Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc.

Dosen Departemen Teknologi Pangan dan Hasil Pertanian

Fakultas Teknologi Pertanian

Universitas Gadjah Mada

Email: dwifibri@ugm.ac.id

Acadstaff: https://acadstaff.ugm.ac.id/dwifibri

 

 

Pendidikan

Sarjana : Food and Agricultural Product Technology, Universitas Gadjah Mada
Magister : Food Science, Technology and Nutrition, European Consortium of KaHo Sint-Lieven, Belgium; Universidad Chatolica Portuguesa, Portugal; Anhalt University of Applied Science, Germany.
Doktorat : Food Science, University of Copenhagen, Denmark

Minat Penelitian

Sensoris, Gastronomi, Gizi, Mikrobiologi

Penelitian Saat Ini

Uji Sensoris, Gastronomi, Publikasi Gizi

Publikasi

1. Artikel Jurnal

  • Fibri, D. L. N., & Frøst, M. B. (2020). Indonesian millennial consumers’ perception of tempe–And how it is affected by product information and consumer psychographic traits. Food Quality and Preference, 80, 103798.
  • Fibri, D. L. N., & Frøst, M. B. (2019). Consumer perception of original and modernised traditional foods of Indonesia. Appetite, 133, 61-69.
  • Astuti, R. D., Fibri, D. L. N., Handoko, D. D., David, W., Budijanto, S., & Shirakawa, H. (2022). The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran. Fermentation, 8(3), 120.
  • Muhammad, D. R. A., Rahayu, E. S., & Fibri, D. L. N. (2021). Revisiting the development of probiotic-based functional chocolates. Reviews in Agricultural Science, 9, 233-248.

2. Konferensi

  • Fibri, D.L.N., Frøst, M. B. (2017). Indonesian consumers’ perception of modernized and original version of traditional food. 12 th Pangborn Sensory Science Symposium, 23-27 August 2017,
    Rhode Island, US
  • Fibri, D.L.N. 2017. “TEMPE: an exotic plant-based protein indigenous from Indonesia”. Cookingas Ritual Workshop, 28 June 2017, Institute Paul Bocuse, Ecully, Lyon, France
  • Fibri, D.L.N., Frøst, M. B. 2016. Product information affects perception of sensory, collativeproperties and elicited emotions of Indonesian Tempe. 7th European Conference on Sensory and Consumer Research, 11-14 September 2016, Dijon, France
  • Fibri, D.L.N., Frøst, M. B. 2015.  Indonesian consumers’ perception of modernized and original version of traditional food.  11th Pangborn Sensory Science Symposium, 23-27 August 2015, Gothenburg, Swedia
  • Fibri, D.L.N. 2015. Tempe Taste workshop.  Indigenous Terra Madre 2015 , 3rd-7th Nov 2015, Shillong, India. Oral presentation.
  • Fibri, D.L.N. 2015. Theatre of Taste on Tempe.  Indigenous Terra Madre 2015 , 3rd-7th Nov 2015, Shillong, India. Oral presentation.
  • Fibri, D.L.N., Marsono, Y. 2013. Kadar Pati Resisten Pada Makanan Tradisional Berbahan Dasar Jagung. National conference PATPI, 27-30 August 2013, oral presentation, Jember, East Java.
  • Fibri, D.L.N. Rahayu, E.S. 2009. Nisin Application to Extend Shelf-life of Tofu Stored at 5 o C. The 5 th  Conference of Federation for Societies of Lactic Acid Bacteria in Singapore. Oral presentation.

Prestasi

  • April 2016, Received a Travel award from Carlsberg Foundation Grant in Food, Health and Philosophy in East and West for course offered by Graduate School of Health and Medicine
    Science, University of Copenhagen (30,000 DKK), Denmark. November 2014, Received a scholarship from Education Ministry of Republic Indonesia for a doctoral degree at University of Copenhagen, Denmark,
  • July-Aug 2014, Received a Scholarship for young academic staff from Hiroshima University, Japan to join The 7 th International Summer School
  • In 2014, Received a Research Grant for Young Lecturer from Indonesian Ministry of Culture and Education, titled Binding Evaluation of Alkaloid Carpaine from Papaya Leaves to Make a Palatable Bitter Food (Indonesia)
  • In 2014, Received an E-Learning grant from Universitas Gadjah Mada (Indonesia), titled Learning The Senses for The Proper Sensory Test
  • In 2013, received a Research Grant for Young Lecturer from Indonesian Ministry of Culture and Education, titled Exploring The Potency Corn-Based-Indonesian Traditional Food as Prebiotic (Indonesia)
  • In Sept 2009 – Feb 2011, received an Erasmus Mundus Scholarship from European Union for Master in Food Science, Technology and Nutrition In June 2009, Received a Travel Grant from ASLAB (Asian Society for Lactic Acid Bacteria) to attend the 5th Asian Conference on Lactic Acid Bacteria: Microbes in Disease Prevention and Treatment in Singapore (Singapore)
  • In 2008, awarded as one of the best students by PT. HM Sampoerna Tbk (Indonesia) to participate in Sampoerna Best Student Visit Program
  • In 2007, Received the Student Union Grant, from Project of PPKB DUE-Like Batch IV Gadjah Mada University, entitled ”Tempe Burger, Nutritious Fast Food Trendsetter ” (Indonesia)