Dr. Desniar, S.Pi., M.Si.
Dr. Desniar, S.Pi., M.Si.
Aquatic Biotechnology Division
Department Aquatic Product Technology
Faculty of Fisheries and Marine Science, IPB University
Dr. Desniar, S.Pi., M.Si. is a lecturer at the Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University. Her fields of expertise include microbiology of aquatic food products, fermentation technology, and the development of functional foods based on local microorganisms.
Dr. Desniar’s research focus includes the microbiological, chemical, and functional property characterization of fermented fish products, as well as the isolation, characterization, and identification of local microorganisms derived from fermented aquatic products. She is actively involved in developing applications of local lactic acid bacteria (LAB) as starter cultures, probiotics, and biopreservatives in various food products, including fermented fish, yoghurt, spirulina, seaweed, silage, and chitin bioextraction. In addition, her research also focuses on the development of functional foods, health beverages, nutraceuticals, cosmetics, and non-food products based on the fermentation of seaweed, mangrove leaves, and spirulina, utilizing local microorganisms as a source of bioactive compounds and enzymes.
Academic Qualification
Doctor (Dr.)
Microbiology
IPB University, Indonesia (2012)
Master of Science (M.Si.)
Biotechnology
IPB University, Indonesia (2003)
Bachelor (S.Pi.)
Fisheries Product Processing
IPB University, Indonesia (1995)
Field of Expertise
- Fermentation Microbiology of Aquatic Products
Research Topics
- Microbiological, Chemical, and Functional Property Characterization of Fermented Fish Products
- Isolation, characterization, and identification of local microorganisms derived from fermented fish products
- Application and development of local microorganisms derived from fermented products for functional food, nutraceutical, pharmaceutical, and non-food products
Flagship Research
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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
- FImpact of initial drying techniques and fermentation duration on the microbiological and chemical properties of fermented Sargassum sp., 2026
- Characterization and phytochemical compounds identification of yoghurt with the addition of carrageenan and Spirulina sp., 2025
- Synbiotic yogurt based on local Lactobacillus plantarum and hydrolysate of Kappaphycus alvarezii: Effect of different starters and fermentation time, 2025
- Fermentation of mangrove leaves (Rhizophora mucronata) as herbal tea, 2025
- Biofilm Bacterial Diversity and Characteristics on Microbial Fuel Cell Electrodes using Pindang Fish Processing Wastewater, 2024
