Laboratory Leader            : Nurud Diniyah, S.TP., M.P., Ph.D. 

PLP Laboratory                   : Neny Novita Yuliany

Laboratory Technician    : Astriani

The Food and Agricultural Products Microbiology Laboratory, Faculty of Agricultural Technology, University of Jember is a laboratory used for educational activities (practicum), research and community service, as well as sample testing in the field of microbiology. This laboratory is under the auspices of the Agricultural Product Technology Study Program, Faculty of Agricultural Technology. Activities related to the field of microbiology carried out in this laboratory are:

1. Techniques for sterilizing laboratory equipment and media for practicum, research, and testing;

2. Isolation, identification, and enumeration of bacteria, yeasts, and molds obtained from agricultural and food materials;

3. Development of biotechnology and application of microorganisms in the food sector.

Practical subjects organized by the Laboratory of Food and Agricultural Products Microbiology, Faculty of Agricultural Technology, University of Jember are Food and Agricultural Products Bioprocessing, Functional Food Technology, Fermentation Technology, Quality Management and Food Safety of Agricultural Products, Food Microbiology, General Microbiology. The equipment available in this laboratory include autoclave, laminar air flow, incubator, analytical balance, hot plate, waterbath oven, spectrophotometer, microcentrifuge, macrocentrifuge, shaker incubator, fermenter, vortex, micropipette, microscope, colony counter, bunsen, refrigerator, microwave, glassware. The microbial collection in the Microbiology of Food and Agricultural Products laboratory is lactic acid bacteria, namely Lactobacillus bulgaricus, Streptococcus thermophilus, L.casei, L.plantarum, Aspergillus niger, R.oligosporus and we also provide nata starter for making nata de coco.

Laboratory Leader     : Ahmad Nafi, S.TP., M.P

PLP Laboratory                  : Ni Ketut Leseni, A.Md

Laboratory Technician     : Nugraha Yuwana, S.TP

The Laboratory of Chemistry and Biochemistry of Agricultural Products is a laboratory of the department of agricultural products technology that focuses on chemical testing of foodstuffs and agricultural products. Laboratory activities are generally centered on student services for practicum, for example: Fundamentals of Agricultural Product Technology; Quality Analysis of Food and Agricultural Products; Basic Chemistry; New Product Development; and Derivative Product Processing Technology; or final project research, for example: Antioxidant Activity of Telang Flower Kombucha Tea Drink; Effectiveness of Chili Oleoresin Addition on Physicochemical Properties of Low Fat Mayonnaise; and Characteristics of Enzymatic Hydrolysate of Vannamei Shrimp Shell Protein using Pineapple Fruit Extract. In addition, the laboratory also receives sample submissions for analysis such as proximate content and functional characteristics. The laboratory also plays a role in community service activities, one of which is by becoming a practitioner in the training of making Modified Cassava Flour (MOCAF), making MOCAF derivative products (Brownies, Crackers, Nuggets, Mud Cake, Bolu), and several processed legume products such as koro sword, komak, kratok.