Dr. Desniar, S.Pi., M.Si.

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

• Production of Bioactive Compounds and Enzymes from Local Microorganisms Derived from Fermented Fish Products

• Application of Local Lactic Acid Bacteria as Starters in the Fermentation of Fish, Yogurt, Spirulina, Seaweed, Silage, and Chitin Bioextraction

• Application of Local Lactic Acid Bacteria as Probiotics and Biopreservatives

• Seaweed-based Health Drinks Fermented with Local Lactic Acid Bacteria Isolated from Fermented Fish Products

• Fermentation of Mangrove Leaves Using Local Lactic Acid Bacteria as Starters for Herbal Tea with Various Functional Properties

• Application of Spirulina Fermentation for Food Products (yogurt, ice cream, jelly drinks, symbiotic beverages, and more), Nutraceuticals, and Cosmetics

Recent Publications

More Publications

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