Prof. Dr. Ir. Sri Anggrahini, M.S.

sri_anggrahini@ugm.ac.id

https://acadstaff.ugm.ac.id/anggrahini

Education  

Undergraduate: Food and Agricultural Product Technology, Universitas Gadjah Mada

Master: Food Science and Technology, Universitas Gadjah Mada

Doctorate: Food Science, Institut Pertanian Bogor

Research Interests

Food safety, Functional Food, Spices

Current Researches

  • Product fermentation from Oci fish as a fungsional food excelent in Gorontalo
  • Fitochemistry analysis dan potency of peel snake fruit extract from Pondoh super and Madu as a antioxidant

Publications

1. Journal Articles

  • Sri Anggrahini, Supriyanto. 2012. The Characteristics of “Keropok Pilus” Which the Tapioca Flour was Substituted by Purple Sweet potato (Ipomoea batatas L.) Flour. Journal of Food Science and Engineering, 2 (3):138-142
  • Gatot Siswo Hutomo, Djagal Wiseso Marseno, Sri Anggrahini. Supriyanto. 2012. Synthesis and characterization of sodium carboxymethyl cellulose from pod husk of cacao (Theobroma cacao L.). African Journal of Food Science 6 (6): 180-185Gatot Siswo Hutomo, Djagal Wiseso Marseno, Sri Anggrahini, Supriyanto. 2012. Ekstraksi Selulosa  dar i Pod Husk Kakao Menggunakan Sodium Hidroksida. Agritech, 32 (3): 223-229
  • Dwiyati Pujimulyani, Agung Wazika, Sri Anggrahini. Umar Santoso. 2012. Antioxidative Properties of White Saffron Extract (Curcuma mangga Val.) in Vivo Assay. Agritech 32 (4): 392-396. Nopember
  • Yudi Pranoto, Sri Anggrahini, Zulrnan Efendi.  2013. Effect of natural and Lactobacillus plantarum on in-vitro protein and starch digestibilkitas of sorghum flour. Journal Food Bioscience 2013, I : 46-53
  • Otho Adiyanto SK., Gaung Ranggatama, Sri Anggrahini,., F.M.C. Sigit Setyobudi, Endang Sutriswati Rahayu. 2013. Mapping of  Fungal  Contamination and Ochratoxin A level of Cocoa and Coffee Beans from Kulon Progo, Yogyakarta. Prosiding International Conference on Mycological Aspects of Food and Feed Safety (IC-MAFFS). 27-28 Juni 2013 di Yogyakarta. Indonesia. P.64.
  • Sri Anggrahini, Eni Harmayani,  Agnes Murdiati. 2013. Profil Lipid Serum Darah Tikus (Rattus navigicus) yang Diberi Makanan Fungsional Jamur Tiram Putih (Pleurotus ostreatus). Prosiding Seminar PATPI Jember 26-29 Agustus.
  • Sri Anggrahini, Yudi Pranoto, Zulman Efendi. 2013. Effect of natural and Lactobacillus plantarum fermentation on coliform, tannin levels and brightness change of sorghum flour. Makalah Seminar ACLAB di India 6-8 September
  • Sri Anggrahini, Martina S, Eni Harmayani. 2014. Digesta Characteristics of Hypercholesterolemic Sprague Dawley Rats Fed with Processed Oyster Mushroom (Pleurotus ostreatus). Makalah pada prosiding International Conference Food For a Quality Life. Jakarta 15 – 16 Oktober
  • Sri Anggrahini, Maisaroh Almu Nifah. 2014. Karakterisasi dan Uji sifat Organoleptik Telur ayam Ras Infertil sebagai Telur Konsumsi. Makalah di Prosiding Seminar Sinergi Pangan, Pakan dan Energi Terbarukan (SPRINT). 21 – 23 Oktober. Yogyakarta, ISBN : 978-602-70784-1-3, 3(12):204-208
