Dr.rer.nat.Ir. Lienda Aliwarga

Name :  Dr.rer.nat.Ir. Lienda Aliwarga
Associate Professor
Email :  lienda@che.itb.ac.id
Research Division :  Chemical Engineering Process Design and Development
Field of Interest : 1. Separation Processes
2. Food Processing Technology
Education : 1. Doctor (Universitat Hannover, Germany)
2. Master (Asian Institute of Technology, Bangkok, Thailand)
3. Undergraduate (Institut Teknologi Bandung, Indonesia)


  1. Penghargaan 35 Tahun ITB, 2016
  2. Satyalancana Karya Satya XXX Tahun, 2014
  3. Penghargaan 25 Tahun ITB, 2006
  4. Satyalancana Karya Satya XX Tahun, 2001


International Journal:

  1. Cempaka, L., Aliwarga, L., Purwo, S., Penia Kresnowati, M.T.A., “Dynamics of cocoa bean pulp degradation during cocoa bean fermentation: Effects of yeast starter culture addition”, Journal of Mathematical and Fundamental Sciences, 2014, 46 (1), pp. 14-25. (Scopus)
  2. Kresnowati, M.T.A.P., Bindar, Y., Aliwarga, L., Lestari, D., Prasetya, N., Tanujaya, A.R., “Effects of retting media circulation and temperature on the fermentation process in soft-texture and low cyanogenic content cassava flour production”, ASEAN Journal of Chemical Engineering, 2014, 14 (2), pp. 67-75. (Scopus)

International Proceedings:

  1. Aliwarga, L., Christianti, E.N., Lazarus, C., “Development of parmesan cheese production from local cow milk“, AIP Conference Proceedings 1840,060003, 2017. (Scopus),ISSN: 0094243X, ISBN: 978-073541510-2, DOI: 10.1063/1.4982283
  2. Innovative Method in Parmesan Cheesemaking: Utilization of Ultrafiltration Membrane and Non-Starter Lactic Acid Bacteria. 3rd International Conference on 2017 Science and Technology. Yogyakarta, 11 – 12 Juli 2017.


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