Professional Summary
I graduated from Agricultural Product Technology Department, Syiah Kuala University, in 2004. Then, I have worked directly in the same department as a lecturer. In 2009, I completed Master Degree in Food Science and Nutrition, Leeds University, The United Kingdom. My research interests are Food Processing Technology and Nutrition, Functional Food, Development and Quality Improvement of Local Food Products. In early 2017, I decided to continue my PhD program at Food Science Division, Food Science and Technology Department, Agricultural Technology Faculty, Bogor Agricultural University (IPB).
Educational Background
2017 – 2021
S3
Institut Pertanian Bogor
Ilmu Pangan
2008 – 2009
S2
University Of Leeds
Sains Makanan
2000 – 2004
S1
Universitas Syiah Kuala
Teknologi Hasil Pertanian
| 1 | The Influence of Water Quality on the Chemical Composition and Antioxidant Activity of the Seagrass in Aceh Waters |
| 2 | Penerapan teknologi tepat guna pada proses produksi U-Neulheu Kelompok Masyarakat Aceh Besar [Implementation of appropriate technology in U-Neulheu Production by Community Group of Aceh Besar] |
| 3 | Sifat Kimia dan Sensori Teh Celup Cascara Stevia dengan Metode Pengeringan Kulit Kopi dan Persentase Gula Stevia (Stevia rebaudiana Bertoni) yang Berbeda |
| 4 | Implementasi Alat Sangrai Kelapa Pengaduk Otomatis untuk Meningkatkan Kuantitas dan Kualitas U-Neulheu |
| 5 | Pengaruh brand awareness dan persepsi label halal terhadap keputusan pembelian produk personal care bagi pria |
| 6 | Peluang dan potensi sukun (Artocarpus altilis) sebagai ingredient pangan |
| 7 | Formulasi Penambahan Tepung Suruhan (Peperomia pellucida L. Kunth) terhadap Total Fenol dan Daya Terima Mutiara Tapioka |
| 8 | EDUKASI SISTEM JAMINAN HALAL DAN PENGURUSAN SERTIFIKAT HALAL BAGI UMKM "TENTANG RASA" |
| 9 | UPAYA PENINGKATAN KUANTITAS DAN KUALITAS VIRGIN COCONUT OIL MELALUI PENERAPAN TEKNOLOGI TEPAT GUNA |
| 10 | Using metabolomics to discover the immunomodulator activity of food plants |
| 11 | Immunomodulatory and Antioxidant Activities of Select Indonesian Vegetables, Herbs, and Spices on Human Lymphocytes |
| 12 | Karakterisasi sifat fisiko kimia pati bengkuang (Pachirrhyzus erosus) dan pati ganyong (Canna edulis Kerr) modifikasi |
| 13 | ANALISIS KUALITAS TIMPHAN UBI JALAR UNGU (Ipomoea batatas L) BERDASARKAN PERBEDAAN LAMA PENGUKUSAN DAN PENYIMPANAN BEKU |
| 14 | Perbaikan Mutu Kerupuk Berbasis Sagu di Kecamatan Singkil, Kabupaten Aceh Singkil |
| 15 | Optimization of emulsification process parameters of cinnamon oil nanoemulsion |
| 16 | Karakteristik Organoleptik Minuman Probiotik Fruit Soygurt dengan Penambahan Puree Buah Jamblang (Syzygium cumini) |
| 17 | Kombinasi Pati Sukun Termodifikasi Osa (Octenyl Succinic Anhydride) Dan Lesitin Sebagai Penstabil Emulsi Minyak Dalam Air |
| 18 | Kajian pembuatan bubuk serai dapur (cymbopogon citratus) dengan kombinasi suhu dan lama pengeringan |
| 19 | Tindak Tutur Asertif Dalam Novel Perempuan Terpasung Karya Hani Naqshabandi |
| 20 | Nilai pH dan Intensitas Warna Antosianin Buah Jamblang (Syzygium cumini) yang Diekstrak dengan Metode Ultrasonik |
| 21 | Ekstraksi antosianin dari buah senggani (Melastoma polyanthum Bi.) dengan variasi rasio bahan dengan pelarut dan konsentrasi asam sitrat |
| 22 | Application of modified breadfruit (Artocarpus altillis) starch by Octenyl Succinic Anhydride (OSA) to stabilize fish and microalgae oil emulsions |
| 23 | Pemanfaatan Tepung Porang (Amorphophallusoncophyllus) sebagai Penstabil Emulsi M/A dan Bahan Penyalut pada Mikrokapsul Minyak Ikan |
| 24 | <i>Syzygium polycephalum</i> (PROSEA) |
| 25 | Pengaruh Suhu Pengeringan dan Pregelatinisasi Parutan Ubi Kayu (Manihot esculenta Crantz) terhadap Mutu Organoleptik "Kue Adee" |
| 26 | PENGEMBANGAN PRODUK PANGAN FUNGSIONAL BERBASIS MINYAK ATSIRI PALA DENGAN MENGGUNAKAN TEKNOLOGI NANO |
| 27 | Exploration of breadfruit, jicama, and rice starches as stabilizer in food emulsion |
| 28 | Antioxidant activities of Cyperus rotundus L. Rhizome and Areca catechu L. Seed |
| 29 | Evaluasi Potensi Antioksidan Oleoresin Daun Kari dalam Emulsi Minyak Nabati setelah Pemanasan |
| 30 | Aplikasi Pati Termodifikasi dan Glukomannan Iles-Iles Sebagai Bahan Penyalut Pada Proses Mikroenkapsulasi Minyak Ikan, Tahun 2 |
| 31 | Optimasi Proses Nanoemulsi dari Minyak Pala dan Kayu Manis Sebagai Pengawet Alami pada Produk Pangan Serta Aplikasinya pada Edible Film-Tahun 2 |
