Salsabila Amalia Putri Bumi, M.T.P., is a Food Technology Study Program lecturer at Universitas Sugeng Hartono. She holds a Bachelor’s degree in Food Technology and a Master’s degree in Food Science. Her academic interests include food processing engineering, functional food development, and quality and safety studies.
In addition to teaching and research, Salsabila is actively involved in community engagement, particularly in innovating and developing local food products. She believes universities are vital in connecting research outcomes with real community and industry needs, especially in supporting local food producers and small enterprises.
Master of Food Science, Jenderal Soedirman University, Indonesia, 2024
Bachelor of Food Technology, Muhammadiyah University of Semarang, Indonesia, 2019
Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI), Member
Bumi, S. A. P., A Siti, M Yusuf (2022). Aktivitas Antioksidan, Kadar Serat dan Karakteristik Fisik Beras Hitam Pecah Kulit Pratanak dengan Variasi Lama Waktu Perendaman. UNIMUS
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.
Salsabila Amalia Putri Bumi, S.T.P., M.T.P.
Faculty Member of the Food Technology Study Program
salsabilaapb@sugenghartono.ac.id