Faculty of Agriculture, Unismuh Makassar – UMS Discuss Innovation in Functional Food from Neglected Agricultural Products

UNISMUH.AC.ID, MAKASSAR — The Faculty of Agriculture, Muhammadiyah University (Unismuh) Makassar, held an International Guest Lecture in collaboration with the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah (UMS), on Saturday, December 20, 2025. The event, which took place in the 6th Floor Lecture Hall of the Faculty of Agriculture, Unismuh Makassar, focused on the theme: "Functional Food Innovation from Underutilized Agricultural Materials."

Indonesian-Malaysia Academic Collaboration

The international guest lecture featured Associate Professor Dr. Mansoor Abdul Hamid, an academic and researcher from Universiti Malaysia Sabah. The event was moderated by the Head of the Forestry Study Program at Unismuh Makassar, Ir. Jauhar Mukti, S.Hut., IPM, and officially opened by the Dean of the Faculty of Agriculture, Unismuh Makassar, Dr. Ir. Hj. Andi Khaeriyah, M.Pd., IPU. The event was attended by lecturers and students from various programs at the Faculty of Agriculture, Unismuh Makassar.

Functional Food and Utilization of Neglected Materials

In her opening remarks, Andi Khaeriyah emphasized that many agricultural materials have been underutilized, despite their potential to be developed into value-added food products. She described functional food innovation as one of the solutions to the challenge of food security and improving the welfare of agricultural-based communities.

In line with this, Mansoor Abdul Hamid explained that the global food challenge not only involves the quantity of production but also the quality, safety, and nutritional content. According to him, functional food not only meets basic nutritional needs but also provides health benefits through the presence of fiber, antioxidants, and other bioactive compounds.

Research and Sustainable Collaboration Opportunities

Mansoor provided examples of the use of soybean meal, fruit peel and seeds, coffee waste, and tubers as functional food raw materials, including low-glycemic index products. However, he emphasized that food innovation must still consider aspects of consumer acceptance, food safety, and product stability.

Through this event, the Faculty of Agriculture, Unismuh Makassar hopes that collaboration with Universiti Malaysia Sabah can continue in research, community service, and education, and also encourage students to develop innovative research based on local potential.