UMY Researcher: Climate Change Affects Food Production and Quality
Jakarta (ANTARA) - A researcher from the Muhammadiyah University of Yogyakarta, Dr. Zuhud Rozaki, has revealed findings that climate change has a significant impact on the productivity and quality of food produced by farmers and consumed by the public.
Speaking after a dialogue on “Strengthening Healthy and Sustainable Food Consumption Patterns Through Inclusive Digital Transformation” in Jakarta on Wednesday, Zuhud explained that the impact of climate change is generally seen in the decline in production due to erratic rainfall, water limitations, and longer periods of drought.
The researchers found that these conditions not only affect the quantity of production but also have the potential to impact the composition of the food produced. “Therefore, adaptation strategies are needed at the production level to maintain the stability of crop yields,” he said.
Zuhud said that the research team has developed demonstration plots or trial lands in several major food-producing areas, including Central Java, East Java, and West Java, to study the response of plants to water limitations.
The results of the research show that production can still be maintained even when water is not abundant, as long as it is accompanied by the optimal use of fertilizers.
Digital agricultural innovation guarantees food quality
In the discussion, Zuhud revealed that the research results are integrated into the development of a digital-based application, MyINDAHDiet, which not only discusses nutritional and dietary aspects but also pays attention to the food production side.
MyINDAHDiet is an inclusive digital solution to support healthy and sustainable eating patterns while strengthening food security in urban and peri-urban areas of Java.
This program runs within the framework of KONEKSI 2024-2026 with a food system approach from upstream to downstream, including production, distribution, and consumption.
This program is led by Associate Professor Risti Permani from The University of Queensland and Dr. Zuhud Rozaki from the Muhammadiyah University of Yogyakarta.
The implementation involves a multidisciplinary partnership of nine institutions, namely UQ, Monash University, the National Research and Innovation Agency (BRIN), the Bogor Agricultural Institute (IPB University), Gadjah Mada University (UGM) Yogyakarta, Malang State University, Muhammadiyah University of Yogyakarta, CIPS, and Parti Gastronomi, with the support of dozens of national and regional institutions.
The MyINDAH Diet application is developed for two groups of users, namely consumers and farmers. For consumers, this application is based on the “Nutritious Plate” model, which contains balanced nutrition guides, local food-based recipes, and a food composition database.
Meanwhile, for farmers, the application provides cultivation guides, information on pests and plant diseases, and a planting calendar that is adjusted to climate dynamics and the results of demonstration plot research.