Prof. Dr. Ir. Wini Trilaksani, M.Sc.
Prof. Dr. Ir. Wini Trilaksani, M.Sc.
Guru Besar (Pembina Utama Muda IV/c)
NIP. 19610128 198601 2 001
Fish Processing Division
Department Aquatic Product Technology,
Faculty of Fisheries and Marine Science, IPB University
Prof. Dr. Ir. Wini Trilaksani, M.Sc. is a Professor at the Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University. Her fields of expertise include diversification and development of aquatic products, standardization, and quality and safety management systems for aquatic products.
Prof. Wini Trilaksani’s research focus includes the development of value-added products based on fisheries resources and by-products to support a sustainable fisheries industry. Her research encompasses the synthesis of liposomal glucosamine gel from shrimp waste as a joint biomaterial for the elderly, the development of DHA- and omega-3-rich virgin fish oil from tuna eyes, the utilization of collagen from fisheries by-products as a sustainable biomaterial, as well as the recovery and valorization of crustacean by-products for food and non-food applications. In addition, she is also actively involved in developing fish food diversification through encapsulation and emulsion technology, product labeling and packaging development, and the implementation of standardization as well as quality and safety management systems for aquatic products.
Academic Profile
Doctor (Dr.)
Marine Technology
IPB University, Indonesia (2011)
Master of Science (M.Sc.)
Food Science
University of Hawai, United States (1993)
Bachelor (Ir.)
Fishery Product Processing
IPB University, Indonesia (1985)
Field of Expertise
- Fishery Product Processing Technology
- Standardization
- Aquatic Product Quality and Safety Management System
Research Topics
- Recovery and Valorization of Peptides and Virgin Fish Oil (essential fatty acids) from skipjack tuna/tuna/demersal eggs/eyes
- Exploration of fish maw/singlass/fish skin collagen as food and non-food biomaterials
- Food Doctor Development based on antioxidant and antihypertensive peptides from hydrolyzed protein (Fufu fish/wood fish)
- Development of instant food based on VFO, fish protein concentrate, spirulina, and local carbohydrate sources
- Recovery and Valorization of Crustacean By-products/Co-products as food and non-food products
- Fish Food Diversification and Product Formulation based on encapsulation and emulsion technology, labeling/packaging (nutritional information, shelf life)
- Standardization
- Fishery Product Quality and Safety Management System
Flagship Research
- Synthesis of Glucosamine Liposomal Gel from Shrimp Waste as a Joint Biomaterial for the Elderly (BIMA, 2025)
- Development of DHA- and Omega-3-Rich Virgin Tuna Eye Oil
- Utilization of Fishery By-products as Collagen Sources for Sustainable Biomaterials
- Recovery and Valorization of Crustacean By-products/Co-products for Food and Non-food Applications
- Fish-based Food Diversification and Product Formulation (Encapsulation and Emulsion Technologies, Labeling/Packaging, Nutritional Information, Shelf Life)
- Standardization and Quality/Safety Management Systems for Fishery Products
Recent Publications
- The effect of hydrochloric acid concentration on glucosamin extraction from chitosan Penaeus monodon as liposomal-based delivery system, 2025
- Effect of Different Papain Concentrations on Yield and Quality of Tuna Eye Oil, 2025
- Improving oxidative stability and sensory acceptance of DHA-rich tuna eye oil using cinnamon and mastic as natural masking agents, 2025
- Characterization of papain-soluble collagen from swim bladder sea catfish with variations in alkali pretreatment and extractant ratio, 2024
- Evaluation of physicochemical characteristics of tuna’s eye oil microcapsule-spirulina tablets, 2024
- Effectiveness of adsorbent type on graded purification of DHA-rich tuna eye oil, 2024
