+62 856-5622-4128   mig_undip@live.undip.ac.id

Dr. Fitriyono Ayustaningwarno, S.TP., M.Si.

Dr. Fitriyono Ayustaningwarno, S.TP., M.Si.
Pangkat/Gol./ Jabatan : Penata Muda Tk I/ III/c / Lektor
NIDN : 0010018403
Bidang keahlian : Food Quality and Design
Email : ayustaningwarno@live.undip.ac.id

Profile

Ayustaningwarno is an expert in the field of food quality and design who has been working at the Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro since 2010. Ayusta completed his PhD in Food Quality and Design at Wageningen University, Netherlands, while his Master’s degree was obtained in Food Science from IPB University, and his Bachelor’s degree in Food Technology from UNIKA Soegijapranata Semarang. Ayusta is active in various organizations, including the Indonesian Association of Food Technologists. Currently, Ayusta serves as the Editor-in-Chief of the Journal of Nutrition College (https://ejournal3.undip.ac.id/index.php/jnc/about/editorialTeam). Ayusta has ranked first in the Sinta Score for 3 years in the field of Food Quality (https://sinta.kemdikbud.go.id/subjects/detail/8904).

Portofolio

Project

  1. Chemical and sensory quality of citrus-flavored vegetable oils 2024
  2. Physicochemical and sensory quality of high antioxidant fruit leather of red dragon
  3. fruit and watermelon rind enriched with seaweed 2023
  4. Physicochemical and sensory properties of cookies with cricket powder 2024
  5. Chemical and sensory quality of Centrifugal Cane Sugars 2022
  6. Quality parameters of vacuum fried fruits 2015

