Qualifications

1. Doctor of Philosophy (Ph.D), Prefectural University of Hiroshima, Japan

2. Master of Agriculture (M.P.), University of Brawijaya, Indonesia

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

Professional Service, Honours, Awards

1. Best poster presentation award of third industry-academia collaboration research for the paper entitled “Nanoencapsulation study of Hiroshima lemon (Citrus limon ) in soluble dietary fiber (SDF) formulation”, from Prefectural University of Hiroshima, Japan, 11th December 2018 

Research Interest

Nanoencapsulation of bioactive compounds as a delivery system for food application to enhance their health benefit. The main topic interest includes biopolymer (protein and carbohydrates) hydrocolloids, formulation and encapsulation, and the bioactivities demonstrated by using in vitro, cell culture, and animal 

Selected Publications & Patents

Witono Y, Kartikosari DI, Azkiyah L, Wahyuni L. 2025. Characteristics of catfish (Clarias sp.) smart flavor with enzymatic hydrolysis using calotropin. Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE). 8(1): 448-456.

Azkiyah L, Masahid AD, Fitrania F, Abiyyuddin MF, Brihatsama B, Pamujiati AD. 2025. Evaluasi aktivitas antioksidan dan karakteristik sensori tea infusion berbasis cascara dengan penambahan jahe, lemon, dan daun mint. Agroteknika. 8(4): 776-790.

Azkiyah L, Witono Y, Taruna I, Choiron M, Wahyuni L, Belgis M, Masahid AD, Aini AA. 2024. The effect of wall materials and drying methods on the encapsulation sardinella Lemuru smart flavor. Indonesian Food Science and Technology Journal. 8(1): 60-67.

Fajrin FA, Restanto DP, Azkiyah L, Witono Y, Sulistyowaty MI. 2024. The effectivity of emulgel from ethanolic extract of cocoa pod husk in mice model of painful diabetic neuropathy. Journal of Advanced Pharmaceutical Technology & Research. 15(4): 264-269.

Witono Y, Masahid AD, Belgis M, Azkiyah L, Wahyuni L, Majid NIO. 2024. Characteristics of sardinella smart flavor based on enzymatic hydrolysis using a calotropin and papain combination. Indonesian Food Science and Technology Journal. 7(2): 172-179.

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