropical),” Prof. Nyoman explained.

Food derived from livestock, such as meat, serves as a source of protein and essential amino acids and is also rich in beneficial minerals for an ideal and balanced menu as a health supporter.

According to Prof. Nyoman, healthy and nutritious meat is produced from healthy parent animals because of its high protein and calcium content but low fat or cholesterol. The feed uses microparticle protein sources combined with additives such as acidifiers, probiotics, and/or prebiotics, either individually or in combination. Additionally, healthy and nutritious meat products are produced from healthy parent animals.

“All additives, such as acidifiers, probiotics, and prebiotics, can be dubbed as ‘small but wonderful’ substances because even though they are in small amounts, they have great benefits, such as making parent animals healthy, producing healthy and nutritious meat products that will impact consumer health,” Prof. Nyoman concluded.

Share this :



Related News