Publication

  1. Ayustaningwarno F, Afifah DN, Anjani G, Antika R, Septiarini DR, Priciliya A, Purwanti R, Wijayanti HS, Razaq A, Ayu AM, Katherinatama A, Asikin Y. Chemical and sensory quality of citrus-flavored vegetable oils. Discover Food. 2024; 4 (1): 143. https://doi.org/10.1007/s44187-024-00224-2.
  2. Ayustaningwarno F, Afifah DN, Asikin Y. Editorial: Emerging Indigenous Food Processing in Solving Nutrition Problems. Frontiers in Nutrition. 2024; 11. https://doi.org/10.3389/fnut.2024.1473715.
  3. Ayustaningwarno F, Anjani G, Ayu AM, Fogliano V. A critical review of Ginger’s (Zingiber officinale) antioxidant, anti-inflammatory, and immunomodulatory activities. Frontiers in Nutrition. 2024; 11 (1364836). https://doi.org/10.3389/fnut.2024.1364836.
  4. Ayustaningwarno F, Asikin Y, Amano R, Vu NT, Hajar-Azhari S, Anjani G, Takara K, Wada K. Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries. Foods. 2023; 12 (7): 1406. https://doi.org/https://doi.org/10.3390/foods12071406.
  5. Ayustaningwarno F, Ayu AM, Afifah DN, Anjani G, Nuryanto N, Wijayanti HS, Fitranti DY, Tsaniya LR, Afiani S, Razaq A, Zhu F. Physicochemical and sensory quality of high antioxidant fruit leather of red dragon fruit and watermelon rind enriched with seaweed. Discover Food. 2024; 4 (1): 92. https://doi.org/10.1007/s44187-024-00169-6.
  6. Ayustaningwarno F, Ayu AM, Syiffah L, Muthia H, Amalina FA, Afifah DN, Nindita Y, Maharani N, Widyastuti N, Anjani G, Kurniawati DMa, Rustanti N, Susilo MT, Noer ER, Rizqiawan A. Physicochemical and sensory properties of cookies with cricket powder as an alternative snack to prevents iron deficiency anemia and chronic energy deficiency. Applied Food Research. 2024; 4 (2): 100485. https://doi.org/https://doi.org/10.1016/j.afres.2024.100485.
  7. Ayustaningwarno F, Fogliano V, Verkerk R, Dekker M. Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study. Food Research International. 2021; 143: 110230. https://doi.org/https://doi.org/10.1016/j.foodres.2021.110230.
  8. Ayustaningwarno F, Dekker M, Fogliano V, Verkerk R. Effect of Vacuum Frying on Quality Attributes of Fruits. Food Engineering Reviews. 2018; 10 (3): 154–64. https://doi.org/10.1007/s12393-018-9178-x.
  9. Ayustaningwarno F, Verkerk R, Fogliano V, Dekker M. The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips. Innovative Food Science & Emerging Technologies. 2020; 59: 102251. https://doi.org/10.1016/j.ifset.2019.102251.
  10. Ayustaningwarno F, Vitorino J, Ginkel Ev, Dekker M, Fogliano V, Verkerk R. Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time. Frontiers in Nutrition. 2020; 7 (95). https://doi.org/https://doi.org/10.3389/fnut.2020.00095.
  11. Ayu AM, Anjani G, Afifah DN, Asikin Y, Ayustaningwarno F. Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments. Future Foods. 2024; 10: 100455. https://doi.org/https://doi.org/10.1016/j.fufo.2024.100455.
  12. Anjani G, Ayustaningwarno F, Eviana R. Critical review on the immunomodulatory activities of carrot’s β-carotene and other bioactive compounds. Journal of Functional Foods. 2022; 99: 105303. https://doi.org/https://doi.org/10.1016/j.jff.2022.105303.
  13. Afifah DN, Ayustaningwarno F, Febriyanti F, Nadia IP, Ratri LK, Rahadiyanti A, Purwanti R, Wijayanti HS, Nuryanto, Ardiaria M, Murwani R, Zhu F, Pratiwi SN. Characteristics of Red Bean-Mocaf biscuits as alternative high-fiber low-sugar snacks. Progress in Nutrition. 2024; 26 (1): e2024006. https://doi.org/https://doi.org/10.23751/pn.v26i1.15427.
  14. Afifah DN, Ayustaningwarno F, Rahmawati A, Cantikatmaka DN, Wigati N, Noer ER, Widyastuti N, Wijayanti HS, Sugianto DN, Ningrum YPA, Hastuti VN. Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives. Scientific Reports. 2023; 13 (1): 15161. https://doi.org/10.1038/s41598-023-42140-y.
  15. Afifah DN, Ningrum YPA, Syahidah T, Nuryanto N, Ayustaningwarno F, Sugianto DN. Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food. Frontiers in Nutrition. 2022; 9 (878539). https://doi.org/ https://doi.org/10.3389/fnut.2022.878539.
  16. Resti N, Ayustaningwarno F, Nuryanto N, Chasanah E, Purwani EY, Zhu F, Sudarmawan I, Afifah DN. Physicochemical quality of dry noodles from maize flour and fish protein hydrolyzate (Mizepi) as a potential emergency food. Food Production, Processing and Nutrition. 2024; 6 (1): 92. https://doi.org/10.1186/s43014-024-00266-0.
  17. Ayustaningwarno F. Quality parameters of vacuum fried fruits: Wageningen University; 2023.

