Research Interest
Biography
Rayyane Mazaya Syifa Insani, S.Si., M.F.Sc. completed her Bachelor of Science degree at Bandung Institute of Technology (ITB) and took related short courses in Japan and Singapore. In 2015, she was awarded the Indonesia Endowment Fund for Education (LPDP) scholarship to pursue Master’s degree in Food Science and Technology at the University of Melbourne, Australia, with a concentration of Food Processing & Chemistry, Meat Science & Technology, as well as Food Packaging.
Her master thesis focused on the “Investigation of Protective Potential of Edible Antioxidant Coatings in High Oxygen Modified Packaged Meat”. She developed edible coatings derived from natural antioxidant compounds that have ability to improve the physical and biochemical quality of meat.
Prior to joining i3L as a lecturer, Rayyane worked in multinational companies as a production engineer and was a research assistant in several national and international food related research projects. Moreover, she also ran her own food business that focused on creating alternative foods from Indonesia’s typical fruits. Combined with her time at i3L, her experiences become much more varied, with projects encompassing:
She believes that if Indonesia’s young generations are instilled a strong passion for learning food science & technology, especially the cutting-edge concepts and technology to produce sustainable foods as well as how to apply it according to Indonesia’s condition, Indonesia will be able to achieve its food self-sufficiency and to build its food sovereignty someday.
Award
Year | Award | Source |
2021-2022 | I3L Internal Research Grant – Top Research Scheme | I3L |
2019-2022 | I3L Internal Research Grant – Institutional Development Scheme | I3L |
2019-2020 | Skema Penelitian Dosen Pemula | DIKTI |
2017-2018 | University of Melbourne Internal Funding: Food Science Research Scheme | University of Melbourne |
2015-2017 | LPDP Scholarship | LPDP |
Research Activity and Highlighted Project
Year | Title | Partners |
2022 | Development of Chitosan Film Incorporated with Cubeb (Piper Cubeba) and Red Fruit (Pandanus conoideus) Essential Oil on Shelf Life of Raw Beef Shank Cuts, Primary Investigator | UCSI Malaysia |
2021-2022 | Technological Integrated Strategy Through the Development of New Spreadable Products Aimed at Improving the Critical Nutritional Status of Children and Young People, Team Member | TECNOVA, Frumaco and CDTI (Spain) |
2020-2021 | Improving the nutritional and quality characteristics of plant-based nugget through addition of quinoa flour, fats, and binding agents, Team Member | |
2019-2020 | Application of Edible Coating Technologies to Breadfruit (Artocarpus altilis) | |
2019-2020 | Pengembangan Tahu Fermentasi Aromatik dengan menggunakan Kultur Campuran Bakteri Asam Laktat Mesofilik dan Termofilik, Primary Investigator | DIKTI |
Selected Publication
Indriani, W., Crespo, I., Dewi, D. P. A. P., & Insani, R. M. S. (2022). Effect of Substitution of Texturized Vegetable Protein Using Tempeh Towards Nutritional and Textural Quality of Plant-Based Nuggets. Indonesian Journal of Life Sciences, 4(1). |
Insani, R. M. S., & Dharma, A. (2020). Development of Healthier Cookie Product by Utilizing Different Formulations of Durian Seed Flour. Indonesian Journal of Life Sciences, 2(2), 89-95. |
Insani, R. M. S., Wahyuningrum, D., & Bundjali, B. (2015). The Synthesis of Ethyl-1-Benzyl-5-Methyl-1H-1, 2, 3-Triazoles-4-Carboxylate Using Microwave Assisted Organic Synthesis Method and Determination of its Corrosion Inhibition Activity on Carbon Steel. In Advanced Materials Research (Vol. 1112, pp. 333-337). Trans Tech Publications Ltd. |
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