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| Full name & title | Dr. Ai Mahmudatussa’adah, S.Pd., M.Si |
| Date of Birth | 16-July-1978 |
| Years with Firm/Entity | 16 years
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| Nationality | Indonesia |
| [email protected] | |
| Sinta Profile | https://bit.ly/3xa2iSm |
| Google Schoolar | https://bit.ly/3jwsfpp |
| Membership of profesional Societis
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Member of the Association of Food Technologists |
| Detail Task Assigned | 1. Lecturer in Culinary Education Study Program
2. Professional Certification Institute (LSP) 3. Student Affairs |
| Last grade and position
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Associate Professor – Gol. IV/a |
| Key Qualifications | 1. Food Science : explore food science, especially the exploration of abundant food ingredients in Indonesia that have not been utilized.
2. Functional Food: developing food products that have a good function for health in addition to nutritional components. 3. Halal and Good Food Education: socialization, education, and integrating good and halal food in lectures |
| Education | 1. Doctorate (S3), Food Science
2. Master’s degree (S2), Food Science 3. Bachelor’s degree (S1), Chemistry Education, Universitas Pendidikan Indonesia, Bandung. |
| Selected Publications
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1. Ai Mahmudatussa’adah, Dedi F, Nuri A, Feri K. 2014. Color Characteristics And Antioxidant Activity Of Purple Sweet Potato Anthocyanins. Journal of Food Technology & Industry. Volume 25 No. 2, Pages: 176-184.
2. Ai Mahmudatussa’adah. 2014. Chemical Composition of Sweet Potato (Ipomoea batatas L) Cilembu at Various Storage Times as Raw Material for Liquid Sugar. Bulog Food Journal. Vol 23 No.I / 2014, pp: 53-64. 3. Ai Mahmudatussa’ada, Dedi F, Nuri A, Feri K. 2014. Effect of Heat Treatment on the monomeric concentration of purple sweet potato (Ipomoea batatas L) anthocyanins. AGRITECH Journal of Agricultural Technology UGM. Volume 35, No. 2 pp. 129-136. 4. Ai Mahmudatussa’ada, Patriasih, RR Maulani, Karpin. The effect steaming on Color and Amount of Anthocyanin of Purple Sweet Potato Flour. Proceeding of the 7th MSCEIS. European Alliance for Innovation EAI ,European Union Digital Library (EUDL) 5. A Mahmudatussa’adah, RR Maulani, R Patriasih, K Karpin, T Setiawati, A Juwaedah, AS Nurani, EL Wiraatmadja. Puree sweet potato substitution in wet noodle processing. Journal of Physics: Conference Series 1869012061. Annual Conference on Science and Technology (ANCOSET 2020). IOP Publishing 2021 |
| Recognitions | Source person for vocational skills-based culinary and business class training for youth SOS children’s villages Indonesia, 2021 |
Dr. Ai Mahmudatussa’adah, S.Pd., M.Si