HKI/Paten

  1. Ayustaningwarno F, Afifah DN, Anjani G, Rustanti N, inventors; UNIVERSITAS DIPONEGORO, assignee. HAKI Karya Rekaman Video: Praktikum Kimia Pangan Uji Kadar Lemak. Indonesia patent EC002023103549. 2 November 2023.
  2. Ayustaningwarno F, Afifah DN, Anjani G, Rustanti N, inventors; Universitas Diponegoro, assignee. HAKI Karya Rekaman Video: Praktikum Kimia Pangan Uji Kadar Protein. Indonesia patent EC002023103554. 2 November 2023.
  3. Ayustaningwarno F, Afifah DN, Anjani G, Rustanti N, inventors; UNIVERSITAS DIPONEGORO, assignee. HAKI Karya Rekaman Video Praktikum Kimia Dasar Penetapan Kadar Karbonat Dan Bikarbonat. Indonesia patent EC00202443883. 31 Mei 2024.
  4. Ayustaningwarno F, inventor; UNIVERSITAS DIPONEGORO, assignee. HAKI Karya Rekaman Video: Pengeringan Dan Extrusi. Indonesia patent EC00202333703. 9 Mei 2023.
  5. Ayustaningwarno F, inventor; UNIVERSITAS DIPONEGORO, assignee. HAKI Karya Rekaman Video: Pengolahan Tanpa Panas. Indonesia patent EC00202333704. 9 Mei 2023.
  6. Ayustaningwarno F, inventor; UNIVERSITAS DIPONEGORO, assignee. HAKI Karya Rekaman Video: Tabel Periodik Unsur. Indonesia patent EC002023103550. 2 November 2023.
  7. Ayustaningwarno F, inventor; UNIVERSITAS DIPONEGORO, assignee. HAKI Karya Rekaman Video: Ikatan Kimia I: Konsep Dasar. Indonesia patent EC002023103551. 2 November 2023.
  8. Ayustaningwarno F, inventor; UNIVERSITAS DIPONEGORO, assignee. HAKI Karya Rekaman Video Struktur, Sifat, Dan Analisis Lemak. Indonesia patent EC00202443884. 31 Mei 2024.
  9. Ayustaningwarno F, inventor; UNIVERSITAS DIPONEGORO, assignee. HAKI Karya Rekaman Video Grammar: Tenses In Academic Research. Indonesia patent EC002024216613. 1 November 2024.
  10. Ayustaningwarno F, Anjani G, Eviana R, Junita DE, Ayu AM, inventors; Universitas Diponegoro, assignee. PATEN Proses Pembuatan Cabai Bubuk (Capsicum annuum L.) dengan Perisa Jamur Champignon/Jamur Kancing (Agaricus bisporus). Indonesia patent S00202110559. 23-Nov-2021.
  11. Ayustaningwarno F, Anjani G, Rahadiyanti A, Kurniawati DMa, inventorsHAKI Rempah, Bumbu Dan Manfaatnya patent EC00202174558. 6 Desember 2021.
    Ayustaningwarno F, inventorHAKI Video Teori Kuantum Dan Struktur Elektron Atom. Republik Indonesia patent EC00202273073.
  12. Ayustaningwarno F, Purwanti R, Afifah DN, Rahadiyanti A, Wijayanti HS, Nissa C, Ardiaria M, Widyastuti N, Latifah AU, Sarwanti, Wardah S, Putri WMS, inventors; UNIVERSITAS DIPONEGORO, assignee. PATEN Proses Pembuatan Santan Pasteurisasi Mengandung Antioksidan dari Ekstrak Kunyit Putih dan Produk yang Dihasilkannya Indonesia 30 November 2022.
  13. Afifah DN, Ayustaningwarno F, Anjani G, Rustanti N, Lestari LA, Susanti E, Zhuhdi S, inventors; UNIVERSITAS DIPONEGORO, assignee. HAKI Video Minuman Instant. Republik Indonesia patent EC00202296301.
  14. Afifah DN, Ningrum YPA, Syahidah T, Nuryanto, Wijayanti HS, Ayustaningwarno F, Sugianto DN, inventors; Universitas Diponegoro, assignee. PATEN GRANTED Metode Pembuatan Sagon yang Terbuat dari Tepung Lindur (Bruguiera gymnorrhiza L.) dan Kedelai (Glycine max L.). Indonesia patent S00202110089. 16 Januari 2023.
