I graduated from Agricultural Product Technology, Universita Syiah Kuala, Banda Aceh-Indonesia in 2005 with Distinction predicate. Then, I have worked directly in the same department. In this department, I have been involved in Food Microbiology, Fermentation Technology and Food Safety courses. My research interests are Dairy Fermented Products and Food Microbiology and Food Safety on Coconut, Cocoa, and Coffee. To increase the quality of my teaching and research, I gained knowledge from MRes (2008-2010) and PhD (2011-2016) in Biosciences at The University of Nottingham-UK majoring in Food Microbiology and Food Safety working with Prof. Christine E. R. Dodd and Dr. Rob Linforth.
My PhD research topic was about microbial dynamics of raw milk cheese ripening. In this study, Stichelton, a blue-veined cheese made from unpasteurised milk by the same process as Stilton cheese, was examined by traditional culturing methods and molecular approach methods (PCR-Denaturing Gradient Gel Electrophoresis) of the bacterial 16S rDNA. The survival of Lactococcus lactis strains in a mature Stichelton was examined by sub-species differentiation of the isolates using Pulsed-Field Gel Electrophoresis (PFGE) and genomic plasmid profiling. The response of Staphylococcus equorum isolated from Cheeses to acid and salt was also examined. Furthermore, the interaction between a mixed starter Lactococcus lactis, Penicillium roqueforti and a non-starter Staphylococcus equorum isolated from the crust of Stilton cheese was investigated in a small cheese model. Finally, the sensory properties of the cheese models were analysed using Solid Phase Micro Extraction with Gas Chromatography-Mass Spectrometry (SPME GC-MS).
During my PhD, I was a member of Society for Applied Microbiology (SfAM), Society for General Microbiology (SGM), Institute of Food Science and Technology (IFST), International Association for Food Protection (IAFP), The Society of Food Hygiene and Technology (SOFHT) and Institute of Food Technologists (IFT). The main benefit I got by joining these societies is that I had a chance to apply the grants to attend a conference. The list of grants I received and conference I attended could be seen below. Currently, I am a member of Indonesian Society for Microbiology (PERMI) and American Dairy Science Association (ADSA).
GRANTS
2018: Lektor (Assistant Professor) Research Grants of Syiah Kuala University, Indonesia
2015: FEMS (Federation of European Microbiological Societies) Young Scientist Meeting Grants
2015: IAFP (International Association of Food Protection) Student Travel Scholarship
2014: ICFMH (International Committee of Food Microbiology and Hygiene) Scientific Meeting Grants
2013: SGM (Society for General Microbiology) Scientific Meeting Travel Grants
2013: FEMS (Federation of European Microbiological Societies) Young Scientist Meeting Grants
2013: SfAM (Society for Applied Microbiology) Conference Studentship
2010: Young Lecturer Research Grants – Universitas Syiah Kuala, Indonesia
CONFERENCE ABSTRACTS
- Dewi Yunita, Yusriana, Yuliani Aisyah, Martina Fitri Wahyuni. Flavour Compounds Profile of Cacao Beans from Pidie District, Aceh Province, Indonesia. International Conference on Green Agro-Industry and Bioeconomy. Malang-Indonesia, 18-20 September 2018. (Oral).
- Martina Fitri Wahyuni, Dewi Yunita, Yusriana, Yuliani Aisyah. Chemical and Microbiological Characteristics of Cocoa Beans from Pidie District, Aceh Province, Indonesia. The 8th Annual International Conference on Health Life Sciences, Syiah Kuala University. 12-14 September 2018. (Poster).
- Irfan, Farhan Mirazi Hidayat, Rasdiansyah, Dewi Yunita. Addition of Tofu Pulp Waste in the Production of Bokashi with Local Microorganisms. Internasional Seminar of Indonesian Society for Microbiology. Palembang-Indonesia, 14-15 November 2017. (Oral)
- Dewi Yunita and Christine E. R. Dodd. Antifungal Activity of A Cell-Free Supernatant of Staphylococcus equorum Isolated from A Raw Milk Blue-Veined Cheese. 5th IUMS Outreach Programme: Advances in Food Safety and Mycotoxins. Yogyakarta-Indonesia, 19-20 January 2017. (Poster)
- Christine E.R. Dodd, Dewi Yunita, Vijith Jayamanne, Contantina Apostolou, and Robert Linforth, Effect of Raw Milk and Relative Humidity in Influencing The Characteristics of A Mould-Ripened Blue-Veined Cheese. Food Micro 2016. Dublin-Ireland, 19-22 July 2016. (Oral and Poster)
- Dewi Yunita, Jihan Sherif, Robert Linforth, and Christine E. R. Dodd. The Role of Staphylococcus equorum in Influencing The Characteristics of A Mould Ripened Blue-Veined Raw Milk Cheese. Microbial Diversity 2015. Perugia-Italy, 27-29 October 2015. (Poster).
