Dr. Fitriyono Ayustaningwarno, S.TP., M.Si.
Expertise: Food Quality and Design
Personal Information
| Institution | Universitas Diponegoro |
| Department | Department of Nutrition Science |
| ayustaningwarno@live.undip.ac.id | |
| Country | Indonesia |
Research Metrics
126
Google Scholar Publications
37
Scopus Publications
2842
Google Scholar Citations
413
Scopus Citations
22
Google Scholar H-Index
9
Scopus H-Index
Biography
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).
Research Interests
Education
- Doctor (Ph.D) – Wageningen University
- Master Degree in Food Technology – IPB University
- Bachelor Degree in Food Technology – Universitas Katolik Soegijapranata
Selected International Publications
| Year | Publication | Journal / Publisher | DOI |
|---|---|---|---|
| 2024 | Ayustaningwarno F, Afifah DN, Anjani G, Antika R, Septiarini DR, Priciliya A, Purwanti R, et al. Chemical and sensory quality of citrus-flavored vegetable oils. | Discover Food, 4(1):143 | DOI |
| 2024 | Ayustaningwarno F, Afifah DN, Asikin Y. Editorial: Emerging Indigenous Food Processing in Solving Nutrition Problems. | Frontiers in Nutrition, 11 | DOI |
| 2024 | Ayustaningwarno F, Anjani G, Ayu AM, Fogliano V. A Critical Review of Ginger’s Antioxidant, Anti-inflammatory, and Immunomodulatory Activities. | Frontiers in Nutrition, 11 | DOI |
| 2023 | 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, 12(7):1406 | DOI |
| 2024 | Ayustaningwarno F, Ayu AM, Afifah DN, Anjani G, et al. Physicochemical and Sensory Quality of High Antioxidant Fruit Leather of Red Dragon Fruit and Watermelon Rind Enriched with Seaweed. | Discover Food, 4(1):92 | DOI |
| 2024 | Ayustaningwarno F, Ayu AM, Syiffah L, Muthia H, et al. Physicochemical and Sensory Properties of Cookies with Cricket Powder as an Alternative Snack to Prevent Iron Deficiency Anemia and Chronic Energy Deficiency. | Applied Food Research, 4(2):100485 | DOI |
| 2021 | 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, 143:110230 | DOI |
| 2018 | Ayustaningwarno F, Dekker M, Fogliano V, Verkerk R. Effect of Vacuum Frying on Quality Attributes of Fruits. | Food Engineering Reviews, 10(3):154–164 | DOI |
| 2020 | 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, 59:102251 | DOI |
| 2020 | 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, 7:95 | DOI |
Research Highlights
| Year | Research Output |
|---|---|
| 2024 | Chemical and Sensory Quality of Citrus-Flavored Vegetable Oils |
| 2024 | Physicochemical and Sensory Quality of High Antioxidant Fruit Leather of Red Dragon Fruit and Watermelon Rind Enriched with Seaweed |
| 2023 | Physicochemical and Sensory Quality of High Antioxidant Fruit Leather of Red Dragon Fruit and Watermelon Rind Enriched with Seaweed |
| 2024 | Physicochemical and Sensory Properties of Cookies with Cricket Powder |
| 2022 | Chemical and Sensory Quality of Non-Centrifugal Cane Sugars |
| 2015 | Quality Parameters of Vacuum Fried Fruits |
Intellectual Property Rights, Copyrights, and Patents
| Year | Title | Application Number | Type |
|---|---|---|---|
| 2024 | HAKI Karya Rekaman Video Praktikum Kimia Dasar Penetapan Kadar Karbonat dan Bikarbonat | EC00202443883 | Copyright |
| 2024 | HAKI Karya Rekaman Video Struktur, Sifat, dan Analisis Lemak | EC00202443884 | Copyright |
| 2024 | HAKI Karya Rekaman Video Grammar: Tenses in Academic Research | EC002024216613 | Copyright |
| 2023 | HAKI Karya Rekaman Video: Praktikum Kimia Pangan Uji Kadar Lemak | EC002023103549 | Copyright |
| 2023 | HAKI Karya Rekaman Video: Praktikum Kimia Pangan Uji Kadar Protein | EC002023103554 | Copyright |
| 2023 | HAKI Karya Rekaman Video: Pengeringan dan Extrusi | EC00202333703 | Copyright |
| 2023 | HAKI Karya Rekaman Video: Pengolahan Tanpa Panas | EC00202333704 | Copyright |
| 2023 | HAKI Karya Rekaman Video: Tabel Periodik Unsur | EC002023103550 | Copyright |
