Gitta

I am Brigitta Laksmi Paramita, S.Pi., M.Sc., a lecturer at the Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, where I have been teaching since 2021. I hold both my bachelor’s and master’s degrees from Universitas Gadjah Mada, specializing in fisheries and food technology. My academic interests lie in fisheries product technology, starch modification, and food processing. I have co-authored several peer-reviewed publications focusing on the utilization of catfish bone flour in food products and the application of ozone-oxidized tapioca starch.