  • Sri Anggrahini. 2014. Kopi Indonesia : Permasalahan dan Solusinya. Makalah pada jurnal Foodescribe. Edisi 9/ Oktober 2014. p. 4 – 6.
  • Setyaningrum Ariviani, Sri Raharjo, Sri Anggrahini, Sri Naruki. 2015. Synthesis and characterization of sodium carboxymethylcellulos. Agritech 35 (1): 27-34. Pebruari
  • Sri Anggrahini, Malawati Riskiah, Umar Santosa. 2015. Effect of heating, pH and storage on the phenolic compounds stability and colour change of teak leaf (Tectonagrandis L.) extract powder. Makalah di seminar Asean Food Conference (AFC). Philippine, 23 – 26 Juni.
  • Agnes Murdiati, Sri Anggrahini, Supriyanto, Ayuk ‘Alim. 2015. Peningkatan Kandungan Protein Mie Basah dari Tapioka dengan Substitusi Tepung Koro Pedang Putih (Canavalia ensiformis L.) Agritech 35 (3): 251 – 260. Agustus
  • Winda Ayu Hapsari, Sri Anggrahini. 2015. Pengaruh Lama Penyangraian dan Penambahan Gula Kelapa Pada Pembuatan Bubuk Biji Salak dengan Derajat Penyangraian Ringan terhadap Karakteristik dan Aktivitas Antioksidan. Makalah pada prosiding seminar dengan thema “ The Synergy of Agricultural Ttechnology, Needs and Environmental Suatainability di FTP-UGM, 25 Agustus.ISBN 978-602-73468-0-2. 1(21): 175-181
  • Mutmainah Riezki Indriati, Sri Anggrahini. 2015. Pengaruh Lama Penyangraian dan Penambahan Gula Kelapa Pada Pembuatan Bubuk Biji Salak dengan Derajat Penyangraian Berat  terhadap Karakteristik dan Aktivitas Antioksidan. Makalah pada prosiding seminar dengan thema “ The Synergy of Agricultural Technology, Needs and Environmental Suatainability di FTP-UGM, 25 Agustus. ISBN 978-602-73468-0-2. 1(13): 107-115
  • Natalia Fransisca Purbasari, Sri Anggrahini. 2015. Pengaruh Lama Penyangraian dan Penambahan Gula Kelapa Pada Pembuatan Bubuk Biji Salak dengan Derajat Penyangraian Medium terhadap Karakteristik dan Aktivitas Antioksidan. Makalah pada prosiding seminar dengan thema “ The Synergy of Agricultural Technology, Needs and Environmental Suatainability di FTP-UGM, 25 Agustus. ISBN 978-602-73468-0-2. 1(14): 116-126
  • Agus Setiyoko, Sri Anggrahini, Djagal Wiseso Marseno, Amalia Wahyuningtyas. 2015. Ekstraksi Selulosa Biji Salak (Salaca edulis Reinw) dengan berbagai Variasi Konsentrasiu Natrium Hidroksida dan Karakteristiknya. Makalah pada prosiding seminar dengan thema “ The Synergy of Agricultural Technology, Needs and Environmental Sustainability di FTP-UGM, 25 Agustus. ISBN 978-602-73468-0-2. 1(8): 70-77
  • Atina S., Agnes Murdiati, Y.Marsono, Sri Anggrahini.2015. Ekstraksi dan Karakterisasi Karbohidrat Kompleks Biji Koro Pedang Putih (Canavalia ensiformis L.) yang Dihasilkan Melalui Proses Deffated dan Deproteinasi Berulang. Makalah di seminar nasional Hasil Penelitian Pangan dan Hasil Pertanian   PATPI Cabang Yogya.13 Agustus
