Windy Rizkaprilisa, S.T., M.Sc is a lecturer at in Food Technology, Universitas Sugeng Hartono. Her focus area of interest are functional food, nutrition food, and food technology. He is a hard worker with a strong motivation to learn new things, able to communicate with anyone, work under pressure, adapt to situations with a creative and resourceful attitude, diligent, responsible, persuasive, and flexible.
He has been a lecturer since 2020. Apart from being a lecturer, he previously worked in industry as as a production supervisor, waste water treatment plant (WWTP), and Production Planning and Inventory Control (PPIC). Many studies have been conducted, including researching the functional properties of food waste such as coffee skins, coffee grounds and tofu dregs. Many community service activities have been carried out, including providing education to the younger generation about healthy lifestyles and eating patterns, as well as implementing food security in UMKM in the Surakarta area.
Master of Science, Gadjah Mada University, Indonesia, 2019
Bachelor of Bioprocess, Indonesia University, Indonesia, 2014
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
Rizkaprilisa, W., Kurniaditya, V. H., Istanto, M. S., Luwidharto, J. C. N. (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), 42–58.
Bumi, S. A. P., Kurniaditya, V. H., Rizkaprilisa, W., Luwidharto, J. C. N. (2025). Difference In Post-Harvest Processing on Coffee Flavor Preference: English. Science Technology and Management Journal, 5(1), 42-51. https://doi.org/10.53416/stmj.v5i1.332
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 (Foodscitech), 7(2), 127-140. https://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 and Animal Science (JIFAS), 1(1), 7-13. https://doi.org/10.46510/jifas.v1i1.342
Rizkaprilisa, W., Paramastuti, R., Anggraeni, N., Nurvita, S., Hapsari, M. W. H., Murti, P. D. B. (2024). Difficulties Experience of Halal Product Process Assistant During Halal Certification Process. Journal of Digital Marketing and Halal Industry, 6(2), 159-174. https://doi.org/10.21580/jdmhi.2024.6.2.20335
Rizkaprilisa, W., Bumi, S. A. P., Sari, L. F. (2024). Edukasi Konsumsi Makanan dengan Tambahan Monosodium Glutamat (MSG) Sehat Ala Gen-Z. Empowerment: Jurnal Pengabdian Masyarakat, 7(3), 348-356. https://doi.org/10.25134/empowerment.v7i03.10880
Usman, J. J., Rizkaprilisa, W., Murti, P. D. B. (2024). Karakterisasi Organoleptik dan Kimia Sosis Ikan Kembung (Rastrelliger Kanagurta L.) dengan Penambahan Ampas Tahu Untuk Meningkatkan Gizi Anak. Journal of Functional Food and Nutraceutical, 6(1), 1-12.https://doi.org/10.33555/jffn.v6i1.162
Usman, J. J., Rizkaprilisa W. (2024). Pangan Fungsional Dari Tempe Non-Kedelai: Indonesia. Science Technology and Management Journal, 4(2), 39-44. https://doi.org/10.53416/stmj.v4i2.242
MS Kresna, R Windy, AP Suci, WH Bovi. (2024). Characteristics of Arabica and Robusta Spent Coffee Grounds Oil Extract with Different Solvents. IOP Conference Series: Earth and Environmental Science, 1379(1), 012035. https://doi.org/10.1088/1755-1315/1379/1/012035
Dewi, L., Paramastuti, R., Rizkaprilisa, W. (2024). Tempe “Super Food” Untuk Kalangan Anak-Anak Tk Di Salatiga Dan Semarang. Community Development Journal: Jurnal Pengabdian Masyarakat, 5(3), 5419-5426. https://doi.org/10.31004/cdj.v5i3.27136
Nurvita, S., Rizkaprilisa, W. (2024). Coffee and blood pressure. Coffee Science, 19, e192193-e192193. https://doi.org/10.25186/.v19i.2193
Paramastuti, R., Rizkaprilisa, W., Hapsari, M. W., Dewi, L. (2024). Edukasi dan Pelatihan Pembuatan Es Krim Sayur dan Buah Bagi Remaja. Community Development Journal: Jurnal Pengabdian Masyarakat, 5(2), 2695-2702. https://doi.org/10.31004/cdj.v5i2.23878
Hartono, A. P., Purwanto, D. E., Zulaikha, S., Rizkaprilisa, W., Paramastuti, R., Hapsari, M. H. (2023). Science Technology and Management Journal, 4(1), 22-27. https://doi.org/10.53416/stmj.v4i1.225
Sia, C. E. S., Yuliantara, A., Rizkaprilisa, W., Paramastuti, R., Hapsari, M. W. (2024). Potential of Dietary Fiber and Antioxidants from Coffee Skin as a Food Product in Preventing Obesity: Systematic Review. Science Technology and Management Journal, 4(1), 16-21. https://doi.org/10.53416/stmj.v4i1.224
Lanywati, E., Rizkaprilisa, W., Dewi, L. (2023). High Dietary Fiber and Antioxidant Cookies with Substituted Parchment and Silver Skin Coffee. Food Science and Technology Journal (Foodscitech), 6(2), 103-110. https://doi.org/10.25139/fst.v6i2.6352
Rizkaprilisa, W., Hapsari, M. W., Paramastuti, R., Pebrianti, S. A. (2023). Improvement of Bread Nutrition with The Addition of Coffee Silverskin as a Source of Dietary Fiber and Antioxidants. Food ScienTech Journal, 5(2), 166-176. https://doi.org/10.33512/fsj.v5i2.20216
Rizkaprilisa, W., Hapsari, M. W., Paramastuti, R., Santosa, K. M. (2023). Production of high dietary fiber and antioxidant activity bread from coffee parchment skin flour. Coffee Science, 18, 2121. https://doi.org/10.25186/.v18i.2121
Windy Rizkaprilisa, S.T., M.Sc
Assistant Professor and Faculty Member of the Food Technology Study Program
windy.rizkaprilisa@sugenghartono.ac.id