Professional Summary
Dr. Murna Muzaifa, S.TP., M.P was born in Takengon, Central Aceh on December 7th, 1978. Completed Bachelor Degree in 2002 at Agricultural Product Technology Department of Agricultural Syiah Kuala University. Continuing her Master Degree in Brawijaya University (Malang, East Java) and completed her study in 2008 at Agricultural Product Technology Department. Her PhD degree received from Syiah Kuala University in 2020. Her PhD research topic was about Quality of Civet Coffee (kopi luwak) from Gayo Highlands. She active as a lecturer in Department of Agricultural Product Technology, some subject that she covered include Microbiology, Technology of Fermentation, Technology of Bioprocess, Technology of Agroindustry, Agricultural Product Technology and Halal Assurance System. The focus of her research is related to Food Quality and Safety, Traditional Food Fermentation and Food Microbiology.
Educational Background
2013 – 2020
S3
Universitas Syiah Kuala
Ilmu Pertanian
2004 – 2008
S2
Universitas Brawijaya
Teknologi Hasil Pertanian
2000 – 2002
S1
Universitas Syiah Kuala
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| 1 | Pemanfaatan Ampas Bubuk Kopi Robusta Sebagai Campuran Bahan Baku Pembuatan Bokasi |
| 2 | Study on the physicochemical and sensory profile of pliek-u: A traditional dried fermented coconut endosperm from Aceh, Indonesia |
| 3 | Apilikasi Matematika Linear Dalam Penyusunan Formulasi Optimum Pencampuran Kopi Arabika Gayo (Coffeea Arabica. L) |
| 4 | Application of optimized Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk in the production of niyoghurt |
| 5 | Karakterisasi dan identifikasi bakteri asam laktat proteolitik asal ikan depik (Rasbora tawarensis) fermentasi |
| 6 | EDUKASI SISTEM JAMINAN HALAL DAN PENGURUSAN SERTIFIKAT HALAL BAGI UMKM "TENTANG RASA" |
| 7 | Genetic Diversity of Cultivated Gayo Arabica Coffee (Coffee arabica L.) Revealed via Simple Sequence Repeat (SSR) Marker and Their Morphological Characteristics |
| 8 | Exploration study of indigenous civet (Paradoxorus hermaphroditus) bacteria: isolates characterization and molecular identification |
| 9 | Phytochemicals and Sensory Quality of Cascara Kombucha Made From Coffee By-Products |
| 10 | PHYSICOCHEMICAL CHARACTERISTICS OF WINE COFFEE, A RECENT POPULAR COFFEE PRODUCT FROM GAYO HIGHLAND-INDONESIA |
| 11 | Phytochemicals and Sensory Quality of Cascara Kombucha Made From Coffee By-Products |
| 12 | Rancang Lampu Indikator Pemuatan Lori Pada Hoisting Crane Untuk Meminimalkan Kehilangan Buah Ikut Tandan Kosong (BITK) di Pabrik Kelapa Sawit YZ |
| 13 | Karakteristik Mutu Madu Trigona yang Disimpan pada Suhu Ruang dan Suhu Chilling |
| 14 | Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan |
| 15 | The Product Acceptance Preferences of Gayo Arabica Coffee Brewing with Additional Fruit and Spices Variants |
| 16 | Pendampingan Usaha Mikro Pengolahan Kue Di Desa Lamgapang Kecamatan Krueng Barona Jaya Aceh Besar |
| 17 | PENINGKATAN MUTU KAKAO MELALUI FERMENTASI MENGGUNAKAN STARTER KERING BAKTERI ASAM LAKTAT DAN BAKTERI ASAM ASETAT INDIGENUS KAKAO ACEH |
| 18 | Karakteristik mutu fisikokimia dan organoleptik teh kulit kopi (Cascara) dengan penambahan lemon dan madu |
| 19 | Aplikasi Minyak Atsiri Pala (Myristica fragrans Houtt) dan Komponennya (α-pinene dan sabinene) sebagai Bioaditif pada Daging Sapi |
| 20 | Kajian Literatur Pemanfaatan Cascara Sebagai Formulasi dalam Pembuatan Teh Herbal |
| 21 | Eksplorasi Pangan Tradisional Aceh: Karakteristik Ikan Depik (Rasbora tawarensis) dan Produk Olahannya |
| 22 | Oil bodies sizes variation analyses of rapeseed in two locations as a novel trait for genetic engineering |
