![\"\"](\"http:\/\/fst.agritech.unhas.ac.id\/wp-content\/uploads\/2025\/10\/SOP-proposal-seminar.png\")
<\/a><\/p>\n![\"\"](\"http:\/\/fst.agritech.unhas.ac.id\/wp-content\/uploads\/2025\/10\/SOP-Result-Seminar.png\")
The Bachelor Programme in Food Science and Technology at Hasanuddin University (BP FST UNHAS), previously known as the Agricultural Products Technology Program, was established on February 1st, 1983. The name change of the program was based on DIKTI Decision No. 1789\/D\/T\/2009 dated October 5th, 2009. Formerly, BP FST is under the Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University. After July 8th, 2025, based on Hasanuddin University Rector Decree No. 09635\/UN4.1\/KEP\/2025, Department of Agricultural Technology became Faculty of Agricultural Technology and BP FST became one of study program in Faculty of Agricultural Technology. In the future, BP FST UNHAS faces significant challenges in the dynamic and competitive environment of the Industry 4.0 era, particularly in the food industry. To anticipate this, the BP FST at UNHAS maximizes the role of human resources, facilities, and networks in formulating the curriculum and research roadmap.<\/p>\n
The BP FST has the vision:<\/strong>\u00a0\u201cTo be one of the leading centers for education, research, and development in food science and technology in Indonesia, supporting the food agroindustry based on cultural values rooted in a maritime-based continent<\/em>.\u201d<\/h5>\nMeanwhile,\u00a0the mission of BP FST are<\/strong>:<\/h5>\n\n- To produce graduates (bachelor\u2019s degree) who are competent and skilled in the field of food science and technology, have a broad perspective, and possess a strong character while upholding moral and ethical values.<\/strong><\/li>\n
- To conduct educational activities, research, and community service for the development of food science and technology to support the food agroindustry.<\/strong><\/li>\n<\/ol>\n
Currently, the BP FST UNHAS has 20 permanent faculty members assisted by 4 educational staff. Fifteen faculty members hold doctoral degrees, six of whom hold the rank of Professor, and five others hold master\u2019s degrees. Lectures at the BP FST UNHAS are also supported by four laboratories used for practical work and research.<\/p>\n
The BP FST UNHAS has received an A accreditation from the National Accreditation Board for Higher Education (BAN-PT) and international accreditation from ASIIN.<\/p>\n
<\/p>\n
Best regards,<\/p>\n
<\/p>\n
Prof. Dr. A. Nurfaidah Rahman, STP., M.Si<\/strong>
\nHead of the BP FST UNHAS<\/p>\n<\/div>\n<\/div>\n[\/vc_column_text][vc_empty_space height=”41px”][vc_single_image image=”4229″ img_size=”full” alignment=”center”]<\/div>
[vc_empty_space height=”22px”]\n\t\n\t\t\t\t\t\n\t\t\t\tCampus Life\t\t\t<\/h2>\n\t\t\t\t\t\t\t\n\t<\/div>\n<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_single_image image=”4237″ img_size=”full”][vc_empty_space height=”41px”][vc_column_text]<\/p>\nJoining the Food Science and Technology program at Universitas Hasanuddin means becoming part of a vibrant academic community dedicated to excellence in science and innovation. Beyond rigorous academics, campus life here is full of opportunities that enrich your university experience both personally and professionally.<\/p>\n
Academic Environment<\/strong>
