Qualifications

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

2. Master of Philosophy (M.Phil.), Osaka Prefecture University, Japan

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

Professional Service, Honours, Awards

-

Research Interest

Natural products for food (Anthocyanin-polyphenol)

Selected Publications & Patents

Sari P, Watiningsih LK, Fachri BA, Fauzi M, Sutarsi, Rumaisha-Zuhriansyah R, Rini DM. 2025. Preparation and Characterization of Propolis (Trigona sp.) Extract-loaded Chitosan Tripolyphosphate Nanoparticles. Asian Journal of Dairy and Food Research. 44(4): 578-585.

Sari P, Rumaisha-Zuhriansyah R, Faridah DN. 2025. Functional antioxidative and sensory characteristics of ready-to-drink (RTD) blue wedang uwuh, a traditional beverage from Indonesia. Food Chemistry Advances. 7: 101025.

Sari P, Wijaya CH, Sajuthi D, Supratman U. 2012. Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins. Food Chemistry. 132 (4), 1908-1914.

Sukoco A, Novenda I, Kuswardhani N, Sari P. 2021. Chemical compounds and antioxidant activity in caffeinated and decaffeinated green robusta coffee beans enriched with ginger extract. IOP Conference Series: Earth and Environmental Science. 709 (1), 012035.

Sari P, Setiawan A, Siswoyo TA. 2015. Stability and antioxidant activity of acylated jambolan (Syzygium cumini) anthocyanins synthesized by lipase-catalyzed transesterification. International Food Research Journal. 22(2): 671.

Find more publications here Google Scholar  | Scopus