Rayyane Mazaya Syifa Insani, S.Si., M.F.Sc.

Faculty of Food Technology

Research Interest


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:

  • Food Product Development (meat, cookies, dairy, fermented products)
  • Food Processing (spray drying, freeze drying, vacuum frying, microencapsulation) 
  • Sustainable Food System (plant-based meat & plant-based dairy alternatives, food & land-use approach)
  • Food Chemistry and Analysis (HPLC, GC, spectrophotometry, Halal assessment, allergen detection, macro- and micronutrients analysis)
  • Food Packaging (development of edible antioxidant films and coatings from chitosan incorporated with various essential oils which are applied to meats and fruits) 

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.



Research Activity and Highlighted Project

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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