Muliasari Kartikawati - Revision history

Cis.integration at 07:33, 28 October 2026

2026-10-28T07:33:30Z

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	\|govposition=[[Assistant Professor]]		\|govposition=[[Assistant Professor]]
	}}		}}
	<p>Muliasari Kartikawati, S.TP., M.Sc. ~~is a Assistant Professor in~~ Universitas Ciputra. ~~She joined~~ Universitas Ciputra ~~since~~ 2016 ~~and currently part of Food Technology~~.</p>		<p><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;">Muliasari Kartikawati, S.TP., M.Si. adalah Asisten Profesor di Universitas Ciputra. Beliau bergabung dengan Universitas Ciputra sejak tahun 2016 dan saat ini menjadi bagian dari Teknologi Pangan.</span></span></p>
	<p data-pm-slice="1 1 []">Muliasari Kartikawati ~~is a food processing specialist~~, ~~academic~~, ~~researcher~~, ~~and food industry consultant with expertise in food technology~~, ~~agricultural sciences~~, ~~and agro-bioresources~~. ~~Her professional expertise spans food processing optimization~~, ~~product development~~, ~~shelf-life extension~~, ~~quality standardization~~, ~~food preservation~~, ~~and innovative food packaging~~. ~~By integrating scientific research with practical industrial applications~~, ~~she supports food businesses in improving product quality~~, ~~process efficiency~~, ~~and product innovation~~.</p>		<p data-pm-slice="1 1 []"><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;">Muliasari Kartikawati adalah seorang spesialis pengolahan makanan, akademisi, peneliti, dan konsultan industri makanan dengan keahlian di bidang teknologi pangan, ilmu pertanian, dan sumber daya hayati pertanian. Keahlian profesionalnya mencakup optimasi pengolahan makanan, pengembangan produk, perpanjangan umur simpan, standardisasi kualitas, pengawetan makanan, dan pengemasan makanan inovatif. Dengan mengintegrasikan penelitian ilmiah dengan aplikasi industri praktis, ia mendukung bisnis makanan dalam meningkatkan kualitas produk, efisiensi proses, dan inovasi produk.</span></span></p>
	<p>~~Beyond academia~~, Muliasari ~~actively contributes to food industry development through consulting and collaborative innovation projects with industry partners~~. ~~Her selected projects include~~ <strong>~~shelf~~-~~life improvement toward a 12~~-~~month~~ target ~~for~~ Kecap Tawon</strong>, <strong>~~honey quality standardization with~~ PT Creative Products Indonesia (PT CPI)</strong>, <strong>~~marine~~-~~based edible packaging innovation with~~ Inovasi Muda ~~and~~ Pegadaian</strong>, <strong>Robusta ~~coffee quality enhancement with~~ PTPN</strong>, ~~and~~ <strong>~~food product development for~~ Kartika Harmoni Poultry</strong>.</p>		<p><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;">Di luar dunia akademis, Muliasari aktif berkontribusi pada pengembangan industri pangan melalui konsultasi dan proyek inovasi kolaboratif dengan mitra industri. Proyek-proyek terpilihnya meliputi </span></span><strong><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;">peningkatan umur simpan menuju target 12 bulan untuk Kecap Tawon</span></span></strong><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;"> , </span></span><strong><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;">standardisasi kualitas madu dengan PT Creative Products Indonesia (PT CPI)</span></span></strong><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;"> , </span></span><strong><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;">inovasi kemasan makanan berbahan dasar laut dengan Inovasi Muda dan Pegadaian</span></span></strong><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;"> , </span></span><strong><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;">peningkatan kualitas kopi Robusta dengan PTPN</span></span></strong><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;"> , dan </span></span><strong><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;">pengembangan produk pangan untuk Kartika Harmoni Poultry</span></span></strong><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;"> .</span></span></p>
	<p>~~Her multidisciplinary experience connects food science~~, ~~processing technology~~, ~~agricultural commodities~~, ~~sustainable packaging~~, ~~and commercial product development~~. ~~Through these collaborations~~, ~~she aims to translate scientific knowledge into practical solutions that address industry challenges and create added value for food products and agricultural resources~~.</p>		<p><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;">Pengalaman multidisiplinnya menghubungkan ilmu pangan, teknologi pengolahan, komoditas pertanian, kemasan berkelanjutan, dan pengembangan produk komersial. Melalui kolaborasi ini, ia bertujuan untuk menerjemahkan pengetahuan ilmiah menjadi solusi praktis yang mengatasi tantangan industri dan menciptakan nilai tambah bagi produk pangan dan sumber daya pertanian.</span></span></p>
	<p>~~Combining academic research~~, ~~teaching~~, ~~and industrial consulting~~, Muliasari ~~is committed to advancing food quality~~, ~~processing innovation~~, ~~and sustainable solutions for the food industry~~.</p>		<p><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;">Dengan menggabungkan riset akademis, pengajaran, dan konsultasi industri, Muliasari berkomitmen untuk memajukan kualitas pangan, inovasi pengolahan, dan solusi berkelanjutan untuk industri pangan.</span></span></p>
	== Author Pages ==		== Author Pages ==
	{\| class="wikitable"		{\| class="wikitable"
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	== National Journal indexed by Sinta ==		== National Journal indexed by Sinta ==
			*Selected Total Lipid Analysis Methods from Conventional to Advanced Approaches. ''JURNAL TEKNOLOGI PANGAN'' (2026)
	*[https://scholarhub.ui.ac.id/ajce/vol6/iss1/9/ Increasing Rosella Farmers Capacity by Double Diamond Design Thinking Approach. ''Asean Journal of Community engagement'' (2022)]		*[https://scholarhub.ui.ac.id/ajce/vol6/iss1/9/ Increasing Rosella Farmers Capacity by Double Diamond Design Thinking Approach. ''Asean Journal of Community engagement'' (2022)]
	*[https://ppjp.ulm.ac.id/journal/index.php/jstk/article/view/8621/pdf_1 An Introduction to Different Types of Gas Chromatography (2021)]		*[https://ppjp.ulm.ac.id/journal/index.php/jstk/article/view/8621/pdf_1 An Introduction to Different Types of Gas Chromatography (2021)]