| 23 | Making biodiversity work for coffee production. A case study of Gayo Arabica coffee in Indonesia |
| 24 | Mutu sensori kopi luwak asal dataran tinggi gayo |
| 25 | Kajian Literaratur Perkembangan Produk Olahan Kopi Arabika Gayo dengan Metode Penyeduhan Espresso |
| 26 | Kajian Mutu Kimia Bubuk Kopi Espresso Aceh Berdasarkan Rasio Pencampuran Varietas Kopi Arabika dan Robusta dan Teknik Penyangraian |
| 27 | Karakteristik mutu kimia dan sensoris teh kulit kopi (cascara) dengan penambahan lemon dan madu |
| 28 | ISOLASI DAN IDENTIFIKASI BAKTERI ASAM ASETAT DARI FERMENTASI KAKAO ACEH |
| 29 | Karakteristik Starter Kering dari Isolat Bakteri Indigenous Kakao Aceh |
| 30 | Characteristics of Dry Starters of Indigenous Cocoa Aceh Bacteria Isolate |
| 31 | Analisis Mutu Kimia Cascara Yang Diperoleh Dari Kombinasi Waktu Dan Suhu Pengeringan Serta Pengecilan Ukuran Yang Berbeda |
| 32 | Temperature restriction in entomopathogenic bacteria |
| 33 | Phenotypic identification of lactic acid bacteria from civet (Paradoxorus hermaphroditus) |
| 34 | Kajian Pembuatan Infused Water dari Buah Kurma (Phoenix dactylifera) dengan Penambahan Jeruk Nipis (Citrus aurantiifolia) |
| 35 | KAJIAN PENGARUH PERLAKUAN PULP DAN LAMA PENYEDUHAN TERHADAP MUTU KIMIA TEH CASCARA |
| 36 | Sensory and microbial characteristics of Civet coffee |
| 37 | PENGOLAHAN PULP KOPI MENJADI MINUMAN SARI BUAH DENGAN PENAMBAHAN BUAH TERONG BELANDA DAN KONSENTRASI GULA YANG BERBEDA |
| 38 | Pembuatan Bubuk Masam Keueng Instan dengan Variasi Kondisi Pengeringan dan Formulasi Bahan |
| 39 | Perubahan Karakteristik Kimia dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) selama Fermentasi |
| 40 | PERUBAHAN KOMPONEN KIMIA BELIMBING WULUH (Averrhoa bilimbi L.) SELAMA PEMBUATAN ASAM SUNTI |
| 41 | Pengaruh Penambahan Tepung Ubi Jalar Ungu dan Karagenan terhadap Kualitas Mi Basah Ubi Jalar Ungu (Ipomoea batatas cv. Ayamurasaki) |
| 42 | Pengaruh Jenis Bumbu dan Konsentrasi Gula Aren terhadap Mutu Kecap Manis Ampas Tahu |
| 43 | Pengaruh Penambahan Limbah Pulp Kopi dan Lama Fermentasi Terhadap Mutu Bokasi |
| 44 | EXPLORATION STUDY OF KOPI LUWAK |
| 45 | Karakteristik Sensori, Kimia dan Mikrobiologis Asam Drien (Durian Olahan Khas Aceh) yang Difermentasi Dengan Waktu yang Berbeda |
| 46 | Studi Pembuatan Kecap Asin Dari Ampas Tahu dengan Konsentrasi Garam yang Berbeda |
| 47 | Pengaruh Konsentrasi Gula dan Pektin Kulit Kopi terhadap Mutu Organoleptik Selai Terung Belanda |
| 48 | Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh |
| 49 | Serotype changes and antimicrobial nonsusceptibility rates of invasive and non-invasive Streptococcus pneumoniae isolates after implementation of 10-valent pneumococcal ... |
| 50 | Exploration study of Gayo specialty coffee (Coffea Arabica L.): Chemical compounds, sensory profile and physical appearance |
| 51 | Pengaruh Penambahan Amonium Sulfat (ZA) sebagai Sumber Nitrogen pada Pembuatan Nata De Coffea |
| 52 | Murna Muzaifa and Dian Hasni |
| 53 | Kopi luwak produksi mutu dan permasalahannya |
| 54 | Potensi Limbah Kopi Sebagai Bahan Baku Pektin |
| 55 | Chemical and Microbiological Characteristics of Asam Drien (Fermented Durian from Aceh) Made by Various Methods |
| 56 | Karakteristik Kimia dan Mikrobiologis Asam Drien (Durian Fermentasi dari Aceh) pada Berbagai Metode Pembuatan |
| 57 | Analisis kimia dan mikrobiologis belacan depik (Rasbora tawarensis), pasta ikan fermentasi tradisional gayo |
| 58 | KARAKTERISTIK KIMIA DAN MIKROBIOLOGISASAM DRIEN (DURIAN FERMENTASI DARI ACEH) PADA BERBAGAI METODE PEMBUATAN Chemical and Microbiological Characteristics of Asam Drien ... |
| 59 | Fakhrurrazi., 2015 |
| 60 | Kualitas kwetiaw dengan persentase penambahan pati ganyong (Canna edulis Kerr) yang berbeda |
