Biosphere Vol. 2

MUHAMAD SAHLAN:

“In Indonesia, engineers in the field of food are still few”

15 FOOD FACTS THAT WILL

BLOW YOUR MIND

GENETICALLY MODIFIED FOODS

BIOSPHERE 2ND EDITION| 2014|FREE

FOREWORD

Foods are important for humankind. By 2050, United Nation predicted that 9 billion people will be living on the earth. This will give a high stress to global food supply. One of some methods available to overcome the problem is using genetic approaches. These approaches has been used widely to generate a better seed variety of plants, such as a pests and diseases resistant varieties. However, GMO and its application in daily life attract people’s concern about negative effects which may be caused by it. Out of that context, food and agricultural engineering is an important aspects to overcome global food needs in the future. Hence, today’s Biosphere were created by Journalism Division of Society for Biological Engineering Universitas Indonesia Student Chapter to expand reader’s knowledge about those aspects. All of the boards hope this bulletin can be useful and be shared around the world.

Mohamad Teguh Gumelar President of SBE UISC 2014

BIOARCI:

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GENETICALLY MODIFIED FOODS BIONIC:

CISARUA MOUNTAIN DAIRY Advisor of SBE UISC: Dr. Dianursanti, S.T., M.T.

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Designer: Nadya Zahwa Noor Editor: Ratri Kirana Prabaningtyas Ida Ayu Putri Saeful Pranata Contributor: Annisa Kurnia Farha Kamila Firna Indriyanti Sari M. Faiz Filanda Lina Putri Ariyani Lita Lianti Safira Latifa E. P. Saraswati Andani Rizali Nurcahya

BIOARCI: MUSHROOM PACKAGING

BIOFILE:

M. SAHLAN 10

President of SBE UISC 2014: Mohamad Teguh Gumelar Production Director: Setia Bakti Zulfa Hudaya

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GALLERY BIOHACK 13

14 SBE CORNER CALL FOR CONTRIBUTORS

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18 MEMBER COLUMN

FUNFACT 20 21 BIOINFO

BIOQUIZ 23

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GENETICALLY MODIFIED FOODS

Genetically modified (GM) foods are foods derived from DNA which has been modified in a way does not occur naturally, e.g. through a gene technology from a different organism. Even, genetically modified (GM) organism can be defined as organisms in which the genetic material (DNA) has been altered in a way does not occur naturally. The technology is often called as modern biotechnology or gene technology.

Sometimes it is also called as recombinant DNA technology or genetic engineering.

Engineering role in GMO/GMF is to produce some product based on the scientist research who handle about genetic. History of genetically modified technology was started in 1980, for the first time GMO patent between a genetics engineer at General Electric and the U.S Patent Office is settled by a 5-to-4- supreme court rulling, allowing for the first patent is bacterium with an appetite for crude oil. For genetically modified food (GMF), many scientist argue that genetically engineered crops have increased crop’s yield and reduce the use of pesticides and herbicides which can damage our environment. In their opinion, there are many potentials for genetically engineered crops such as to alleviate hunger and improve health. In the future, genetic modification could be aimed at altering the nutrient content of food, reducing its allergenic potential as improving the efficiency of food production systems. All GM foods should be assesed before being allowed in the market.

According to the FDA and the United States Department of Agriculture

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(USDA), there are over 40 plant varieties that have completed all of the federal requirements for commercialization. Some examples of these plants, including tomatoes and cantaloupes which have been modified in ripening characteristics, soybeans and sugar beets that are resistant to herbicides, and corn and cotton plants with increased resistance to insect pests. Not all these products are available in supermarkets yet; however, the prevalence of GM foods in U.S. grocery stores is more widespread than is commonly thought. While there are very, very few genetically-modified whole fruits and vegetables available on produce stands, highly processed foods, such as vegetable oils or breakfast cereals, most likely contain some tiny percentage of genetically-modified ingredients because the raw ingredients have been pooled into one processing stream from many different sources. Also, the ubiquity of soybean derivatives as food additives in the modern American diet virtually ensures that all U.S. consumers have been exposed to GM food products.

Soybeans and corn are the top two most widely grown crops, followed by cotton, rapeseed (or canola) and potatoes trailing behind. 74% of these GM crops were modified for herbicide tolerance, 19% were modified for insect pest resistance, and 7% were modified for both herbicide tolerance and pest tolerance. Globally, acreage of GM crops has increased 25-fold in just 5 years, from approximately 4.3 million acres in 1996 to 109 million acres in 2000 - almost twice the area of the United Kingdom.

