Academic rigor, journalistic flair
Assistant Professor, Lecturer, Head of Food Processing Laboratory, Food Technology Study Program, Faculty of Biotechnology, Universitas Katolik Indonesia Atma Jaya
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Experience
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2019–presentAssistant Professor, Food Technology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia
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2022–presentHead of Food Processing Laboratory, Atma Jaya Catholic University of Indonesia
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2019–2021Head of Food Technology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia
Education
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2015Universitas Gadjah Mada, M.Sc.
Publications
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2022Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis),
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2022Evaluasi Kualitas Mi Kering dengan Tepung Labu Kuning dan Tepung Ikan Cakalang (Katsuwonus pelamis) sebagai Substitusi Sebagian Tepung Terigu,
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2021Quality characteristics of chicken sausages using a combination of jack bean (Canavalia ensiformis L.) and soy protein isolate as a binder,
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2021Instant Noodles from Pumpkin (Cucurbita Moschata D.) and Anchovy Flour (Stolephorus Commersini) as an Alternative Emergency Food,
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2020Karakteristik Mi Kering Substitusi Tepung Terigu dengan Tepung Labu Kuning dan Tepung Ikan Tuna,
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2020Tepung Ikan Petek (Leiognathus equulus) sebagai Aditif Protein pada Mi Kering Labu Kuning (Cucurbita moschata D.),
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2019Yogurt making as a tool to understand the food fermentation process for nonscience participants,
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2018Peningkatan Kandungan Protein Mi Instan dari Substitusi Tepung Jagung dengan Tepung Kacang Hijau,
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