Dr. Desniar, S.Pi., M.Si.
Dr. Desniar, S.Pi., M.Si.
Department of Aquatic Product Technology
Bogor Agricultural University (IPB University)
Academic Qualification
Doctor (Dr.)
Institut Pertanian Bogor (IPB), Indonesia (2012)
Master of Sciences (M.Si.)
Institut Pertanian Bogor (IPB), Indonesia (2003)
Bachelor of Fisheries Science (S.Pi.)
Institut Pertanian Bogor (IPB), Indonesia (1995)
Research Interests
- Microbiological, Chemical, and Functional Characterization of Fermented Fish Products
- Isolation, Characterization, and Identification of Local Microorganisms from Fermented Fish Products
- Application and Development of Local Microorganisms from Fermented Fish Products for Functional Foods, Nutraceuticals, Pharmaceutical Products, and Non-food Uses
Penelitian Unggulan
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Production of Bioactive Compounds and Enzymes from Local Microorganisms Derived from Fermented Fish Products
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Application of Local Lactic Acid Bacteria as Starters in the Fermentation of Fish, Yogurt, Spirulina, Seaweed, Silage, and Chitin Bioextraction
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Application of Local Lactic Acid Bacteria as Probiotics and Biopreservatives
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Seaweed-based Health Drinks Fermented with Local Lactic Acid Bacteria Isolated from Fermented Fish Products
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Fermentation of Mangrove Leaves Using Local Lactic Acid Bacteria as Starters for Herbal Tea with Various Functional Properties
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Application of Spirulina Fermentation for Food Products (yogurt, ice cream, jelly drinks, symbiotic beverages, and more), Nutraceuticals, and Cosmetics
Recent Publications
- Fermentation of Mangrove Leaves (Rhizophora mucronata) as Herbal Tea (2025)
- Sago Cookies Enriched with Spirulina and Seaweed: Chemical, Microbial Characteristics, and Acceptability (2024)
- Biofilm Bacterial Diversity and Characteristics on Microbial Fuel Cell Electrodes using Pindang Fish Processing Wastewater (2024)
- Synthesis and Characterization of Ulvan-Alginate Hydrogel Beads as a Scaffold for Probiotic Immobilization (2024)
- Bioextraction of chitin from vannamei shrimp shell using a mixture Latic Acid Bacteria (2024)
- Change of Chemical and Microbiological During the Fermentation of Bekasam Nile Tilapia Fish Using Single and Mixed Starters (2023)
- Hydrothermal Degradation of Kappaphycus alvarezii: Hydrolysate Characteristics and Capabilities as Prebiotics (2023)
- Lactic Acid Bacteria Aplication from Inasua as Biopreservative for Catfish (Pangasius sp.) (2022)
- Physical treatments to induce the antibacterial and antioxidant activities of green algae Halimeda sp. from Seribu Islands, North Jakarta, Indonesia (2020)
- Organic acid produced by lactic acid bacteria from bekasam as food biopreservatives (2020)
