Difference between revisions of "Muliasari Kartikawati"

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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
Line 20: Line 27:


|}
|}
== 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
|}

Revision as of 15:28, 15 October 2026

Muliasari Kartikawati, S.TP., M.Sc., Ph.D.

Profile Picture Muliasari Kartikawati.jpg

Joined:
2016
Major:
Food Technology Program
Academic rank:
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.

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.

Beyond academia, Muliasari actively contributes to food industry development through consulting and collaborative innovation projects with industry partners. Her selected projects include shelf-life improvement toward a 12-month target for Kecap Tawon, honey quality standardization with PT Creative Products Indonesia (PT CPI), marine-based edible packaging innovation with Inovasi Muda and Pegadaian, Robusta coffee quality enhancement with PTPN, and food product development for Kartika Harmoni Poultry.

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.

Combining academic research, teaching, and industrial consulting, Muliasari is committed to advancing food quality, processing innovation, and sustainable solutions for the food industry.

Author Pages

ORCiD https://orcid.org/0009-0009-1702-8978
Google Scholar https://scholar.google.co.id/citations?user=mylbqiIAAAAJ
Scopus https://www.scopus.com/authid/detail.uri?authorId=57208398165
SINTA https://sinta.kemdikbud.go.id/authors/profile/6000709

Expertise

  • Food Processing and Preservation

International Journal indexed by Scopus/WoS

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

National Journal

Book

  • Buku Saku Penyuluhan: Pengolahan & Pengawetan Pangan (2021)

Copyright

Industrial Design

  • Alat Pengering Menggunakan Sinar Matahari (2021)

Formal Educations

Year Level School/Institution/University
2004 S1 Universitas Padjadjaran
2010 S2 University Of Tsukuba
2021 - 2024 S3 University Of Tsukuba
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