The labeling of GM foods and food products is also a contentious issue. On the whole, agribusiness industries believe that labeling should be voluntary and influenced by the demands of the free market. If consumers show preference for labeled foods over no labeled foods, then industry will have the incentive to regulate itself or risk alienated by the customer. Consumer interest groups, on the other hand, are demanding mandatory labeling. People have the right to know what they are eating, argue the interest groups, and historically industry has proven itself to be unreliable at selfcompliance with existing safety regulations.

The FDA’s current position on food labeling is governed by the Food, Drug and Cosmetic Act which is only concerned with food additives, not whole foods or food products that are considered “GRAS” - generally recognized as safe. The FDA contends that GM foods are substantially equivalent to non-GM foods, and therefore not subject to more stringent labeling. If all GM foods and food products are to be labeled, Congress must enact sweeping changes in the existing food labeling policy.

In January 2000, an international trade agreement for labeling GM foods was established. More than 130 countries, including the US, the world’s largest producer of GM foods, signed the agreement. The policy states that exporters must be required to label all GM foods and that importing countries have the right to judge for themselves the potential risks and reject GM foods, if they so choose. This new agreement may spur the U.S. government to resolve the domestic food labeling dilemma more rapidly.

In next 50 years, the world popu-

lation is predicted to double. That means, there will be 12 billion people needed to be fed. Ensuring an adequate food supply is going to be a major challenge in the years to come and GM Foods promise to meet this need.

Annually, farmers use tons of chemically pesticides to protect crops from unwanted insects. But, food that has been treated with pesticides has many potential health hazards. Not to mention the run-off of agricultural wastes from excessive use of pesticides. Fertilizers can poison the water supply and cause harm to the environment.

Also there are many viruses, fungi and bacteria that cause plant diseases. GM Foods can be genetically-engineered resistance to pesticides, and diseases.

Nowadays, more lands are utilized for housing instead of food production.

Farmers will need to grow crops in locations previously unsuited for plant cultivation. Engineering plants that can withstand long periods of drought or high salt content in soil and groundwater will help people to grow crops in formerly inhospitable places.

Foods can be engineered to be more nutritious too. Researchers at the Swiss Federal Institute of Technology Institute for Plant Sciences have created a strain of “golden” rice containing an unusually high content of beta-carotene (vitamin A). However, the grant that funded the creation of rice was not renewed, perhaps because of the vigorous anti-GM food protesting in Europe, and so this nutritionally-enhanced rice may not come to market at all.

Although GM foods promise to ensure an adequate food supply for years to come, environmental activists, religious

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BIO ARCI

organizations, public interest groups, professional associations and other scientists and government officials have all raised concerns about GM foods.

There is a growing concern that introducing foreign genes into food plants may have an unexpected and negative impact on the human health. The effects of GM foods on human health remain unknown.

There is a possibility that introducing a gene into a plant may create a new allergen or cause an allergic reaction in susceptible individuals. A proposal to incorporate a gene from Brazil nuts into soybeans was abandoned because of the fear of causing unexpected allergic reactions. Extensive testing of GM foods may be required to avoid the possibility of harm to consumers with food allergies.

There is also concern that GM foods have unintended harm to other organisms. Nature once published a laboratory study showing that pollen from B.t corn caused high mortality rates in monarch butterfly caterpillars. Also, many people are concerned that insects will become resistant to B.t. or other crops that have been genetically modified to produce their own pesticides.

Another concern is that the crop plants engineered for herbicide tolerance and weeds will cross-breed, resulting in the

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transfer of the herbicide resistance genes from the crops into the weeds. These “superweeds� would then be herbicide tolerant as well. Other introduced genes may cross over into nonmodified crops planted next to GM crops.

Economic concerns upon GM foods also rise. Many new plant genetic engineering technologies and GM plants have been patented in USA, and the patent infringement is a big concern of agribusiness. Yet consumer advocates are worried that patenting these new plant varieties will raise the price of seeds so high that small farmers and third world countries will not be able to afford seeds for GM crops, thus widening the gap between the wealthy and the poor.

GM Foods may have the potential to solve many of the world’s hunger and malnutrition problems. Yet there are many challenges ahead, especially in the areas of safety testing, regulation, and food labeling.

