Dr. Qurrotul A’yun, S.T.P., M.Sc.

Dr. Qurrotul A’yun, S.T.P., M.Sc.

Dosen Departemen Teknologi Pangan dan Hasil Pertanian

Fakultas Teknologi Pertanian

Universitas Gadjah Mada

Email: ayun.qurrotul@mail.ugm.ac.id

Acadstaff: https://acadstaff.ugm.ac.id/ayun.qurrotul#prisma

 

 

Pendidikan

Sarjana : Teknologi Pangan dan Hasil Pertanian, Universitas Gadjah Mada, Indonesia

Magister : Ilmu dan Teknologi Pangan, Universitas Gadjah Mada, Indonesia

Doktor:

Minat Penelitian

Food colloid engineering, food emulsions, food protein

Penelitian Saat Ini

  • Optimization strategies to enhance the techno-functionality of protein: dry heating and spray drying conjugation studies
  • The use of microrheology to evaluate emulsions stability

Publikasi

1. Artikel Jurnal

  • Q. A’yun, K. Coghe, F. Rebry, C. Hidayat, P. Van der Meeren. Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions: A microrheological study. Food Hydrocolloid, 2023. https://doi.org/10.1016/j.foodhyd.2023.108619
  • Q. A’yun, I.N. Azzahrani, A. Huyst, L. de Neve, J.C. Martins, M. van Troys, et al. Heat stable whey protein stabilised O/W emulsions: Optimisation of the whey protein concentrate dry heat incubation conditions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 603 (June) (2020), Article 125192, 10.1016/j.colsurfa.2020.125192.
  • Q. A’yun, P. Demicheli, L. de Neve, J.F. Wu, M. Balcaen, A.D. Setiowati, J.C. Martins, M. van Troys, P. Van der Meeren. Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions. Int. Dairy J., 108 (2020), Article 104736.
  • J. Wu, H. Li, Q. A’yun, A. S. Doost, B. De Meulenaer, P. Van der Meeren. Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk. Trends in Food Science & Technology, 108 (2021). https://doi.org/10.1016/j.tifs.2021.01.019
  • J Wu, S Chen, AS Doost, Q A’yun, P Van der Meeren. Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions. Food Hydrocolloids, 2021. https://doi.org/10.1016/j.foodhyd.2020.106342
  • A.D. Setiowati, D.L. Neve, Q. A’yun, V.D.P. Meeren. Quartz crystal microbalance with dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin. Food Hydrocolloids, 110 (2021), Article 106180.
  • A. Sedaghat Doost, M. Nikbakht Nasrabadi, J. Wu, Q. A’yun, V.D.P. Meeren. Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques. Trends in Food Science & Technology, 91 (2019), pp. 1-11, 10.1016/j.tifs.2019.06.011.
  • Rachma Wikandari, Noor Kartika Sari, Qurrotul A’yun, Ria Millati, Muhammad Nur Cahyanto, Claes Niklasson, Mohammad J Taherzadeh. Effect of lactone, ketone, and phenol on methane production and metabolic intermediates during anaerobic digestion. 2014. https://doi.org/10.1007/s12010-014-1371-7.

2. Konferensi

  • NIZO, 12th Nizo Dairy Conference: Innovations in Dairy Ingredients, 10/2021
  • The European Colloid and Interface Society, 33rd Conference of the European Colloid and Interface Society, 09/2019

Prestasi

  • Special Research Fund for Developing Countries (BOF-DOS), Ghent University, Belgium, 2018-2022
  • Student Exchange Support Program, Japan Student Service Organisasion, Japan, 2015-2016
  • Beasiswa Pendidikan Indonesia, Lembaga Pengelola Dana Pendidikan, Kementerian Keuangan Republik Indonesia, 2014-2016
  • Linnaeus-Palme International Exchange Program, Chalmers University of Technology, Sweden, January-June 2013
  • Program Beasiswa Santri Berprestasi, Kementerian Agama Republik Indonesia, 2009-2013