Qualifications

1. Doctor (Dr.), Latrobe University, Australia

2. Ingenieur Degree (Ir), University of Jember, Indonesia

Professional Service, Honours, Awards

1. Executive Director of IMHERE (2008-2009) 

2. Vice Dean for Academic and Student Affairs (2009-2017)

3. Head of Agricultural Product Technology Study Program (2017-2021)

Research Interest

Food Microbiology

Selected Publications & Patents

Jayus J, Darmajana DA, Fitria AN, Afriliana A. 2026. Effects of grind size and brewing time on properties of cold brewed Robusta Ijen coffee. Journal of Food Science and Technology. 

Purwandari U, Hidayati D, Rahman A, Nurhidayah ES, Purwantini I, Prasetya EC, Nurhayati N, Pujimulyani D, Jayus J, Ruriani E, Suswati E, Arimurti S, Suryani CL, Kanetro B, Setiarto RHB. 2025. Exploring the profile of amino acids and ethnography study in the biodiversity of tempeh as fermented foods of Indonesia. Journal of Ethnic Foods. 12(25): 1-14.

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.

Fauzi M, Subagio A, Restanto DP, Jayus J. 2023. Identification of lactic acid bacteria isolated from developed dried coffee starter culture used as a fermentation agent to produce Robusta civet coffee. Biodiversitas. 24(7).

Lovabyta NS, Jayus J, Nugraha AS. 2020. Bioconversion of isoflavones glycoside to aglycone during edamame (Glycine max) soygurt production using Streptococcus thermophillus FNCC40, Lactobacillus delbrueckii FNCC41, and L. plantarum FNCC26. Biodiversitas. 21(4): 1358-1364.

Jayus J, Setiawan D, Giyarto C. 2018. Influence of Lactobacillus plantarum Fermentation on Functional Properties of Flour from Jackfruit (Artocarpus heterophyllus Lamk.) Seeds. Pertanika Journal Tropical Agricultural Science. 41(3): 1401-1411.

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