Many people feel that genetic engineering has such enormous potential benefits. However, we must proceed with caution to avoid causing unintended harm to human health and the environment as a result of our enthusiasm for this powerful technology.

BIONIC

CISARUA MOUNTAIN DAIRY

CIMORY

PT Cisarua Mountain Dairy (PT Cimory) is a company that engaged in Food and Beverage, in terms of both productions to distribution. The company was found by Mr. Bambang Sutanto due to of a social mission in understanding the struggle of cattle ranchers over low milk prices. Since then, Cimory committed to pay for the milk with a higher price because he believes that a prosperous rancher will give the best milk quality.

The PT. Cimory products consist of Yogurt, Fresh Milk, Soya Milk, Tofu, Mayonnaise, sousage, and Chocolate. Cimory Group Head Office is located in Meruya, West Jakarta. As for some of the plant that owned

by PT Cimory: - Sausage and the Chocolate Factory: Cikupa (Bantam) - Factory Tofu, Fresh Milk and Yogurt: Sentul (West Java)

Besides, PT Cimory also has a restaurant that are located in Cisarua (Bogor) and Semarang.

PT Cimory offers two programs which can be taken by Fresh Graduate (Bachelor Degree) who want to join with Cimory Group. Those programs are the “2year program” to become a Supervisor and a “5-year program” to become a Manager.

More information related to that programs or others (such as Intership), you can contact: Ms. Kiky from Human Research and Development Division (Phone: 021-5874630 or email: vatriani.kurniasari@cimory.com) To find out more about Cimory, you can visit: http://www.cimory.com/

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BIO arci

Earth must be comfortable place for humans and environment to live. However, it seems not at that time. Our environment has already been in critical point and we can feel the effects like temperature higher than before, global warming, etc.

Sometimes these effects happened because of our behavior, which are not protecting and caring about the environment. For example, styrofoam and plastic are used for packaging food. From data, the materials usage takes 30 percent of landfill in our earth.

This fact is quietly bad and now we have to think for another material which has the same benefits as styrofoam and plastic.

In 2007, Eben Mayer and Gavin Mclntrye found a new alternative that can be used like styrofoam by fungi. Their friends in mechanical engineering thought that their idea and project were crazy but Eben and Mclntrye shown it as an innovation that could help our planet. After graduating from Rensselaer Polytechnic Institute, Eben Bayer and Gavin Mclntrye decided to quit from their jobs and continued their project and found Ecovative. Ecovative received support from the USDA Agricultural Research Service , the Environmental Protection Agency and The New York State Energy Research and Development Authority. 2008, Ecovative’s research focused on rigid board building insulation to replace plastic foams.

Their team had tested those panels and installed them on the walls of several buildings and that test shoes the panel insulate very well and look good until today.

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MUSHROOM PACKAGING

Ecovative for the first time launched the Ecocradle in June 2012. Ecocradle is packaging product made from agricultural waste and mushroom roots. Ecocradle is an ecofriendly product because it uses environment-friendly materials and it becomes the world’s first packaging product by using mushroom material. Ecovative had built in ten times bigger than before for the prototype production system for mushroom.

The plant construction was started in December 2012 and completed in six months.

The company of Ecocradle packaging product is cooperated by 500 companies and others like steelcase wisch. This year they announced that they are using Ecocradle products. Companies like Dell, Puma, Crate, Bartel and 3M are aware about environmental benefits from mushroom packaging. For example, Dell has tested mushroom packaging and they said that mushroom packaging has same performance and price as polystyrene (styrofoam). Ecovative reach some awards too, It won awards for its sustainable packaging including the Dupont Packaging Innovation Award and Greener Packages Innovator of the Year Award. In 2011, The World Economic Forum recognized Ecovative as world leader with its distinguished TechPioneer Award.

Mushroom packaging uses 100% renewable technology to produce environmentally sustainable packaging material. To make mushroom packaging, Ecovative has new method. They create plastic molds as far as they want to shape it. Then, they fill

BIO arci

them (plastic molds) with agricultural waste and add mycelium from mushroom roots which grown around and process that agricultural waste. The process is carried out the absence of light and water and it does not need any petrochemical. The mycelium grow about eight miles of fibres per cubic inch from three to ten days. Mycelium is a natural, self-assembling glue and digesting crop waste. During agricultural waste and mycelium have grown based on that shape, it is heated to arrest the growth at fungal cells and eliminate the sporm (the pasteurisation kills some micoorganism to make safe the final product) and the packaging product is done. Ecovative is trying to make another product to be some solutions

for our earth. They conduct research and experiment to develope customized material to suit their customer needs.