Our program offers a supportive and collaborative atmosphere where students learn from experienced faculty members and industry experts. With access to state-of-the-art laboratories and research facilities, students engage in hands-on experiments, projects, and innovative research that prepare them for careers in the food industry and related fields.<\/p>\nStudent Organizations and Activities<\/strong>
Campus life is vibrant with active student organizations related to food science, technology, and other interests. Students can join clubs, participate in seminars, workshops, and competitions that foster leadership, teamwork, and professional development.<\/p>\nFacilities and Support<\/strong>
The faculty provides modern facilities including well-equipped laboratories, study spaces, and computer centers. Support services such as academic advising, counseling, and career guidance help students navigate their academic journey and prepare for future employment.<\/p>\nCultural and Social Life<\/strong>
Universitas Hasanuddin prides itself on a diverse and inclusive campus culture. Students enjoy various cultural events, sports, and social activities that promote a balanced and fulfilling university life. The campus environment encourages students to build lifelong friendships and networks.<\/p>\nCommunity Engagement<\/strong>
Students in Food Science and Technology also participate in community outreach programs, applying their knowledge to real-world challenges in food safety, nutrition, and sustainable food production. This engagement nurtures a sense of social responsibility and practical experience.<\/p>\n[\/vc_column_text][vc_empty_space height=”22px”]<\/div>
[vc_empty_space height=”22px”]\n\t\n\t\t\t\t\t\n\t\t\t\tAdmission\t\t\t<\/h2>\n\t\t\t\t\t\t\t\n\t<\/div>\n<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\tlorem ipsum\t\t\t<\/h5>\n\t\t\t<\/div>\n<\/div>[vc_empty_space height=”22px”][vc_column_text]a. Laboratorium Kimia Analisa dan Pengawasan Mutu Pangan<\/strong><\/p>\nMelayani berbagai pengujian karakteristik kimia dan fisik, serta analisis yang berkaitan dengan mutu atau kualitas pada bahan pangan<\/p>\n
[\/vc_column_text][vc_column_text]<\/p>\n
\n\n\nNo<\/strong><\/td>\nNama Uji<\/strong><\/td>\nSatuan\u00a0<\/strong><\/td>\nTarif<\/strong><\/td>\n<\/tr>\n\n1<\/td>\n Kadar Air (metode oven)<\/td>\n sampel<\/td>\n 80000<\/td>\n<\/tr>\n \n2<\/td>\n Kadar Air (metode moisture analyzer)<\/td>\n sampel<\/td>\n 60000<\/td>\n<\/tr>\n \n3<\/td>\n Uji Protein (kjedahl)<\/td>\n sampel<\/td>\n 140000<\/td>\n<\/tr>\n \n4<\/td>\n Uji Protein (Lowery)<\/td>\n sampel<\/td>\n 130000<\/td>\n<\/tr>\n \n5<\/td>\n Uji Kadar lemak (Soxlet)<\/td>\n sampel<\/td>\n 160000<\/td>\n<\/tr>\n \n6<\/td>\n Uji total abu (tanur)<\/td>\n sampel<\/td>\n 80000<\/td>\n<\/tr>\n \n7<\/td>\n Proksimat<\/td>\n sampel<\/td>\n 500000<\/td>\n<\/tr>\n \n8<\/td>\n Pengujian pH<\/td>\n sampel<\/td>\n 35000<\/td>\n<\/tr>\n \n9<\/td>\n Pengujian warna (*L, *a, *b)<\/td>\n sampel<\/td>\n 30000<\/td>\n<\/tr>\n \n10<\/td>\n Kekentalan (viscometer)<\/td>\n sampel<\/td>\n 600000<\/td>\n<\/tr>\n \n11<\/td>\n Pengujian FTIR (gugus fungsi)<\/td>\n sampel<\/td>\n 80000<\/td>\n<\/tr>\n \n12<\/td>\n Pengujian GC-MS*<\/td>\n sampel<\/td>\n 600000<\/td>\n<\/tr>\n \n13<\/td>\n Pengujian antioksidan (DPPH)<\/td>\n sampel<\/td>\n 150000<\/td>\n<\/tr>\n \n14<\/td>\n Total Phenol<\/td>\n