8 June 2026

A BINUS University Biotechnology undergraduate student is currently participating in a three-month research internship at the University of the Ryukyus, Okinawa, Japan, as part of the international research collaboration between the Food Biotechnology Research Center (FBRC) and the University of the Ryukyus.

The internship program serves as one of the key outcomes of the partnership between the two institutions, which aims to strengthen international research cooperation, facilitate knowledge exchange, and provide students with opportunities to gain global research experience. The program runs from May to July 2026 and enables students to engage directly in advanced laboratory research under the supervision of international experts.

Jonathan Chang, an undergraduate student in Biotechnology at BINUS University, is currently conducting research in the laboratory of Yonathan Asikin, Associate Professor in the Faculty of Agriculture, Department of Bioscience and Biotechnology, University of the Ryukyus.

As part of his research activities, Jonathan brought torpedo banana flour samples developed through research at BINUS University for further characterization and analysis. His project focuses on evaluating the nutritional and functional properties of torpedo banana flour, including carotenoid analysis and amino acid profiling. Particular attention is being given to the identification and quantification of gamma-aminobutyric acid (GABA), a bioactive compound that has attracted significant interest in the development of functional foods.

The ongoing research aims to generate scientific data that support the potential of torpedo banana as a valuable functional food ingredient. The presence of beneficial compounds such as carotenoids and GABA may enhance the nutritional profile of torpedo banana-based products and contribute to their future commercialization.

One potential application being explored is the development of torpedo banana puree for individuals with dysphagia, a swallowing disorder that requires specially formulated foods with modified textures. The naturally soft texture of banana-based products, combined with their nutritional and functional properties, makes torpedo banana a promising candidate for such applications.

Beyond the research itself, the internship provides Jonathan with valuable international exposure, allowing him to gain experience with advanced analytical techniques, work within a global research environment, and strengthen his scientific competencies. The experience also contributes to the broader goal of developing globally minded biotechnology graduates capable of addressing real-world challenges through innovation and research.

As Jonathan continues his internship through July 2026, the collaboration between FBRC and the University of the Ryukyus demonstrates how international partnerships can create meaningful opportunities for student development while advancing research on innovative and sustainable food products derived from Indonesia’s local biological resources.