  • Setyaningrum Ariviani, Sri Raharjo, Sri Anggrahini, Sri Naruki. 2015. Characterization and Chemical Stability Evaluation of Beta Carotene Microemulsions Prepared by Spontaneous Emulsification Method Using VCO and Palm Oil as Oil Phase.International Food Research Journal (IFRJ), 22 Issue 6 p. 2432 -2439
  • Wuri Mursigit, Mary Astuti, Sri Anggrahini, Sri Naruki. 2016. Kandungan Gizi, Rendemen Tepung, dan Kadar Fenol Total Alpukat (Persea americana, Mill) Varietas Ijo Panjang dan Ijo Bundar. Agritech. 36 (1): 48 -55.
  • Sri Anggrahini, Djagal Wiseso Marseno, Agus Setyoko. 2016. Synthesis and Characterization of Carboxy Methyl Cellulose (CMC) from   Snake Fruit ( Salaca edulis Reinw ) “Pondoh Super” Kernel. Makalah di Chemometrics in Analytical Chemistry – CAC 2016. Barcelona, Spanyol. 6 – 10 Juni
  • Amalia Wahyuningtyas, Sri Anggrahini, Djagal Wiseso Marseno. 2016. Sintesis dan Karakterisasi Methyl Cellulose (MC) dari Biji Salak (Salacca edulis Reinw) Pondoh Super. Prosiding. Seminar Nasional PATPI. 16 Agustus 2016. Yogyakarta.
  • Evita Riviani Achmadi, Sri Anggrahini, Djagal Wiseso Marseno. 2016. Synthesis and Characterization of Hydroxy Propyl Cellulose (HPC) Snake Fruit ( Salaca edulis Reinw) “Pondoh Super” Kernel. Makalah di prosiding The 2nd International Conference on Science and Technology. Yogyakarta, 27 – 28 Oktober.
  • Sri Anggrahini, Agam Gumawang. 2016. Effect of Drying Method on Proximate Content, Physical Properties and Antioxidant Activities of Powder Gading, Manggala, and Lumut Snake Fruit Kernel. IcoA Proceedings, 7 – 9 November 2015. ISSN 2413-0877. 3, 114-118.
  • Sri Anggrahini, Titis Linangsari. 2017. Effect of adding Carboxy Methyl Cellulose (CMC) and Commercial CMC on Chemical, Physical and Organoleptic Properties of Soy-Snake Fruit Drink. Makalah di 5th IUMS (International Union of Microbiological Societies)  Outreach Programme. “Advance in Food Safety and Mycotoxins”. 19-20 Januari. di FTP-UGM. Yogyakarta, Indonesia.
  • Sri Anggrahini, Siti Tamaroh, Sri Raharjo, Agnes Murdiati. 2017. The Effect of Purple yam (Discorea alata L.) Blanching Time on Anthocyanins Content and Antioxidant Activity. The International Journal of Science and Tegnoledge. 5 (8), 83-88.
  • Supriyanto, Gatot Siswo Hutomo, Djagal Wiseso Marseno, Sri Anggrahini. 2017. Proses Delignifikasi Selulosa dari Pod Husk Kakao Menggunakan Kombinasi Pemutihan Oksidasi dan Reduksi. IN Patent IDP 000.044.816.
  • Sri Anggrahini, Olivia Andriyani Pratama. 2017. Effect of Adding Snake Fruit Kernel Carboxy Methyl Cellulose (CMC) and Commercial CMC on Chemical, Physical and Organoleptic Properties of Snake Fruit Syrup.. IcoA Conference Proceedings, 2016. KnE life Sciences, 51-64. DOI 10.18502/kls.v412.1657
  • Anggrahini, S,  Tamaroh, S., Raharjo, S.,  Murdiati, A. 2017. The Effect of Purple Yam (Dioscorea alata, L) Blanching Time on Athocyanins Content and Antioxidant Activity. The International Journal of Science and Technoledge 5 (8), 83-88