The benefit that we can get if we use environmental products is we can take care of our mother earth. The mushroom packaging components are biodegradable.

After we use it, we can compose the packaging to strengthen the soil in our gardens.

The component will reduce landfill and harmless to the environment. This product can also become alternative solutions to plastics and ploypropylene (styrofoam). We know plastic and styrofoam need much time to recycle and costs for recycling that material is too fast the landfill is becoming full.

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BIO file

MUHAMAD SAHLAN Muhamad Sahlan has an educational background on chemistry and protein engineering.

Currently, he is listed as a lecturer in the Department of Chemical Engineering, Universitas Indonesia. His researches are focused on protein engineering such as protein for medicine like Apoptin, casein micelle for micro-nano encapsulator herb’s extracts, and enzymes extracted from venom of starfish. And here are some achievements of Mr. Muhamad Sahlan: Education 2010, Doctor of Engineering in Biotechnology and Life Science, Tokyo University of Agriculture and Technology, Japan. (Dr. Eng) 2007, Master of Engineering in Biotechnology and Life Science, Tokyo University of Agriculture and Technology, Japan. (M. Eng) 2003, Bachelor of Science in Chemistry, Institut Teknologi Bandung, Indonesia. (S. Si)

Sahlan M., Supardi T.” Encapsulation of Indonesian propolis by casein micelle”. Int. J. Pharm Bio Science 2013 Jan; 4(1): (P) 297 – 305, 2013 Patent Method of Liquid Indonesian Propolis Production (submission number): P00201200878.

Production of Nano “Mahkota Dewa” by Casein Micelle Method and Product (submission number ): P00201200880.

Commercial Products: Indonesian Propolis “Ar-Royyan” and “Mutiara Ibu”.

Awards 2011-2013, International Jounal Writter from Faculty of Engineering, Universitas Indonesia.

2012, Excellent Researcher from Indofood Riset Nugraha.

2011, Care for Lupus SDF Awards from Syamsi Dhuha Foundation.

The following is description of SBE UISC interview with Mr. M. Sahlan about Food Engineering:

Publications Sahlan M., Savitri I. K., Prasetyo A.A., Onuma C., Ishikawa S., Malik A., and Ogasawara N. “Efficient Expression of Recombinant Soluble Apoptin in Escherichia coli and Bacillus subtilis”. Int. J. Chem, Enviro, and Biol. Sci., 1 (1): 208 - 210, 2013 Sahlan M., Yuliani H., Hermansyah H., and Wijanarko A. “The Initial dioxigenase gene sequences analysis of marine bacterial strain M128”. ASEAN Journal of Chemical Engineering, 13 (1), 33-42, 2013

From your experiences in Food Engineering field, which one is the most exciting for you?

Actually my education basic is chemistry, but I have attended college in food chemistry. From there, I have interest in the food, although in general I am more interested in the protein. Related to food, I am more focused on functional foods, such as the use of shark cartilage to take chondroitin sulfate or take collagen from its skin. I also teach about functional foods, although in it there is also food engineering and pro-

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BIO file tein engineering.

One of the most memorable experiences for me was when I returned to Indonesia and got the topic about milk protein encapsulation. It is a common knowledge that the active compound in the milk is casein, so I tried to incorporate casein as an ingredient for encapsulation of herbal active compounds.

From your opinions, what do you think about Food Engineering?

Food engineering if traced in general consists of 2 components; upstream and downstream. Upstream section relates to the availability of raw materials and land for cultivation. We have already developed cultivation technology in the reactor, so that the raw materials are now available in engineering process. For the downstream, relates to food processing with better nutritional value; it has no side effect; diversification a certain part of the raw materials, such as use of the leaf of Mahkota Dewa (Phaleria macrocarpa) for diabetes.

From your perspective, how is the trend of Food Engineering development nowadays?

One food engineering magazine’s editor once said that the downstream products of food engineering will lead to product development, which is a product with a less volume but contain high nutritional value. As for the upstream, the point is to supply excellent raw material (by genetic engineering).

How is your view about Genetically Modified Food?

To talk about genetically modified food product, I am not against it because

of the needs and technological advances.

However, that product needs tight regulation by the government before it is launched to the public or the environment. This product should be tested whether damage to the ecosystem. However, GMO-related regulation in Indonesia is still lacking.

