Qualifications

1. Master of Agriculture (M.P.), Brawijaya University, Indonesia

2. Bachelor of Food Technology (S.TP.), Jember University, Indonesia

Professional Service, Honours, Awards

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Research Interest

• Science and technology of plant-based flours

• Food development

Selected Publications & Patents

Masahid AD, Priyantono E, Zainab S. 2026. Physical and chemical evaluation of beef meatballs with different proportion of seaweed flour. Jurnal Penelitian Sains dan Teknologi Indonesia. 5(1): 58-65.

Belgis M, Masahid AD, Utami INS, Witono Y, Jannah M. 2026. Development of two-colored dried getuk based on local food resources: a study of its sensory and chemical characteristics. Jurnal Penelitian Sains dan Teknologi Indonesia. 5(1): 39-47.

Witono Y, Masahid AD, Giyarto G, Belgis M, Jayanti PD, Wahyuni L. 2025. Development of Enzyme Production Technology with Double Protease Immobilization Method (Calotropin and Papain). Indonesian Food Science and Technology Journal. 8(2): 309-314.

Azkiyah L, Masahid AD, Fitrania F, Abiyyuddin MF, Brihatsama B, Pamujiati AD. 2025. Evaluasi aktivitas antioksidan dan karakteristik sensori tea infusion berbasis cascara dengan penambahan jahe, lemon, dan daun mint. Agroteknika. 8(4): 776-790.

Masahid AD, Yulianingtyas RE, Witono Y, Nafi’ A. 2024. Physical, chemical, organoleptic characteristics, and antioxidant activity of instant cascara powder with additions of ginger and sappan wood. agriTECH. 44(1): 59-68.

Azkiyah L, Witono Y, Taruna I, Choiron M, Wahyuni L, Belgis M, Masahid AD, Aini AA. 2024. The effect of wall materials and drying methods on the encapsulation sardinella Lemuru smart flavor. Indonesian Food Science and Technology Journal. 8(1): 60-67.

Witono Y, Masahid AD, Belgis M, Azkiyah L, Wahyuni L, Majid NIO. 2024. Characteristics of Sardinella Smart Flavor based on Enzymatic Hydrolysis Using a Calotropin and Papain Combination. Indonesian Food Science and Technology Journal. 7(2): 172-179.

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