Culinary Arts student Lee Ikrimah Ma’ruf, along with faculty members Lily Dianafitry Hasan and Muhammad Anas, proudly represented the Culinary Arts Program at the International Symposium on Food and Agro-Biodiversity (ISFA), held from October 2-4, 2024, in Semarang. Organized by Indonesian Food Technologies in collaboration with Diponegoro University, this prestigious symposium focused on critical themes such as Hospitality, Affordable and Sustainable Food. The event brought together researchers, industry experts, and academic professionals from various disciplines to discuss innovations and solutions for creating a more sustainable future in food production and consumption.
During the symposium, Lee Ikrimah Ma’ruf presented his groundbreaking research titled “Fruit Waste Transformation into Charcoal Briquettes: A Sustainable Energy Solution.” His research delves into one of the most pressing issues in the culinary and food industries: food waste. Specifically, his project focuses on the excessive fruit waste generated both in household kitchens and larger-scale professional environments. Often overlooked, this type of waste poses significant environmental challenges if not properly managed.
To address this, Lee’s research proposes an innovative solution—transforming fruit waste into charcoal briquettes. By utilizing solar energy to dry the waste, the research showcases a method for converting the dried material into eco-friendly charcoal, which can be used as a clean energy source. Not only does this process reduce the environmental impact of discarded fruit, but it also offers a sustainable alternative to traditional wood-based charcoal, minimizing the need for tree cutting. Lee further explored the performance of these briquettes by analyzing key factors such as heat output, burning duration, and smoke emissions, highlighting their potential use in both culinary settings and beyond. His findings suggest that this method can play a significant role in reducing reliance on conventional fuels, promoting both environmental sustainability and economic value.
In addition to contributing valuable insights, Lee Ikrimah Ma’ruf was honored with the prestigious Best Oral Presenter award for his exceptional presentation and research, underscoring the high caliber of work being done by the Culinary Arts Program. His achievement brings pride not only to himself but also to the faculty members who supported him throughout the research process, reflecting the program’s commitment to innovation and sustainability in the culinary field.
We extend our heartfelt congratulations to Lee Ikrimah Ma’ruf, Lily Dianafitry Hasan, and Muhammad Anas for their outstanding contributions and for representing our program on such a respected international platform. Their participation and achievements demonstrate the powerful impact that thoughtful, research-driven solutions can have in addressing global challenges.
