Yogyakarta, March 1, 2025 – The 2nd International Seminar on Functional Food and Nutraceutical was successfully held on September 28-29, 2024, at the Cavinton Hotel, Yogyakarta. This seminar carried the theme Cultural Heritage and Health Sustainability: The Role of Traditional and Functional Food. Organized by the Indonesian Society for Functional Food and Nutraceutical (ISFFN), the seminar was attended not only by representatives from universities but also invited practitioners in the field who are interested in and focused on functional food and nutraceuticals. A student from the Master’s Program in Food Science and Technology for the 2024/2025 academic year, Wa Ode Reza Sindy Warni, had the opportunity to present her research at the seminar. Her research, titled Bioconversion of Phenolic Compounds in Roselle-based Kombucha Products to Enhance Its Functionality, supervised by Dr. Widiastuti Setyaningsih, S.T.P., M.Sc. and Intan Dewi Larasati, S.T.P., M.Sc., was specifically chosen by Wa Ode to present to the audience and seminar observers.
Examining Functional Foods from Various Perspectives
The event started with presentations from the Invited Speakers. The first speaker, Prof. Dr. Chin-Kun Wang from Chung Shan Medical University, Taiwan, discussed the potential of black raspberries in addressing digestive issues and Alzheimer’s disease, which opened the international seminar on functional food. Next, Prof. Dr. Robert Brinkmann from Northern Illinois University, USA, shared his findings on consumer behavior regarding various functional food products and activities, including organic food sales, farmers’ markets, and supplement sales. The research and studies shared by the first two speakers were just the beginning. Functional food is not only related to health and consumer behavior. Functional food and nutraceuticals from an economic perspective were discussed by Prof. Dr. Edy Suandi Hamid from Widya Mataram University, Indonesia, in a compelling session. Prof. Dr. Pavinee Chinachoti, representing the Food Science and Technology Association of Thailand, also presented her research on traditional foods that could support health, particularly in preventing non-communicable diseases (NCDs). The final speaker, Prof. Dr. Wirawan Dony Dahana from Osaka University, Japan, discussed the impact of two health claims regulated by the Japanese government: Food for Specified Health Uses (FOSHU) and Foods with Function Claims (FFC).
The event continued with presentations from oral presenters, including Wa Ode. This session was divided into three themes: Innovations in Functional Foods, Nutraceuticals and Health, and Technology in Food Processing. Wa Ode Reza Sindy Warni was part of the group of presenters discussing research and studies under the theme Innovations in Functional Foods. Aligned with the theme, Wa Ode’s work using roselle-based kombucha became a topic that was warmly welcomed by the observers and attendees. After the presentation, an interactive discussion session took place. Presenting her research to the seminar participants was a new experience for Wa Ode, as it allowed her to gain insights and build new connections with people who share similar interests. At the end of the event, Wa Ode was awarded Best Presenter, a great achievement and source of pride for her, as her hard work had finally paid off.
Author: Wa Ode Reza Sindy Warni
