Dr. Eng. Safrina Dyah Hardiningtyas, 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, Nutraceutical, Pharmaceutical, and Non-food Products

Research Projects

• 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 Bio-extraction
• Application of Local Lactic Acid Bacteria as Probiotics and Biopreservatives
• Seaweed based Health Drinks Fermented with Local Lactic Acid Bacteria 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 such as Yogurt, Ice Cream, Jelly Drinks, and Symbiotic Beverages, as well as for Nutraceutical and Cosmetic Uses

Recent Publications

More Publications

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• Scopus