  • Sri Anggrahini, Djagal Wiseso Marseno, Agus Setiyoko, Amalia Wahyuningtyas. 2018. Carboxymethyl Cellulose (CMC) From Snale Fruit (Salacca edulis Reinw) Kernel of “Pondoh Super”: Synthesis and Characterization. Jurnal Indonesian Food and Nutrition Progress (JFNP). 14(2): 101-107.
  • Siti Tamaroh, Sri Raharjo, Agnes Murdiati, Sri Anggrahini. 2018. Total Phenolic Content and Antioxidant Activity of Anthocyanin Extract from Purple Yam (Dioscore alata L.) Flour Using Different Solvents. Pakistan Journal of Nutrition. 17(6): 260-267
  • Siti Tamaroh, Sri Raharjo, Agnes Murdiati, Sri Anggrahini. 2018. Perubahan Antosianin dan Aktivitas Antioksidan Tepung Uwi Ungu Selama Penyimpanan.Jurnal Splikasi Teknologi Pangan.7(1): 31-36.
  • Atina Rahmawati, Agnes Murdiati, Y, Marsono, Sri Anggrahini. 2018. Change of Complex Carbohydrate on White Jack Bean (Canavalia ensiformis) During Autoclaving –Cooling Cycles’ Current Research jn Nutrition and Food Science. 06(2): 470-480
  • Atina Rahmawati, Agnes Murdiati, Y. Marsono, Sri Anggrahini. 2018. Effect of Complex Carbohydrate from White Jack Bean (Canavalia ensiformis L. DC) Flour After Autoclaving –Cooling Cycles on Short Chain Fatty Acids, Digesta Cholesterol Content and Bile Acid Binding in Hypercholesterolemic Rats. Pakistan Journal of Nutrition.17(11): 586-595.
  • Dina Sugiyanti, Purnama Darmadji, Sri Anggrahini, Chairil Anwar, Umar Santoso. 2018. Preparation and Characterization of Chitosan from Indonesian Tambak Lorok Shrimp Shell Waste and Crab Shell Waste. Pakistan Journal of Nutrition. 17(9): 446-453.
  • Andriati, N. Anggrahini, S., Setyaningsih, W., Sofiana L., Puspasri D.AA., Mossberg  F. 2018. Physicochemical Characterization of Jack Bean (Canavalia ensiformis) Tempe. Journal Food Research. 2(5): 481-485. ISSN 2550-2166
  • Arimurti, Y., Triyana, K.,  Anggrahini, S. 2018. Portable Electronic Nose Sebagai Instrumen Untuk Diskriminasi Aroma Kopi Robusta Jawa Dan Robusta Sumatera Yang Terkorelasi Dengan Gas Chromatography Mass Spectrometry. Jurnal Ilmu Fisika Universitas Andalas 10 (2): 113-124
  • Canti, M., Anggrahini, S., Triwitono, P. 2018. Peningkatan Kandungan Protein Mi Instan dari Substitusi Tepung Jagung dengan Tepung Kacang Hijau. Jurnal Ilmu Pangan dan Hasil Pertanian 2 (1): 1-12
  • Sugiyanti, D., Darmadji, P., Santoso, U., Pranoto, Y., Anwar, C., Anggrahini, S. 2018. Biological Activity of Native and Low Molecular Weight Chitosan obtained by Steam Explosion Process. Journal Pakistan Journal of Biological Sciences  21: 441-447
  • Ningrum, A., Anggrahini, S., Kusumaningrum, L.D.,  Hapsari, M.W., Schreiner, M. 2018.Valorization of food by product from selected tropical fruits pomace.  IOP Conference Series: Earth and Environmental Science 205 (1): 012034
  • Anggrahini, S., Rahmawati, A., Murdiati, A., Marsono, Y. 2018. Changes of Complex Carbohydrates on White Jack Bean (Canavalia ensiformis)) During Autoclaving-Cooling Cycles. Current Research in Nutrition and Food Science 6 (2),: 1-11
