KEKAYAAN INTELEKTUAL

MAKANAN RINGAN BERBENTUK SERPIHAN BERBAHAN DASAR TEPUNG SORGUM DAN TEPUNG TEMPE PADA MINUMAN SEREAL INSTAN DIPERKAYA PROBIOTIK LOKAL LACTIPLANTIBACILLUS PLANTARUM DAD-13 SERTA PROSES PEMBUATANNYA. [2023].
(1) Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. (2) Shania Angeline Tanuwijaya (3) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (4) Th. Tri Susanti Nugraheni, S.TP.

KEJU NATURAL ORGANIK PROBIOTIK LOKAL Lactiplantibacillus plantarum subsp. plantarum Dad-13. [2023].
(1) Prof. Dr. Ir. Tyas Utami, M.Sc. (2) Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. (3) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (4) Mariyatun (5) MIFTA GATYA (6) ABIGAIL NICOLE (7) REYHAN AULIA DEWI (8) Muhammad Hafizhuddin Royyan (9) Nurchalisah Rustan M. (10) Th. Tri Susanti Nugraheni, S.TP.

Minuman Fermentasi Probiotik Berbasis Whey Keju dengan Kultur Starter Lactiplantibacillus plantarum subps. plantarum Dad-13 dan Streptococcus thermophilus Dad-11 dan Proses Pembuatannya. [].
(1) Prof. Dr. Ir. Tyas Utami, M.Sc. (2) Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. (3) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (4) Dr. Dian Anggraini Suroto, S.T.P., M.P., M.Eng. (5) Dr. Darmawan Ari Nugroho, S.T.P., M.P. (6) Tumisih Septiani (7) Mariyatun (8) MIFTA GATYA (9) Th. Tri Susanti Nugraheni, S.TP.

PUBLIKASI JURNAL

Development and characterization of high-protein flakes made from Spirulina platensis in instant cereal drinks enriched with probiotic milk powder. [2025].
(1) Bintang Efrata Aprilia (2) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (3) Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S.

Sensory properties of gluten-free cookies high in dietary fiber. [2024].
(1) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (2) Dr. Dra. Sunarti M.Kes. (3) Prof. Dr. Ir. Yustinus Marsono, MS. (4) Prof. Dr. Ir. Agnes Murdiati, M.S. (5) Andika Wicaksono Putro, S.T.P., M.Sc. (6) Rhaesfaty Galih Putri

The Correlation between Probiotic Consumption and Sleep Quality among Adults: A Systematic Review and Meta-Analysis. [2024].
(2) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (3) Wahyu Dwi Saputra, S.T.P., M.Agr.Sc., Ph.D.

FiberCreme Addition in Rice Increases the Dietary Fiber, Resistant Starch and Decreases Glycemic Index. [2024].
(1) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (2) Prof. Dr. Ir. Yustinus Marsono, MS.

Advanced and Potential Methods for Extraction of Bioactive Compounds from Avocado Peel—A Review. [2024].
(1) Dimas Rahadian Aji Muhammad (2) Siham Ayouaz (5) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc.

Potential of Pandan anggur (Sararanga Sinuosa Hemsley) as immunomodulator. [2024].
(1) PAULA NANCY LEFAAN (2) Prof. Dr. Ir. Agnes Murdiati, M.S. (3) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (4) Prof. Dr. Ir. Nurliyani, M.S., IPM

Cavendish banana and red dragon fruit instant powdered with the addition of okara protein hydrolysate using foam mat drying. [2024].
(2) Dr. Andriati Ningrum, S.T.P., M.Agr. (3) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc.

Strategy to Reduce Salt Consumption in Millennial Generations Using Potato Stick Snack as a Food Model: A Study Case in Indonesia. [2024].
(1) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (2) AUDINA NUR SAFIRA (3) Dr. Arima Diah Setiowati,S.T.P., M.Sc. (4) Andika Wicaksono Putro, S.T.P., M.Sc.

Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut. [2024].
(1) Zenita Mulya Astuti (2) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (3) Siham Ayouaz (4) Dimas Rahadian Aji Muhammad

Health Benefits of Okara for the Management of Diabetes Mellitus. [2023].
(1) Kaisun Nesa Lesa (2) Nazir Ahmad (3) Yunika Mayangsari, S.Si., M.Biotech., Ph.D. (6) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc.

Antioxidant activities and physical properties of milk chocolate enriched with plant-based functional ingredients. [2023].
(1) Dimas Rahadian Aji Muhammad (2) Fitriyah Zulfa (3) Didik Purnomo (4) Clysna Widiatmoko (5) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc.

Sensory Characteristics and Consumer Liking of Basil Syrups (Ocimum basilicum L.) in Different Sensory Settings. [2023].
(3) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc.

Spice mapping profile in Indonesian traditional side dishes and beverages. [2022].
(1) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (2) DIVA MAHSA ANJANI (3) MAYMUNAH (4) Andika Wicaksono Putro, S.T.P., M.Sc. (5) Dimas Rahadian Aji Muhammad

Gut Microbiota Composition in Undernourished Children Associated with Diet and Sociodemographic Factors: A Case-Control Study in Indonesia. [2022].
(1) MIFTA GATYA (2) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (3) Prof. Dr. Ir. Tyas Utami, M.Sc. (4) Dr. Dian Anggraini Suroto, S.T.P., M.P., M.Eng. (5) Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S.

Pola Makan, Status Gizi, Konsumsi Probiotik, Kesehatan, Frekuensi Defekasi, Kualitas Feses Mahasiswa Indekos Fakultas Teknologi Pertanian UGM saat Pandemi Covid-19. [2022].
(1) AULIA PASHA ADIYANI (2) APRILIA NUR KHASANAH (3) DINA AULIA NURFIANA (4) Prof. Dr. Ir. Tyas Utami, M.Sc. (5) Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. (6) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc.

FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia. [2022].
(1) Prof. Dr. Dra. Sunarti, M.Kes. (2) dr. Hasanah Mumpuni, Sp.PD., Sp.JP(K) (3) NADIA YASMINE (4) Prof. Dr. Ir. Yustinus Marsono, MS. (5) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (6) Prof. Dr. Ir. Agnes Murdiati, M.S.

Current situation and future direction of traditional foods: A perspective review. [2022].
(1) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (2) Siham Ayouaz (3) ROHMAH FITRI UTAMI (4) Dimas Rahadian Aji Muhammad

Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia. [2022].
(1) Dimas Rahadian Aji Muhammad (2) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (3) Dr. Arifin Dwi Saputro, S.T.P., M.Sc. (4) Wenny Bekti Sunarharum

Evaluating Arrowroot Starch Modification and Application in Wet Noodles. [2022].
(1) Aprilia Bertha Puspitasari (2) Godras Jati Manuhara (3) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (4) Dimas Rahadian Aji Muhammad

The Volatile Compounds and Aroma Profile of some Pigmented Rice Brans After Fermentation. [2022].
(1) AMALIA M NADHIFAH (2) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (3) Dody Dwi Handoko (4) Wahyudi David (5) Slamet Budijanto (6) Hitoshi Shirakawa (7) Ardiansyah

The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran. [2022].
(1) RETNO DWI ASTUTI (2) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (3) Dody Dwi Handoko (4) Wahyudi David (5) Slamet Budijanto (6) Hitoshi Shirakawa (7) Ardiansyah

Revisiting the Development of Probiotic-based Functional Chocolates. [2021].
(1) Dimas Rahadian Aji Muhammad (2) Prof. Dr. Ir. Endang Sutriswati Rahayu, M.S. (3) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc.

Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits. [2020].
(1) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (2) Michael Bom Frøst

Consumer perception of original and modernised traditional foods of Indonesia. [2019].
(1) Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. (2) Michael Bom Frøst