| 61 | QUALITY OF KWETIAW WITH ADDITIONAL DIFFERENT PERCENTAGE OF CANNA (Canna edulis Kerr.) STARCH |
| 62 | IDENTIFIKASI BAKTERI ASAM LAKTAT INDIGENOUS DARI BELIMBING WULUH (Averrhoa bilimbi L.) |
| 63 | Evaluasi sifat fisik pati ganyong (Canna edulis kerr.) sebagai bahan baku pembuatan kwetiaw pada tingkat substitusi yang berbeda |
| 64 | MUTU GULA AREN (Arenga pinnata Merr) DI PASAR KOTA BANDA ACEH (The Palm (Arenga pinnata merr) Sugar Quality In Banda Aceh Market) |
| 65 | Pengaruh Penambahan Gula dan Amonium Sulfat terhadap Kualitas Nata de Soya |
| 66 | Perubahan Karakteristik Fisik Belimbing Wuluh selama Fermentasi Asam Sunti |
| 67 | The effects of temperature and length of fermentation on bioethanol production from arenga plant (Arenga pinnata MERR) |
| 68 | Production of protein hydrolysates from fish by-product prepared by enzymatic hydrolysis |
| 69 | PRODUKSI ROTI TAWAR DARI LABU KUNING DENGAN PERSENTASE SUBSTITUSI TEPUNG TERIGU DAN KONSENTRASI EMULSIFIER YANG BERBEDA (Production of Yellow Pumpkin Bread with Different Percentage of Wheat Flour Subtitution and Emulsifier Concentration) |
| 70 | Pemanfaatan sekam padi dan pucuk tebu sebagai media tumbuh Kapang A.niger dan T. Viridae |
| 71 | Profil pengolahan dan mutu produksi gula aren di Kabupaten Aceh Besar |
| 72 | Pengaruh penggunaan bahan pengawet alami dan sintetik terhadap kualitas nira aren |
| 73 | PHYSICOCHEMICAL PROPERTIES OF FISH PROTEIN HYDROLYSATES PREPARED FROM FISH BY-PRODUCT USING ALCALASE AND FLAVOURZYME ENZYME |
| 74 | Pengaruh Jenis bahan baku, konsentrasi gula dan konsentrasi amonium sulfat dalam perbanyakan starter nata |
| 75 | Isolasi dan Identifikasi Bakteri asam laktat pada tahap awal fermentasi asam sunti |
| 76 | Identifikasi bakteri asam laktat yang terlibat selama proses pembuatan asam sunti (belimbing wuluh fermentasi khas Aceh). |
| 77 | Pembuatan CMC (Carboximethyl Cellulose) dari Sellulosa Bakterial (Nata de Coco) |
| 1 | Physicochemical and sensory characteristics of cascara syrup with the addition of lemon ( Citrus limon) extract |
| 2 | Antioxidant activity and physicochemical composition of coffee pulp obtained from three coffee varieties in Aceh, Indonesia |
| 3 | Isolation and identification of protease producing bacteria from belacan depik, a traditional fermented fish of the Gayo tribe |
| 4 | Physicochemical and sensory characteristics of three types of wine coffees from Bener Meriah Regency, Aceh Indonesia |
| 5 | Pelatihan Pemanfaatan Kulit Kopi Arabika Gayo Menjadi Produk Inovatif "Sirup Kaskara" Di Delympus Coffee Kabupaten Bener Meriah |
| 6 | Profil Sensori Kopi Arabika Gayo Menggunakan Metode V60, Aeropress Dan Espresso |
| 7 | Analytical hierarchy process in determining the location of the cascara industry in Aceh Tengah District |
| 8 | Exploration of Aceh traditional food: Chemical quality characterization of asam sunti in Banda Aceh |
| 9 | Characteristics of avocado (Persea americana) and kluwih (Artocarpus camansi) seeds starch with different extraction methods |
| 10 | Effect of ultrasonic-assisted extraction method on the oil yield and fatty acid profile of Thraustochytrium multirudimentale and Rhodotorulamucilaginosa |
| 11 | Analysis of Gayo wine-coffee processing facility development |
| 12 | Kombucha fermentation from cascara with addition of red dragon fruit (Hylocereus polyrhizus): Analysis of alcohol content and total soluble solid |
| 13 | Chemical Analysis and Microbial Population of Belacan Depik, Fermented Fish Product of Rasbora tawarensis |
| 14 | A mini review on characteristic of depik fish (Rasbora tawarensis) and its processed products |
