People Innovation Excellence

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. IOP Conference Series: Earth and Environmental Science2021704(1)012045
  • 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

Published at : Updated

Periksa Browser Anda

Check Your Browser

Situs ini tidak lagi mendukung penggunaan browser dengan teknologi tertinggal.

Apabila Anda melihat pesan ini, berarti Anda masih menggunakan browser Internet Explorer seri 8 / 7 / 6 / ...

Sebagai informasi, browser yang anda gunakan ini tidaklah aman dan tidak dapat menampilkan teknologi CSS terakhir yang dapat membuat sebuah situs tampil lebih baik. Bahkan Microsoft sebagai pembuatnya, telah merekomendasikan agar menggunakan browser yang lebih modern.

Untuk tampilan yang lebih baik, gunakan salah satu browser berikut. Download dan Install, seluruhnya gratis untuk digunakan.

We're Moving Forward.

This Site Is No Longer Supporting Out-of Date Browser.

If you are viewing this message, it means that you are currently using Internet Explorer 8 / 7 / 6 / below to access this site. FYI, it is unsafe and unable to render the latest CSS improvements. Even Microsoft, its creator, wants you to install more modern browser.

Best viewed with one of these browser instead. It is totally free.

  1. Google Chrome
  2. Mozilla Firefox
  3. Opera
  4. Internet Explorer 9
Close