All Stories

  1. Enhancing Robusta Sensory Profile using Indonesian Lactic Acid Bacteria and Yeast as Fermentation Starter

    Article • Jurnal Agritech, December 2025, Universitas Gadjah Mada

    Ph.D. Supriyadi Supriyadi

  2. Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel

    Article • Jurnal Agritech, August 2025, Universitas Gadjah Mada

    Ph.D. Supriyadi Supriyadi

  3. Volatile compounds and aroma descriptions in overfermented tempe (tempe bosok) with different packaging and blanching treatment

    Article • International Journal of Gastronomy and Food Science, March 2025, Elsevier

    Ph.D. Supriyadi Supriyadi

  4. Production of oleogel from palm olein and rice bran oil in combination with octenyl succinate anhydrous modified porang glucomannan

    Article • Food Research, January 2025, Rynnye Lyan Resources

    Ph.D. Supriyadi Supriyadi

  5. Changes in nutritional and anti-nutritional compounds during lamtoro gung (Giant Leucaena) germination

    Article • BRAZILIAN JOURNAL OF FOOD TECHNOLOGY, January 2025, FapUNIFESP (SciELO)

    Ph.D. Supriyadi Supriyadi

  6. Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans

    Article • Czech Journal of Food Sciences, December 2024, Czech Academy of Agricultural Sciences

    Ph.D. Supriyadi Supriyadi

  7. Chemical characterization and angiotensin-I converting enzyme inhibitory activity of Indonesian stinky beans

    Article • Food Research, August 2024, Rynnye Lyan Resources

    Ph.D. Supriyadi Supriyadi

  8. Potential of Leucaena leucocephala (white leadtree) seed flour as a functional food with umami taste

    Article • Food Research, July 2024, Rynnye Lyan Resources

    Ph.D. Supriyadi Supriyadi

  9. Effects of Postharvest Storage Temperature on Physical Characteristic, Phenolic Compounds, and Antioxidant Activity of Cocoa Pod Husk

    Article • Planta Tropika, February 2024, JK School of Gov, Universitas Muhammadiyah Yogyakarta

    Ph.D. Supriyadi Supriyadi

  10. Germination of jack bean [Canavalia ensiformis (L.) DC.] and its impact on nutrient and anti-nutrient composition

    Article • Food Research, October 2023, Rynnye Lyan Resources

    Ph.D. Supriyadi Supriyadi

  11. Sugar palm starch (Arenga pinnata) modification using microwave and acetylation: effect of moisture content and microwave power on physicochemical characteristics

    Article • Food Research, September 2023, Rynnye Lyan Resources

    Ph.D. Supriyadi Supriyadi

  12. Physiological properties of novel melon cultivars (cv. Meloni and cv. Tacapa Green Black) during storage

    Article • Food Research, August 2023, Rynnye Lyan Resources

    Ph.D. Supriyadi Supriyadi

  13. Production of Dipeptidyl Peptidase-IV Inhibitory Peptides from Germinated Jack Bean [Canavalia ensiformis (L.) DC.] Flour

    Article • Preventive Nutrition and Food Science, June 2023, The Korean Society of Food Science and Nutrition

    Ph.D. Supriyadi Supriyadi

  14. Effects of edible coatings of chitosan - fish skin gelatine containing black tea extract on quality of minimally processed papaya during refrigerated storage

    Article • Carbohydrate Polymer Technologies and Applications, June 2023, Elsevier

    Ph.D. Supriyadi Supriyadi

  15. Formation of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from Jack Bean (Canavalia ensiformis (L.) DC.) sprout in simulated digestion

    Article • Food Science and Biotechnology, May 2023, Springer Science + Business Media

    Ph.D. Supriyadi Supriyadi

  16. Development of Edible Composite Film from Fish Gelatin–Pectin Incorporated with Lemongrass Essential Oil and Its Application in Chicken Meat

    Article • Polymers, April 2023, MDPI AG

    Ph.D. Supriyadi Supriyadi

  17. Effect shading intensity on color, chemical composition, and sensory evaluation of green tea (Camelia sinensis var Assamica)

    Article • Journal of the Saudi Society of Agricultural Sciences, March 2023, Elsevier

    Ph.D. Supriyadi Supriyadi

  18. Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (Capsicum annnum L.)

