Qualifications

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

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

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

• Biopolymer (protein and carbohydrates) hydrocolloids

• In vitro, cell culture, and animal tests

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.

Ngizati NA, Azkiyah L, Lestari NP, Indarto, Giyarto. 2025. Optimization of analog meat formula made from "Gepak Kuning" soybean flour, carrageenan, and pectin using the mixture design method. Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis. 9(01): 37-46.

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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