Meda Canti

Assistant Professor, Lecturer, Head of Food Processing Laboratory, Food Technology Study Program, Faculty of Biotechnology, Universitas Katolik Indonesia Atma Jaya

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Experience

2019–present

Assistant Professor, Food Technology Department, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia
2022–present

Head of Food Processing Laboratory, Atma Jaya Catholic University of Indonesia
2019–2021

Head of Food Technology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia

2022

Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis),
2022

Evaluasi Kualitas Mi Kering dengan Tepung Labu Kuning dan Tepung Ikan Cakalang (Katsuwonus pelamis) sebagai Substitusi Sebagian Tepung Terigu,
2021

Quality characteristics of chicken sausages using a combination of jack bean (Canavalia ensiformis L.) and soy protein isolate as a binder,
2021

Instant Noodles from Pumpkin (Cucurbita Moschata D.) and Anchovy Flour (Stolephorus Commersini) as an Alternative Emergency Food,
2020

Karakteristik Mi Kering Substitusi Tepung Terigu dengan Tepung Labu Kuning dan Tepung Ikan Tuna,
2020

Tepung Ikan Petek (Leiognathus equulus) sebagai Aditif Protein pada Mi Kering Labu Kuning (Cucurbita moschata D.),
2019

Yogurt making as a tool to understand the food fermentation process for nonscience participants,
2018

Peningkatan Kandungan Protein Mi Instan dari Substitusi Tepung Jagung dengan Tepung Kacang Hijau,