Food Technology

Graduate of The University of Queensland, Australia, with expertise in alternative food and sustainability.

Baiq Afriza Lia F., M.FoodSc.Tech. is an academic and researcher at Lombok Institute of Technology specializing in alternative food and sustainability. She earned her master's degree from The University of Queensland, Australia, focusing on sorghum as an alternative food ingredient for 3D food printing and self-morphing snacks. Her current research centers on multilayer polymer films for environmentally friendly packaging and plant-based protein from local legumes as a sustainable alternative food source.

Graduate of Bandung Institute of Technology with expertise in food product diversification.

Yossy Ayuliansari, M.Si. is an academic and researcher at Lombok Institute of Technology specializing in food product diversification. She earned her master's degree from Bandung Institute of Technology, focusing on the development of membranes containing molecularly imprinted polymers (MIP) to absorb selected organic compounds. Her current research examines the nutritional profiles, bioactive compounds, polysaccharides, and functional properties of local seaweed from Lombok as a source of value-added food.

Graduate of The University of Melbourne with expertise in language curriculum and materials development.

Himayatinnisa Septiyana, S.Pd., M.AppLing. is an academic and researcher at Lombok Institute of Technology focused on language curriculum design and materials development. She graduated from The University of Melbourne in Applied Linguistics, specializing in English language. She currently teaches English courses across all study programs at Lombok Institute of Technology.

She is also preparing to pursue doctoral study at the University of Leeds, United Kingdom. Her proposed research examines sociocultural influences on teacher cognition and the development of English for Academic Purposes curricula in Indonesian higher education.

Expertise in food-processing engineering, particularly thermal processing.

An academic and researcher in food technology focused on food-processing engineering, particularly thermal processing. Her academic and research work aims to optimize food-processing operations to improve food quality, safety, and production efficiency through process-engineering principles.

Expertise in food chemistry and the modification of functional food ingredients.

Murdiah, S.Si., M.Sc. is an academic and researcher in Food Technology whose expertise covers food chemistry and the modification of functional food ingredients. She completed her bachelor's degree in Chemistry at the Faculty of Mathematics and Natural Sciences, University of Mataram, followed by a master's degree focused on Organic Chemistry at the Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada.

She currently teaches Food Technology courses including Food Biochemistry, Food Biotechnology, Functional Food Technology, and Hydrocolloids. Her research uses local foods from West Nusa Tenggara and includes studies of wild edible seaweed diversity, identification of bioactive food compounds from candlenut, and edible coatings as natural preservatives for fishery products.