Nurul Azizah Choiriyah, S.TP, M.Sc.
- Undergraduate program Food Science & Technology –Universitas Sebelas Maret (2007) - Master Program Food Science & Technology – Universitas Gadjah Mada (2015). She has experience working in industry as a Quality Control and Chemical Analyst at PT Asia Health Energy Beverages in 2012. Her research focus on food technology and nutrition. She received research funding from Kemenristekdikti’s (Ministry of research, technology, and education) grant in 2017. She has Published several papers including : Food Safety Knowledge among Nutrition Student in Indonesia (Pakistan Journal of Nutrition), Antioxidant compound in Various Edlible Flowers In Indonesia (Agrisaintifika), Incorporation of Arrowroot Flour and Banana in Biscuit (Frime Nutrition Journal), Physical and Chemical Modification of Jackfruit Seed Starch (Agritech UMP), Nutritional Value and Percent Daily Value of Food Bars from Arrowroot Flour and Banana (Pasundan Food Technology Journal), Extraction of the anthocyanin and phenolic compound of purple roselle calyxes using various solvents (Darussalam Nutrition Journal). Her research entitled ”Food label reading habit in Indonesian nutrition student: multi-strata comparison review” was presented in International Conference on Food and Agriculture 2018 and “The effect of temperature and time of baking to sensory quality of banana-based food bars” was presented in International Conference of Herbal Medicine 2018