sampel<\/td>\n 150000<\/td>\n<\/tr>\n \n15<\/td>\n Total Flavonoid<\/td>\n sampel<\/td>\n 120000<\/td>\n<\/tr>\n \n16<\/td>\n Total Gula<\/td>\n sampel<\/td>\n 125000<\/td>\n<\/tr>\n \n17<\/td>\n Vitamin C (titrasi)<\/td>\n sampel<\/td>\n 100000<\/td>\n<\/tr>\n \n18<\/td>\n Total asam<\/td>\n sampel<\/td>\n 100000<\/td>\n<\/tr>\n \n19<\/td>\n Mineral – AAS (Zn, Pb, Mg, Mn, Cd, Ag, K, Na, CU, dan Fe)\/jenis mineral<\/td>\n sampel<\/td>\n 70000<\/td>\n<\/tr>\n \n20<\/td>\n Uji serat kasar<\/td>\n sampel<\/td>\n 85000<\/td>\n<\/tr>\n \n21<\/td>\n Uji kafein (HPLC)<\/td>\n sampel<\/td>\n 120000<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/p>\n
\n\n\nJasa Sewa Alat<\/strong><\/td>\n<\/td>\n <\/td>\n<\/tr>\n \n1<\/td>\n Oven<\/td>\n jam<\/td>\n 10000<\/td>\n<\/tr>\n \n2<\/td>\n Tanur<\/td>\n jam<\/td>\n 10000<\/td>\n<\/tr>\n \n3<\/td>\n Rotary Evaporator<\/td>\n jam<\/td>\n 25000<\/td>\n<\/tr>\n \n4<\/td>\n Spektrofotometer<\/td>\n sampel (preparasi sendiri)<\/td>\n 30000<\/td>\n<\/tr>\n \n5<\/td>\n Texture analyzer<\/td>\n sampel<\/td>\n 70000<\/td>\n<\/tr>\n \n6<\/td>\n Shaker incubator<\/td>\n jam<\/td>\n 10000<\/td>\n<\/tr>\n \n7<\/td>\n Mikroskop digital<\/td>\n sampel<\/td>\n 50000<\/td>\n<\/tr>\n \n8<\/td>\n Shaker incubator<\/td>\n jam<\/td>\n 25000<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n[\/vc_column_text][vc_empty_space height=”22px”][vc_single_image image=”3108″ img_size=”full”]<\/div>
[vc_empty_space height=”22px”]\n\t\n\t\t\t\t\t\n\t\t\t\tApplications\t\t\t<\/h2>\n\t\t\t\t\t\t\t\n\t<\/div>\n<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space height=”22px”][vc_column_text]ITP Unhas\u00a0<\/strong>memiliki beberapa laboratorium di beberapa gedung terintegrasi tersebar di Lantai 3 Gedung Fakultas Pertanian, Lantai 4 Gedung TNR Eks-Fakultas Teknik, dan Gedung Teaching Industry Unhas.<\/p>\n\n- Lantai 4 Gedung TNR Eks- Fakultas Teknik
\n<\/strong>Laboratorium Bioteknologi Pangan
\nLaboratorium Mikrobiologi dan Keamanan Pangan
\nLaboratorium Kimia Analisa dan Pengawasan Mutu Pangan<\/li>\n- Lantai 3 Gedung Fakultas Pertanian
\n<\/strong>Laboratorium Pengembangan Pangan<\/li>\n- Teaching Industry<\/strong><\/li>\n<\/ol>\n
[\/vc_column_text][vc_empty_space height=”22px”][vc_gmaps link=”#E-8_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”]<\/div>
- \n
- To produce graduates (bachelor\u2019s degree) who are competent and skilled in the field of food science and technology, have a broad perspective, and possess a strong character while upholding moral and ethical values.<\/strong><\/li>\n
- To conduct educational activities, research, and community service for the development of food science and technology to support the food agroindustry.<\/strong><\/li>\n<\/ol>\n
Currently, the BP FST UNHAS has 20 permanent faculty members assisted by 4 educational staff. Fifteen faculty members hold doctoral degrees, six of whom hold the rank of Professor, and five others hold master\u2019s degrees. Lectures at the BP FST UNHAS are also supported by four laboratories used for practical work and research.<\/p>\n
The BP FST UNHAS has received an A accreditation from the National Accreditation Board for Higher Education (BAN-PT) and international accreditation from ASIIN.<\/p>\n
<\/p>\n
Best regards,<\/p>\n
<\/p>\n
Prof. Dr. A. Nurfaidah Rahman, STP., M.Si<\/strong>
