Kurnia Ramadhan was born in 1987 at Jakarta. He obtained his Bachelor degree (Food Technology) in 2009 from Bogor Agricultural University. He continued to pursue Master degree (Food Technology) in Universiti Sains Malaysia and was granted as Master of Science in 2012.


During his postgraduate study, he was assigned as Research Assistant. He has achieved several publications and presentations in international journal and conferences. His research field was poultry meat and surimi-like material processing. He began his career as lecturer in Universitas Bakrie in the end of 2012. He started to join some professional associations such as Indonesian Association of Food Technologists and Sustainable Agriculture, Food & Energy (SAFE) Network in 2013.

Ramadhan, K., N. Huda and R. Ahmad, 2010. Duck meat utilization and the application of surimi-like material in further processed meat products. Journal of Biological Science, 10: 405-410.

Ramadhan, K., N. Huda and R. Ahmad, 2011. Physicochemical characteristics and sensory properties of selected Malaysian commercial chicken burgers. International Food Research Journal, 18: 1349-1357.

Ramadhan, K., N. Huda and R. Ahmad, 2011. Sensory Acceptability of Burgers Made from Duck Surimi-like Material. Seminar Nasional PATPI 2011, Manado, 15 – 17 September 2011. 

Ramadhan, K., N. Huda and R. Ahmad, 2012. Freeze-thaw stability of duck surimi-like materials with different cryoprotectants added. Poultry Science, 91:1703-1708.

Ramadhan, K., N. Huda and R. Ahmad, 2012. Physicochemical and sensory characteristics of burger made from duck surimi-like material. Poultry Science, 91: 2316-2323.

Ramadhan, K., N. Huda and R. Ahmad, 2014. Effect of number and washing solutions on functional properties of surimi-like material from duck meat. Journal of Food Science and Technology, Journal of Food Science and Technology, 51: 256-266. 

Research Interests

Food Processing and Sensory Analysis



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Email: kurnia.ramadhan[at]bakrie.ac.id

 Phone: +62-21-526-1448 (ext. 375)

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