- Dewi Yunita, Constantina Apostolou, Konstantinos Gkatzionis, Robert Linforth, and Christine E. R. Dodd The Role of Debaromycess hansenii in Influencing The Characteristics of Stilton-Style Blue Cheeses. SfAM Summer Conference. Dublin-Ireland, 29 June-2 July 2015. (Oral and Poster).
- Dewi Yunita, Jihan Sherif, and Christine E. R. Dodd. The Response of Staphylococcus equorum Isolated from Cheeses to Acid and Salt. Food Micro 2014. Nantes-France, 1-4 September 2014. (Poster).
- Dewi Yunita, Jihan Sherif, and Christine E. R. Dodd. Interaction between Lactococcus lactis and Staphylococcus equorum in Small Cheese Models. The Science of Artisan Cheese. Somerset-UK, 19-20 August 2014. (Poster).
- Dewi Yunita, Jihan Sherif, and Christine E. R. Dodd. The Presence of Staphylococcus equorum in Cheeses. Microbial Diversity 2013. Turin-Italy, 23-25 October 2013. (Poster: 3rd Winner).
- Dewi Yunita and Christine E. R. Dodd. Phenotypic Diversity of Lactococcus lactis in The Production of Stichelton, A Raw Milk Cheese. SfAM Summer Conference. Cardiff-UK, 1-4 July 2013. (Poster).
- Dewi Yunita and Christine E. R. Dodd. 16S rDNA PCR-DGGE As A Tool To Identify Microbial Changes During Stichelton Cheese Production. The Inaugural SfAM-PECS Conference. London-UK, 25 October 2012. (Oral and Poster).
- Dewi Yunita and Christine E. R. Dodd. The Microbial Flora Dynamics of A Blue-Veined Raw Milk Cheese. Food Micro 2012. Istanbul-Turkey, 3-7 September 2012. (Poster).
- Dewi Yunita. A Comparison of The Microflora of Blue-Veined Cheese: Stichelton and Stilton. The Science of Artisan Cheese. Somerset-UK, 28-29 August 2012. (Oral).
- Dewi Yunita and Christine E. R. Dodd. Improving A Raw Milk Cheese Production by Microorganisms Identification. Research Showcase 2012. The University of Nottingham-UK, 14 June 2012. (Poster).
ADDRESS:
Universitas Syiah Kuala, Fakultas Pertanian, Jurusan Teknologi Hasil Pertanian
Jl. Tgk. Hasan Krueng Kalee No.3
Darussalam, Banda Aceh - 23111
Indonesia
| 1 | Pemanfaatan Serbuk Gergaji Menjadi Briket Biomassa Dengan Campuran Ampas Kopi Menggunakan Perekat Tapioka |
| 2 | Java plum (Syzygium cumini) puree as a functional ingredient for improving the physicochemical, microbiological, and nutritional quality of soygurt |
| 3 | Host-associated Enterococcus faecium isolated from naleh fish (Barbonymus sp.) enhances growth performance, feed utilization, and water quality in common carp (Cyprinus carpio). |
| 4 | Shelf-Life Analysis, Nutritional Quality, and Raw Material Sourcing of Chayote (Sechium edule (Jacq.) Swartz)-Enriched Broiler Chicken Dimsum |
| 5 | The production of leaf bokashi in pilot scale to support zero waste initiative of Universitas Syiah Kuala (USK), Indonesia |
| 6 | Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures |
| 7 | Peran Penyuluhan Pernikahan Dini Dalam Meningkatkan Kesadaran Dan Perubahan Perilaku Masyarakat Pedesaan |
| 8 | Application of anthocyanin extract from butterfly pea flower (Clitoria ternatea) as a freshness indicator: Aplikasi ekstrak antosianin bunga telang (Clitoria ternatea) sebagai ... |
| 9 | Formulation and evaluation of hand cream based on fat and cocoa paste with the addition of ylang-ylang (Cananga odorata) and lilac (Syringa vulgaris) essential oils |
| 10 | ANALISIS PENGGUNAAN MEDIA GAMBAR SEDERHANA UNTUK MENINGKATKAN MINAT BELAJAR PADA MATA PELAJARAN IPAS SUBTEMA 2 SISWA KELAS V MADRASAH IBTIDAIYAH NEGERI 1 KOTA MATARAM |
| 11 | Growth optimization of marine protist Thraustochytrium multirudimentale MAST-1 and characterization of fatty acids using FTIR spectroscopy and gas chromatography |
| 12 | Effect of raw materials C/N ratio on the quality of Bokashi |
| 13 | Design and Examination of Yogurt Maker Machine with Sensor Temperature DS18B20 |
| 14 | Characteristics of Biofoam Cups Made from Sugarcane Bagasse with Rhizopus oligosporus as Binding Agent |
| 15 | Characteristics of Cellulose Nanocrystals from Sugarcane Bagasse Isolated from Various Methods: A Review |
