Della Rahmawati, S.Si, M.Si, PhD
Deputy Head of Food Technology
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Biography:
Food Technology Lecturer Swiss German University. Study field in Food Chemsitry
Experience:
- 2008-2009 Organic chemistry & physical chemistry Laboratory Assistant at Chemistry Dept. UPI Bandung
- 2015 Auditor Halal at Halal Center Salman ITB
- 2015 Assistant of Lecturer at IPB
- 2015-Now Lecturer at Swiss German University
Education Background
Bachelor of Chemistry from Indonesian University of Education, Bandung (UPI); Master of Food Science from Graduate School of IPB University, Bogor Exchange student Graduate school of Agriculture, Hokkaido University PhD candidate of Biotechnology from Osaka University Japan.
Knowledge Field
- Food Chemistry
- Food Metabolomics
- Food Nutrition
Research Interest:
Exploration of Indonesian local products and resources such as Tempe and wild edible vegetable from Palangkaraya (Kelakai)
Teaching Area:
- Food Chemistry
- Food Nutrition
- Sensory Evaluation
- Food Microbiology
- Food Additive and Preservation
Publications:
- Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes (2021) Journal of Bioscience and Bioengineering
- Post-harvest and Extraction Conditions for the Optimum Alpha Glucosidase Inhibitory Activity of Stenochlaena palustris (2021) International Journal of Technology (IJTech)
- Effect of Type and Concentration of Encapsulating Agents on Physicochemical, Phytochemical, and Antioxidant Properties of Red Dragon Fruit Kombucha Powdered Beverage (2021) Indonesian Journal of Applied Chemistry
- Non-Soy Legumes as Alternative Raw Ingredient for Tempe Production in Indonesia with Additional Health Benefits: a Review (2021) Journal of Functional Food and Nutraceutical
- Analysis of Lipase and Lipid Formation in Adipocytes Inhibitory Capabilities in Kelakai (Stenochlaena palustris) for Obesity Management (2021)
- The development of rice substitute product using fermented cassava (Oyek) enriched with isolated soy protein (2019)IOP Conference Series: Earth and Environmental Science
Organization:
- P3FNI 2016-2018
- PATPI 2016-2019
- Food Technology Association 2018-2019
- I-4 member 2020-2021
- The society of Biotechnology, Japan 2021
