0251-8626725     dfst@apps.ipb.ac.id

Dr. Hanifah Nuryani Lioe


Area of Expertise:

Food chemistry

Research Interest:

Validation of methyl p-hydroxy-benzoic acid analysis method by RP-HPLC-UV; Presence of 3-monochloropro-pane-1,2-diol (3-MCPD) in heat treated Malaysian foods; Validation of polycyclic aromatic hydrocarbons analysis method by RP-HPLC-UV; STPP study for production of beef meatballs, raw noodles, and sago crackers; Aflatoxin study in corn from Gorontalo, Sulawesi; Glutamate study in rural and urban area, in Bogor-Jakarta, Indonesia and glutamate analysis using HPLC-Fluorescence; Study on savory compounds of tofuyo Okinawan fermented tofu using HPLC-Fluorescence and HPLC-UV ; Study on savory compounds of Indonesian and Japanese soy sauces using Capillary Electrophoresis, HPLC-Fluorescence and HPLC-UV




Laladon Permai A6 Rt.001/005 Ds. Laladon Kec. Ciomas Kab. Bogor

Dr. Hanifah Nuryani Lioe


S1 (Food Technology, Bogor Agricultural University, Indonesia) – 1991
S2 (Food Science, Bogor Agricultural University, Indonesia) – 2001
S3 (Agricultural Chemistry, Kagoshima University, Japan) – 2006

Teaching Courses

  • ITP301 Food Analysis Laboratory
  • ITP410 Food Additives
  • ITP401 Integrated Food Processing Laboratory
  • ITP503 Advanced Food Analysis
  • ITP612 Flavor Chemistry
  • ITP300 Food Analysis
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