DR Dadi H Maskar PDF
DR Dadi H Maskar PDF
Pendidikan
• D3 Akademi Gizi, Depkes RI, Jakarta (1992-1995)
• S1 Teknologi Pangan, Univ. SAHID, Jakarta (1997-2000)
• S2 MSc in Community Nutrition. SEAMEO TROPMED RCCN, Fakultas Kedokteran UI
(2002-2004)
• S3 Doktor Gizi Manusia, Sekolah Pasca Sarjana IPB (2010-2015)
Professional
• Staf Akademik & Peneliti SEAMEO RCCN UI (2000-2008)
• Kepala Jurusan Gizi, Fakultas Teknologi Pangan & Kesehatan, Universitas Sahid Jakarta
(2017-2020)
• Food Safety & Hygiene Auditor (2004-now)
• Konsultan Soyfood Program Indonesia, U.S. Soybean Export Council (2008-now)
• Sekjen Forum Tempe Indonesia (2008-now)
• Food Safety Trainer (2004 – now)
• Direktur Rumah Tempe Indonesia (2012 – now)
• Co-Founder & CEO PT Sprim Indonesia (2012-2016)
• Co-Founder & CEO PT. Dhimas Joudan Janai, a Consulting Company of Food Nutrition &
Health (2010-now)
• Direktur Program & Dewan Pengawas, Yayasan Gizi Yasmin (2015 – now)
DISAMPAIKAN PADA:
THE WEBINAR SERIES
PANUTANKU
19 JUNI 2020
Chickpeas,
22% Soybeans, 38%
Menghambat pertumbuhan
4 Senyawa antibakteri
bakteri
Penurun kolesterol, provitamin
5 Ergosterol
D
• Antidiare
• Antibakteri
Sumber: https://ews.kemendag.go.id/
Credible Resources:
• www.thesoyfooodscouncil.com
• www.thesoynutritioninstitute.com
• www.soyconnection.com
• www.ussoy.org
• www.ussec.org
• www.forumtempe.org
• www.mytempe.org