Dr. Arima Diah Setiowati, S.T.P., M. Sc.

Dr. Arima Diah Setiowati, S.T.P., M.Sc.

Dosen Departemen Teknologi Pangan dan Hasil Pertanian

Fakultas Teknologi Pertanian

Universitas Gadjah Mada

Email: arima.diah.s@ugm.ac.id

Acadstaff: https://acadstaff.ugm.ac.id/arimadsetiowati

 

 

Pendidikan

Sarjana: Teknologi Pangan dan Hasil Pertanian, Universitas Gadjah Mada

Magister: Food Science and Technology, KU Leuven – Ghent University, Belgium

Doktorat: Particle and Interfacial Technology, Ghent University

Minat Penelitian

Penelitian Saat Ini

  • Emulsifying and stabilizing properties of whey protein: pectin conjugates prepared by dry heat treatment
  • Modifikasi kimiawi protein blondo sebagai emulsifier dan foaming agent dalam produk pangan

Publikasi

1. Artikel Jurnal

  • Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions. [2020].
    (6) Arima Diah Setiowati, S.T.P., M.Sc., Ph.D.
  • Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG-NMR diffusometry. [2019]. (1) Arima Diah Setiowati, S.T.P., M.Sc., Ph.D. (4) Ali Sedaghat Doost (6) Paul Van der Meeren
  • A review on nuclear overhauser enhancement (NOE) and rotating-frame overhauser effect (ROE) NMR techniques in food science: Basic principles and applications. [2019]. (1) Ali Sedaghat Doost (2) Marzieh Akbari (3) Christian V. Stevens (4) Arima Diah Setiowati, S.T.P., M.Sc., Ph.D. (5) Paul Van der Meeren
  • The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates. [2019]. (1) Arima Diah Setiowati, S.T.P., M.Sc., Ph.D. (2) Alexis Rwigamba (3) Paul Van der Meeren

2. Konferensi

  • Setiowati, A.D. Dry heat treatment of whey protein isolate with low methoxyl pectin to improve heat stability of protein in solution and O/W emulsion. The 10th NIZO Dairy Conference, Arnhem (NIZO 2017), The Netherland.
  • Setiowati, A.D. Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength. The 1st Innovation in Food Science and Technology conference (2017), Erding, Germany.
  • Setiowati, A.D. Improving Heat Stability of Whey Protein Isolate. The 21st National symposium on Applied Biological Sciences (NSABS 2016), Antwerp, Belgium.
  • Setiowati, A. D. & Van der Meeren, P..Improved heat stability of whey protein isolate-stabilised emulsions by conjugation with Low Methoxyl Pectin through dry heat treatment. 16th edition of the Food Colloids conference (2016), Wageningen, The Netherland.
  • Setiowati, A. D., Saeedi, S., & Van der Meeren, P.. Dry heat whey protein-pectin conjugates largely improve the heat stability of protein stabilized O/W emulsions. 29th Conference of The European Colloid And Interface Society (Ecis 2015), Bordeaux, France.
  • Setiowati, A. D., Saeedi, S., & Van der Meeren, P.. Improved Heat Stability of Whey Protein Isolate Stabilized Emulsions by Conjugation with Low Methoxyl Pectin using Dry Heat Treatment. 15th European Student Colloid Conference (2015), Krakow, Poland.

Prestasi

  • 2017. Young Scientist Awards” (1st place), The 10th NIZO Dairy Conference “Innovations in Dairy Ingredients” from NIZO, The Netherland

Pelatihan dan Lokakarya

  • Particle Characterization training (Belgian Particle, Colloid, and Interface Society)
  • Rheology of Colloidal Systems
  • Quartz Crystal Microbalance equipped with Dissipation (QCM-D) training: Introduction to QCM-D
  • Quartz Crystal Microbalance equipped with Dissipation (QCM-D) training: Data processing