Research Interest
Biography
dr. oec. troph. Hanny Angrainy is a food and nutrition scientist specializing in nutritional science and consumer behaviour, with expertise in sensory evaluation and food product development. She obtained her Doctoral degree in Nutritional Science and Consumer Behavior from Justus Liebig Universität Giessen (JLU), Germany, graduating Magna Cum Laude, and also holds a Master of Science in Nutritional Science and a Master of Arts in International Marketing from Germany.
She has professional experience in global and multinational food and nutrition industries, including IFF, a leading international flavor house, as well as Kalbe Nutritionals and Nutrifood. Her professional and research activities focus on the development of nutrition and functional food products across the life stages, including infant and children’s nutrition, women’s nutrition specifically for beauty, weight management, pregnancy and lactation stages.
Her research interests encompass nutritional science and consumer behaviour, sensory evaluation, food product development, food trends, and children’s nutrition, supported by hands-on experience in developing cereal bars, toddler snacks, milk formulations for low birth weight infants, meal replacement products, and beauty drinks. Through the integration of scientific evidence, sensory quality, and consumer acceptance, she contributes to the advancement of applied food innovation.
In addition to her academic and industry work, dr. Angrainy is actively engaged in nutrition education and community outreach, sharing evidence-based nutrition knowledge with children and healthcare practitioners. At I3L, she continues to integrate research, industry practice, and teaching to support the development of future food and nutrition professionals.
Award and Industrial Collaboration
Year | Award and Industrial Collaboration | Source |
2025 | Book Reviewer Principles of Entrepreneurship | Hegel Pusataka |
2025 | Book Reviewer of a translated book “Statistika untuk Mahasiswa Sains dan Teknologi: Simulasi Magang di R&D Industri Pangan“, translated from the original book Statistics for Food Scientists, 1st Edition by Frank Rossi and Viktor Mirtchev, published by Academic Press, an imprint of Elsevier. Published by IPB Press. | IPB Press |
2023 | Nutrition Awareness Program with Kalbe Nutritionals | PT Sanghiang Perkasa |
Research Activity and Highlighted Project
Year | Source | Title | Partners/Funding Agency |
2025/2026 | Institution | Innovative Development and Characterization of Pear Ginger Chia Fruit Leather for Mountaineering: Physicochemical, Stability and Sensory Analysis | i3L |
2024/2025 | Institution | Physical, Nutritional, and Sensory Properties of Okara-Mocaf Gluten-Free Bread and Its Improvement using Addition of Hydrocolloids | i3L |
2024/2025 | National | Konsorsium: Peningkatan Nilai Produk Turunan Kacang Sacha Inchi sebagai Sumber Pangan Fungsional yang Resilien Terhadap Perubahan Iklim (SACHIBOGA) Penelitian: Fermentasi Sari Kacang Sacha Inchi sebagai Pangan Fungsional Alternatif Susu dengan Aktivitas Postbiotik, Imunomodulatori, Anti oksidan dan Anti Penuaan | Institut Teknologi Bandung, Universitas Galuh Kalbe Farma / DIKTI |
2023/2024 | International | Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat. | Kasetsart University, Thailand/ i3L |
2023/2024 | Institution | Utilization of Viola Cornuta King Henry and Clitoria Ternatea in Cereal Bars: Effect Towards Physicochemical Characteristics, Antioxidant Capacity, and Acceptability of the Consumer | i3L |
2022/2023 | Institution | Analyzing Texture Profile of Cereal Bars Using Reference from Masticatory Performance and Hedonic Evaluation Test using 6 different Sweetener Between Adults. | i3L |
2009-2012 | International | Children’s Influence on the Family Decision-making Process in Food Buying and Consumption | Justus Liebig Universität Giessen, Germany |
Selected Publication
Charlie, E., Angrainy, H., & Kantrong, H. (2025). Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat. Innovative Food Science & Emerging Technologies, 100, 103916. https://doi.org/10.1016/j.ifset.2024.103916 |
Dewi, D., Wibisono, K. F., Angrainy, H., Windelyn, W., & Logan, C. (2025). Okara-based product processing as an applicative educational tool for junior high school students in East Jakarta. Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat), 9(1), (185). https://doi.org/10.12345/je.v9i1.185 |
S. Windrayahya, M. R. Arminta, V. C. Laureen, and H. Angrainy. (2024). “Lipid Quality Assessment of Virgin Coconut Oil Produced with Different Blanching Methods”, Int. J. Adv. Sci. Eng. Inf. Technol., vol. 14, no. 2, pp. 786–791, Apr. 2024. |
Angrainy, H., Chandra, T., Novita T., & Maycella, S. K. (2024). Assessing The Role of Psyllium Husk for Sensory Impact on Taste, Aroma and Texture of Rice Crispy Cereal Bar Snack. Indonesian Journal of Life Sciences |
Angrainy, H., Chandra, T., Anjali, C., & Utama, N. K. (2023). Assessing the Influence of Butter- Substitution with Margarine in Sorbitol and Sucrose Cereal Bar Base: Taste, Texture, and Aroma Evaluation by Consumer Preference. Indonesian Journal of Life Sciences, 34-47 |
Suwandinata, H. (2011). Children’s Influence on the Family Decision-Making Process in Food Buying and Consumption. Inagural-Dissertation zur Erlangung des Doktorgrades. Institut für Ernährungswissenschaft der Justus-Liebig-Universität Gießen. Online Publikationen. Geb.uni- giessen.de/geb/volltexte/2012/8589/ |