Dr. Eng. Safrina Dyah Hardiningtyas, S.Pi., M.Si.
Lektor Kepala (Penata Tk.I III/d)
NIP. 19880416 201404 2 001
Dr. Eng. Safrina Dyah Hardiningtyas, S.Pi., M.Si.
Aquatic Biotechnology Division
Department Aquatic Product Technology, Faculty of Fisheries and Marine Science, IPB University
Academic Qualification
Doctor of Engineering (Dr. Eng.)
Kyushu University, Japan ()
Master of Sciences (M.Si.)
Institut Pertanian Bogor (IPB), Indonesia (2012)
Bachelor of Fisheries Science (S.Pi.)
Institut Pertanian Bogor (IPB), Indonesia (2010)
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
