Prof.Dr. Sedarnawati Yasni

E-mail

sedarnawati@apps.ipb.ac.id

Research interest

Isolation, identification and description of bioactive compounds from plant, spices, herbs and their uses in functional foods, functional testing using animal

Education

1. BSc (Teknologi Hasil Pertanian, IPB-Indonesia), 1982.
2. MS (Nutrition Chemistry, Kyushu University, Japan), 1990.
3. PhD (Nutrition Chemistry, Kyushu University, Japan), 1993

Publication index

1. Scopus h-index: 6 (https://www.scopus.com/authid/detail.uri?authorId=6506715301 )
2. Google Scholar h-index: 13 (https://scholar.google.com/citations?user=Drf9IBgAAAAJ&hl=en&oi=ao )
3. Research Gate Score: 10,91 (https://www.researchgate.net/profile/Sedarnawati-Yasni )

List of publications over the last 5 years

Andarini F, Yasni S, Syamsir E. 2018. Pengembangan minuman fungsional dari ekstrak kulit mundar. Jurnal Teknologi dan Industri Pangan 29 (1), 49-57
Baihaqi F, Budiastra IW, Yasni S, Darmawati E. 2018. Peningkatan Efektivitas Ekstraksi Oleoresin Pala Menggunakan Metode Ultrasonik. Jurnal Keteknikan Pertanian 6 (3), 249-254
Mustika S, Yasni S, Suliantari S. 2019. Pembuatan Yoghurt Susu Sapi Segar dengan Penambahan Puree Ubi Jalar Ungu. Jurnal Pendidikan Teknologi Kejuruan 2 (3), 97-101
Yasni S. 2018. Development technology of functional drinks made from ginger extracts as products model for developing small-medium enterprises. IOP Conference Series: Earth and Environmental Science 196 (1), 012017
Budiastra IW, Yasni S, Darmawati E. 2018. Peningkatan Efektivitas Ekstraksi Oleoresin Pala Menggunakan Metode Ultrasonik. Journal Keteknikan Pertanian
Habibah F, Yasni S, Yulian Si. 2018. Physicochemical and functional characteristics of hydrothermal purple sweet potato starch. Jurnal Teknologi dan Industri Pangan 29 (1), 69-76
Hasibuan MS, Yasni S, Bintang M, Ranti AS. 2016. Antihyperglycemic Activity of Piper crocatum Leaves and Cinnamomum burmannii Bark Mixture Extract in Streptozotocin-induced Diabetic Rats. Journal of Mathematical and Fundamental Sciences 48 (2), 178-191.
Mulyawanti I, Budijanto S, Yasni S. 2016. Optimasi Formula dan Struktur Mikroskopik Pasta Bebas Gluten Berbahan Dasar Puree Ubi Jalar Ungu dan Tepung Kacang Hijau (Formulation Optimization and Microscopic Structure of gluten free pasta based on purple sweet potato puree ang mung bean fluor. Agritech 36 (01), 15-22
Yasni S, Budijanto S, Mulyawanti I. 2016. Optimasi Formula Dan Struktur Mikroskopik Pasta Bebas Gluten Berbahan Dasar Puree Ubi Jalar Ungu Dan Tepung Kacang Hijau. Agritech: Jurnal Fakultas Teknologi Pertanian UGM 36 (1), 15-22

Professional memberships

PATPI (Perhimpunan Ahli Teknologi Pangan Indonesia – The Indonesian Association of Food Technologists)