The SMART-MEAT team from Universitas Gadjah Mada achieved outstanding success with futuristic innovation by winning First Place in the National Scientific Paper Competition (Lomba Karya Tulis Ilmiah or LKTI) and Third Place in the Poster Competition at the SEMARAC, held as part of the 3rd Anniversary of the Faculty of Animal Science Universitas Sebelas Maret (UNS).
Using a Systematic Literature Review (SLR) approach, the interdisciplinary team, comprising Siti Anisah and Feni Indah Nugrahaeni Christianto from the Faculty of Animal Science, along with Setyo Nurcahyani from Agro-Industrial Product Development Program Vocational School, developed an innovative solution to address food safety challenges in Indonesia. Under the supervision of Dr. Fahrizal Yusuf Affandi, S.T.P., M.Sc., the team presented a paper titled “Design of Active-Intelligent Bioplastic Packaging Based on Java Plum (Syzygium cumini) Peel with Lemongrass (Cymbopogon citratus) Extract as a Beef Freshness Monitoring System”.
The innovation was inspired by an in-depth literature review on the vulnerability of beef as a nutrient-rich food source. While beef provides abundant protein and iron, these same characteristics also make it an ideal medium for microbial growth. The team identified the continued circulation of unsafe, low-cost meat products as a significant public health concern, posing risks such as typhoid and food poisoning.
“We saw a significant gap between the availability of beef in the market and consumers’ ability to monitor its freshness in a practical way. By reviewing the latest food technology research, we integrated the concepts of active and intelligent packaging as a potential solution,” said team member Feni on Friday (22/5).
Based on their literature review, the SMART-MEAT team designed a dual-function packaging system using nata de coco-derived bacterial cellulose as the primary bioplastic matrix, combined with chitosan, lemongrass extract, and Java plum peel extract.
The first function serves as active protection, utilizing chitosan combined with lemongrass essential oil, which previous studies have shown to possess strong antibacterial and antioxidant properties capable of extending the shelf life of beef.
The second function acts as an intelligent freshness indicator by incorporating anthocyanins extracted from Java plum peel as a natural color sensor. The team explained that, theoretically, the anthocyanins embedded within the bacterial cellulose matrix would respond to pH changes caused by protein degradation, indicating the level of Total Volatile Basic Nitrogen (TVB-N). Consumers could simply observe the color change on the packaging to assess meat freshness without opening the package.
The achievement was especially meaningful for the team, as the two members from the Faculty of Animal Science delivered their final presentation before the judges just two days before their graduation ceremony at UGM. Their accomplishment reflects remarkable academic dedication through the very end of their studies.
The SMART-MEAT concept was recognized for its strong alignment with the United Nations Sustainable Development Goals (SDGs), particularly Goal 2 (Zero Hunger) and Goal 3 (Good Health and Well-being), by promoting food safety through environmentally friendly, natural-material-based packaging technology.
The victory placed UGM ahead of nine finalist teams from universities across Indonesia and served as a memorable graduation gift for the team members.
Author: Satria
Source: SMART-MEAT UGM
Translated by: Merlin Fatika Ramadhani
Original article: https://fapet.ugm.ac.id/tim-smart-meat-ugm-raih -juara-1-lkti-nasional-di-uns/