| Name | : | Prof. Dr. Ir. Lienda Aliwarga, M.Eng. |
| Associate Professor | ||
| : | lienda@che.itb.ac.id | |
| Research Group | : | Technology of Biomass and Food Processing |
| Field of Interest | : | 1. Separation and Purification |
| 2. Food Processing | ||
| Education | : | 1. Doctor (Universitat Hannover, Germany) |
| 2. Master (Asian Institute of Technology, Bangkok, Thailand) | ||
| 3. Undergraduate (Institut Teknologi Bandung, Indonesia) | ||
Awards:
- Penghargaan Dosen Berprestasi di Bidang Karya Inovasi pada Dies Natalis ITB ke-60, 2019
- Penghargaan 35 Tahun ITB, 2016
- Satyalancana Karya Satya XXX Tahun, 2014
- Penghargaan 25 Tahun ITB, 2006
- Satyalancana Karya Satya XX Tahun, 2001
Publication
International Journal:
- 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)
- 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:
- 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
- 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.
