BRIN conducts research on metabolomics to realize food diversification

TIME.CO, Jakarta – National Agency for Research and Innovation (BRIN) Do research AND innovation for the diversification of staple foods, which is explored by local plant genetic resources. This exploratory effort is accompanied by advanced technology, including metabolomics and other omics approaches, to determine the nutritional content, bioactive compounds, safety and quality of different food sources.

Metabolomics is a study discipline in molecular biology that focuses on the overall product of enzymatic processes occurring in cells. Enzymatic processes in cells are biochemical processes that are interrelated and produce carbohydrates, fatty acids, alcohols, proteins and various other secondary metabolites.

BRIN Agricultural and Food Research Organization (ORPP) head Puji Lestari said local plant genetic resources can adapt well to certain environmental conditions.

“Genetic resources, especially native Indonesian local food, have high nutritional value and are very suitable for local food preferences. It is not surprising that local plant genetic resources can help increase agricultural resilience and stability,” said Puji in a release shared on August 3, 2023.

Local genetic resources are closely related to the traditional knowledge and cultural practices of the local community. With the existence of metabolomics technology research and emics approaches that can provide insight into the nutritional content, bioactive compounds, safety and quality of food sources, it can guide efforts to promote the consumption of diverse foods, leading to a better nutrition, health and sustainability.


The emic approach means trying to explain a phenomenon in society from the point of view of the community itself or from the point of view of an insider.

Meanwhile, BRIN Food Crop Research Center (PRTP) head Yudhistira Nugraha said that some of the latest research was being conducted to utilize the potential of local genetic resources for the diversification of staple foods, namely sorghum, cassava , local composite corn, hanjeli, sago, breadfruit and others. Also, the potential of local legumes such as cowpea, broad beans, red kidney beans and others as a source of protein and soy substitute.

PRTP BRIN also conducted collaborative research with Osaka University, Japan, and several Indonesian universities. Including the Science and Technology Research Partnership for Sustainable Development (SATREPS) research collaboration plan, which became the BRIN research programme.

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