ADYATI PUTRIEKASARI HANDAYANI

Adyati Putriekasari Handayani

Lecturer

M.Sc. (Food Science) (Universiti Putra Malaysia),
Bachelor of Food Science and Technology (Hons) (Universiti Putra Malaysia).

adyatiputriekasari.handayani@taylors.edu.my
Expertise
  • Food Product Development
  • Functional food
  • Antioxidants

Research Interests
  • Application of functional ingredients in food products

Publications
  • Evaluation of Aqueous Pigmented Rice Extracts as Bases for Antioxidant Drinks.
    UPM BERNAS (2012-2014)
    Application of chia seed (Salvia hispanica) as fat replacer and source of soluble fiber in structured meat products.
    Taylor’s Research Grant Scheme – phase 1 2016 (2016 – ongoing)

Publications
Peer Reviewed Papers (10 most significant)
  • Handayani, AP, Ramakrishnan, Y, Karim, R, Muhammad, K. 2014. Antioxidant properties, degradation kinetics and storage stability of drinks prepared from the cooking water of pigmented rice. Advance Journal of Food Science and Technology, 6(5), 668-679.
  • Handayani, AP, Karim, R, Muhammad, K. (2015). Optimization of processing conditions for aqueous pigmented rice extracts as bases for antioxidant drinks. Rice Research: Open Access, 2015.

Conference Abstracts/ Proceedings (10 most significant):
  • Handayani, AP, Karim, R, Muhammad, K (2010). Optimization of processing conditions for aqueous pigmented rice extracts as bases for antioxidant drinks. 2nd International Conference on Agricultural and Food Engineering. Berjaya Times Square Hotel Kuala Lumpur on 1-3 December 2014.

Awards & Honours
  • Dean’s List Award (2008/2009 and 2010/2011)
  • Student Award from Dewina Industries (2011)