Reported by: Paulus Laratmase
Translated (Indonesian-English) by Leni Marlina
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At the National Seminar of IKDKI Papua Barat and Papua Barat Daya held on 15 November 2025, the academic community was once again greeted by one of Papua’s leading female scientists in the field of food research: Prof. Dr. Zita Letviany Sarungallo. Presenting her paper titled Utilizing Papua’s Local Food Resources to Improve Nutrition and Health: A Sustainable Food Technology Perspective, she delivered a powerful narrative on how local foods can function as instruments of social healing, strengthen nutritional resilience, and open pathways toward sustainable development. Her clear and measured presentation, firmly grounded in the realities of Papua’s food challenges, sparked a vibrant atmosphere of dialogue and renewed optimism among seminar participants.
Prof. Zita began by outlining Papua’s food-security conditions based on the 2019 food map, emphasizing that the region remains in a vulnerable zone. Stunting, anemia, and limited access to nutrient-dense foods continue to pose significant challenges. Yet, through the lens of food technology, she offered an encouraging perspective: Papua’s nutritional issues are far from insurmountable, for the region possesses exceptional biodiversity. Sago, sweet potatoes, red fruit, kebar grass, and other endemic flora are not merely food ingredients, they are foundations of food sovereignty that have yet to be fully optimized.
One of the compelling aspects of her presentation was her ability to merge traditional knowledge with scientific innovation. She highlighted various advances in sago-processing technologies, including instant sago flour, sago brownies, and bioplastics produced from sago waste—research areas she has developed with her team over many years. She also introduced pyrolysis technology for producing liquid smoke as a natural fish preservative, as well as the use of sago-extraction liquid waste as a medium for cultivating microalgae for biodiesel production. These innovations demonstrate that Papua’s local food resources hold potential not only for improving human nutrition but also for supporting clean energy and sustainable industrial development.
Prof. Zita also connected these scientific advancements to global development agendas, asserting that the use of local food resources can significantly contribute to achieving Zero Hunger, improving public health, and fostering responsible production and consumption. She emphasized that food technology is not merely the outcome of laboratory research; it is a moral tool, one that supports social justice, strengthens community well-being, and protects ecological balance. In this context, she highlighted the essential role of lecturers and academic communities, including IKDKI, as bridges between scientific knowledge and the dignity of local communities.
Prof. Dr. Zita Letviany Sarungallo is a researcher and educator who has devoted her life to shaping a new generation of food scientists in Papua. She completed her undergraduate studies at Hasanuddin University (1989–1994) and pursued her master’s and doctoral degrees in Food Science at the Bogor Agricultural Institute (1998–2002; 2009–2014). Her academic career at the University of Papua (UNIPA) began in 2016 as a lecturer in the Food Technology Study Program, and she later served as Dean of the Faculty of Agricultural Technology from 2015 to 2023.
During her leadership, she promoted research grounded in Papua’s natural wealth, particularly sago as a key regional commodity. Her contributions extend beyond scholarly publications and community outreach; she also worked to build research networks across regions and countries. Through her vision, local food technology has gained a more prominent place in national and international scientific discourse.
Her commitment is also evident in her efforts to align Papua’s nutritional challenges with evidence-based interventions. She emphasized that improving nutritional status requires collaboration among multiple stakeholders, academics, local governments, customary institutions, entrepreneurs, and the youth of Papua. Through these partnerships, local food resources can evolve into a solid foundation for economic progress and community empowerment.
The seminar concluded with a dynamic discussion session. Participants—including students, emerging researchers, and practitioners in the food industry, raised questions about sago downstream development, opportunities for small-scale industries, and the potential for exporting processed local products. This enthusiasm reflects a growing recognition that Papua’s food sovereignty can flourish from the richness of its own land.
With more than two decades of work in research, teaching, and community service, Prof. Dr. Zita Letviany Sarungallo has become a key figure in promoting local food as a sustainable solution to Papua’s nutritional and health challenges. Her presence at the IKDKI National Seminar 2025 reaffirmed an essential message: the future of Papua’s food security does not need to be imported it can grow from its own roots, nourished by tradition, strengthened by science, and sustained by innovation for the benefit of its people.
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