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Prof. Dr. Ir. Sri Anna Marliyati, M.Si

Prof. Dr. Ir. Sri Anna Marliyati, M.Si

Prof. Dr. Ir. Sri Anna Marliyati, M.Si.

Prof. Dr. Ir. Sri Anna Marliyati, M.Si

Professor of Food Science and Community Nutrition

Sinta : Profil Sinta
Scopus : Profil Scopus

Profil :
NIP : 196002051989032002
Kepakaran : Ilmu Pangan dan Gizi Masyarakat
Pangkat (Golongan) : Pembina Utama (IV/e)
Jabatan Struktural : Ketua Program Studi Pendidikan Profesi Dietisien
Jabatan Fungsional : Guru Besar

Education :
Doctoral : Ph.D (Community Nutrition), Bogor Agricultural University, 2005
Master : M.Si (Food Science), Bogor Agricultural University
Undergraduate : Ir. (Agricultural Product Technology), Bogor Agricultural University

Teaching Experience

  1. Introduction to Nutrition
  2. Dietetics
  3. Food and Nutrition Intervention
  4. Nutrition in Adolescence
  5. Adulthood and Elderly
  6. Nutrition and Non-Communicable Diseases

Research Interest

  1. Bioactive Component of Food and Nutritious Food Formulation,
  2. Functional Food
  3. Food Nutrification and Food Fortification
  4. Food Intervention in the Community

Selected Publication

  1. Fatty acid composition of fermented buffalo milk (dadih) as traditional probiotics
  2. A study of how family characteristics influence primary school students’ nutritional knowledge, attitude, and practice
  3. Shelf-life estimation of jelly drink formulated with bay leaf (Syzygium polyanthum) and guava juice (Psidium guajava)
  4. Effect of Tempeh Substitution, Addition of Carrot Puree and Moringa Leaf Puree on Protein, Fiber, Iron Content, and Iron Bioaccessibility of Beef Sausage
  5. Amino acid and fatty acid profile of instant kanji rumbi porridge as supplementary feeding for undernutrition children
  6. The impact of nutritional and psychosocial interventions on the development of children with severe acute malnutrition (SAM): a cluster randomized controlled trial
  7. Sensory Profiling of Jelly Drink Made from a Combination of Bay Leaf Water Extract and Guava Juice Using a Quantitative Descriptive Analysis
  8. A NARRATIVE REVIEW OF KNOWN PLANTS WHICH HAVE POTENTIAL BENEFITS AS NATURAL GALACTAGOGUES IN INDONESIA
  9. Relationship between macro- and micronutrient intakes with undernutrition among toddlers aged 12–23 months in Aceh, Indonesia
  10. Relationship between nutritional status, physical activity, macronutrient intake and glycemic profile of prediabetic women in rural areas of Indonesia
  11. The physical characteristics of jelly drink bay leaf water extract with guava juice combination
  12. EVALUATION OF ASHITABA (ANGELICA KEISKEI) CRACKERS FORMULATIONS AS Α-GLUCOSYDASE ENZYME INHIBITORS
  13. Nutritional content of complementary feeding instant kanji rumbi porridge with the addition of quail egg flour
  14. Phytochemical compounds and antioxidant capacities of Abelmoschus manihot leaf extracts using different solvents
  15. Nutritional composition of gedi (Abelmoschus manihot) leaves powder in comparison to common natural galactagogue plants in Indonesia
  16. Protein Quality of Ready to Use Therapeutic Food (RUTF) Bar Product for Children Under Five Years with Severe Acute Malnutrition
  17. DETERMINANTS OF VITAMIN D STATUS ON PRESCHOOL CHILDREN AGED 48-59 MONTHS OLD IN KENDARI
  18. The Association of Clean and Healthy Living Behavior along with Hemoglobin and Serum Ferritin Levels among Adolescent Girls
  19. Development of Nutrition Shake Made from Mung Bean and Corn as a Beverage for Underweight Toddlers
  20. Nutritional Knowledge, Food Consumption, and Nutritional Status of Primary School Children at Teluk Batang Village, North Kayong District, West Kalimantan Province
  21. Administration of Milk-Based Drinks (MDs) Containing Lactic Acid Bacteria (LAB) for Improving Calcium Femur Level of Rats’ Offspring
  22. The Effect of Probiotic Intake on Metabolic Syndrome: A Meta-Analysis
  23. The Effect of Probiotic Biscuit on Faecal Microbiota in Malnourished Children
  24. The Effect of Calabura Fruit (Muntingia calabura L.) Flour Utilization and Sugar Substitution on Nutritional, Antioxidants and Organoleptics of Biscuit
  25. Development of Ready to Use Therapeutic Food (RUTF) Bar Product Made from Mungbean, Cereal, and Vegetable Oils

Professional Engagement

  1. Food and Nutrition Society of Indonesia

Community Services

  1. Nutrition Education