The increasing public awareness of healthy food consumption makes porang and konjac an alternative food. The potential of these two products was discussed by the Porang Research Center or PUIPT Center for Research and Development of Indonesian Porang (PUIPT P4I) Universitas Brawijaya in The International Symposium of Porang and Konjac (ISPK) 2024, Thursday (11/28/2024).
This seminar was held in a hybrid manner and took place at the Ijen Suite Resort & Convention, Malang with the theme “Frontiers in Porang and Konjac: Exploring Innovation and Discoveries.” which is the first international seminar activity organized by PUIPT P4I.
According to Mufidah Afiyanti, SP., Ph.D as the Chairperson of ISPK, this conference provides a platform for experts from various backgrounds to gather together, share knowledge, and build relationships that drive technological progress and research in the future. “The diversity of perspectives brought by each participant can enrich the discussion and strengthen global collaboration in facing future challenges,” she explained.
From this activity, the Chairperson of PUIPT P4I, Prof. Ir. Simon Bambang Widjanarko, M.App.Sc., hopes that productive research collaboration and constructive cooperation can be established in the context of developing porang commodities.
This seminar is divided into 3 sessions, namely plenary session 1, plenary session 2, and parallel session. In plenary session 1, the presentation of the material was delivered by Prof. Lin Jenshinn (National Pingtung University of Science and Technology, Taiwan) and Shinichiro Kuroki, Ph.D (Kobe University, Japan).
In plenary session 2, the presentation of material was delivered by Prof. Dr. Edi Santosa, SP., M.Si (IPB, Indonesia) online, followed by presentation of material by Antarjo Dikin, Ph.D. (Indonesian Quarantine Agency) and Ratih Pratiwi, S.TP, M.Si, M.Econ (Ministry of Industry of the Republic of Indonesia) offline. (UB PR/ Trans. Iir)