\nHead of the BP FST UNHAS<\/p>\n<\/div>\n<\/div>\n[\/vc_column_text][vc_empty_space height=”41px”][vc_single_image image=”4229″ img_size=”full” alignment=”center”]<\/div>
[vc_empty_space height=”22px”]\n\t\n\t\t\t\t\t\n\t\t\t\tCampus Life\t\t\t<\/h2>\n\t\t\t\t\t\t\t
\n\t<\/div>\n<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_single_image image=”4237″ img_size=”full”][vc_empty_space height=”41px”][vc_column_text]<\/p>\nJoining the Food Science and Technology program at Universitas Hasanuddin means becoming part of a vibrant academic community dedicated to excellence in science and innovation. Beyond rigorous academics, campus life here is full of opportunities that enrich your university experience both personally and professionally.<\/p>\n
Academic Environment<\/strong>
Our program offers a supportive and collaborative atmosphere where students learn from experienced faculty members and industry experts. With access to state-of-the-art laboratories and research facilities, students engage in hands-on experiments, projects, and innovative research that prepare them for careers in the food industry and related fields.<\/p>\nStudent Organizations and Activities<\/strong>
Campus life is vibrant with active student organizations related to food science, technology, and other interests. Students can join clubs, participate in seminars, workshops, and competitions that foster leadership, teamwork, and professional development.<\/p>\nFacilities and Support<\/strong>
The faculty provides modern facilities including well-equipped laboratories, study spaces, and computer centers. Support services such as academic advising, counseling, and career guidance help students navigate their academic journey and prepare for future employment.<\/p>\nCultural and Social Life<\/strong>
Universitas Hasanuddin prides itself on a diverse and inclusive campus culture. Students enjoy various cultural events, sports, and social activities that promote a balanced and fulfilling university life. The campus environment encourages students to build lifelong friendships and networks.<\/p>\nCommunity Engagement<\/strong>
Students in Food Science and Technology also participate in community outreach programs, applying their knowledge to real-world challenges in food safety, nutrition, and sustainable food production. This engagement nurtures a sense of social responsibility and practical experience.<\/p>\n[\/vc_column_text][vc_empty_space height=”22px”]<\/div>
[vc_empty_space height=”22px”]\n\t\n\t\t\t\t\t\n\t\t\t\tAdmission\t\t\t<\/h2>\n\t\t\t\t\t\t\t
\n\t<\/div>\n<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\tlorem ipsum\t\t\t<\/h5>\n\t\t\t<\/div>\n<\/div>[vc_empty_space height=”22px”][vc_column_text]a. Laboratorium Kimia Analisa dan Pengawasan Mutu Pangan<\/strong><\/p>\n
Melayani berbagai pengujian karakteristik kimia dan fisik, serta analisis yang berkaitan dengan mutu atau kualitas pada bahan pangan<\/p>\n
[\/vc_column_text][vc_column_text]<\/p>\n
\n\n
