Farah Levyta
Farah Levyta, SST.Par., M.Par., CHE
Job Position
- Head Of Hotel Management Laboratory
Academic Grade & Certification
- Instructor (Asisten Ahli)
- CHE (Certified Hospitality Educator from American Hotel and Lodging Educational Institute)
- National Certified Assessor for Hotel Employee Certification (Asesor Bidang Perhotelan)
- National Certified Competencies in Pastry (Sertifikasi Kompetensi)
- Member of IPA (Indonesian Pastry Alliance)
Education Background
- Doktor Pariwisata (Sekolah Tinggi Pariwisata Trisakti), 2021- now
- M.Par (Sekolah Tinggi Pariwisata Trisakti- Culinary)
- SST.Par (Sekolah Tinggi Pariwisata Trisakti, Jakarta – Hotel Management)
Teaching Expertise
- Food Nutrition
- Indonesian Culinary
- Pastry and Bakery
Research Interest
- Gastronomy Tourism
- Food Tourism
- Cultural food studies
- Food packaging and product development
- Traditional food
Awards
- Rector’s Award for the Best Teaching Award period 2018-2019
- Master Study Scholarship from STP Trisakti period 2014-2016
Intellectual Property Right (Hak Kekayaan Intelektual/ HKI)
- Karya Rekaman Video-Serba Serbi Es Selendang Mayang (EC00202041294,17 Oktober 2020)
Publications
- Wahyuningtias, D., Caroline, A., Adiati, M.P., Levyta, F., Kusumawardhana, I. Turning strawberry jam into slice: A new way of consuming strawberry fruits preservation products. , , ,
- D Wahyuningtias, MP Adiati, F Levyta. BUSINESS DEVELOPMENT STRATEGY FOR DODOL BETAWI NYAK MAI SETU BABAKAN. PalArch’s Journal of Archaeology of Egypt/Egyptology, 2020
- MP Adiati, F Levyta, D Wahyuningtias. Pembuatan Dodol sebagai Atraksi Wisata di Perkampungan Budaya Betawi Setu Babakan. Studi Kasus: Dodol Nyak Mai di Perkampungan Budaya Betawi Setu Babakan. Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services (2019)
- D Wahyuningtias, F Levyta, M Pia Adiati. Training For Making Kalang Beverage Using Reed Roots For Empowerment Of PKK (Woman Community) in Café Jlamprang Kelurahan Krapyak, Pekalongan – International Conference on Community Development (ICCD) Vol 2 No 1 GREEN DEVELOPMENT IN INDUSTRIAL COMUNITY 4.0 (2019)
- D Wahyuningtias, NS Lestari, F Levyta . Strategi Pemasaran Dodol Betawi H Toha di Jakarta. Jurnal Hospitality dan Pariwisata 4 (1) (2018)
- Levyta, Farah. (2018). Training for sorghum flour based cake making as a part of family welfare program empowerment in Pasirmulya Bandung. International Conference on Community Development.
- Levyta, Farah. (2017). Sensory characteristic and nutritional content onde onde ketawa with Jalejo flour (a mixture of corn,soybean and mung bean) .Jurnal Hospitality dan Pariwisata. 3 No 1. Universitas Bunda Mulia
