Adetiya Rachman

Adetiya Rachman


About him:

Bachelor’s degree from Bogor Agricultural University (IPB), Indonesia in Agro-industrial Technology in 2001. Worked as a research officer at Indonesia Agency for Agricultural Research and Development (IAARD) in 2004-2017. The main field research is post-harvest and food processing technology. Got an opportunity to continue study with IAARD scholarship in 2007 and obtained Master of Science (M.Sc) degree in Agro-industrial technology from IPB in 2009. On February 2017 having another scholarship from the same office, IAARD, and registered as a PhD student in Food Science, Lincoln University, New Zealand, under Prof. Dr. Charles Brennan supervision.


About his talk:

His presentation talks about the effects of egg protein and soy protein addition into banana flour to make gluten free pasta. The levels of protein addition were 5, 10 and 15 % of banana flour and compared those with pasta made from 100% banana flour and conventional pasta from 100% semolina flour as well.