Prof. Dr. Feti Fatimah, M.Si

Exploration and Optimization of Sago Worm Processing into Edible Oil and Its Application as Cooking Oil and Table Oil (2025)

Exploring the Potential of Sago Caterpillars as Cooking Oil: Extraction, Purification, and Characterization (2024)

Effects of Different Packaging Types on the Shelf Life of Bakasang Paste (Terasi) Derived from Skipjack Fish (Katsuwonus pelamis) (2024)

Characteristics of Oil from Sago Palm Caterpillars (2024)

Optimization of Extraction, Characterization, and Toxicity Testing of Sago Caterpillar Oil as an Alternative Cooking Oil (2022)

Potential of Mayonnaise Made from VCO and Various Oils as a Functional Food during the COVID-19 Pandemic (2021)

Implementation of Emulsion-Based Food Processing Technology (2024)

Bakasang Processing Training for Fisherwomen in Kampung Loyang Molas, Bunaken Subdistrict, North Sulawesi (2023)

Student Creativity Program on the Use of Food Additives to Support Food Processing in the Palaes Tourism Village, West Likupang (2022)

Application of Appropriate Technology Based on Ergonomics to Improve the Quality and Production of Kawangkoan Peanuts into an Export Commodity at Rimawar SMEs, Minahasa Regency (2021)

Student Creativity Program on Strengthening Bakery Craft Business Technology in Kotamobagu City through Production Improvement and Online Marketing to Face the New Normal Era (2021)