As an agricultural country, is Indonesia needs to implement Genetically Modified Food?

To accept GMOs, we needs regulation from government and an institution which keeps our biodiversity. GMOs can be used as a solution to food availability by increasing numbers of humans’ population, such as in Indonesia. For countries in the European which have a little bit population, it is reasonable if they state to reject GMOs because their food supply can fulfill the needs of its population.

What student can do in raising the competence of Food Engineering?

Students can make innovations such as the invention of new methods in developing the upstream sector (example: medium settings of the raw materials so that product will be obtained consistently).

Any advice for Biosphere’s reader relates to Food Engineering field?

In Indonesia, engineers in the field of food are still few. This makes Indonesia still less than India or China, relates in food engineering. I hope graduates who focus in this field, explore the science of process and product development, so that experts in the field of food engineering increase in line with the increasing of needs of food.

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Gallery BIO

SBE UISC Visit to Faculty of Technobiology at Atma Jaya Catholic University of Indonesia “SBE UISC Visit” is one of jobdesk in Public Relation Division of SBE UISC. For first term in our semester, we had visited Faculty of Technobiology at UNIKA Atma Jaya. It was held at May 2th 2014 in UNIKA Atma Jaya, YB205 classroom. From SBE UISC, we glad to have 16 participans who join this event. All participans were enthusiastic with this event and it can be good to start a biotechnology student society :)

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Here are 4 tips on

BIOhack

how you can improve your life and hack the food around you!

To avoid messing up your fingers, you can use unscented dental floss to cut soft food.

By using this simple technique, you can enjoy yogurt with style

To prevent your ice cream becoming rock solid, store the ice cream in a bag to keep out the cold air and to keep your ice cream soft.

Source : wonderfulengineering.com

Classy trick you can use to peel an orange elegantly, though peeling an orang with fingernail

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BIO

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SBE CORNER

Unforgettable Experience with SBE UISC: Becoming a Delegate of EBTKE ConEx 2014 By: Sharima Umaya

Last June, me alongside with other SBE UISC delegates got the chance to represent Chemical Engineering Department to participate in an event called EBTKE ConEx. In this event, SBE UISC sent two teams. The first team consisted of me, Sharima Umaya (Bioprocess Engineering 2012) and Farah Diba Toya (Chemical Engineering 2012) and the other team consisted of three persons: Fachryan Zuhri (Bioprocess Engineering 2011), Ratri Kirana (Chemical Engineering 2012) and Ega Adi Surya (Bioprocess Engineering 2013). In order to be chosen to represent Chemical Engineering Department, we got through a selection which was conducted by the Curriculum Division of SBE UISC 2014.

The selected teams prepared their own paper in order to be presented on the poster and paper competition. We composed our own paper and turned the paper into a scientific poster to participate at the poster exhibition session, where we had to explain and did a short presentation towards people who were keen to know more about our research. The judging session was conducted at each our own panel, where there were two judges who came and approached our

poster and asked several questions regarding our research. It was a pretty tense one and we were really anxious, in addition the fact that most of our competitors were postgraduates and Ph.D students. But hey, we have done our best anyway :D

Not only that, we also had the chance to join other events. As participants, we had the opportunity to join series of seminars and workshops by prominent figures in energy sector (we had the opportunity to see Mr. Boediono, Indonesia’s Vice President LIVE!) and also explored the exhibition arena where a lot of institutions and companies participated here to open their own stands.

Although both of us did not snatch any award from the competition, we gained a lot of knowledge from this event from the preparation until the event finished. I would like to thank SBE UISC 2014 also for the opportunity that has been given to all of us and also assisting us to join this event because it was such an awesome experience. I really look forward to joining other competitions with SBE UISC and I urge everyone else who has not got the chance to apply to become a delegate of SBE UISC in the future!

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Call for

contributors

The Potential and Challenges of In-Vitro Meat in Addressing The Global Food Crisis

Hope to be able to meet the needs of the entire human flesh in the future can now be realized with the success of scientists created synthetic meat that was developed in the laboratory or the so-called in-vitro. In July 2013, an exclusive restaurant in west London, cooking and providing burgers were derived from in-vitro meat for the first time in the world. It became an answer to how to overcome the global food crisis when the booming human population and dwindling food production. The in-vitro meat will be sold at a competitive price compared to conventional meat. Meat is not intended to replace conventional meat but rather as an alternative to conventional meat scarcity. The idea of making in-vitro meat was conceived by a Dutch scientist from the University of Maastricht named Mark Post. He was a professor of physiology and vascular tissue engineering in the Faculty of Health, Medicine, and Life Sciences.