    Article • Gels, January 2023, MDPI AG

    Ph.D. Supriyadi Supriyadi

  19. Impact of Gastrointestinal Digestion Simulation on the Formation of Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptides from Germinated Lamtoro Gung Flour

    Article • Foods, November 2022, MDPI AG

    Ph.D. Supriyadi Supriyadi

  20. Optimization of Ultrasound-Assisted Extraction from Young Coconut Mesocarp in the Rapid Extraction of Phenolic Compounds and Antioxidant Activity

    Article • Agronomy, November 2022, MDPI AG

    Ph.D. Supriyadi Supriyadi

  21. Effect of Drying Time and Temperature to the Chemical Properties and Enzymatic Activities Related to the β-ocimene Production in Syzygium polyanthum Leaves

    Article • Trends in Sciences, November 2022, College of Graduate Studies, Walailak University

    Ph.D. Supriyadi Supriyadi

  22. Transcriptional Comparison of New Hybrid Progenies and Clone-Cultivars of Tea (Camellia sinensis L.) Associated to Catechins Content

    Article • Plants, July 2022, MDPI AG

    Ph.D. Supriyadi Supriyadi

  23. The Identification of β-Ocimene Biosynthetic Pathway Through Mevalonate Acid (MVA) and 1-Deoxy-D-Xylulose 5-Phosphate (DXP) Pathways Using Crude Enzyme Extracts in Indonesian Bay Leaf/Salam Leaf (Syzygium polyanthum)

    Article • Tropical Life Sciences Research, July 2022, Penerbit Universiti Sains Malaysia

    Ph.D. Supriyadi Supriyadi

  24. Optimization of oil-in-water emulsion capacity and stability of octenyl succinic anhydride-modified porang glucomannan (Amorphophallus muelleri Blume)

    Article • Heliyon, May 2022, Elsevier

    Ph.D. Supriyadi Supriyadi

  25. Antioxidant Activity of Aqueous and Ethanolic Extracts of Coconut (Cocos nucifera) Fruit By-Products

    Article • Agronomy, April 2022, MDPI AG

    Ph.D. Supriyadi Supriyadi

  26. Optimization of Saffron Essential Oil Nanoparticles Using Chitosan-Arabic Gum Complex Nanocarrier with Ionic Gelation Method

    Article • International Journal of Food Science, March 2022, Hindawi Publishing Corporation

    Ph.D. Supriyadi Supriyadi

  27. Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β-Glucosidase during Preparation of Ready-to-Drink Tea on Farm

    Article • International Journal of Food Science, March 2022, Hindawi Publishing Corporation

    Ph.D. Supriyadi Supriyadi

  28. Karakteristik Perkecambahan Biji Lamtoro [Leucaena leucocephala (Lam.)de Wit] pada Perlakuan Skarifikasi serta Perubahan Nilai Gizi Setelah Perkecambahan

    Article • Buletin Anatomi dan Fisiologi, February 2022, Center of Biomass and Renewable Energy (CBIORE)

    Ph.D. Supriyadi Supriyadi

  29. Production and characterization of bacterial cellulose-alginate biocomposites as food packaging material

    Article • Food Research, December 2021, Rynnye Lyan Resources

    Ph.D. Supriyadi Supriyadi

  30. Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptide from Germinated Lamtoro Gung (Leucaena leucocephala Ssp. glabrata (Rose) S. Zarate) Flour

    Article • Sains Malaysiana, November 2021, Penerbit Universiti Kebangsaan Malaysia (UKM Press)

    Ph.D. Supriyadi Supriyadi

  31. Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing

    Article • International Journal of Food Science, August 2021, Hindawi Publishing Corporation

    Ph.D. Supriyadi Supriyadi

  32. Characterization of Tuna Skin Gelatin Edible Films with Various Plasticizers‐Essential Oils and Their Effect on Beef Appearance

    Article • Journal of Food Processing and Preservation, July 2021, Wiley

    Ph.D. Supriyadi Supriyadi

  33. The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method

    Article • Journal of Food Science and Technology, May 2021, Springer Science + Business Media

    Ph.D. Supriyadi Supriyadi

  34. Determination of singlet oxygen quenching rate and mechanism of γ-oryzanol

    Article • Heliyon, May 2021, Elsevier

    Ph.D. Supriyadi Supriyadi

  35. The Correlation of the Total Phenolic and Flavonoid Content on its Antioxidant and Antimicrobial Activity of Bamboo Leaf Extract

