South Tangerang, June 22, 2026 – The Entrepreneur Learning Center (ELC) of the Faculty of Economics and Business, UIN Syarif Hidayatullah Jakarta, successfully held its 2026 Company Visit with the theme "Enhancing Professional Competence through Corporate Exposure and Strategic Business Learning." This activity provided a platform for ELC administrators and members to broaden their knowledge and gain first-hand experience in the professional world. This industrial visit took place at PT Ajinomoto Indonesia's Karawang Factory.
The event began at 7:00 a.m. Western Indonesian Time (WIB), with all participants departing by bus. The first destination was the Kaliwungu nature tourism area. The group arrived at the location at 9:30 a.m., followed by a game of guessing the ball's movement based on its color. This activity aimed to foster closeness and camaraderie among participants. The event then continued with a group photo session and free time.
At 11:00 a.m. WIB, all participants gathered again to continue their journey to PT Ajinomoto Indonesia. The main agenda at PT Ajinomoto Indonesia began promptly at 1:00 p.m. WIB, opened by Mr. Luki, followed by a presentation on the Company Profile, Factory Overview, and MSG Safety & Benefits by Mr. Jihad. The discussion covered a brief history of the company, PT Ajinomoto Indonesia's commitment to meeting international quality standards, and a scientific explanation of the health safety of Monosodium Glutamate (MSG) consumption and its benefits in enhancing the flavor of food. Furthermore, the company's Corporate Social Responsibility (CSR) programs, such as the "Bijak Garam" program, the School Lunch Program, and the Elderly Meal Program, which focuses on improving nutrition and health for children and the elderly, were presented. Following the presentation, a question-and-answer session followed.
The event then continued with a museum tour led by Mr. Jihad. In the first room, participants were invited to witness a historical glimpse into the formation of Ajinomoto. Entering the second room, participants were presented with an illustration of the six-stage MSG production process. In the final room, participants were shown various Ajinomoto product lines that have undergone processing, and a sensory test was conducted to assess the umami taste of two soup samples provided.
Following this, the event continued with a factory tour of the Saori Oyster Sauce production facility. During this visit, participants were given the opportunity to observe firsthand the entire hygienic production process, from raw material processing to the final packaging of Saori Oyster Sauce. The entire event concluded with a return to the visit room for an interactive quiz session prepared by Mr. Luki through the Kahoot platform. This consisted of 10 questions about the material presented during the visit. The event concluded with a group photo and content in front of the Ajinomoto Visitor Building.
High appreciation was also expressed by Dr. Asyari Hasan, M.Ag., C.M. He stated that the Company Visit was an excellent program because it was able to bridge the academic theory learned by students in lectures with the reality of business practices in an international-scale industry. Through management presentations and direct observation of hygienic production processes, students gained in-depth insights into modern corporate governance and real social contributions to the community. Furthermore, he assessed that the entire event had run very smoothly and was well-structured, from the initial departure until the completion of the entire series of agendas on site. (ah)