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Prof. Dr. Ir. Ahmad Sulaeman, M.S

Prof. Dr. Ir. Ahmad Sulaeman, M.S

WhatsApp Image 2026-03-09 at 2.41.13 PM

Prof. Dr. Ir. Ahmad Sulaeman, M.S

Professor of Food Safety and Nutrition

Sinta : Profil Sinta
Scopus : Profil Scopus

Profil :
NIP : 196203311988111001
Kepakaran : Keamanan Pangan & Gizi dan Evaluasi Sensori
Pangkat (Golongan) : Pembina Utama Madya (IV/d)
Jabatan Struktural : Kepala Divisi Manajemen Makanan Pangan dan Kesehatan Lingkungan
Jabatan Fungsional : Guru Besar

Education :
Doctoral : Ph.D. (Human Nutrition), University of Nebraska Lincoln, USA, 2001
Master : MS. (Food Science), Bogor Agricultural University
Undergraduate : Ir. (Food Science and Technology), Bogor Agricultural University
Additional(s) : C.Ht (certified Hypnotherapist), Indonesian Board of Hypnotherapy

Teaching Experience

  1. Introduction to Agricultural Science
  2. Macronutrient Analysis
  3. Micronutrient Analyses
  4. Food and Nutrition Service Management
  5. Vitamin Nutrition
  6. Nutrition and Fitness
  7. Food Product Development for Nutrition Intervention
  8. Food Safety and Quality Management
  9. Food Regulation and Legislation
  10. Research Methodology
  11. Regulation for Small Scale Industry

Research Interest

  1. Carotenoid and Vitamin
  2. Product Development of Local/Indigenous Foods for Nutrition Intervention
  3. Development Of Food Safety System for Both Fresh and Processed Foods: Carotenoid, Propolis, Beef Bone Narrow, Breadnut, Pumpkin, Taro, Hantap, etc.

Selected Publication

  1. Meta-analysis on the fatty acid composition of edible insects as a sustainable food and feed
  2. The effect of instant pumpkin-base soups on the nutritional status, blood pressure, and constipation status in the elderly
  3. Effects of Instant Pumpkin Soup on the Antioxidant Capacity and Oxidative Stress of the Elderly
  4. The Effect of Cinnamon-Based Cookies on Blood Glucose and Antioxidant Levels of ST-Induced Diabetic Rats
  5. Nutritional comparison of abdominal and whole part of Javanese grasshopper (Valanga nigricornis) for meat analog formula as sustainable protein innovation
  6. The Potential of Chicken–Herb Essence to Improve Milk Production and Infant Health in the Sprague Dawley Animal Model
  7. SENSORY ATTRIBUTE PROPERTIES AND SHELF LIFE OF CHICKEN-HERBAL ESSENCE FUNCTIONAL DRINKS
  8. Development of Freeze-Dried Coconut Drink and Its Nutrient Content, Sensory Profile, and Shelf Life
  9. Metabolomic study on the effect of Indonesian propolis in hypertensive rats
  10. High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness
  11. Nutritional Content and Benefits of Coconut Water for the Diabetes Metabolism: a Narrative Review
  12. Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity
  13. Physicochemical Quality of “Jamu” Syrup with Different Ratios of Amomum compactum and Syzygium aromaticum L.
  14. Cold-sterilized Coconut Water Improves the Rehydration and Recovery of Female Adolescent Futsal Athletes in Bogor, Indonesia
  15. High Fibre Instant Noodles Made from Beneng Taro Flour (Xanthosoma undipes)
  16. Potentials of Modified Beneng Taro (Xanthosoma undipes K.Koch) Flour as an Alternative Functional Food Ingredient
  17. High Fiber Snack Bar Made From Purple Sweet Potato (Ipomea batatas) and Black Soy-Bean (Glycine soja Sieb)
  18. The Effect of Powdered Young Coconut Drink on Organ Weight and Lipid Profile of Experimental Diabetic Rats
  19. Food Pattern, Dietary Diversity Score, and Money Expenditure Priorities among Mothers Living in the Stunting Locus of Muara Enim Regency
  20. Essential Fatty Acid, Phospholipids, and Morphological Characteristics of Bone Marrow Microcapsules
  21. Isoflavone and Antioxidant of Instant Cream Soup Made from Pumpkin and Tempeh and Their Active Compound in Ovariohysterectomy Rat-Induced Alzheimer’s Disease
  22. IMMUNOMODULATORY EFFECT OF INDONESIAN PROPOLIS IN PREGNANT MICE: A PRELIMINARY RESULT
  23. Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits
  24. The bee propolis for preventing and healing non-communicable diseases
  25. Nutritional content and characteristics of pumpkin cream soup with tempeh addition as supplementary food for elderly

Professional Engagement

  1. Food and Nutrition Society of Indonesia
  2. Food Safety Consultant for SPRIM Korea, USAID, Wageningen UR and Thai Embassy
  3. National reviewer for research grant funded by DG of Higher Education, Ministry of Education
  4. Member of Expert Panel for Sanitary and Phytosanitary Measures-Agricultural Quarantine Agency – MoA Member Team for The Formulation Indonesia National Work
  5. Competence Standard (SKKNI) for Organic Agriculture and SKKNI for Food Safety Control.