The idea put forward in October 2011 with a new project that aims to produce an edible burger.

Meat production in vitro when compared with conventional meat from

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livestock can be said to be superior in almost every respect. Development of in-vitro meat in the lab is done without changing the genetic sequence of the meat cells thus eliminating concerns about the side effects of consuming genetically modified foods.

The environmentalist and animal activists welcomed the discovery is due to the production of in-vitro meat does not kill animals and do not produce greenhouse gases as it is known that cattle accounted for 30% of methane gas into the air from his stomach. In-vitro meat more efficient use of land, water, and energy. To make in-vitro meat just needed laboratory and cell growth medium meat. Medium tubes can be placed on a shelf that extends and terraced so only need a little space to produce meat with a maximum quantity. In production, the meat does not waste a lot of energy because it only needs food for its development alone with no one to be discarded while live cattle waste a lot of energy from the sweat, the less needed organs such as skin, bones, eyes, and farm animals also spend a lot of energy from droppings. Infectious diseases commonly spread through livestock such as swine flu

Call for

contributors

and avian flu scientists believed to have no effect on in-vitro meat. The addition of various nutrients such as omega 3, and even antibiotics can be more easily performed on in-vitro meat. Can guarantee stock of food and feed all humans are the most important points of in-vitro meat production. Based on the United Nations, the human population of about 7 billion in 2012 and expected to reach 9 billion by 2050 which in-vitro meat is an option that has the potential to overcome the problem of food crisis.

How real in-vitro meat is made?

The meat is made by using the principle of the development of stem cells. Developed in-vitro meat from stem cells isolated from the animal’s body and placed in a nutrient medium the cells were full grown. Stem cells are cells that have not initially just differentiated before finally evolving, and a duplicate of its mass increases. Although taken from live animals, the process of extracting stem cells do not hurt the animals that made the donor.

Judging from all its advantages is not without challenges to make in-vitro meat be absolutely perfect for the global consumption of materials. Firstly, the selection of what type of stem cells should be used for extraction. The ability of cells to differentiate into obstacles in making in-vitro meat because what is needed is a

network of muscle cells (myoblasts). Type of stem cells that have the capacity to replicate rapidly becoming significantly important to choose from. Formation of the meat into the second challenge, in which muscle cells in vitro often do not have the right structure as desired. Third, the source of stem cells that lead to variations made flesh. Source of stem cells from animals commonly eaten by humans only just be a duplicate in limited quantities. Stem cells are actually derived from mice, rhesus monkeys, and humans who have unlimited potential replicates.

The fourth challenge is the price offered for in-vitro meat is still very expensive even considering the production that takes a bit of water, energy, and land. However, the effect of price becomes the main thing that consumers consider the purchase. The last thing is the appearance of in-vitro meat should be made as closely as possible with conventional meat. Society will be difficult to accept meat shaped differently than their usual meat consumption. However, in-vitro meat still has great potential as an alternative food future.

By: Aditya Chandra Nugraha Biology Universitas Indonesia

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MEMBER COLUMN

WHAT DO YOU THINK ABOUT GENETICALLY MODIFIED FOOD? Ines Hariyani Bioprocess Engineering, Batch 2010 Genetically Modified Food is one of the coolest invention I have heard. This invention has many advantages especially to help human for increasing food supply in future. Unfortunately, that coolest invent also had many refusal from country around the world for some reasons especially its unknown effect on human body and environment. Therefore, as an bioprocess engineer we must find solution to utilize this invention without ignoring the humanity and environment aspect.

Rosyida Khusniatul Arifah Bioprocess Engineering, Batch 2011 If anybody ever tries to create a totlysafe-to-eat GMO, they’ll spend their whole life doing research with flawed result.

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MEMBER COLUMN Ega Adi Surya Bioprocess Engineering, Batch 2013 GMF is a solution for the world food demands. In order to fulfill the end for food, we must maximize what we have and one way to do that is by genetical engineering.

There a lot of controversy about GMF, but it still need to be considered as choice of food in the future.