Cis.integration at 08:28, 15 October 2026

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	}}		}}
	<p>Muliasari Kartikawati, S.TP., M.Sc. is a Assistant Professor in Universitas Ciputra. She joined Universitas Ciputra since 2016 and currently part of Food Technology.</p>		<p>Muliasari Kartikawati, S.TP., M.Sc. is a Assistant Professor in Universitas Ciputra. She joined Universitas Ciputra since 2016 and currently part of Food Technology.</p>
			<p data-pm-slice="1 1 []">Muliasari Kartikawati is a food processing specialist, academic, researcher, and food industry consultant with expertise in food technology, agricultural sciences, and agro-bioresources. Her professional expertise spans food processing optimization, product development, shelf-life extension, quality standardization, food preservation, and innovative food packaging. By integrating scientific research with practical industrial applications, she supports food businesses in improving product quality, process efficiency, and product innovation.</p>
			<p>Beyond academia, Muliasari actively contributes to food industry development through consulting and collaborative innovation projects with industry partners. Her selected projects include <strong>shelf-life improvement toward a 12-month target for Kecap Tawon</strong>, <strong>honey quality standardization with PT Creative Products Indonesia (PT CPI)</strong>, <strong>marine-based edible packaging innovation with Inovasi Muda and Pegadaian</strong>, <strong>Robusta coffee quality enhancement with PTPN</strong>, and <strong>food product development for Kartika Harmoni Poultry</strong>.</p>
			<p>Her multidisciplinary experience connects food science, processing technology, agricultural commodities, sustainable packaging, and commercial product development. Through these collaborations, she aims to translate scientific knowledge into practical solutions that address industry challenges and create added value for food products and agricultural resources.</p>
			<p>Combining academic research, teaching, and industrial consulting, Muliasari is committed to advancing food quality, processing innovation, and sustainable solutions for the food industry.</p>
	== Author Pages ==		== Author Pages ==
	{\| class="wikitable"		{\| class="wikitable"
			\|-
			\|ORCiD
			\|https://orcid.org/0009-0009-1702-8978
	\|-		\|-
	\|Google Scholar		\|Google Scholar
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	\|}		\|}
			== Expertise ==
			* Food Processing and Preservation