| 15 | Novel utilization of coffee processing by-products: Kombucha cascara originated from 'Gayo-Arabica' |
| 16 | Enumeration and characterization of bacteria from civet gastrointestinal tract |
| 17 | Chemical characteristics of cascara tea from several varieties of coffee in Aceh Province |
| 18 | Chemical analysis of cascara tea from wine coffee processing with a different fermentation times |
| 19 | Chemical Characteristics of Cascara, Coffee Cherry Tea, Made of Various Coffee Pulp Treatments |
| 20 | Application of Principal Component Analysis in distinguishing three species of 'jernang' (Daemonorops spp.) |
| 21 | Utilization of Coffee By-Products as Profitable Foods-A Mini Review |
| 22 | Pembuatan Minumam Herbal Cascara Dari Kulit Kopi Menggunakan Mesin Pengering Tenaga Surya |
| 23 | Chemical characteristics of brownis substituted with sago starch and corn starch |
| 24 | Effect of blend percentage and roasting degree on sensory quality of arabica-robusta coffee blend |
| 25 | Chemical composition of green and roasted coffee bean of Gayo arabica civet coffee (kopi luwak) |
| 26 | Chemical and microbiological characteristics of Pacik Kule, a traditional fermented carp from Southeast Aceh |
| 27 | Canning of traditional acehnese food made by dried little tuna (Euthynnus affinis) using two sterilization methods |
| 28 | Effect of salt pretreatment, chitosan, and storage period on the sensory acceptability of peda, fermented sardine (Sardinella sp.) |
| 29 | Effect of varieties and processing practices on the physical and sensory characteristics of Gayo Arabica specialty coffee |
| 30 | Amino acid and sensory profile of Kopi Luwak (Civet Coffee) |
| 31 | What is kopi luwak? A literature review on production, quality and problems |
| 32 | Fermentation of coffee beans with inoculation of bacillus subtilis and its impact on coffee sensory quality |
| 33 | Isolation and characterization of yeast isolated from civet (Paradoxorus hermaphroditus) |
| 34 | Physicochemical and sensory characteristics of luwak coffee from Bener Meriah, Aceh-Indonesia |
| 35 | Kandungan Kafein dan Asam Klorogenat pada Kopi Luwak |
| 36 | Characteristics of Gayo Coffee's Chemical Compound Based on Different Roasting Condition-An Explorative Study |
| 37 | Quality of gayo Arabica Coffee Affected by farm altitude and coffee varities |
| 38 | Chemical compounds analysis of green bean and its effect on kopi luwak cupping quality |
| 39 | Isolation and Identification of Yeast Involved nn Cocoa Fermentation To Be Used As A Starter To Improve Cocoa Bean Quality |
| 40 | Optimasi konsentrasi gula dan pektin dari limbah kopi pada pembuatan jem terung belanda |
| 41 | Characteristics And Viability of Dry Starter Prepared From Isolated Indigenous Microorganism To Improve Cocoa Fermentation Process |
| 42 | Kajian pembuatan dan analisis mutu kerupuk sagu sebagai upaya pemanfaatan potensi pangan lokal |
| 43 | Upaya Diversifikasi Pangan Berbasis Kearifan Lokal: Karakterisasi mutu pati ganyong (ˆCanna edulis) asal petani ganyong di Kabupaten Aceh Tengah |
| 44 | Isolation and screening of proteolytic lactic acid bacteria from civet (Paradoxurus hermaphroditus) |
| 45 | Exploration of Pulp and Husk of Gayo Arabica Coffee as Raw Material of Pectin - SWOT, Risk and Chemical Component Analysis |
| 46 | Fakhrurrazi., 2015, Optimasi Proses Emulsifikasi Minyak Pala (Myristica fragrans houtt) |
| 47 | Karakterisasi produk ikan fermentasi khas Aceh |
| 48 | Ekstraksi Pektin dari Limbah padat kopi arabika melalui optimasi suhu ekstraksi |
| 49 | Belacan Depik (Rasbora tawarensis): A Fermented Fresh Water Fish of Gayonese |
| 50 | Karakterisasi fisik dan sensori kopi spesialti asal dataran tinggi Gayo |
