Chemistry, Biochemistry and Agricultural Product Laboratory

The Laboratory of Chemistry, Biochemistry and Agricultural Product is a laboratory in the Department of Food and Agricultural Product Technology that focuses on the development of sciences related to chemical aspects of foods and agricultural products such as chemical analysis, post-harvest physiology and technology, food additives, applied food chemistry and biochemistry, including evaluating the quality of food and other agricultural products from a chemical perspective.

  • Courses and Practical Courses
  • Commodities in Focus
  • Latest Research Topics
  • Laboratory Members
  • Laboratory Techniciancs
  • Biochemistry
  • Food and Agricultural Products Chemistry
  • Postharvest Physiology and Technology
  • Food and Agricultural Products Analysis I
  • Food and Agricultural Products Analysis II
  • Advanced Food and Agricultural Products Analysis
  • Antioxidant
  • Food Flavor
  • Proteins, Carbohydrates, and Lipids Chemistry and Technology
  • Fruit and Vegetable Technology
  • Food and Agricultural Products Analysis – Practical Course
  • Rice
  • Starch
  • Cacao
  • Coffee
  • Tea
  • Palm oil
  • Micro and Macro Algae from Indonesia (MALSAI)
  • Fish
  • Chili
  • Edible flower
  • Optimization of biomass extraction using green chemistry approaches
  • Application of post-harvest technology for raw commodities
  • Modification of starch for food applications
  • Nano-Structure Lipid Carrier (NLC) of red palm oil (RPO) as a functional food ingredient
  • Development of ultrasonic-assisted extraction methods for determining phenolic compounds in food products and agricultural product
  • Research and development of key commodities like tea and coffee
  • Standardization of raw materials and innovative products of MALSAI
  • Exploration of bioactive compounds from coconut and its by-products
  • Isolation, modification, and characterization of biopolymers for the advancement of food industry
  • Utilization of waste for biodegradable packaging and food ingredients
  • Natural dyes by the Indonesian Natural Dye Institute (INDI)
  • Development of emulsification systems for functional foods
  • Dr. Andriati Ningrum, S.T.P., M.Agr.
  • Prof. Dr. Ir. Umar Santoso, M.Sc.
  • Prof. Dr. Ir. Djagal Wiseso Marseno, M.Agr.
  • Prof. Dr. Ir. Sri Raharjo, M.Sc.
  • Dr. Widiastuti Setyaningsih, S.T.P., M.Sc.
  • Arima Diah Setiowati, S.T.P., M.Sc., Ph.D.
  • Dr. Manikharda, S.T.P., M.Agr.
  • Aulia Ardhi, S.T.P., M.Sc.
  • Dr. Lulum Leliana, S.T.P.
  • Intan Dewi Larasati, S.T.P., M.Sc.
  • Pargiyanti
  • Ashari Priyanto, S.T.P.