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Meda Canti, S.T.P., M.Sc.

8/30/2023 12:00:00 AM

NIDN

Academic Position

E-mail:

: 0301018703

: Lector 300

: meda_canti@yahoo.com

Biography

Meda Canti, S.T.P., M.Sc. is an assistant professor of Food Technology and Nutrition at Food Technology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia. She earned a degree S.T.P. and M.Sc. in Food Science and Technology, Universitas Gadjah Mada. She is mostly involved in research related to marine and fishery products and processing local food-based products. She is reliable in food development and formulation. She is the author of book "Jack Bean". She achieved competitive grants Unika Atma Jaya (2019-2020, 2022). She has served as Head of Food Technology Study Program (2019-2021). Currently trusted as Head of Food Processing Laboratory (2022). Subject courses are Marine Product Technology, Marine Product Technology Laboratory, HACCP, Control of Product Safety in Industry, Food Regulation and Assessment, Food Product Formulation, Food Ingredient, Food Packaging and Storage Technology. In the future, she will continue to develop her scientific existence in marine and fishery products.

S1 - Gadjah Mada University (2009)
S2 - Gadjah Mada University (2014)

Food Science

Food Product Formulation
HACCP
Food Ingredient
Marine Product Technology Laboratory
Human, Food, & Environment
Product Safety Management in Industry
Food Regulation & Policy
Packaging & Storage Technology
Marine Product Technology
Specialized TPK Pre-Research Technology

Meda Canti S.T.P., M.Sc., 2018, Takakura Composting Method for Household Organic Waste Processing in Cisauk, Tangerang
Meda Canti S.T.P., M.Sc., 2018, Substituting Mung Bean Flour for Corn Flour Increases the Protein Content of Instant Noodles
Meda Canti S.T.P., M.Sc., 2019, Indonesia's answer to cut wheat imports is to start using maize and mung bean as noodle components
Meda Canti S.T.P., M.Sc., 2019, Yogurt making as a tool to understand the food fermentation process for nonscience participants
Meda Canti S.T.P., M.Sc., 2020, Bokashi Fertilizer Production from Waste Processing at Rusunawa Muara Baru
Meda Canti S.T.P., M.Sc., 2020, Dry Noodles with Pumpkin Flour and Tuna Flour Characteristics
Meda Canti S.T.P., M.Sc., 2020, Petek Fish Flour (Leiognathus equulus) as a Protein Additive in Pumpkin Dry Noodles (Cucurbita moschata D.)
Meda Canti S.T.P., M.Sc., 2021, Handwashing facilities and masks are provided to prevent the spread of the Covid-19 virus
Meda Canti S.T.P., M.Sc., 2021, Instant Noodles from Pumpkin (Cucurbita Moschata D.) and Anchovy Flour (Stolephorus Commersini) as an Alternative Emergency Food
Meda Canti S.T.P., M.Sc., 2021, Greening Rusunawa: Clean Water Use, Composting, and Urban Agriculture in Muara Baru Flats
Meda Canti S.T.P., M.Sc., 2021, Food cleanliness is becoming increasingly critical during the pandemic to avoid coronavirus infection
Meda Canti S.T.P., M.Sc., 2021, Quality characteristics of chicken sausages using a combination of jack bean (Canavalia ensiformis L.) and soy protein isolate as a binder
Meda Canti S.T.P., M.Sc., 2022, Dry Noodle Quality Evaluation Using Pumpkin Flour and Skipjack Fish Flour (Katsuwonus pelamis) as a Partial Substitution for Wheat Flour
Meda Canti S.T.P., M.Sc., 2022, Characteristics of Buoyancy and Durability of Aquaponic Biofloc Waste Pellets
Meda Canti S.T.P., M.Sc., 2022, Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis)
Meda Canti S.T.P., M.Sc., 2023, A comparison of physicochemical, functional, and sensory properties of catfish protein isolate (Clarias gariepinus) produced using different defatting solvent
Meda Canti S.T.P., M.Sc., 2023, Nutritional, physical, and sensory properties of fish crackers produced from the head of catfish (Clarias gariepinus)
Meda Canti S.T.P., M.Sc., 2023, Indonesia's rice data chaos: what caused it, the implications on food security, and potential remedies