Food and Agricultural Product Chemistry and Biochemistry Laboratory

The Food and Agricultural Product Chemistry and Biochemistry Laboratory is a laboratory in the Department of Food and Agricultural Product Technology whose function is to develop science related to chemical aspects such as chemical analysis, physiology and postharvest technology, food additives, applied food chemistry and biochemistry, including food and other agricultural products quality testing in terms of chemical aspects.

    • Biochemistry
    • Food and Agricultural Products Chemistry
    • Postharvest Physiology and Technology
    • Food and Agricultural Products Analysis I
    • Food and Agricultural Products Analysis II
    • Advanced Food and Agricultural Products Analysis
    • Antioxidant
    • Food Flavor
    • Proteins, Carbohydrates, and Lipids Chemistry and Technology
    • Fruit and Vegetable Technology
    • Food and Agricultural Products Analysis – Practical Course

    • Rice
    • Starch
    • Cacao
    • Coffee
    • Tea
    • Palm oil
    • Micro and Macro Algae from Indonesia (MALSAI)
    • Fish
    • Chili
    • Edible flower

    • Optimization of biomass extraction using green chemistry approaches
    • Application of post-harvest technology for raw commodities
    • Modification of starch for food applications
    • Nano-Structure Lipid Carrier (NLC) of red palm oil (RPO) as a functional food ingredient
    • Development of ultrasonic-assisted extraction methods for determining phenolic compounds in food products and agricultural product
    • Research and development of key commodities like tea and coffee
    • Standardization of raw materials and innovative products of MALSAI
    • Exploration of bioactive compounds from coconut and its by-products
    • Isolation, modification, and characterization of biopolymers for the advancement of food industry
    • Utilization of waste for biodegradable packaging and food ingredients
    • Natural dyes by the Indonesian Natural Dye Institute (INDI)
    • Development of emulsification systems for functional foods

    1. Dr. Arima Diah Setiowati, S.T.P., M.Sc. (Head of Laboratory)
    2. Prof. Dr. Ir. Umar Santoso, M.Sc.
    3. Prof. Dr. Ir. Djagal Wiseso Marseno, M.Agr.
    4. Prof. Dr. Ir. Sri Raharjo, M.Sc.
    5. Andriati Ningrum, S.T.P., M.Agr., Ph.D.
    6. Dr. Widiastuti Setyaningsih, S.T.P., M.Sc.
    7. Dr.nat.techn. Aulia Ardhi, S.T.P., M.Sc.
    8. Dr. Manikharda, S.T.P., M.Agr.
    9. Dr. Lulum Leliana, S.T.P.
    10. Intan Dewi Larasati, S.T.P., M.Sc.

    • Pargiyanti
    • Ashari Priyanto, S.T.P.