Curriculum Vitae

PERSONAL DETAILS

Ms Adyati Putriekasari Handayani


ADMINISTRATIVE DUTIES
(Role),(Level),(Duration)
  • Lecturer III, Faculty of Health & Medical Sciences, 03/08/2015 to 25/05/2018
ACADEMIC QUALIFICATION
(Qualification),(Institution)
  • Master of Science in Food Science, UNIVERSITI PUTRA MALAYSIA, Malaysia
  • Bachelor of Food Science & Technology, UNIVERSITI PUTRA MALAYSIA, Malaysia
AREAS OF EXPERTISE
(Area)
  • Food Product Development, Functional Food (food product development, functional food, antioxidant)
TEACHING
(Course Title),(Level of Study),(Institution),(Month/Year)
  • Introduction To Halal Food, Bachelor Degree, Taylor's University (08/2017)
  • Introduction To Halal Food, Bachelor Degree, Taylor's University (03/2017)
  • Food Processing, Bachelor Degree, Taylor's University (03/2017)
  • Food Physics, Bachelor Degree, Taylor's University (03/2017)
  • Food Physics, Bachelor Degree, Taylor's University (03/2016)
  • Food Processing, Bachelor Degree, Taylor's University (03/2016)
  • Food Processing, Bachelor Degree, Taylor's University (08/2016)
  • Food Physics, Bachelor Degree, Taylor's University (08/2016)
  • Food Processing, Bachelor Degree, Taylor's University (08/2015)
  • Food Physics, Bachelor Degree, Taylor's University (08/2015)
PUBLICATIONS
(Title of publication in APA style)
Article in Journals
2015
  • Handayani, A.P., Karim, R., Muhammad, K. (2015). Optimization of processing conditions for aqueous pigmented rice extracts as bases for antioxidant drinks. Rice Research: Open Access, 2015.
2014
  • Handayani, A.P., Ramakrishnan, Y., Karim, R., Muhammad, K. (2014). Antioxidant properties, degradation kinetics and storage stability of drinks prepared from the cooking water of pigmented rice. Advance Journal of Food Science and Technology, 6(5), 668-679. (SCOPUS-Indexed)
RESEARCH PROJECT
(Project title),(Role),(Duration),(Level)
  • Optimization of pectin extraction from jackfruit rags and its application in food model system, Co-researcher, 2017 to 2018 (Taylor's University)
PRESENTATION
(Title),(Event),(Date Presented),(Organiser),(Level)
POSTER PRESENTER
  • Optimization of processing conditions for aqueous pigmented rice extracts as bases for antioxidant drinks, 2nd International Conference on Agricultural and Food Engineering, 01/12/2014 to 03/12/2014, Universiti Putra Malaysia (International)
COURSE ATTENDED
(Course Title),(Course Mode),(Date/Duration),(Level)
  • Introduction to Quantitative Research, Research, 18/05/2017 to 18/05/2017
  • Case Based Learning : A Problem Based Approach, Research, 28/04/2017 to 28/04/2017
  • Effective Presentation Skills for Researchers, Research, 12/04/2017 to 12/04/2017
  • Myths of Vulnerability, Research, 08/04/2017 to 08/04/2017