| 32 | Kajian pembuatan sirup buah jamblang dengan variasi perbandingan air dan buah serta konsentrasi gula |
| 33 | Potency of curry (Murayya koeniigi) and salam (Eugenia polyantha) leaves as natural antioxidant sources |
| 34 | The potency of chanthidermismaculates fish for surimi production |
| 35 | Novi Safriani, Normalina Arpi and Novia Mehra Erfiza |
| 36 | THE USE OF PUMPKIN (Cucurbita moschata) PASTA ON THE DRIED NOODLES PRODUCTION |
| 37 | Fakhrurrazi., 2015 |
| 38 | ON THE DRIED NOODLES PRODUCTION |
| 39 | Pemanfaatan Pasta Labu Kuning (Cucurbita moschata) pada Pembuatan Mie Kering |
| 40 | Identifikasi Sifat Fisiko-Kimia Oleoresin Daun Salam Koja (Murraya koeginii) serta Stabilitasnya Terhadap Pemanasan |
| 41 | Pengemasan manisan kolang-kaling basah (Arenga pinnata L.) dengan bahan kemas plastik dan botol kaca pada penyimpanan suhu ruang |
| 42 | Efektivitas Metode Ektraksi Antosianin dari Ubi Jalar Ungu (Ipomoea batatas sp.) |
| 43 | Modifikasi Alat Penyuling dan Aplikasi Produk Turunan Minyak Sereh Dapur Tahun Ke 3 |
| 44 | PENINGKATAN KONSENTRASI SITRAL MINYAK SEREH DAPUR (Cymbopogon citratus) MENGGUNAKAN DISTILASI VAKUM (Improvement of Citral Concentration of Lemongrass Oil (Cymbopogon Citratus) Using Vacuum Distillation) |
| 45 | Pemanfaatan pasta sukun (Artocarpus altilis) pada pembuatan mi kering |
| 46 | PHYSICOCHEMICAL PROPERTIES OF FISH PROTEIN HYDROLYSATES PREPARED FROM FISH BY-PRODUCT USING ALCALASE AND FLAVOURZYME ENZY... |
| 47 | Mikroenkapsulasi Asam-Asam Lemak Omega-3 dari Minyak Ikan dan Mikroalga serta Aplikasinya Pada Produk-Produk Pangan |
| 48 | Production of protein hydrolysates from fish by-product prepared by enzymatic hydrolysis |
| 49 | Viscosity and particle size distribution of concentrated apple juice produced by spinning disc reactor (sdr) |
| 50 | Concentration of apple juice using spinning disc reactor technology. |
| 51 | Applicability of an improved trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. |
| 52 | Characteristic of fish protein hydrolysates from fish waste |
| 53 | dan Fakhrurrazi 2015 Optimasi Proses Emulsifikasi Minyak Pala (Myristica fragrans houtt) Prosiding Seminar Agroindustri dan Lokakarya nasional FKPTTPI |
| 54 | Ferizal. 2013. Pemanfaatan Pasta Sukun (Artocarpus altilis) pada Pembuatan Mi Kering |
| 55 | Ryan Moulana dan Ferizal. 2013. Pemanfaatan Pasta Sukun Pada Pembuatan Mi Kering |
| 56 | Eksplorasi Potensi Imunomodulator beberapa Sayur dan Rempah Lokal dengan Pendekatan Metabolomik |
| 1 | Sensory evaluation of low-fat margarine made from canola, palm, and coconut oils and stabilized by mixture of food hydrocolloids |
| 2 | Assessing chicken meat as a major contributor to household food waste: a microbiological perspective |
| 3 | Stabilization of o/w emulsion using breadfruit ( Artocarpus altilis) starch modified by heat moisture treatment, acetic acid and combination of both |
| 4 | Effect of hydrocolloid type on physicochemical and sensory characteristics of gluten-free white bread |
| 5 | Application of ultrasound-assisted extraction of anthocyanin from Syzygium cumini Fruit |
| 6 | KAJIAN PEMANFAATAN KASKARA DALAM PRODUK MAKANAN DAN MINUMAN |
| 7 | TINGKAT KESUKAAN KONSUMEN PADA KWETIAU DENGAN PENAMBAHAN EKSTRAK SAWI HIJAU, WORTEL, DAN BUNGA TELANG |
| 8 | Comparison of radical scavenging activity of commercial Arabica and Robusta coffee based on roasting method and brewing condition |
| 9 | Characterization of corn starch-based edible film incorporated with nutmeg oil nanoemulsion |
| 10 | Psysicochemical Properties of Edible Film Incorporated with Nutmeg Oil (Myristica fragrans) Nanoemulsions |
| 11 | Fakhrurrazi., 2015, Optimasi Proses Emulsifikasi Minyak Pala (Myristica fragrans houtt) |
| 12 | Optimasi Proses Emulsifikasi Minyak Pala (Myristica fragrans houtt) |
| 13 | Antifungal properties of cassava starch edible film incorporated with lemongrass essential oil |
| 14 | Pemanfaatan Tepung Sukun (Artocarpus altilis) untuk Substitusi Sebagian Tepung Terigu pada Pembuatan Mie Kering |
| 15 | Isolation and identification of microalgae as omega-3 sources from mangrove area in Aceh Province |
| 16 | Antioxidant activities of curry leaves (Murayya koeniigi) and salam leaves (Eugenia polyantha) |
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