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PENDEKATAN METABOLOGENOMIK DALAM FERMENTASI TERKONTROL UNTUK MENDUKUNG KEMANDIRIAN BAHAN ALAM DAN PANGAN FUNGSIONAL DI INDONESIA
Keywords:
Bioaktif, Pangan Fungsional, Fermentasi, MikrobiologiSynopsis
Indonesia menyimpan kekayaan hayati mikroba yang luar biasa, dari ekosistem unik hingga fermentasi tradisional seperti tempe. Namun, potensi ini belum dimanfaatkan secara optimal untuk menciptakan inovasi pangan fungsional dan bahan alam aktif yang konsisten dan kompetitif secara global. Orasi ilmiah ini memaparkan perjalanan riset lebih dari satu dekade yang menjawab tantangan tersebut melalui pendekatan metabologenomik, sebuah integrasi revolusioner antara analisis genom dan metabolomik. Pendekatan ini mentransformasi fermentasi tradisional yang empiris menjadi sistem fermentasi terkontrol dan berbasis data, memungkinkan optimasi bioproses secara rasional. Buku ini menyajikan bukti-bukti keberhasilan penerapan pendekatan ini, mulai dari penemuan dan produksi bahan alam aktif baru (unknown) dan yang sudah diketahui (known) dari mikroba, hingga optimalisasi kualitas pangan fungsional seperti tempe. Pembahasan mencakup pilar teknologi, tantangan implementasi, serta rekomendasi kebijakan yang selaras dengan kerangka regulasi nasional untuk mendukung kemandirian pangan dan biofarmasetika. Sebagai karya yang berdasar pada rekam jejak litbang yang komprehensif, orasi ini menawarkan peta jalan strategis bagi Indonesia untuk tidak hanya melestarikan warisan tradisionalnya, tetapi juga menjadi pemain utama dalam bioteknologi industri global yang berkelanjutan.
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