	== International Journal indexed by Scopus/WoS ==		== International Journal indexed by Scopus/WoS ==
			*[https://doi.org/10.21323/2414-438X-2025-10-3-265-275 AIR SANITATION IN CHICKEN PROCESSING USING SAEW: MIST VS FORCED-AIR. ''THEORY AND PRACTICE OF MEAT PROCESSING'' (2025)]
			*[https://www.jstage.jst.go.jp/article/eaef/17/4/17_125/_article/-char/en Effect of inlet temperature in combination process with micro wet milling and spray drying to physical and chemical properties of white button mushroom (Agaricus bisporus) powder. ''Engineering in Agriculture, Environment and Food'' (2025)]
			*[https://www.jstage.jst.go.jp/article/jpsa/60/2/60_2023027/_article/-char/ja/ Effect of Slightly Acidic Electrolyzed Water Immersion at Different Frequencies on Quality of Raw Chicken Legs. ''Journal of Poultry Science'' (2024)]
	*[http://www.ifrj.upm.edu.my/26%20(01)%202019/(29).pdf The improvement of nutrition quality and organoleptic characteristics of Indonesian milkfish meatball by adding kelor (Moringa oleifera Lam) leaves. ''International Food Research Journal'' (2019)]		*[http://www.ifrj.upm.edu.my/26%20(01)%202019/(29).pdf The improvement of nutrition quality and organoleptic characteristics of Indonesian milkfish meatball by adding kelor (Moringa oleifera Lam) leaves. ''International Food Research Journal'' (2019)]
	*[https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_11__fr-2018-231_kartikawati.pdf Improving meatball quality using different varieties of rice bran as natural antioxidant. ''Food Research'' (2018)]		*[https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_11__fr-2018-231_kartikawati.pdf Improving meatball quality using different varieties of rice bran as natural antioxidant. ''Food Research'' (2018)]
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	*[https://ppjp.ulm.ac.id/journal/index.php/jstk/article/view/8621/pdf_1 An Introduction to Different Types of Gas Chromatography (2021)]		*[https://ppjp.ulm.ac.id/journal/index.php/jstk/article/view/8621/pdf_1 An Introduction to Different Types of Gas Chromatography (2021)]
	*[https://journal.unhas.ac.id/index.php/jdp/article/view/13505 PENINGKATAN KUALITAS PRODUKSI DAN PEMASARAN ROSELLA PADA KELOMPOK TANI TOGA MANDIRI. ''Jurnal Dinamika Pengabdian'' (2021)]		*[https://journal.unhas.ac.id/index.php/jdp/article/view/13505 PENINGKATAN KUALITAS PRODUKSI DAN PEMASARAN ROSELLA PADA KELOMPOK TANI TOGA MANDIRI. ''Jurnal Dinamika Pengabdian'' (2021)]

			== National Journal ==
			*[https://ejournal2.unud.ac.id/index.php/bum/en/article/view/818 Edukasi Frozen Food Sehat yang Terjangkau dan Berbahan Lokal dalam Mendukung Sistem Pangan Berkelanjutan di Tengger. ''Buletin Udayana Mengabdi'' (2026)]