  15. Afifah DN, Rahadiyanti A, Ayustaningwarno F, Ayu AM, inventors; Universitas Diponegoro, assignee. PATEN Formula Enteral Bebas Gluten-Kasein Berbasis Tepung Pisang Dan Tepung Kecipir Untuk Pasien Autis-Disfagia. Indonesia patent S00202108122. 29-Sep-2021.
  16. Anjani G, Ayustaningwarno F, Dieny FF, Fitranti DY, Nawai F, Ayu AM, Ratnamaya C, Hasana WA, Hasnawati AU, inventors; Universitas Diponegoro, assignee. PATEN Metode pembuatan produk permen lunak berbasis gula merah tebu, secang, jahe, nanas, dan pisang sebagai alternatif makanan tinggi energi patent S00202212664.
  17. Anjani G, Ayustaningwarno F, Dieny FF, Fitranti DY, Noer ER, inventors; UNIVERSITAS DIPONEGORO, assignee. HAKI Video Scalling Up Produk Permen IBost. Indonesia patent EC002022100519.
  18. Anjani G, Ayustaningwarno F, Eviana R, Ayu AM, inventors; Universitas Diponegoro, assignee. PATEN Formula Kraker Tinggi Serat Berbahan Dasar Belalang Kayu (Valanga nigricornis). Indonesia patent S00202209177. 26 Agustus 2022.
  19. Anjani G, Ayustaningwarno F, Eviana R, Ayu AM, inventors; Universitas Diponegoro, assignee. PATEN GRANTED Metode Pembuatan Kraker dengan Aditif Tepung Belalang. Indonesia patent IDS000007564.
  20. Anjani G, Ayustaningwarno F, Eviana R, Junita DE, Ayu AM, inventors; Universitas Diponegoro, assignee. PATEN Proses Pembuatan Wedang Celup Berbasis Jahe (Zingiber officinale Rosc.) dan Lemon (Citrus limon). Indonesia patent S00202110562. 23-Nov-2021.
  21. Anjani G, Ayustaningwarno F, Fulyani F, Putri SR, Maulana RA, inventors; UNIVERSITAS DIPONEGORO, assignee. PATEN Metode Pembuatan Enkapsulasi Vitamin D3 dalam Liprotida patent S00202213852.
  22. Anjani G, Ayustaningwarno F, Khairunnisa K, inventorsHAKI Modul Penanganan Pasca-Panen Dan UMKM Jahe & Cabai patent EC00202174550. 6 Desember 2021.
  23. Anjani G, Ayustaningwarno F, Khairunnisa K. Modul Penanganan Pasca-Panen dan UMKM Jahe & Cabai. Semarang: Fakultas Kedokteran, Universitas Diponegoro; 2021.
  24. Anjani G, Ayustaningwarno F, Wilasti RH, Darmawan A, inventors; Universitas Diponegoro, assignee. PATEN Permen Gummy Herbal Berbasis Jahe (Zingiber officinale), Wortel (Daucus carota), dan Secang (Caesalpinia sappan) Tinggi Antioksidan Untuk Anak. Indonesia 06-Dec-2021.
  25. Anjani G, Nuryanto, Ayustaningwarno F, Sahara KA, Henny VA, Putri AB, Syamsiyah NN, Hasnawati AU, inventors; Universitas Diponegoro, assignee. PATEN Metode pembuatan permen agar berbasis semangka, jahe, lemon, dan air kelapa muda patent S00202214356.
  26. Pramono A, Rustanti N, Anjani G, Ayustaningwarno F, Rahmawati SA, Taharudin FD, Pratiwi GV, Rachmawati DAW, Hasana WA, inventors; Universitas Diponegoro, assignee. PATEN Granted Metode pembuatan krim pasta berbahan dasar kopi, susu skim, dan gula aren sebagai alternatif makanan tinggi protein. Indonesia patent IDS000007171.
  27. Ayustaningwarno F, Anjani G, Afifah DN, Rahayu DP, Asianing W, inventorsHAKI Panduan Praktikum Kimia Pangan patent EC00202018342.
  28. Ayustaningwarno F, inventor; Universitas Diponegoro, assignee. HAKI Teknologi Pangan Teori Praktis Dan Aplikasi. Indonesia patent EC00202018341.