\n No<\/strong><\/td>\n Nama Uji<\/strong><\/td>\n Satuan\u00a0<\/strong><\/td>\n Tarif<\/strong><\/td>\n<\/tr>\n \n 1<\/td>\n Kadar Air (metode oven)<\/td>\n sampel<\/td>\n 80000<\/td>\n<\/tr>\n \n 2<\/td>\n Kadar Air (metode moisture analyzer)<\/td>\n sampel<\/td>\n 60000<\/td>\n<\/tr>\n \n 3<\/td>\n Uji Protein (kjedahl)<\/td>\n sampel<\/td>\n 140000<\/td>\n<\/tr>\n \n 4<\/td>\n Uji Protein (Lowery)<\/td>\n sampel<\/td>\n 130000<\/td>\n<\/tr>\n \n 5<\/td>\n Uji Kadar lemak (Soxlet)<\/td>\n sampel<\/td>\n 160000<\/td>\n<\/tr>\n \n 6<\/td>\n Uji total abu (tanur)<\/td>\n sampel<\/td>\n 80000<\/td>\n<\/tr>\n \n 7<\/td>\n Proksimat<\/td>\n sampel<\/td>\n 500000<\/td>\n<\/tr>\n \n 8<\/td>\n Pengujian pH<\/td>\n sampel<\/td>\n 35000<\/td>\n<\/tr>\n \n 9<\/td>\n Pengujian warna (*L, *a, *b)<\/td>\n sampel<\/td>\n 30000<\/td>\n<\/tr>\n \n 10<\/td>\n Kekentalan (viscometer)<\/td>\n sampel<\/td>\n 600000<\/td>\n<\/tr>\n \n 11<\/td>\n Pengujian FTIR (gugus fungsi)<\/td>\n sampel<\/td>\n 80000<\/td>\n<\/tr>\n \n 12<\/td>\n Pengujian GC-MS*<\/td>\n sampel<\/td>\n 600000<\/td>\n<\/tr>\n \n 13<\/td>\n Pengujian antioksidan (DPPH)<\/td>\n sampel<\/td>\n 150000<\/td>\n<\/tr>\n \n 14<\/td>\n Total Phenol<\/td>\n sampel<\/td>\n 150000<\/td>\n<\/tr>\n \n 15<\/td>\n Total Flavonoid<\/td>\n sampel<\/td>\n 120000<\/td>\n<\/tr>\n \n 16<\/td>\n Total Gula<\/td>\n sampel<\/td>\n 125000<\/td>\n<\/tr>\n \n 17<\/td>\n Vitamin C (titrasi)<\/td>\n sampel<\/td>\n 100000<\/td>\n<\/tr>\n \n 18<\/td>\n Total asam<\/td>\n sampel<\/td>\n 100000<\/td>\n<\/tr>\n \n 19<\/td>\n Mineral – AAS (Zn, Pb, Mg, Mn, Cd, Ag, K, Na, CU, dan Fe)\/jenis mineral<\/td>\n sampel<\/td>\n 70000<\/td>\n<\/tr>\n \n 20<\/td>\n Uji serat kasar<\/td>\n sampel<\/td>\n 85000<\/td>\n<\/tr>\n \n 21<\/td>\n Uji kafein (HPLC)<\/td>\n sampel<\/td>\n 120000<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/p>\n
\n\n
\n Jasa Sewa Alat<\/strong><\/td>\n <\/td>\n <\/td>\n<\/tr>\n \n 1<\/td>\n Oven<\/td>\n jam<\/td>\n 10000<\/td>\n<\/tr>\n \n 2<\/td>\n Tanur<\/td>\n jam<\/td>\n 10000<\/td>\n<\/tr>\n \n 3<\/td>\n Rotary Evaporator<\/td>\n jam<\/td>\n 25000<\/td>\n<\/tr>\n \n 4<\/td>\n Spektrofotometer<\/td>\n sampel (preparasi sendiri)<\/td>\n 30000<\/td>\n<\/tr>\n \n 5<\/td>\n Texture analyzer<\/td>\n sampel<\/td>\n 70000<\/td>\n<\/tr>\n \n 6<\/td>\n Shaker incubator<\/td>\n jam<\/td>\n 10000<\/td>\n<\/tr>\n \n 7<\/td>\n Mikroskop digital<\/td>\n sampel<\/td>\n 50000<\/td>\n<\/tr>\n \n 8<\/td>\n Shaker incubator<\/td>\n jam<\/td>\n 25000<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n [\/vc_column_text][vc_empty_space height=”22px”][vc_single_image image=”3108″ img_size=”full”]<\/div>
[vc_empty_space height=”22px”]\n\t\n\t\t\t\t\t\n\t\t\t\tApplications\t\t\t<\/h2>\n\t\t\t\t\t\t\t
\n\t<\/div>\n<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_empty_space height=”22px”][vc_column_text]ITP Unhas\u00a0<\/strong>memiliki beberapa laboratorium di beberapa gedung terintegrasi tersebar di Lantai 3 Gedung Fakultas Pertanian, Lantai 4 Gedung TNR Eks-Fakultas Teknik, dan Gedung Teaching Industry Unhas.<\/p>\n- \n
- Lantai 4 Gedung TNR Eks- Fakultas Teknik
\n<\/strong>Laboratorium Bioteknologi Pangan
\nLaboratorium Mikrobiologi dan Keamanan Pangan
\nLaboratorium Kimia Analisa dan Pengawasan Mutu Pangan<\/li>\n- Lantai 3 Gedung Fakultas Pertanian
\n<\/strong>Laboratorium Pengembangan Pangan<\/li>\n- Teaching Industry<\/strong><\/li>\n<\/ol>\n
[\/vc_column_text][vc_empty_space height=”22px”][vc_gmaps link=”#E-8_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”]<\/div>
- Lantai 3 Gedung Fakultas Pertanian
- To conduct educational activities, research, and community service for the development of food science and technology to support the food agroindustry.<\/strong><\/li>\n<\/ol>\n