Qualifications

1. Doctor (Dr.), University of Brawijaya, Indonesia

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. Chairman of Institute for Research and Community Service, University of Jember (2021-now)

2. The Best Presenter in Indonesia Food Technologist Association National Conference 2017

3. The Best Presenter for Reseacrher of National Competitive Grant 2017

Research Interest

Enzyme and flavor for food application

Selected Publications & Patents

Belgis M, Azizah AN, Afandi FA, Taruna I, Witono Y, Susanti S. 2025. Effect of Origin, Temperature, and Roasting Time on the Volatile Compounds of Arabica Coffee (Coffea arabica): a Meta-analysis Study. Philippine Journal of Science. 154.

Witono Y, Masahid AD, Giyarto G, Belgis M, Jayanti PD, Wahyuni L. 2025. Development of Enzyme Production Technology with Double Protease Immobilization Method (Calotropin and Papain). Indonesian Food Science and Technology Journal. 8(2): 309-314.

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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