	== Book ==		== Book ==
	*Buku Saku Penyuluhan: Pengolahan & Pengawetan Pangan (2021)		*Buku Saku Penyuluhan: Pengolahan & Pengawetan Pangan (2021)

			== Copyright ==
			*[https://hakcipta.dgip.go.id/legal/c/MDAxMzUzNzk5 Karakteristik Fisikokimia Madu Bubuk Multiflora yang Diproduksi dengan Freeze-Drying dan Vacuum Drying Menggunakan Kombinasi Maltodekstrin-Gum Arab (UC-KIC26070015) (2026)]
			*[https://hakcipta.dgip.go.id/legal/c/MDAxMjY4NTA5 Pengembangan Madu Bubuk Multi Flora Menggunakan Freeze Dryer dan Vacuum Oven dengan Filler Maltodekstrin dan Gum Arab (UC-KIC26060002) (2026)]
			*[https://hakcipta.dgip.go.id/legal/c/MDAxNDA2ODI1 Proses Pembuatan Buttertteok (UC-KIC26070022) (2026)]
			*[https://hakcipta.dgip.go.id/legal/c/MDAxMzM0MjM1 Video Pembuatan Frozen Food bagi siswa kelas X SMA Baithani Tosari 2026 (UC-KIC26060056) (2026)]
			*[https://hakcipta.dgip.go.id/legal/c/M2VlODg4YWFmOGJjMzgwODY3N2JkNTMzNDFhMDIwODU= Bento Frozen: Solusi Makan Praktis yang Tetap Bergizi! (UC-KIC25060010) (2025)]

	== Industrial Design ==		== Industrial Design ==
	*Alat Pengering Menggunakan Sinar Matahari (2021)		*Alat Pengering Menggunakan Sinar Matahari (2021)

			== Formal Educations ==
			{\| class="wikitable"
			!Year
			!Level
			!School/Institution/University
			\|-
			\|2004
			\|S1
			\|Universitas Padjadjaran
			\|-
			\|2010
			\|S2
			\|University Of Tsukuba
			\|-
			\|2021 - 2024
			\|S3
			\|University Of Tsukuba

			\|}

Cis.integration at 09:17, 14 October 2025

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	{{Infobox Lecturer		{{Infobox Lecturer
	\|fullname=Muliasari Kartikawati, S.TP., M.Sc.		\|fullname=Muliasari Kartikawati, S.TP., M.Sc., Ph.D.
	\|picture=[[File:Profile Picture Muliasari Kartikawati.jpg\|frameless]]		\|picture=[[File:Profile Picture Muliasari Kartikawati.jpg\|frameless]]
	\|joined=2016		\|joined=2016
	\|major=[[Food Technology]]		\|major=[[Food Technology Program]]
	\|govposition=[[Assistant Professor]]		\|govposition=[[Assistant Professor]]
	}}		}}

Cis.integration at 07:57, 7 July 2023

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	== National Journal indexed by Sinta ==		== National Journal indexed by Sinta ==
			*[https://scholarhub.ui.ac.id/ajce/vol6/iss1/9/ Increasing Rosella Farmers Capacity by Double Diamond Design Thinking Approach. ''Asean Journal of Community engagement'' (2022)]
	*[https://ppjp.ulm.ac.id/journal/index.php/jstk/article/view/8621/pdf_1 An Introduction to Different Types of Gas Chromatography (2021)]		*[https://ppjp.ulm.ac.id/journal/index.php/jstk/article/view/8621/pdf_1 An Introduction to Different Types of Gas Chromatography (2021)]
	*[https://journal.unhas.ac.id/index.php/jdp/article/view/13505 PENINGKATAN KUALITAS PRODUKSI DAN PEMASARAN ROSELLA PADA KELOMPOK TANI TOGA MANDIRI. ''Jurnal Dinamika Pengabdian'' (2021)]		*[https://journal.unhas.ac.id/index.php/jdp/article/view/13505 PENINGKATAN KUALITAS PRODUKSI DAN PEMASARAN ROSELLA PADA KELOMPOK TANI TOGA MANDIRI. ''Jurnal Dinamika Pengabdian'' (2021)]

