Food Microbiology and Biotechnology Research Group
Expertise Group
The Food Microbiology and Biotechnology Expertise Group (KK) is one of the fields of study of the Food Technology Study Program that focuses on microbiology, fermentation, biotechnology, and food safety.
Lecturer
Latest publications
- 2026
- 2026
- 2026
- 2026
- 2026
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- 2026
Sumber: OpenAlex · diperbarui 4 November 2026
Research grants
- Isolasi dan Skrining Mikroorganisme Indigen dengan Aktivitas Hidrolitik dan Antifungi sebagai Kandidat Starter Fermentasi Kopi Fine Robusta
- Evaluasi Sinergisme dan Antagonisme Probiotik Asal Nanas pada Permen Yoghurt Mengandung Asam Jawa, Lemon, Kayu Manis, Jahe Merah, dan Kayu Masoy Terhadap Daya Hambat Bakteri Penyebab Karies Gigi
- Aplikasi Bakteri Asam Laktat Indigenous Asal Terasi dalam Pengembangan Produk Minuman Fermentasi Probiotik Non Alkohol
- Rancang Bangun Teaching Factory dalam Pengembangan Teknologi Produksi Terintegrasi dan Hilirisasi Modified Cassava Flour Menjadi Produk Berkelanjutan
- “formulasi Jelly Drink Probiotik Berbasis Air Kelapa Muda: Kajian Kualitas Mikrobiologis dan Umur Simpan Jelly Drink“
- Rancang Bangun E-nose Berbasis Sensor untuk Autentikasi Halal
Sumber: SINTA · diperbarui 4 November 2026
Community service
- Penguatan Kapasitas Desa Sriwedari sebagai Sentra Industri Mocaf Melalui Mekanisasi Produksi dan Inovasi Produk Bernilai Tambah
- Pengembangan Produk Pangan Kreatif Berbasis Hasil Budidaya sebagai Produk Unggulan Pekon Payung Tanggamus
- Rekayasa dan Penerapan Teknologi Vacuum Frying untuk Meningkatkan Mutu, Efisiensi Energi, dan Standarisasi Produksi Keripik Pisang UMKM
- Budidaya dan Hilirisasi Produk Anggur Laut (Caulerpa sp.) Asal Pesisir Lampung sebagai Upaya Kemandirian Pangan
- Pemberdayaan Masyarakat Desa Cupel Melalui Pemanfaatan Sumber Daya Lokal sebagai Upaya Meningkatkan Pendapatan Masyarakat Pesisir
- Optimalisasi Potensi Pekon Payung Tanggamus sebagai Desa Wisata Melalui Ekonomi Kreatif dan Peningkatan Sumber Daya Manusia
Sumber: SINTA · diperbarui 4 November 2026
Intellectual property
- Teknologi Pengolahan Legum, Serealia, dan Umbi
- Proses Pembuatan Joruk Ikan Teri (Stolephorus indicus) dengan Fermentasi Spontan
- Poster Kegiatan Pelatihan Pembuatan Jelly Coco KKN-T Desa Cupel
- Formula Pembuatan Minuman Jelly Berbahan Air Kelapa
- Video Profil Desa Cupel KKN-T
- Formula Pembuatan Permen Jelly Berbahan Yoghurt
Sumber: SINTA · diperbarui 4 November 2026
Archive of study program grants & outputs
Grants
- Rancang Bangun Bioreaktor Fermentasi Kulit Kopi Lokal Menjadi Produk Asam Cuka Sebagai Bahan Pangan Fungsional Unggulan Provinsi Lampung – ITERA Research Grant – 2022
- Isolation of Indigenous Homofermentative Lactic Acid Bacteria from Pineapple as a Probiotic for Fermented Functional Foods Made from Milk and Lampung Pineapple – BIMA Research Collaboration – 2025
- Antibacterial Mechanism of a Skim Milk and Honey Pineapple Mixture Fermented with Yoghurt Starter against the Inhibition of Escherichia coli – ITERA Grant Research Collaboration – 2024
- Production of Cello-oligosaccharides from Cassava Tuber Hydrolysis and Testing Their Prebiotic Activity with Lactobacillus plantarum as a Synbiotic Drink – BIMA Research Collaboration – 2024
- Effect of Cellulase and Alpha-Amylase Enzyme Concentrations on Prebiotic Activity in the Production of a Cassava Cello-oligosaccharide Synbiotic Drink – Supervisor and Research Collaboration – 2024–2025
- Effect of Cellulase and Alpha-Amylase Enzyme Concentrations on Antimicrobial Activity in the Production of a Cassava Cello-oligosaccharide Synbiotic Drink – Supervisor and Research Collaboration – 2024–2025
- Effect of Masoi Bark Oil (Cryptocarya massoy) Concentration in Yogurt Jelly Candy on the Growth Inhibition of the Bacterium Streptococcus mutans – Supervisor and Research Collaboration – 2025
- Effect of Fermentation Time and Fish Type on the Quality of Joruk – Supervisor and Research Collaboration – 2024–2025
- Characterization, 3D Structure Analysis, and Function of Plantaricin Produced by Lactobacillus plantarum as a Biopreservation Agent – Research Collaboration – 2024–2025
- Production of Cello-oligosaccharides from Cassava Tuber Hydrolysis and Testing Their Prebiotic Activity with Lactobacillus plantarum as a Synbiotic Drink – Research Collaboration – 2024–2025
- Developing Fermentation and Enzymatic Technology to Improve the Quality and Commercialization of Traditional Sumatran Food Products – Research Collaboration – 2023–2024
- Characterization of Probiotic Lactic Acid Bacteria Isolates from Ripe and Unripe Pineapple as Starter Candidates in Various Fermented Milk Products – BIMA Research Collaboration – 2025
Publications & Intellectual Property
- Method for Making Pineapple Peel Nata (Ananas comosus ) with Black Tea Extract (Camellia sinensis) as a Natural Nitrogen Source – 2024
- Drip Vinegar from Robusta Coffee Husks with Antimicrobial Compounds – 2024
- Formula and Method for Making Fermented Products from Milk Powder and Pineapple – 2024
- Process for Making Lampung Bekasam Nuggets from Fermented Anchovies – 2024
- Formulation of Robusta Coffee Husk Vinegar with Antioxidant Compounds – 2024
- Coffee Husk Vinegar Fermentation Bioreactor – 2025
- Moringa Leaf Filtrate Cheese (Moringa oleifera) – 2024
- PIYO: Pineapple Yoghurt Innovation as a Functional Food Alternative with Traditional Sumatran Fabric-Themed Packaging as a Medium for Cultural Preservation – Copyright – 2024
- Making Edible Film from Coffee Fruit Husk Waste – Copyright – 2025
