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Diana Lestari, S.Gz., M.Si.

8/30/2023 12:00:00 AM

NIDN

Academic Position

E-mail:

: 0317078902

: Lector 300

: diana.lestari@atmajaya.ac.id

S1 - IPB University (2011)
S2 - IPB University (2015)

Food Science

Biochemistry
Food Sensory Evaluation
Nutrition Science
Food Chemistry
Biochemistry Laboratory
Disaster Management
Product Marketing TIN Technology
Personalized Nutrition
Food Robotics
Food Technology
Food Processing Technology

Diana Lestari S.Gz., M.Si., 2017, Aktivitas Antibakteri Peptida Kasein Susu Kambing Hidrolisis Oleh Papain Terhadap Pseudomonas Aeruginosa
Diana Lestari S.Gz., M.Si., 2019, Stabilitas Mikrokapsul Lactobacillus acidophilus ATTC 314 Terhadap Pemanasan dan Penyimpanan dalam Selai Buah Nanas Rendah Gula
Diana Lestari S.Gz., M.Si., 2020, Aplikasi Mikroenkapsulasi Lactobacillus acidophilus dalam Butter Buah Nanas (Ananas comosus (L). Merr.)
Diana Lestari S.Gz., M.Si., 2020, Fraksi Peptida Antioksidan dari Kasein Susu Kambing
Diana Lestari S.Gz., M.Si., 2020, Karakteristik Mi Kering Substitusi Tepung Terigu dengan Tepung Labu Kuning dan Tepung Ikan Tuna
Diana Lestari S.Gz., M.Si., 2020, Peptida Bioaktif Kasein Susu Kambing sebagai Agen Antibakteri terhadap Staphylococcus aerius
Diana Lestari S.Gz., M.Si., 2020, Tepung Ikan Petek (Leiognathus equulus) sebagai Aditif Protein pada Mi Kering Labu Kuning (Cucurbita moschata D.)
Diana Lestari S.Gz., M.Si., 2021, Application of bacteriophage as food preservative to control enteropathogenic Escherichia coli (EPEC)
Diana Lestari S.Gz., M.Si., 2021, Instant Noodles from Pumpkin (Cucurbita Moschata D.) and Anchovy Flour (Stolephorus Commersini) as an Alternative Emergency Food
Diana Lestari S.Gz., M.Si., 2021, Selai Apel Malang (Mallus sylvestris Mill) Rendah Kalori dengan Substitusi Gula Menggunakan Stevia
Diana Lestari S.Gz., M.Si., 2022, Co-pigmentation with catechin derived from Indonesian gambier increases the stability of black rice anthocyanin in isotonic sports drinks during one-month storage in 4°C
Diana Lestari S.Gz., M.Si., 2022, Degradation of Caprine Casein by Papain, And Its Antibacterial Effect Towards Escherichia Coli
Diana Lestari S.Gz., M.Si., 2022, Evaluasi Kualitas Mi Kering dengan Tepung Labu Kuning dan Tepung Ikan Cakalang (Katsuwonus pelamis) sebagai Substitusi Sebagian Tepung Terigu
Diana Lestari S.Gz., M.Si., 2023, A comparison of physicochemical, functional, and sensory properties of catfish protein isolate (Clarias gariepinus) produced using different defatting solvent