    Article • Key Engineering Materials, May 2021, Trans Tech Publications

    Ph.D. Supriyadi Supriyadi

  36. Incorporation of pectin during biosynthesis of bacterial cellulose by Gluconacetobacter xylinus InaCC B404: Possibility for producing green food packaging

    Article • Biodiversitas Journal of Biological Diversity, April 2021, UNS Solo

    Ph.D. Supriyadi Supriyadi

  37. The effect of blanching and extraction method on total phenolic content, total flavonoid content and antioxidant activity of Kencur (Kaempferia galanga. L) extract

    Article • IOP Conference Series Earth and Environmental Science, March 2021, Institute of Physics Publishing

    Ph.D. Supriyadi Supriyadi

  38. The effect of arginine addition on chemical and antioxidant properties of coconut sap during heating

    Article • IOP Conference Series Earth and Environmental Science, February 2021, Institute of Physics Publishing

    Ph.D. Supriyadi Supriyadi

  39. Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum)

    Article • International Journal of Food Science, January 2021, Hindawi Publishing Corporation

    Ph.D. Supriyadi Supriyadi

  40. Calcium fixation on fortified rice made with various rice varieties

    Article • Food Research, January 2021, Rynnye Lyan Resources

    Ph.D. Supriyadi Supriyadi

  41. Characterization of tuna (Thunnus albacares) skin gelatin edible film incorporated with clove and ginger essential oils and different surfactants

    Article • Food Research, November 2020, Rynnye Lyan Resources

    Ph.D. Supriyadi Supriyadi

  42. Formulation, characterization and stability of o/w nanoemulsion containing rice bran oil prepared by emulsion phase inversion

    Article • Food Research, March 2020, Rynnye Lyan Resources

    Ph.D. Supriyadi Supriyadi

  43. THE CHANGES OF CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF COCONUT SAP DURING HEATING PROCESS

    Article • RASAYAN Journal of Chemistry, January 2020, Rasayan Journal of Chemistry

    Ph.D. Supriyadi Supriyadi

  44. Effects of drying time on essential oil production of kaffir lime (Citrus hystrix DC) leaves at ambient temperature

    Article • IOP Conference Series Materials Science and Engineering, October 2019, Institute of Physics Publishing

    Ph.D. Supriyadi Supriyadi

  45. Aroma Volatile Compounds Profile of Melon (Cucumis melo L.) cv. Gama Melon Parfum

    Article • IOP Conference Series Earth and Environmental Science, June 2019, Institute of Physics Publishing

    Ph.D. Supriyadi Supriyadi

  46. Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching

    Article • International Journal of Food Properties, January 2019, Taylor & Francis

    Ph.D. Supriyadi Supriyadi

  47. Valorization of food by product from selected tropical fruits pomace

    Article • IOP Conference Series Earth and Environmental Science, December 2018, Institute of Physics Publishing

    Ph.D. Supriyadi Supriyadi

  48. Inhibitory Potency of Indonesian Tamarillo (Solanum betaceum Cav) Crude Extract Against α-Glucosidase Enzyme Activity

    Article • Current Research in Nutrition and Food Science Journal, August 2018, Enviro Research Publishers

    Ph.D. Supriyadi Supriyadi

  49. The effect of ripening stages on the antioxidant potential of melon (Cucumis melo L.) cultivar Hikapel

    Article • January 2017, American Institute of Physics

    Ph.D. Supriyadi Supriyadi

  50. Maturity discrimination of snake fruit(Salacca edulis Reinw.) cv.Pondoh based on volatiles analysis using an electronic nose device equipped with a sensor array andfingerprint mass spectrometry

    Article • Flavour and Fragrance Journal, January 2004, Wiley

    Ph.D. Supriyadi Supriyadi

  51. Biogenesis of Volatile Methyl Esters in Snake Fruit (Salacca edulis, Reinw) cv.Pondoh

    Article • Bioscience Biotechnology and Biochemistry, January 2003, Taylor & Francis

    Ph.D. Supriyadi Supriyadi

  52. Changes in the Volatile Compounds and in the Chemical and Physical Properties of Snake Fruit (Salacca edulis Reinw) Cv. Pondoh during Maturation

    Article • Journal of Agricultural and Food Chemistry, November 2002, American Chemical Society (ACS)

    Ph.D. Supriyadi Supriyadi