Food, & Nutrition

The research focuses on study of application of phytohormone from natural resources for improvement of agricultural yield. The group also conducted research on development of food and fermented products that have functional properties. Two food main products that are currently investigated are bread with natural antioxidant and yoghurt that has beneficial properties for health. We also applied Other than that, application of bread yeast for bioethanol is currently developed by increasing the stress tolerance of the yeast in order to increase the yield of bioethanol production.

Research Leader

Research Members

Recent Publications

Fadhlillah, M., Soemitro, S., & Subroto, T. (2015) Potensi Enzim α-Amilase Dari Bacillus Sp. (TERMAMYL®) Untuk Pemrosesan Tepung Sorgum. Chimica et Natura Acta. 3(3).

Ishmayana, S., Kennedy, U.J., & Learmonth, R.P. (2017) Further investigation of relationships between membrane fluidity and ethanol tolerance in Saccharomyces cerevisiae. World Journal of Microbiology and Biotechnology. 33(12), 0.

Safari, A., Kamara, D., Silalahi, F., Fadhlillah, M., Kardi, I., & Ishmayana, S. (2016) Partial Hydrolysis Of Purple Sweet Potato Flour By Amylase From Saccharomycopsis Fibuligera And Its Application For Composite Breadmaking. Journal of Microbiology, Biotechnology and Food Sciences. 7(3), 2340–2343.

Soedjanaatmadja, U.M.S., Subroto, T., & Beintema, J.J. (1995) Processed products of the hevein precursor in the latex of the rubber tree (Hevea brasiliensis). Edible Medicinal And Non-Medicinal Plants. 363, 476–483.