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Assistant Professor, Lecturer, Head of Food Processing Laboratory, Universitas Katolik Indonesia Atma Jaya
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Experience

  • 2019–present
    Assistant Professor, Food Technology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia
  • 2022–present
    Head of Food Processing Laboratory, Atma Jaya Catholic University of Indonesia
  • 2019–2021
    Head of Food Technology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia

Education

  • 2015 
    Universitas Gadjah Mada, M.Sc.

Publications

  • 2022
    Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis),
  • 2022
    Evaluasi Kualitas Mi Kering dengan Tepung Labu Kuning dan Tepung Ikan Cakalang (Katsuwonus pelamis) sebagai Substitusi Sebagian Tepung Terigu,
  • 2021
    Quality characteristics of chicken sausages using a combination of jack bean (Canavalia ensiformis L.) and soy protein isolate as a binder,
  • 2021
    Instant Noodles from Pumpkin (Cucurbita Moschata D.) and Anchovy Flour (Stolephorus Commersini) as an Alternative Emergency Food,
  • 2020
    Karakteristik Mi Kering Substitusi Tepung Terigu dengan Tepung Labu Kuning dan Tepung Ikan Tuna,
  • 2020
    Tepung Ikan Petek (Leiognathus equulus) sebagai Aditif Protein pada Mi Kering Labu Kuning (Cucurbita moschata D.),
  • 2019
    Yogurt making as a tool to understand the food fermentation process for nonscience participants,
  • 2018
    Peningkatan Kandungan Protein Mi Instan dari Substitusi Tepung Jagung dengan Tepung Kacang Hijau,