| 51 | Upaya Diversifikasi Pangan: Evaluasi sifat fisikokimia mie kering dari pati sagu |
| 52 | Ganyong (canna edulis kerr.) sebagai bahan baku bioetanol dan potensi pengembangannya di provinsi Aceh |
| 53 | Sirup buah Pidada merah (Sonneratia caesolaris) sebagai sumber vitamin c dan antioksidan dari hutan mangrove |
| 54 | Produksi probiotik campuran kapang khamir dengan menggunakan limbah pertanian sebagai media biokonversi |
| 55 | Pembuatan Fruit Niyogurt dengan Penambahan Buah Segar dan Esen Buah |
| 56 | Karakteristik fisikokimia roti tawar yang disubstitusi sebagian dengan pasta labu kuning. |
| 57 | Tingkat Penerimaan Organoleptik Produk Olahan Berbasis Pangan Lokal Non Beras Sebagai Upaya Diversifikasi Produk Pangan. |
| 58 | The Effect Container and Length of Fermentation on the Quality of gayo arabica coffee |
| 59 | The Effect Container and Length of Fermentation on the Quality of gayo arabica coffee |
| 60 | Characteristics of fish protein hidrolisat from fish waste. |
| 61 | Karboksimetilasi Selulosa Bakterial |
| 62 | Pengaruh lama penyimpanan nira aren dan konsentrasi gula terhadap kualitas nata de arenga. |
| 1 | Inovasi Teknologi Pangan Menuju Indonesia Emas : kumpulan pemikiran anggota PATPI |
| 2 | Ensiklopedia Produk Pangan Indonesia : Belacan Depik (Book Chapter) |
| 3 | Ensiklopedia Produk Pangan Indonesia : Jruek Drien (Book Chapter) |
| 4 | Ensiklopedia Produk Pangan Indonesia : Asam Sunti (Book Chapter) |
| 5 | Potensi Limbah Kopi sebagai Bahan Baku Pektin |
| 6 | Kopi Luwak Produksi Mutu dan Permasalahannya |
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| 1 | Presenter Pengabdian Terbaik pada Seminar Nasional Pengabdian Kepada Masyarakat (SN-PKM) |
| 2 | The Best Presenter pada The 4th International Conference on Food and Agriculture (ICoFA) 2021 |
| 3 | The Best Presenter pada The 2nd Halu Oleo International Conference on Aagriculture and Food Security (HICAFS 2021) |
| 4 | The Best Presenter pada International Conference on Agricultural Technology and Engineering and Environmental Sciences (ICATES) 2019 |
| 5 | The Best Presenter pada The 3rd International Conference on Natural Environmental Sciences (ICONES) 2019 |
| 6 | Penyaji Poster Terbaik Seminar Hasil Pengabdian Tahun 2018 |
| 7 | Dosen Berprestasi III FP Unsyiah Tahun 2018 |
| 8 | Satyalancana Karya Satya X |
| 9 | Dosen Berprestasi III FP Unsyiah Tahun 2013 |
| 1 | Complete Training GMP & PRP, HACCP, ISO 22000:2018, FSCC Ver 5.1 & IA |
| 2 | Workshop Aplikasi Biomolekuler dan Bioinformatika |
| 3 | Pelatihan Sinkronisasi Pengetahuan Teknis Auditor Halal LPPOM MPU Aceh Tahun 2019 |
| 4 | Workshop Implementasi Pengukuran Tingkat Kesiapterapan Teknologi |
| 5 | Pelatihan Calon Auditor LPPOM MUI Daerah |
| 6 | Pelatihan Sistem Penilaian Antimicrobial Resistance (AMR) menggunakan OH-SMART Tools |
| 7 | Pelatihan Auditor Sistem Jaminan Produk Halal |
| 8 | Workshop Laboratorium SNI ISO/IEC 17025:2008 |
| 9 | Pelatihan Penyembelihan Hewan Secara Syari |
| 10 | Workshop Interactive Teaching and Working Groups |
| 11 | Pelatihan Aplikasi Pengutipan Standar untuk Penulisan Naskah Ilmiah |
| 12 | Pelatihan Aplikasi Pengutipan Standar untuk Penulisan Naskah ilmiah |
| 13 | Workshop Laboratorium SNI ISO/IEC 17025:2008 |
| 14 | Workshop Pengenalan dan penggunaan Aplikasi Zotero untuk Membangun koleksi data |
| 15 | Training Course Shimadzu GC-2010 plus operational training |
| 16 | Pelatihan Manajemen Laboratorium Berbasis SNI/IEC 17025:2008 |
| 17 | ESQ Character Building -1 |
| 18 | Pelatihan Pemahaman ISO/IEC 17025:2005 dan Implenetasinya |
| 19 | Workshop Peningkatan Kerjasama Universitas dengan dunia usaha untuk penyesuaian kurikulum Program S2 Tek nologi Industri Unsyiah |