Joshua Christmas Natanael Luwidharto is a lecturer in Food Technology at Sugeng Hartono University.
Known for his integrity and strong work ethic, he is deeply passionate about advancing food
technology.
Mr. Joshua’s research focuses on food microbiology, functional foods, and healthy food products. His
research interests center on the exploration of beneficial microorganisms and the development of
innovative food products that are not only safe and high-quality but also offer additional health
benefits for consumers. He is particularly interested in developing functional foods based on local
ingredients and fermentation, aiming to promote healthy lifestyles while empowering the potential
of Indonesia’s diverse food resources.
He is researching the development of plant-based chocolate beverages and the incorporation of
ginger in bakery products. Through his research and community engagement, he remains committed
to continuously pursuing food product innovations that contribute to the advancement of Food
Technology in Indonesia.
Master of Science, Gadjah Mada University, Indonesia, 2022
Bachelor of Food Science and Technology, Sebelas Maret University, Indonesia, 2019
Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI), Member
Bumi, S. A. P., Kurniaditya, V.H., Luwidharto, J. C. N., Rizkaprilisa, W., & Priyanka, S. A. A. (2025).
Sosialisasi Inovasi Produk Pangan Sehat dan Penerapan Personal Hygiene pada Siswa SMA Di
Surakarta.
DedikasiMU (Journal of Community Service), 7(2). 147–155.
https://doi.org/10.30587/dedikasimu.v7i2.9882.
Luwidharto, J. C. N., Kurniaditya, V.H., Bumi, S. A. P., Rizkaprilisa, W., Dewi, R. C. (2025). Edukasi
Tentang Konsumsi Pemanis pada Produk Pangan di Kalangan Gen-Z. DedikasiMU (Journal of
Community Service), 7(2). 139–146. https://doi.org/10.30587/dedikasimu.v7i2.9881.
Luwidharto, J. C. N., Kurniaditya, V.H., Rizkaprilisa, W., & Bumi, S. A. P. (2024). Potential for
Microalgae as a Superfood in Fermented Dairy Products: A Review.Food Science and Technology
Journal, 7(2), 127–140. http://dx.doi.org/10.25139/fst.vi.9228.
Rizkaprilisa, W., Bumi, S. A. P., Luwidharto, J. C. N., Kurniaditya, V.H. (2024). Potential of
Antioxidant & Antimicrobial from by Product Coffee as Edible Packaging: Systematic Review.
Journal of Innovation Food & Animal Science, 1(1), 7–13. https://doi.org/10.46510/jifas.v1i1.342.
Bumi, S. A. P., Kurniaditya, V.H., Rizkaprilisa, W., Bumi, S. A. P., & Luwidharto, J. C. N. (2024).
Difference in Post-Harvest Processing on Coffee Flavor Preference.Science, Technology and
Management Journal, 5(1), 41–51. https://doi.org/10.53416/stmj.v5i1.332.
Kurniaditya, V.H., Luwidharto, J. C. N., & Prasetya, B. G. (2024). Workshop Pembuatan Soft Baked
Cookies dengan Subtitusi Tepung Tempe untuk Siswa SMA dan SMK di Sukoharjo. Empowerment:
Jurnal Pengabdian Masyarakat, 7 (3), 374–383.
https://doi.org/10.25134/empowerment.v7i03.10882.
Luwidharto, J. C. N., Rahayu, E. S., Suroto, D. A., Wikandari, R., Ulfah, A., & Utami, T. (2022). Effects
of Spirulina platensis Addition on Growth of Lactobacillus plantarum Dad 13 and Streptococcus
thermophilus Dad 11 in Fermented Milk and Physicochemical Characteristics of the Product.
Applied Food Biotechnology, 9(3), 205–216. https://doi.org/10.22037/afb.v9i3.37013
