Research output · Food science
A curated record of authored and coauthored work spanning sensory science, food product development, food safety, sustainable packaging, and community-based food innovation.
Listed from newest to oldest. DOI links lead to publisher records; the live Google Scholar profile contains the complete and current citation record.
Acta Universitatis Sapientiae, Alimentaria, Vol. 17.
Evaluates sensory acceptance, nutritional composition, microbial safety, and economic feasibility of vegetarian sausage enriched with soy protein isolate.
KnE Engineering, 6(1), 239–251.
Presents the design and functional testing of a semi-automatic hydraulic hot-press system for producing biodegradable tableware from food-related waste.
Prosiding Seminar Nasional Pengabdian kepada Masyarakat Polimedia (Senpedia), Vol. 3.
Documents structured assistance in preparing a halal product assurance manual to support certification readiness among food MSMEs in Setu Babakan.
The 2nd SEAMEO International Conference on Food and Nutrition, Vol. 2, p. 129.
Synthesizes evidence on nutritional value, safety considerations, and preservation approaches relevant to sago grubs as a potential emergency food resource.
Jurnal Kesehatan Manarang, 9(1), 34–41.
Explores augmented-reality packaging as a digital nutrition-communication approach for addressing excessive sugar, salt, and fat consumption among Generation Z.
Poltekita: Jurnal Pengabdian Masyarakat, 4(2), 467–474.
Integrates nutrition and packaging assistance to strengthen the product quality and branding of local culinary MSMEs in Indramayu.
Engagement: Jurnal Pengabdian Kepada Masyarakat, 6(1), 173–186.
Reports a market-informed packaging redesign and acceptance assessment intended to strengthen consumer trust in OkeFarm vegetable products.
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 4(1), 59–67.
Uses hedonic evaluation and triangle testing to assess the sensory characteristics and consumer acceptability of a Bir Pletok ice-cream formulation.
Menara Perkebunan, 88(1).
Tracks chemical composition, antioxidant indicators, microbial quality, protein content, and sensory acceptance of soy-fortified papaya jam over three months of storage.
Jurnal Kesehatan Masyarakat Maritim, 3(1).
Evaluates proximate composition, coliform safety, and hedonic response for a ready-to-drink herbal functional beverage based on traditional spices.
Amerta Nutrition, 4(3), 205–212.
Applies HACCP analysis to identify production risks and formulate recommendations for standard operating procedures in a ready-to-serve aloe-vera beverage enterprise.
E-Dimas: Jurnal Pengabdian kepada Masyarakat, 11(2), 231–235.
Reports improvement in GMP knowledge following structured training and emphasizes continued mentoring to support consistent food-safety practice.
Gorontalo Agriculture Technology Journal, 2(2).
Uses observation, focus-group discussion, and interviews to assess good manufacturing practice requirements and food-safety readiness in a small snack enterprise.
Ukrainian Food Journal, 6(4), 618–631.
Investigates a sustainable hybrid bio-nanofiller derived from sago pith waste and rice-husk nanosilica for potential food-packaging applications.
Interested in sensory science, consumer food perception, food-safety systems, product development, or sustainable packaging? I welcome research conversations and interdisciplinary collaboration.