  • Zulfa Kamil Rafli, Yulius Darma Putra Damara, Sidar Andika, SetyaningsihWidiastuti, Sri Anggrahini, Pamudji Rahardja Agustinus, Sutriswati Rahayu Endang. 2018. Mold Contamination and Aflatoxin B1 Levels in Salted Fish Commodities from Traditional Market in Yogyakarta and Surabaya, Indonesia. Malaysian Journal of Microbiologi. 14(2): 691-698
  • Anggrahini, S. dan Pratama, O.A. 2018. Effect of Adding Snake Fruit Kernel Carboxy Methyl Cellulose (CMC) and Commercial CMC on Chemical, Physical and Organoleptic Properties of Snake Fruit Syrup. KnE Life Sciences 4(2), 51-64
  • Anggrahini, S., Ningrum, A., Setyaningsih W., Anto, Meutia. A.N. 2019. Influnce of Palm Sugar to the Fungcional Properties of Bekasam Hydrolysate. Food Research Journal. 3(3), 265-271
  • Dina Sugiyanti, Sri Anggrahini, Yudi Pranoto, Chairil Anwar, Umar Santoso. 2019. Low moleculkar weight chitosan from shrimp shell waste using steam explosion process under catalyst of phosphotungstic acid. Oriental journal of chemistry. 35(1), 193 – 199. ISSN 0970-020x. Codex: OJCHEG
  • Wiwit Murdianto, Sri Anggrahini, Sutardi, Yudi Pranoto. 2019. Modification of Gajah Cassava Starch Originating from East Borneo, Indonesia, Using Ozone Oxidation. Pakistan Journal of Nutrition. 18(5),471-478
  • Mukiyat, Tridjoko Wisnumurti, Sudarmanto,  Sri Anggrahini, Astuti, Her D.P., Bambang Sutriyanto, Tri Wahyudi, Tri Joko Raharjo, Abdul Rohman. 2012. Analisis Komponen Dalam Bahan Pangan. Penerbit Pustaka Pelajar. Yogyakarta
  • Sri Anggrahini. 2012. Pengolahan Lada (Piper nigrum). Penerbit Kanisius. ISBN 978-979-21-3344-8 Yogyakarta
  • Sri Anggrahini. 2015. Keamanan Pangan. Penerbit Kanisius. ISBN 978-979-21-4474-1 Yogyakarta.
  • Sri Anggrahini. 2016. Waspadai Keamanan Pangan. dalam Pangan Indonesia Yang Diimpikan. PATPI. Interlude, Yogyakarta. ISSBN: 978-602-6250-14-8
  • Sri Anggrahini. 2018. Problem Ikan Kalengan Mengandung Cacing dalam Harian Kedaulatan Rakyat. Yogyakarta.Opini. Senin 9 April. Halaman 11
  • Sri Anggrahini.2018. Kontaminan Cacing Dalam Ikan Kaleng. Dalam Pangan Indonesia Berkualitas. Interlude, Yogyakarta, 344 halaman
  • Pudjimulyani, D., Wazyka, A., Anggrahini, S., and Santoso, U. 2014. Antioxidative properties of white saffron extract (Curcuma mangga Val.) in the β-caroten bleaching and DPPH-radical scavenging methods. Indonesian Food and Nutrition Progress. 11(2):35-40
  • Hutomo, G. S., Marseno, D. W., Anggrahini, S., and Supriyanto. 2012. Synthesis and characterization of sodium carboxymethylcellulose from pod husk of cacao (Theobroma cacao L.) International African Journal of Food Science 6 (6): 180-185
  • Pujimulyani, D., Wazyka, A., Anggrahini, S., and Santoso, U. 2010. Pengaruh penambahan gula dan asam sitrat terhadap aktivitas antioksidan dan waktu rehidrasi bubuk instan kunir putih hasil drum drier. Jurnal AgriSains. 1(2): 28-37

