Praharsiwi Nisa Az Zahro, a student of the Agricultural Microbiology Study Program at Universitas Gadjah Mada (UGM), successfully completed her Field Work Practice (Kerja Lapangan/KL) and presented the results through a Field Work Seminar on campus. Her journey began at PT Ajinomoto Indonesia – Mojokerto Factory, one of Indonesia’s largest food manufacturing facilities. During the seminar, she presented the outcomes of her one-month industrial placement and research project entitled “Microbiological Contamination Analysis and Colony Morphological Characterization in a Seasoned Flour Manufacturing Plant at PT Ajinomoto Indonesia – Mojokerto Factory.”
The research focused on analyzing microbiological contamination in seasoned flour products. Rather than testing Ajinomoto products directly, the study examined competitor products used as comparative samples in the company’s Quality Control (QC) Laboratory. Microbiological testing was conducted using the Petrifilm method, with several parameters including Escherichia coli, Salmonella, Bacillus cereus, Total Plate Count (TPC), and Enterobacteriaceae, followed by colony morphology characterization for each parameter.
However, Siwi’s one-month internship at Ajinomoto Mojokerto was not solely about research. Each week brought new experiences that enriched her understanding of food quality control, laboratory management, and industrial operations. During the first and second weeks, Siwi was assigned to the preparation section, where she learned how to prepare various microbiological media, including PCA, Salmonella media, and saline media. She was also trained in operating autoclaves for media sterilization and introduced to industrial laboratory waste management procedures in accordance with company standards.
In the third week, she moved to the Microbiology Laboratory, where she performed routine activities similar to those carried out by laboratory staff, including sample inoculation, result interpretation, and data analysis. The scope of testing extended beyond food products and included wastewater treatment (WWT) samples and production equipment sanitation monitoring. “We even tested samples from bathroom dippers as part of the QC process,” she said with a laugh.
In the fourth week, she joined the Chemistry Laboratory, where she learned various analytical methods, including tests for GABA, iron (Fe), moisture content (FML), chloride (Cl), and other chemical parameters. Through direct discussions with laboratory staff, she also gained deeper insights into the production process of Sajiku, one of Ajinomoto Indonesia’s flagship products. One of the most memorable moments during her internship was learning to use a pipette ball pump in an industrial laboratory setting. Although the instrument was familiar from university laboratory classes, the operating method used in the company differed significantly. At PT Ajinomoto Indonesia, the marble inside the ball pump is removed, resulting in a different mechanism compared to what she had previously learned.
“I had to practice repeatedly before I could use it properly. The fun part was that the laboratory staff patiently taught me and gave me plenty of opportunities to practice directly,” she recalled. The learning process even became a source of amusement for many employees in the Chemistry Laboratory who watched her progress.
Another challenge came from the complexity of daily laboratory operations. Every day, numerous product samples had to be analyzed, and identification was based on product codes rather than product names. To overcome this challenge, Siwi relied on detailed notes and frequently consulted laboratory staff until she became familiar with the system and workflow.
After completing her internship, preparing her report, and undergoing several rounds of consultation and revisions, Siwi finally presented the results of her work during the Field Work Seminar. “I felt relieved because one major responsibility had finally been completed,” she said. “At the same time, I felt proud because I managed to complete an internship while living away from home for a month, writing reports, attending consultations for days, and finally presenting my work in front of an audience despite being nervous.” The experience provided her with valuable insights into the realities of working in the food industry. She observed firsthand how standards such as the Indonesian National Standard (SNI) and regulations from the National Agency of Drug and Food Control (BPOM) are implemented in daily industrial practices. The internship also helped her identify the technical and professional skills she needs to further develop before entering the workforce.
In addition, the professional relationships she built throughout the internship have become an important asset for her future career. Reflecting on her experience, Siwi encouraged younger students to begin preparing for their internships early, ideally from their fourth semester, by identifying potential companies, consulting with academic advisors, and developing a clear timeline.
For students planning to undertake internships at PT Ajinomoto Indonesia, she offered specific advice: “Even if your focus is microbiology, I highly recommend exploring all laboratories, including the chemistry laboratory, because there are many valuable experiences and new insights that you may not encounter in university classes.” Praharsiwi Nisa Az Zahro’s Field Work Practice reflects a strong commitment to the Sustainable Development Goals (SDGs), particularly SDG 4 (Quality Education), SDG 2 (Zero Hunger), SDG 9 (Industry, Innovation and Infrastructure), and SDG 17 (Partnerships for the Goals).
Author: Vesya Alya Ramadhan Ismanto
Editor: Desi Utami