Ketua Lembaga Penelitian Pengembangan dan Pengabdian Masyarakat

VISION

The Institution of Research and Community Services (or Lembaga Penelitian dan Pengabdian Masyarakat which is shortened as LPPM in Bahasa Indonesia) of WMCUS is an institution that accommodates all research activities and community services conducted by lecturers and professors in Widya Mandala Catholic University Surabaya.

MISSION

The Institution of Research and Community Services of WMCUS aims to increase the community’s life quality through a process of synergizing the potentials of individuals from various fields of science, either from the university’s internal community or also external, that are applied and produced into research and community empowerment efforts.

ACTIVITIES

Activities are done in the forms of seminar, academic workshop or guidance given directly to communities, conducted by the Institute of Research and Community Services through their three Centers that have specific programs and focus of research:

  1. Center for Traditional Medicinal Research
  2. Center for Food and Nutrition Research
  3. Center for Community Education Development

Depending on the community’ need, it is possible to form new centers in the future.

Email : research-institute@ukwms.ac.id

Food and Nutrition Research Center

Vision:

Center of excellence for research and community service in food and nutrition in East Java

Mission:

Performing research in food and nutrition for local food ingredients
Community service for food and nutrition

 

Service:

Physics Analysis:

  1. Texture analysis
  2. Color analysis
  3. Viscosity analysis
  4. Gel strength

 

Chemical Analysis

  1. Water content
  2. Protein content
  3. Fat content
  4. Total mineral (Ash)
  5. Proximate analysis
  6. Total reduction sugar
  7. Total sugar
  8. Starch content
  9. Total Dietary fiber
  10. Unsoluble and soluble dietary fiber
  11. Vitamin C content
  12. Total acid
  13. Alcohol/ethanol content
  14. pH
  15. Sodium Nitric content
  16. Tannin content
  17. Sulfuric acid
  18. Soluble protein (formol method)
  19. Total sodium chloride
  20. Total soluble solid
  21. Iodine value
  22. Peroxide value
  23. Saponification value
  24. Acid value
  25. Esther value
  26. Free fatty acids (FFA)
  27. Antioxidant activity (DPPH inhibition)
  28. DPPH inhibition equal to vitamin C or vitamin E activity
  29. Antioxidant activity equal to vitamin A
  30. Total phenolic compounds
  31. Anthocyanin content
  32. Flavonoids compounds
  33. Amylose content
  34. Amylopectin content.

Microbiology analysis

  1. Total Plate count
  2. Salmonella
  3. Escherichia coli
  4. Coliform
  5. Total mold and yeast
  6. Yeast identification
  7. Mold Identification
  8. Staphylococcus aureus
  9. Fecal and non-fecal coliform
  10. Microorganism culture
  11. Microscope photo
  12. Metal content

Industrial food consultation for:
shelf life
food processing
GMP and HACCP preparation

Contact person:

Indah Kuswardani
kuswardaniindah@yahoo.com
Food and Nutrition Research Center+62-31-567-8478 ext 118/201