Qualifications

1. Doctor of Science (D.Sc.), Prefectural University of Hiroshima, Japan

2. Master of Science (M.Si.), IPB University, Indonesia

3. Bachelor of Animal Science (S.Pt.), Brawijaya University, Indonesia

Professional Service, Honours, Awards

1. Awardee of MEXT Doctoral Scholarship 2021, Prefectural University of Hiroshima, Japan

2. Peringkat I pada Pelatihan Dasar Calon PNS Golongan III Angkatan III Tahun 2022, Kemdikbudristek

Research Interest

• Food hydrocolloid

• Bioactive compounds from animal and plant sources

• Active food packaging

• Food emulsion (microemulsion, nanoemulsion)

Selected Publications & Patents

Sukoco A, Yamamoto Y, Yoshino T. 2026. Construction of zein/gum arabic complexes for preparation of fish oil‐based emulsions: the effect of pH and storage time. Journal of Food Process Engineering. 49(3), e70411.

Wijaya R, Yonemura S, Hashimoto A, Yamamoto Y, Yoshino T, Hamid NAH, Sukoco A. 2026. Impact of low-pressure cold plasma treatments on the physical, biochemical, antioxidant activity, and microbial load of dried chili pods (Capsicum annuum L.). New Zealand Journal of Crop and Horticultural Science. 54(1), e70062.

Sukoco A, Yoshino T, Yamamoto Y. 2025. Development of zein/gum arabic blend-based edible films incorporated with fish oil: effects of fish oil concentration and cooking method. Grasas Aceites. 2313.

Sukoco A, Yoshino T, Yamamoto Y. 2025. Benefits, challenges, and an alternative model of fish oil enrichment in animal-based food products: a review. Journal of Oleo Science. 74(9): 739-755.

Lindriati T, Yuwanti S, Afriliana A, Sukoco A, Budianto IR, Azizah W, Fadhiyah US. 2025. Development of antioxidative edible film from red dragon fruit peel extract with the addition of CMC and soy protein isolate. Int J Adv Appl Sci. 2252(8814).

Sukoco A, Yamamoto Y, Harada H, Hashimoto A, Yoshino T. 2024. Fish oil-containing edible films with active film incorporated with extract of Psidium guajava leaves: preparation and characterization of double-layered edible film. F1000Research. 13, 816.

Jayus J, Witono Y, Rizky M, Muwahhidah MT, Marlissa J, Sukoco A. 2024. The Use of Lemongrass/Lemon Blend Essential Oil Nanoemulsions in Chewy Candy Formulations and Its Evaluation Against Streptococcus mutans and Porphyromonas gingivalis. Current Research in Nutrition and Food Science Journal. 12(2): 619-633.

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