Ilmu dan Teknologi Pangan

Ilmu dan Teknologi Pangan

 

Universitas Hasanuddin

  Name   Februadi Bastian, STP., M.Si
  NIP   19820205 200604 1 002
  Gender   Male
  Place & date of birth   Ujungpandang, 5 February 1982
   
  Home adress   Jln. Dg. Tata BTN Hartaco Indah
  Phone Number   Mobile: +6285242077772
  Email   Alamat email ini dilindungi dari robot spam. Anda memerlukan Javascript yang aktif untuk melihatnya. | Alamat email ini dilindungi dari robot spam. Anda memerlukan Javascript yang aktif untuk melihatnya.
  Website   www.februadi.com
Graduate School Attended
  1. Hasanuddin University Makassar-Indonesia
    • Degree : S1 (Bachelor Degree)
    • Year attended : From: 2000   to: 2005
    • File of study : Agricultural Food Products Technology
    • Title of Thesis : Study of Effect Temperature Fluctuation to Quality Red Delicious Apple (Malus sylvestris)
  2. Name Of University and department
    • Degree : S2 (Master Degree)
    • Year attended : From: Sept 2008  to: Jan 2011
    • File of study : Agroindustrial Technology
    • Title of Thesis/Master Thesis/Dissertation : Purification of Alkyl Polyglycosides Nonionic Surfactant Based on Tapioca Starch and Dodecanol
Teaching responsibilities
  1. Processing Technologies of Starch and Sugar
  2. Legum and Serealia Technologies
  3. Food Chemistry
  4. Biochemistry
  5. Computer Aplication
  6. Agroindustrial economic
  7. Agroindustrial ecology
Administrative or other responsibilities 
  1. Supporting Staff at Global Development Learning Network (GDLN). University of  Hasanuddin Makassar (2007-now)
  2. Chief of database and information system in agricultural technology faculty of University of Hasanuddin (2007 - 2008)
  3. Head of Div. Distance Learning PTIK & GDLN Hasanuddin University (2013 - now) 
External Career
-
Research Field (grants-in-aid-for-scientific-research classification)
  1. Food Process Engineering
  2. Food Chemistry
  3. Starch modification and its application in foods
  4. Food product development based on local carbohydrate resources 
  5. Surfactant and emulsifier for food
Research Field keywords
  1. Food Process Engineering
  2. Food Science
  3. Food Physics
  4. Food Chemistry
  5. Starch
  6. surfactant
  7. food emulsifier
Research Project
  1. 2008 - Study of  Producting Flour and Essence Toothless Gum for Food Product in Supporting Food Diversification (member)
  2. 2008 - Effect of plasticizer addition and physical and mechanical properties of edible cornstarch film (member)
  3. 2010 - Purification of Alkyl Polyglycosides Nonionic Surfactant Based on Tapioca Starch and Dodecanol (member)
  4. 2011 - Production of Seasoning Powder made from Fermented Fish Production
  5. 2011 - Characteristic of fat and free fatty acid of cacao lindak’s (Forastero sp) that fermented and non fermented from Three district at South of Sulawesi (member)
  6. 2012 - Shelf life determination of flour premix from PT Eastern Pearls Flour Mills Makassar (head of research)
  7. 2012 - Study of stability  solution of Tempe flour formula as food supplement for Children (member)
  8. 2012 - Effect Of Drying Process (using freeze dyer and vacuum oven) And Imobilitation Of Bromelain Enzym’s Activity From Pinapple (Ananas Comosus (L) Merr) (member)
  9. 2013 - Production of glucose syrup from tapioca using immobilization technique to efforts the national sugar stability (member)
Research Achievement
  1. Bastian, F., 2010. Pemurnian Surfaktan Nonionik Alkil Poligrikosida (APG) Berbasis Tapioka dan Dodekanol. Prosiding Seminar Tahunan Maksi. Hal : 41.
  2. Mahendradatta, M., Tuflikha Primi Putri, Indrastuti, Februadi Bastian, Abu Bakar Tawali, 2010. Development of Seasoning powder as flavor enhancer made from fish paste. Proceeding of International Conference on Neutraceutical and Functional Foods.
  3. Mahendradatta, M., Abu Bakar Tawali, Februadi Bastian, Mulyati Tahir, 2011. Optimizing Production Process of Seasoning Powder Made From Fermented Fish Products. Proceeding of International Food Conference 2011 – Life Improvement through food technologies.
  4. Bastian, F., Ishak, E., Tawali, A.B., dan Bilang, M. 2013. Daya Terima dan Kandungan Zat Gizi Formula Tepung Tempe dengan Penambahan Semi Refined Carrageenan (SRC) dan Bubuk Kakao. Jurnal Aplikasi Teknologi Pangan. Vol. 2 No.1. : 5-8. http://journal.ift.or.id/files/21050.pdf 
  5. Bastian, F., Suryani, A., Sunarti, T.C., 2012. Peningkatan Kecerahan pada Proses Sintesis Surfaktan Nonionik Alkil Poliglikosida (APG) Berbasis Tapioka dan Dodekanol. Jurnal Reaktor. Vol 12. No. 2. : 143-150 http://ejournal.undip.ac.id/index.php/download/4799/4349 
  6. Laga, Amran., Zainal., Bastian, F., 2013. The Purification of Glucose Syrup form Tapioca by Using Absorption Method and the Concentration Process by Vacuum Evaporator. Proceeding : Meeting Future Food Demands: Security & Sustainability. 9-11 Sep 2013. Max Atria, Singapore Expo. 13TH Asean Food Conference 2013. www.afc2013.org.sg
  7. Bastian, F., Laga, A., Ishak, M.C., 2013. Pengaruh proses pengeringan dan imobilisasi terhadap aktivitas dan stabilitas enzim bromelain dari nenas (Ananas Comosus (L) Merr). Proceeding : Seminar Nasional Teknologi Industri I, Makassar 6 November 2013. ISBN :  978-602-14537-0-4.
  8. Bilang, M., Laga, A., Zaenal, Bastian,F., 2013. Pemanfaatan limbah kulit kakao sebagai media pertumbuhan kapang penghasil enzim sakarifikasi . Proceeding : Seminar Nasional Teknologi Industri I, Makassar 6 November 2013. ISBN :  978-602-14537-0-4
  9. Laga, A., Genisa, J., Zaenal, Bastian, F., 2013. Produksi sirup glukosa dari tapioca dengan teknik immobilisasi enzim menggunakan matriks sekam padi dan serat kapas. Proceeding : Seminar Nasional Teknologi Industri I, Makassar 6 November 2013. ISBN :  978-602-14537-0-4. 
  10. Laga A. Zainal dan F. Bastian. 2013. Penentuan Lama Reaksi Sakharifikasi dan Konsentrasi Substrat Hidrolisat Tapioka yang Optimal dalam Menghasilkan Sirup Glukosa. J. Hayati Tropika. Tahun 1. (1) p16-24. ISSN : 2337-9081.
Patens
  1. Amran Laga, Zaenal dan Februadi Bastian. Tanggal, 19 Sep 2013.   No. P00201300735.  Proses Produksi Sirup Glukosa dari Tapioka dengan Teknik Immobilisasi Enzim Menggunakan Tongkol Jagung

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