2. Conferences

  • Anggrahini,  S., and Linangsari, T. Effect of adding Carboxy Methyl Cellulose (CMC) and Commercial CMC on Chemical, Physical and Organoleptic Properties of Soy-Snake Fruit Drink. Makalah di seminar 5thIUMS (International Union of Microbiological Societies) Outreach Programme. “Advance in Food Safety and Mycotoxins”. January 19 – 20, 2017, FTP-UGM. Yogyakarta, Indonesia.
  • Anggrahini., S., and Pratama, O. A. Effect of Adding Snake Fruit Kernel Carboxy Methyl Cellulose (CMC) snake fruit kernel and Commercial CMC on Chemical, Physical and Organoleptic Properties of Snake Fruit Syrup.  November  9 – 11, 2016, 3thInternational Conference on Agroindustry, Bangkok, Thailand.
  • Achmadi, E. R., Anggrahini, S., and Marseno, D. W. Synthesis and Characterization of Hydroxy Propyl Cellulose (HPC) Snake Fruit ( Salaca edulis Reinw) “Pondoh Super” Kernel. The 2nd International Conference on Science and Technology. October 27 – 28, 2016, Gadjah Mada University, Yogyakarta, Indonesia.
  • Anggrahini, S., Marseno, D.W., and Setyoko, A. Synthesis and Characterication of Carboxy Methyl Cellulose (CMC) from Snake Fruit (Salaca edulis Rinw) “Pondoh Super” Kernel.  June 6-10, 2016, Barcelona, Spain.
  • Anggrahini, S., and Gumelar, A. Effect of drying method on proximate content, physical properties and antioxidant activities of powder Gading, Manggala, and Lumut snake fruit kernel. November 7 – 9, 2015, 2nd International Conference on Agroindustry, Mutsuyama, Jepang.
  • Anggrahini, S., Riskiah, M., Umar Santoso, U.. 2015. Effect of heating, pH and storage on the phenolic compounds stability and colour change of teak leaf (Tectonagrandis L.) extract powder. Makalah pada prosiding seminar Asean Food Conference (AFC). Juni 23 – 26, 2015, Philippine.
  • Anggrahini, S., Martina S., and Harmayani, E. 2014. Digesta Characteristics of Hypercholesterolemic Sprague Dawley Rats Fed with Processed Oyster Mushroom (Pleurotus ostreatus). October 15 -16, 2014, International Conference Food For a Quality Life, Jakarta, Indonesia.
  • Anggrahini, S., Pranoto, Y., and Efendi, Z. Effect of natural and Lactobacillus plantarum fermentation on coliform, tannin levels and brightness change of sorghum flour. September 6 – 8, 2013, ACLAB, India.
  • Ardiyanto S. K. O., Ranggatama, G., Anggrahini, S., Sigit Setyobudi,S. F.M.C., and  Rahayu, E.S. Mapping of  Fungal  Contamination and Ochratoxin A level of Cocoa and Coffee Beans from Kulon Progo, Yogyakarta. Juni 27 – 28, 2013, International Conference on Mycological Aspects of Food and Feed Safety (IC-MAFFS), Yogyakarta, Indonesia.

Achievements

  1. Piagam Penghargaan Kesetiaan dalam mengabdi selama 25 tahun terus menerus di Fakultas Teknologi Pertanian UGM, dari Rektor Universitas Gadjah Mada.
  2. Satyalencana Karya Satya 20 tahun, dari Presiden Republik Indonesia.
  3. Satyalencana Karya Satya 30 tahun, dari Presiden Republik Indonesia.
  4. Penghargaan Dosen Pembimbing Program Kreativitas Mahasiswa (PKM) Universitas Gadjah Mada dari Rektor UGM
  5. Sebagai nominator atas peran sertanya dalam Lomba Penelitian Kabupaten Sleman dari Bupati Sleman