Prof. Dr. Tati Nurhayati, S.Pi., M.Si.
Prof. Dr. Tati Nurhayati, S.Pi., M.Si.
Aquatic Resources Characterization Division
Department of Aquatic Product Technology
Faculty of Fhisheries and Marine Science, IPB University
Prof. Tati Nurhayati is a Professor in the Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University with expertise in the field of aquatic product enzymes and post-harvest physiology of aquatic products. Her research focuses on understanding and utilizing enzymes from aquatic biota, starting from the isolation process, characterization, to applications in various fields. Apart from that, she also studies the process of post-harvest deterioration of the quality of aquatic products and the development of fish protein hydrolyzate as a value-added product. Through this research, Prof. Tati contributes to improving the quality, stability and optimal utilization of aquatic resources.
Academic Profile
Doctor (Dr.)
Food Science
IPB University, Indonesia (2006)
Master of Science (M.Si.)
Food Science
IPB University, Indonesia (2000)
Bachelor (S.Pi.)
Fisheries Product Processing
IPB University, Indonesia (1995)
Field of Expertise
- Enzymes of Aquatic Products
- Postharvest Physiology of Aquatic Products
Research Topics
- Fish protein hydrolysate
- Isolation, characterization, and application of enzymes from aquatic organisms
- Quality deterioration process of aquatic organisms
Flagship Research
- Microencapsulation and Stabilization of Enzymatically Processed Fish Peptone Using Pepsin Enzyme from Tuna (Thunnus albacares) Stomach
- Improving the Stability of Pepsin and Trypsin for Efficient Manufacturing of Enzyme-Based Products
- Recovery and Purification of Pepsin and Trypsin Enzymes from Tropical Fish Viscera to Support the Food and Biotechnology Industries
- Biochemical and Molecular Characterization of Trimethylamine Oxide (TMAO) Demethylase Involved in Formaldehyde Formation in Fish
Recent Publication
- The effect of solvent concentration on bioactive compounds and antioxidant activity of mangrove (Rhizophora sp.) leaf extract, 2026
- Pepsin from yellowfin tuna gastric: Physicochemical characterization and its use in the hydrolysis of fish skin collagen with biological activity, 2026
- Functional Characteristics of Tuna Skin Collagen Hydrolyzed by Tuna Gastric Pepsin, 2026
- Analysis of Freshness and Formalin Content in Saltwater Fishes in South Lampung, 2025
- Application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beef, 2025