| 16 | Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat |
| 17 | Application of optimized Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk in the production of niyoghurt |
| 18 | Penggunaan kapang Rhizopus oligosporus dalam pembuatan biofoam cup berbahan dasar sabut kelapa dan tepung kedelai |
| 19 | Application of near infrared spectroscopy (NIRS) in the measurement of oil loss and its accuracy compared to soxhlet method |
| 20 | EFFECT OF THE TYPE AND CONCENTRATION OF MIXTURE SURFACTANT AND PROTEIN ON THE STABILITY OF NUTMEG OIL NANOEMULSION |
| 21 | PENGARUH PROPORSI LIMBAH DAUN DAN JENIS MOL TERHADAP MUTU BOKASI |
| 22 | Pendampingan usaha rumah tangga produk lokal khas Aceh asam belimbing (Averrhoa bilimbi Linn) Sunti untuk meningkatkan mutu dan harga jualnya |
| 23 | Aplikasi Minyak Atsiri Pala (Myristica fragrans Houtt) dan Komponennya (ñ-pinene dan sabinene) sebagai Bioaditif pada Daging Sapi |
| 24 | The Use of Selective Agar Medium to Increase the Awareness of Handwashing of Students of SD Negeri 57 Banda Aceh, Indonesia |
| 25 | Pengujian Starter Yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) serta Ekstrak Jamblang (Syzygium cumini L.) Pada Kasus Niyoghurt Jamblang Yang Telah Rusak |
| 26 | Natural Decomposer (MOL) developed from various banana waste and different storage times |
| 27 | Kajian Pembuatan MOL (Mikroorganisme Lokal) Spesifik dengan Variasi Jenis dan Konsentrasi Bahan Tambahan |
| 28 | Penggunaan asap cair sebagai pengawet alami bakso ikan tuna sirip kuning (Thunnus albacares) |
| 29 | Identifikasi Cemaran Mikroplastik pada Ikan Tongkol (Euthynnus affinis C.) dan Dencis (Sardinella lemuru) di TPI Lampulo, Banda Aceh |
| 30 | PEMANFAATAN TEKNOLOGI TEPAT GUNA PADA USAHA PRODUKSI BUMBU BUBUK INSTAN â,¬Ã..."MEURASAâ,¬Ã, MASAKAN KHAS ACEH |
| 31 | Pembuatan Velva Wortel (Daucus Carota L.) - Jeruk (Citrus Sinensis) Dengan Variasi Jenis Penstabil (CMC, Karagenan Dan Gelatin) |
| 32 | Substitusi Abu Sekam dengan Kulit Tanduk Biji Kopi dan Perbedaan Metode Penanganannya terhadap Mutu Bokasi |
| 33 | Kitosan dari Kulit Udang sebagai Pendeteksi Borak pada Mie Basah, Formalin pada Tahu dan Merkuri pada Ikan Segar |
| 34 | Initial study of vinegar production made from low quality rice using a batch type fermenter |
| 35 | Open Journal Systems Journal Help |
| 36 | Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom |
| 37 | Karakteristik Organoleptik Minuman Probiotik Fruit Soygurt dengan Penambahan Puree Buah Jamblang (Syzygium cumini) |
| 38 | Karakteristik Organoleptik Timphan Kering Beku |
| 39 | The role of non-starter bacterial consortia in mould-ripened cheese |
| 40 | Diversity and activities of yeasts from different parts of a Stilton cheese |
| 41 | Perbaikan Tekstur Timphan Instan Melalui Modifikasi Cairan pada Adonan Timphan, Tingkat Gelatinisasi, dan Perlakuan Pembekuan |
| 42 | Pembuatan Mi Kering dengan Penggunaan Tepung Labu Tanah (Cucurbita moschata) |
| 43 | PEMBUATAN TIMPHAN INSTAN DENGAN MENGGUNAKAN METODE PENGERINGAN VAKUM |
| 44 | Evaluasi Kegiatan Manajemen Data Sensus Harian Rawat Inap Rumah Sakit Umum Daerah Banyumas Tahun 2011 |
| 45 | Pembuatan Niyoghurt dengan Perbedaan Perbandingan Streptococcus thermophilus dan Lactobacillus bulgaricus serta Perubahan Mutunya Selama Penyimpanan |
| 46 | Production of Niyoghurt with Different Streptococcus thermophilus and Lactobacillus bulgaricus Ratio and Its Quality Changes during Storage |
| 47 | The Microflora of Stichelton, A Raw Milk Cheese |
| 48 | PERBEDAAN TERAPI KOMPRES HANGAT PADA LEHER DAN PIJAT KEPALA TERHADAP INTENSITAS NYERI KEPALA PADA |
| 1 | R_CA_bakteriosin V.1 |
| 2 | FRENSGURT |
| 1 | Student Travel Scholarship Award |
| 2 | Outstanding Research Contribution By A Young Investigator To The Profession of Food Microbiology and Hygiene |
| 3 | International Research Excellence Scholarship |
| 4 | The British Universities\' Scholarship Scheme for Higher Education Institutions in Aceh, Indonesia |
| 1 | Food Safety in Catering |