Semarang, 2025 – Dr. Fitriyono Ayustaningwarno, S.TP., M.Si., a lecturer in the Master’s Program in Nutrition Science at the Faculty of Medicine, Universitas Diponegoro (UNDIP), along with his team, has achieved a remarkable milestone by publishing six research articles in high-impact (Q1) journals in 2024. As the first and/or corresponding author, Dr. Ayustaningwarno has contributed to various innovative studies in the field of Food Quality and Design.
These research projects were conducted in collaboration with prestigious academic institutions worldwide, including The University of the Ryukyus and Kagoshima University in Japan, Wageningen University & Research in the Netherlands, and The University of Auckland in New Zealand. Funding for the research was obtained from multiple sources, including the Faculty of Medicine UNDIP, the UNDIP World Class University Program, UNDIP’s Institute for Research and Community Service (LPPM UNDIP), the Directorate General of Higher Education, Research, and Technology (DRTPM DIKTI), and the DIKTI Matching Fund.
The six published articles cover various aspects of nutrition and food science, including:
- Chemical and sensory quality of citrus-flavored vegetable oils
Ayustaningwarno F, Afifah DN, Anjani G, Antika R, Septiarini DR, Priciliya A, et al.
Published in Discover Food, Vol. 4(1) (DOI: 10.1007/s44187-024-00224-2)
- Editorial: Emerging Indigenous Food Processing in Solving Nutrition Problems
Ayustaningwarno F, Afifah DN, Asikin Y.
Published in Frontiers in Nutrition, Vol. 11 (DOI: 10.3389/fnut.2024.1473715)
- A critical review of Ginger’s (Zingiber officinale) antioxidant, anti-inflammatory, and immunomodulatory activities
Ayustaningwarno F, Anjani G, Ayu AM, Fogliano V
Published in Frontiers in Nutrition, Vol. 11 (DOI: 10.3389/fnut.2024.1364836)
- Physicochemical and sensory quality of high antioxidant fruit leather of red dragon fruit and watermelon rind enriched with seaweed
Ayustaningwarno F, Ayu AM, Afifah DN, Anjani G, Nuryanto N, Wijayanti HS, et al.
Published in Discover Food, Vol. 4(1) (DOI: 10.1007/s44187-024-00169-6)
- Physicochemical and sensory properties of cookies with cricket powder as an alternative snack to prevent iron deficiency anemia and chronic energy deficiency
Ayustaningwarno F, Ayu AM, Syiffah L, Muthia H, Amalina FA, Afifah DN, et al.
Published in Applied Food Research, Vol. 4(2) (DOI: 10.1016/j.afres.2024.100485)
- Enhancing quality and stability of herbs, spices, and citrus-flavored vegetable oil: Challenges and future developments
Ayu AM, Anjani G, Afifah DN, Asikin Y, Ayustaningwarno F
Published in Future Foods, Vol. 10 (DOI: 10.1016/j.fufo.2024.100455)
This achievement not only enhances the reputation of the Master’s Program in Nutrition Science, the Faculty of Medicine, and Universitas Diponegoro as an institution producing high-quality publications but also makes a significant contribution to the advancement of nutrition and food science. The research findings are expected to benefit society at large, both in terms of health and economic impact.
Full support from the Department of Nutrition Science, the Faculty of Medicine UNDIP, and the Ministry of Higher Education, Science, and Technology has played a crucial role in the success of this research. It is hoped that high-quality research and publications will continue in the future, further strengthening Indonesia’s position in the global academic landscape.
