• akademik.s1gizi@fk.undip.ac.id
  • |
  • 024 – 76928010

Dr. Diana Nur Afifah, S.TP., M.Si.

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Pangkat/Gol./ Jabatan : Pembina Tk. 1/IVb/ Guru Besar
NIDN : 0031078004
Bidang keahlian : Ilmu Gizi Pangan Lokal
Email : d.nurafifah.dna@fk.undip.ac.id

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Profile

Guru Besar di bidang Ilmu Gizi Pangan Lokal

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Project

  1. 2024 – Pemanfaatan Bahan Baku Lokal dalam Pembuatan Tempe: Teknologi Proses, Komposisi Gizi, Komponen Bioaktif, dan Manfaatnya untuk Kesehatan (Riset Kolaborasi Indonesia)
  2. Optimasi Cookies dari Tepung Sagu dan Hidrolisat Protein Ikan untuk Pangan Darurat Kelompok Khusus (Penelitian KATALIS-DRTPM)

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Publication

  1. Potential of soybean-velvet bean combination tempe in improving cognitive function (2024), 4 (3): e1365, Narra J, https://narraj.org/main/article/view/1365/569 
  2. Physicochemical quality of dry noodles from maize four and fsh protein hydrolysate (Mizepi) as a potential emergency food (2024), 6:92 Food Production, Processing and Nutrition, https://doi.org/10.1186/s43014-024-00266-0 
  3. The Effect of Sacha Inchi Tempe on Blood Glucose, HOMA-IR, and TNF-ɑ in Rats with Metabolic Syndrome (2024), 19(2):97-106, J. Gizi Pangan, https://doi.org/10.25182/jgp.2024.19.2.97-106 
  4. Characteristics of Red Bean-Mocaf biscuits as alternative high-fiber low-sugar snacks (2024), 26(1), e2024006, Progress in Nutrition, https://doi.org/10.23751/pn.v26i1.15427 
  5. Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelliger kanagurta Cuvier) Characteristics (2023), 12(1), pp. 57–70, International Journal of Food Studies, https://doi.org/10.7455/ijfs/12.1.2023.a4 
  6. The Characteristics of Noodles Produced from Taro Tuber and Leaf (Colocasia Esculenta L. Schott) (2023, 7 (2): 154-163, Food Research, https://doi.org/10.26656/fr.2017.7(2).807 
  7. Health Benefits Indonesian Fermented Food of Tempeh Gembus Upon National Readiness for Sustainable Development Goals Achievement, Book Chapter (2023), Chapter 3: 41-60 Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries
  8. Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives (2023), 13, 15161, Sci Rep, https://doi.org/10.1038/s41598-023-42140-y 
  9. Study of the importance of protein needs for catch-up growth in Indonesian stunted children: a narrative review (2023), 11, SAGE Open Medicine, https://doi.org/10.1177/20503121231165562 

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Pengabdian Kepada Masyarakat

  1. 2023: Peningkatan Asupan Gizi Pekerja Tambak Kawasan Marine Science Techno Park Melalui Promosi Gizi Berbasis Potensi Pangan Lokal
  2. 2024: Membangun Kesadaran akan Anemia dengan Edukasi dan Deteksi Dini Kejadian Anemia pada Santri Putri di Pondok Pesantren
  3. 2024: Creative Health Program for Prevention of Anenia In Primary School Children 

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HKI/Paten

  1. Formula Tepung Buah Lindur (Bruguiera gymnorrhiza) sebagai antiobesitas, Paten Sederhana, No. IDS000008960 
  2. Metode Pembuatan Jelly dari Rumput Laut (Eucheuma cottonii) dengan Penambahan Buah Kawista (Limonia acidissima) dan Kedelai (Glycine max), Paten Sederhana, No. IDS000006992
  3. Metode Pembuatan Sosis Asap Fermentasi dengan Bahan Dasar Daging Udang (Litopenaeus vanname), Paten Sederhana, No. IDS000007563
  4. Formulasi Cookies Tepung Buah Mangrove (Bruquiera gymnorrhiza) dan Kedelai (Glycine
    max), Paten Sederhana, No. IDS000006543
  5. Metode Pembuatan Sagon yang Terbuat dari Tepung Lindur (Bruquiera gymnorrhiza L.) dan Kedelai (Glycine max L.), Paten Sederhana, No. IDS000005467

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Buku

  1. Pemanfaatan Gembus dan Olahan Kedelai Lainnya sebagai Sumber Asupan Gizi untuk Peningkatan Kesehatan Secara Berkelanjutan (ISBN 978-623-417-246-1)

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