Research Interest
Biography
Ariska completed her bachelor’s study in Bioprocess Technology at Brawijaya University. In the same year of her graduation, she received the Endowment Fund for Education (LPDP) scholarship to pursue her master’s degree at Wageningen University, Netherlands. She took Food Technology with Sustainable Food Process Engineering as her specialization. Prior to joining i3L, she undertook an internship in one of the food companies in Belgium as a Product Developer Intern. Currently, Ariska focuses on teaching at i3L and conducting research on sustainable food processing, as well as disseminating research outcomes through community service activities.
Award
Year | Award and Industrial Collaboration | Source |
2021 | Comparative Environment Assessment of Green Rebel’s Beefless Rendang vs Beef Rendang through Life Cycle Assessment Approach | Green Rebel |
2021-2023 | Fermentation of Black sapote (Diospyros nigra) into Wine and Kombucha | INAGRO |
Research Activity and Highlighted Project
Year | Source | Title | Partners/Funding Agency |
2025/2026 | Institution | Development of Fermented Soy Whey as a Potential Healthy Beverage | i3L |
2024/2025 | DIKTI | Karakterisasi dan Pengolahan Mikoprotein berbasis Limbah Cair Kedelai sebagai Bahan Pangan Berprotein Tinggi yang Berkelanjutan (1st Year) | DIKTI |
2024/2025 | DIKTI | Edukasi Pengolahan Pangan Praktis Bernutrisi Berbasis Okara sebagai Sarana Pembelajaran Aplikatif di SMP Mekar Sari | DIKTI |
2023/2024 | TORAY | Development of Red Fruit Oil Co-crystal with Different Sugar Substitute as A Potential Healthier Food Colorant in Aqueous Food System | TORAY |
2023/2024 | Science et Impact | The Development of Un-fractionated Stabilizing Agent from Food By-products from a Local Source in Indonesia | AgroParisTech / Science et Impact |
2022/2023 | National | Pembuatan Freeze-dried dan Co-Crystallized Pewarna Merah Alami Karotenoid dari Buah Merah (Panadus conoideus Lamk.) untuk Aplikasi Pangan (2nd Year) | DIKTI |
2021/2022 | National | Pembuatan Freeze-dried dan Co-Crystallized Pewarna Merah Alami Karotenoid dari Buah Merah (Panadus conoideus Lamk.) untuk Aplikasi Pangan (1st Year) | DIKTI |
Selected Publication
Dewi, D., Wibisono, K. F., Angrainy, H., Windelyn, W., & Logan, C. (2025). Okara-based Product Processing as an Applicative Educational Tools for Junior High School Students in East Jakarta: Pengolahan Produk Pangan Berbasis Okara sebagai Sarana Pembelajaran Aplikatif pada Siswa Sekolah Menengah Pertama di Jakarta Timur. JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat), 9(1), 29-36. |
Tan, D., Tinardi, C., Eldyjoe, A. G., Josephine, S. T., Sastra, T., & Dewi, D. P. A. P. (2025). Physicochemical and Sensory Analysis of Monk Fruit (Siraitia grosvenorii) Sweetener as Sucrose Substitute in Black Tea Kombucha. Journal of Functional Food and Nutraceutical, 1–11. https://doi.org/10.33555/jffn.v7i1.8 |
Valenthenardo, L., Windrayahya, S., Astina, J., Adhiwijaya, P. K., & Dewi, D. P. (2023). Waste Sorting and Processing Training for Rhizome Plant Fertilizer as an Effort to Introduction of the Circular Economy Concept in the Penggilingan Village: Pelatihan Pemilahan dan Pengolahan Sampah untuk Pupuk Tanaman Rimpang sebagai Upaya Pengenalan Konsep Ekonomi Sirkular di Kelurahan Penggilingan. JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat), 7(3), 151-156. |
Mas, M. A., Dewi, D. P., Surjawan, I., Arista, D., Amelia, V., Surjadi, A., & Kho, K. (2023). Production of red fruit (Pandanus conoideus) oil powder using spray drying and freeze drying. International Journal of Food Engineering, 19(5), 211-224. |
Dewi, D. P. A. P., William, W., Tanardi, S., Katherine, K., Mas, M. A., & Surjawan, I. (2023). Carotenoid and Moisture Stability of Red Fruit (Pandanus conoideus) Oil Powder during Storage. Jurnal Gizi dan Pangan, 18(Supp. 1), 70-72. |
Indriani, W., Crespo, I., Dewi, D. P. A. P., & Insani, R. M. S. (2022). Effect of Subtitution of Texturized Vegetable Protein Using Tempeh Towards Nutrional and Textural Quality Of Plant-Based Nuggets. IJLS, 4(01). |
Kweesar, F. M., Renaldi, G., Dewi, D. P. A. P., & Samakradhamrongthai, R. S. (2022). Optimization of flour mix from three pigmented rice varieties to produce blended instant mixed rice using response surface methodology. Agriculture and Natural Resources, 56(6), 1259-1268. |
Peng, Y., Dewi, D. P. A. P., Kyriakopoulou, K., & van der Goot, A. J. (2020). Effect of calcium hydroxide and fractionation process on the functional properties of soy protein concentrate. Innovative Food Science & Emerging Technologies, 66, 102501. |
Intellectual Property Rights
Patent/Copyright | Title | Year |
Copyright | Modul Pembelajaran: Pembuatan Produk Pangan Berbasis Okara | 2024-2025 |
Copyright | Modul Pelatihan Pembuatan Kombucha dan Biskuit Berbasis Rimpang | 2023-2024 |
Copyright | Fermentation Guideline Of Black Sapote Juice Into Wine | 2022-2023 |