Cis.integration at 02:10, 21 March 2023

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	\|Scopus		\|Scopus
	\|https://www.scopus.com/authid/detail.uri?authorId=57208398165		\|https://www.scopus.com/authid/detail.uri?authorId=57208398165
			\|-
			\|SINTA
			\|https://sinta.kemdikbud.go.id/authors/profile/6000709

	\|}		\|}

Cis.integration at 08:57, 11 January 2022

2022-01-11T08:57:33Z

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	\|govposition=[[Assistant Professor]]		\|govposition=[[Assistant Professor]]
	}}		}}
	Muliasari Kartikawati, S.TP., M.Sc. is a Assistant Professor in Universitas Ciputra. She joined Universitas Ciputra since 2016 and currently part of Food Technology.		<p>Muliasari Kartikawati, S.TP., M.Sc. is a Assistant Professor in Universitas Ciputra. She joined Universitas Ciputra since 2016 and currently part of Food Technology.</p>
	== Author Pages ==		== Author Pages ==
	{\| class="wikitable"		{\| class="wikitable"
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	\|}		\|}
			== International Journal indexed by Scopus/WoS ==
			*[http://www.ifrj.upm.edu.my/26%20(01)%202019/(29).pdf The improvement of nutrition quality and organoleptic characteristics of Indonesian milkfish meatball by adding kelor (Moringa oleifera Lam) leaves. ''International Food Research Journal'' (2019)]
			*[https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_11__fr-2018-231_kartikawati.pdf Improving meatball quality using different varieties of rice bran as natural antioxidant. ''Food Research'' (2018)]

			== International Journal ==
			*Indigenous technology of tapping, collecting and processing of coconut (Cocos Nucifera) sap and its quality in Blitar Regency, East Java, Indonesia. ''Food Research'' (2018)

			== National Journal indexed by Sinta ==
			*[https://ppjp.ulm.ac.id/journal/index.php/jstk/article/view/8621/pdf_1 An Introduction to Different Types of Gas Chromatography (2021)]
			*[https://journal.unhas.ac.id/index.php/jdp/article/view/13505 PENINGKATAN KUALITAS PRODUKSI DAN PEMASARAN ROSELLA PADA KELOMPOK TANI TOGA MANDIRI. ''Jurnal Dinamika Pengabdian'' (2021)]

			== Book ==
			*Buku Saku Penyuluhan: Pengolahan & Pengawetan Pangan (2021)

			== Industrial Design ==
			*Alat Pengering Menggunakan Sinar Matahari (2021)

Cis.integration: Created page with "{{Infobox Lecturer |fullname=Muliasari Kartikawati, S.TP., M.Sc. |picture=frameless |joined=2016 |major=Food Technolog..."

2021-08-27T09:13:27Z

Created page with "{{Infobox Lecturer |fullname=Muliasari Kartikawati, S.TP., M.Sc. |picture=frameless |joined=2016 |major=Food Technolog..."

New page

{{Infobox Lecturer
|fullname=Muliasari Kartikawati, S.TP., M.Sc.
|picture=[[File:Profile Picture Muliasari Kartikawati.jpg|frameless]]
|joined=2016
|major=[[Food Technology]]
|govposition=[[Assistant Professor]]
}}
Muliasari Kartikawati, S.TP., M.Sc. is a Assistant Professor in Universitas Ciputra. She joined Universitas Ciputra since 2016 and currently part of Food Technology.
== Author Pages ==
{| class="wikitable"
|-
|Google Scholar
|https://scholar.google.co.id/citations?user=mylbqiIAAAAJ
|-
|Scopus
|https://www.scopus.com/authid/detail.uri?authorId=57208398165

|}