Viki Hendi Kurniaditya is a lecturer in the Food Technology study program at Universitas Sugeng Hartono. Known for his enthusiasm with an academic background and expertise in the field of fat and oil processing and oriented towards advancing food technology.
Throughout his career, Mr. Viki has been actively involved in research on the development of functional food products that utilize local ingredients. His research has explored innovative applications in fat and oil processing in various types of foods, such as chocolate, spread products, mayonnaise, edible oil, cakes, and other functional products to improve health and nutrition.
Committed to combining scientific research with practical solutions, he strives to bridge local resources and modern technology in food innovation. His contributions continue to support the development of fat and oil-based products and add value to a healthier and more sustainable food system.
Master of Food Science and Technology, Gadjah Mada University, Indonesia, 2023
Bachelor of Food Science and Technology, Sebelas Maret University, Indonesia, 2019
Diploma of Agricultural Product Technology, Sebelas Maret University, Indonesia, 2017
Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI), Member
Kurniaditya, V. H., Setiowati, A. D., N., & Hidayat, C. (2024). Characteristics of Red Palm Oil Oleogel Based on Beeswax and Cocoa Butter and Its Application in Red Chocolate Spread. Journal of Agritech, 44(4), 331-340. http://doi.org/10.22146/agritech.81434.
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.
Rizkaprilisa, W., Kurniaditya, V.H., Luwidharto, J. C. N., Bumi, S. A. P. (2025). Analysis Of The Implementation Of Good Food Production Method (CPPB) Or Good Manufacturing Practice (GMP) On UKM Wet Solo Sausage Products. Agricultural-Animal Science Innovation and Empowerment Journal, 1(1) : 42-57.
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.
Viki Hendi Kurniaditya, S.T.P.,M.Sc.
Faculty Member of the Food Technology Study Program
viki_kurniaditya@sugenghartono.ac.id