| 2023 | HAKI Karya Rekaman Video: Ikatan Kimia I – Konsep Dasar | EC002023103551 | Copyright |
| 2022 | HAKI Video Teori Kuantum dan Struktur Elektron Atom | EC00202273073 | Copyright |
| 2022 | HAKI Video Minuman Instan | EC00202296301 | Copyright |
| 2022 | HAKI Video Scaling Up Produk Permen iBost | EC002022100519 | Copyright |
| 2021 | HAKI Rempah, Bumbu dan Manfaatnya | EC00202174558 | Copyright |
| 2021 | HAKI Modul Penanganan Pasca-Panen dan UMKM Jahe & Cabai | EC00202174550 | Copyright |
| 2020 | HAKI Panduan Praktikum Kimia Pangan | EC00202018342 | Copyright |
| 2020 | HAKI Teknologi Pangan: Teori Praktis dan Aplikasi | EC00202018341 | Copyright |
| 2023 | PATEN Proses Pembuatan Santan Pasteurisasi Mengandung Antioksidan dari Ekstrak Kunyit Putih dan Produk yang Dihasilkannya | – | Patent |
| 2023 | PATEN GRANTED Metode Pembuatan Sagon dari Tepung Lindur dan Kedelai | S00202110089 | Granted Patent |
| 2021 | PATEN Formula Enteral Bebas Gluten-Kasein Berbasis Tepung Pisang dan Tepung Kecipir untuk Pasien Autis-Disfagia | S00202108122 | Patent |
| 2022 | PATEN Metode Pembuatan Produk Permen Lunak Berbasis Gula Merah Tebu, Secang, Jahe, Nanas, dan Pisang | S00202212664 | Patent |
| 2022 | PATEN Formula Kraker Tinggi Serat Berbahan Dasar Belalang Kayu (Valanga nigricornis) | S00202209177 | Patent |
| 2022 | PATEN GRANTED Metode Pembuatan Kraker dengan Aditif Tepung Belalang | IDS000007564 | Granted Patent |
| 2021 | PATEN Proses Pembuatan Cabai Bubuk dengan Perisa Jamur Champignon | S00202110559 | Patent |
| 2021 | PATEN Proses Pembuatan Wedang Celup Berbasis Jahe dan Lemon | S00202110562 | Patent |
| 2022 | PATEN Metode Pembuatan Enkapsulasi Vitamin D3 dalam Liprotida | S00202213852 | Patent |
| 2021 | PATEN Permen Gummy Herbal Berbasis Jahe, Wortel, dan Secang Tinggi Antioksidan untuk Anak | – | Patent |
| 2022 | PATEN Metode Pembuatan Permen Agar Berbasis Semangka, Jahe, Lemon, dan Air Kelapa Muda | S00202214356 | Patent |
| 2022 | PATEN GRANTED Metode Pembuatan Krim Pasta Berbahan Dasar Kopi, Susu Skim, dan Gula Aren | IDS000007171 | Granted Patent |
Books and Book Chapters
| Year | Title | Category | Publisher | ISBN |
|---|---|---|---|---|
| 2021 | Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time | Reference Book | Frontiers, Lausanne | 9782889746521 |
| 2021 | Bunga Rampai Penyelenggaraan Makanan | Reference Book | Fakultas Kedokteran Universitas Diponegoro | 9786236528433 |
| 2021 | Rempah, Bumbu dan Manfaatnya | Reference Book | Fakultas Kedokteran Universitas Diponegoro | 9786236528938 |
| 2021 | Modul Penanganan Pasca-Panen dan UMKM Jahe & Cabai: Program Matching Fund Kerjasama Universitas Diponegoro dan PT Inasentra Unisatya | Reference Book | Fakultas Kedokteran Universitas Diponegoro | 9786234170177 |
| 2021 | Air dalam Bahan Pangan dan Analisisnya | Reference Book | Fakultas Kedokteran Universitas Diponegoro | 9786234170009 |
| 2020 | Teori dan Aplikasi Teknologi Pangan | Reference Book | Fakultas Kedokteran Universitas Diponegoro | 9786236528082 |
| 2020 | Buku Panduan Praktikum Kimia Pangan | Textbook | Fakultas Kedokteran Universitas Diponegoro | 9786237222606 |
| 2020 | Teknologi Ekstrusi dan Pengaruhnya terhadap Kualitas Makanan | Reference Book | Fakultas Kedokteran Universitas Diponegoro | 9786236528273 |
| 2020 | Modul Praktikum Kimia Dasar | Textbook | Fakultas Kedokteran Universitas Diponegoro | 9786236528099 |
| 2014 | Teknologi Pangan: Teori Praktis dan Aplikasi | Reference Book | Graha Ilmu, Yogyakarta | 9786022622123 |
| 2014 | Aplikasi Pengolahan Pangan | Reference Book | Deepublish, Yogyakarta | 9786022802198 |
| 2013 | Buku Ajar Ilmu dan Teknologi Pangan | Textbook | Lembaga Pengembangan dan Penjaminan Mutu Pendidikan | 9786021481615 |
| 2010 | Teknologi Proses Pengolahan Pangan | Reference Book | Alfabeta, Bandung | 9786028800150 |
| 2010 | Ilmu Pengetahuan Bahan Pangan | Reference Book | Alfabeta, Bandung | 9786028800136 |