Septi Niawati Bioprocess Engineering, Batch 2012 GMF seem to be the answer to the availability of food. But in the other hand, gmf’s effect on our health in the future is still unknown. Gmf also can damage the ecosystem. So, I think it will be better to eat non gmf and stay natural while looking for another solution.

Willi Yaohandy Chandra Chemical Engineering, Batch 2011 Nowadays, crisis in food supply becomes one of the most serious problems in our daily life. GMF can be a problem solving for this crisis. By modify the genetic of plant, we can get the plant having better quality, high content of nutrients, and can increase its productivity. Although GMF still controvercial, at least Indonesia has a solution to solve crisis in food supply by using genetic modification.

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FUN FACT

15 Food Facts That Will Blow Your Mind !

As a human, food is a necessity. But how often did you take your time to dig deeper to know some insights about the food you’re eating? Here we provide you with some of the most mind-blowing facts about food. So read on, readers!

Store bought 100% “real” orange juice is 100% artificially flavored

Humans are born craving sugar

The softening agent L-cysteine — used in some bread — is made from human hair and duck feathers

Chocolate was once used as currency The most expensive pizza in the world costs $12,000 and takes 72 hours to make

The tea bag was created by accident, as tea bags were originally sent as samples Fruit-flavored snacks are made with the same wax used on cars

Ketchup was used as a medicine in the 1800s to treat diarrhea, among other things

Eating bananas can help fight depression

Peanuts aren’t nuts, they’re legumes The most popular carrots used to be purple.

Honey is made from nectar and bee vomit

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The reason why peppers taste hot is because of a chemical compound called capsaicin, which bonds to your sensory nerves and tricks them into thinking your mouth is actually being burned

There’s an enzyme in pineapple called bromelain that helps to break down proteins and can also ruin your tastebuds

One of the most hydrating foods to eat is the cucumber, which is 96% water Source : http://www.buzzfeed.com/justinabarca/food-factsthat-will-blow-your-mind

BIO info

What is Biotech?

Biotech is the first scientific paper competition in Indonesia which carries a theme about bioprocess technology. The participants of this awesome competition are college student of diploma or bachelor degree program throughout Indonesia.

Similar to other competition, Biotech also has a major theme that which is “The completion of the real problems in Indonesia through the principles and applications of bioprocess technology openly, innovatively, and sustainably”. The completion of real problems means that we want the participants to create solutions derived from the problems which already exist in Indonesia. Certainly, the principles and applications of bioprocess technology should be the foundation of this solution. Openly, innovatively, and sustainably are the characters of the created solutions.

Paper competition? It’s too ordinary…

Firstly, you have to realize that there is no such thing as ordinary idea, common work, in creating a better life. It is always an amazing and remarkable one.

Secondly, we not only create a work in the form of papers and presentations, but also produce an online article competition.

Yes, ONLINE ARTICLES. The online article is a website which we have set properly for the

15 selected participants who can write their ideas on the content pages of the website.

In this case, they will be freed in expressing their ideas interactively, using images, video, etc. With this system, all people who want to read and study their work can easily access through our web anytime and anywhere.

What are the series of the competition?

Where is the place?

For the series of the competition, we will divide into three main stages. Firtsly abstract workmanship for approximately 1 month, then online article writing and workmanship until 2 September 2014 (for 15 groups selected abstracts). Furthermore, the presentation for the 15 groups will be held in our beloved campus, Universitas Indonesia.

Ooh… How about the committee composition of this event?

Related to the composition of the committee, the following we describe:

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Yes, they are people who play an important role in the realization of this event.

“Support for this event so it can bring tremendous benefits”

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Our wonderful website, please check this out Don’t forget to comment

www.biotech-sbeuisc.com

CROSSWORD

BIO quiz

Hello, members. After informing you about things related to food engineering, now we challenge you to answer this bioquiz. Find 5 word which related with food engineering and Get the prize for first 2 person who have correct answer !!

Hint : - Enzyme for precipitation of milk’s protein (casein) which using in cheese processing - Equipment that used for make powder in food industry.

- One type of food engineering as a meat replacement - New technology of making ice cream - Indonesian people’s favourite food which has main ingredients flour, water, and lye How to answer:

Deadline: 21 September 2014 (23:59) Good Luck :D

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BIO

Society for Biological Engineering Universitas Indonesia Student Chapter Chemical Engineering Department, Faculty of Engineering Universitas Indonesia, Depok, 16424 email: sbeuisc@gmail.com twitter @sbeuisc facebook SBE UISC (group)