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Rike Tri Kumala Dewi, M.Si is a researcher and faculty member in the department of Food Business Technology, Universitas Prasetiya Mulya, Indonesia. Her scientific work and teaching subject is primarily in the field of food microbiology and biotechnology with a strong emphasis on control of food spoilage caused by pathogenic microbes. In 2014, she has conducted researchon harvested food-related bacteria, microbiological and molecular-genetic methods for their identification and characterization, and use of bacterial enzyme to control pathogenic microbeswhich funded by Directorate General of Higher Education (DGHE) Republic of Indonesia and ABS Funds (German). Part of her works were published in international academic journal and national seminar proceedings. Outsides of her scientific activities, Ms. Rike also active in social activities. She and her colleague together formed “Banten Bangun Desa community” to help Banten’s farmer in increasing their harvest productivity.

• Master of Science in Biotechnology, Bogor Agricultural University (IPB) 2015
• Bachelor of Sience in Biology, Padjadjaran University (UNPAD) 2011

• Awardee of Internal Research Grant, School of Applied STEM, Universitas Prasetiya Mulya (2021)
• Finalist of Nutrifood Research Grant, Nutrifood (2020)
• Awardee of Competitive Research Grant with the Scheme of Penelitian Dosen Pemula, Directorate General of Higher Education (2019)
• Awardee of Unggulan Scholarship for Lecturer Directorate General of Higher Education (2012-2015)

• Reviewer Dedikasi: Jurnal Pengabdian kepada Masyrakat, LLDIKTI III (2021-2023)
• Head of Bio-Microbiology Laboratory, Universitas Prasetiya Mulya (2019-present)
• Member of Senate of School of Applied STEM, Universitas Prasetiya Mulya (2019-present)
• Member of PATPI / Persatuan Ahli Teknologi Pangan Indonesia (2017-present)

• Characterization of Quality and Safety of Palm Sugar, Baduy Tribe, Indonesia (Current Research). 2021.
• Fadhilatunnur, H. Fransisca, Dewi, R. T. K. 2021. Evaluation of in vitro protein digestibility of Moringa oleifera leaves with various domestic cooking. Carpathian Journal of Food Science and Technology, 13(1) : 214-221.
• Dewi, R. T. K., Fadhilatunnur, H. 2020. Evaluation of antibacterial activity, nutrients, and total bacterial count of Moringa leaf powder with various drying methods. Carpathian Journal of Food Science and Technology, 12(2) : 134-144.
• Dewi, R. T. K. 2018. Sate Bandeng Khas Banten dalam Ensiklopedia Produk Pangan Indonesia Jilid II. (Book Chapter). IPB Press. Bogor.
• Dewi, R. T. K., Mubarik, N.R., Suhartono, M.T. 2016. Medium optimization of beta-glucanase production by Bacillus subtilis SAHA 32.6 used as biological control of oil palm pathogen. Emirates Journal of Food and Agriculture, 28 (2) : 116-125