Qualifications

1. Doctor (Dr.), IPB University, Indonesia

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

3. Bachelor of Food Technology (S.TP.), University of Jember, Indonesia

Professional Service, Honours, Awards

1. Third Place of Outstanding Lecturer Award, University of Jember, Indonesia, 2019

2. Researcher Exchange DAAD-Flensburg University of Applied Science, Germany, 2019

3. The Best Presenter Award at the Seminar Nasional Pertanian, Indonesia, 2018

4. The Best Presenter Award at the Seminar Nasional APTA, Indonesia, 2016

5. The Best Poster Award at the International Seminar on Natural Resources and Life Science, Indonesia, 2016

6. Second Place of Presentation Award, Indonesian Biotechnology Consortium, Indonesia, 2012

Research Interest

Food Fermentation, Food Biotechnology, Food Microbiology

Selected Publications & Patents

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.

Nurhayati N, Narulita E, Pujiati P. 2024. Quality improvement of nata bioedible film using Acetobacter xylinum and kombucha symbiotic culture of bacteria and yeast as starter. Food Research. 8 (4): 291-300.

Nurhayati N, Ruriani E, Fitriana I. 2024. Biosafety of gado-gado street food around Jember campus. IOP Conference Series: Earth and Environmental Science. 1338. 012042. 1-11.

Nurhayati N, Subagio A, Purwandari U, Zamzami FY. 2023. The isolation and characterization of indigenous microbes with probiotic potential from gatotan. Food Research. 7 (Suppl. 1): 289-296.

Nurhayati N, Wahyuni I, Purwandari U, Subagio A. 2023. Isolation and identification of gastric acid-tolerant yeast from tapai. Food Research. 7(Suppl. 1): 276-282.

Anggraeni SL, Jayus J, Ratnadewi AAI, Nurhayati N. 2022. Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential. Biodiversitas. 23(7): 3603-3612.

Dalu KCA, Nurhayati N, Jayus J. 2019. In Vitro Modulation of Fecal Microflora Growth Using Fermented “Pisang Mas” Banana And Red Guava Juices. Current Research in Nutrition and Food Science, 7(2).

Astriani A, Diniyah N, Jayus J, Nurhayati N. 2018. Phenotypic identification of indigenous fungi and lactic acid bacteria isolated from ’gatot’ an Indonesian fermented food. Biodiversitas, 19(3): 947-954.

Nurhayati N, Maryanto M, Gandaningarum L. 2018. Sensory and Chemical Characteristics of Bar Cookies Made from Mung Bean Flour and Ripe Plantain var Raja as Emergency Food. Journal of Tropical Agricultural Science. 41(3).

Nurhayati N, Alfian AR. 2017. Quality Characteristics of Natural Edamame Jam Without Preservative Ingredient as Supplementary of Emergency Food. Advanced Science Letters, 23(12).

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