0251-8625066 | gizi_fema@apps.ipb.ac.id
  • Follow us :

Dr.agr. Eny Palupi, S.T.P., M.Sc.

Dr.agr. Eny Palupi, S.T.P., M.Sc.

Dr. agr. Eny Palupi, S.TP., M.Sc.

Dr.agr. Eny Palupi, S.T.P., M.Sc.

Lecturer of Food Science and Nutrition

Sinta : Profil Sinta
Scopus : Profil Scopus

Profil :
NIP : 198405212014042001
Kepakaran : Ilmu Pangan dan Gizi
Pangkat (Golongan) : Penata Tingkat I (III/d)
Jabatan Struktural : Sekretaris Program Studi Pascasarjana Ilmu Gizi
Jabatan Fungsional : Lektor Kepala

Education :
Doctoral : PhD in the field of Community Nutrition at Department of Organic Food Quality and Food Culture, Faculty of Organic Agricultural Sciences, Kassel University, Germany.
Master :  M.Sc. in study program of International Food Business and Consumer Studies, Faculty of Organic Agricultural Sciences, Kassel University, Germany. Core study: Nutritional Science.
Undergraduate : B.Sc. in Food Science and Human Nutrition, Faculty of Agricultural Technology, Bogor Agricultural University (IPB), Indonesia

Teaching Experience

  1. Lecturer and researcher, Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Indonesia
  2. Lecturer, Diploma in Food Safety and Quality Management, Bogor Agricultural University, Indonesia

Research Interest

  1. Indigenous Food & Sensory Properties for Food & Nutrition Security
  2. Forgotten Food
  3. Protein Quality
  4. Essential Fatty Acids
  5. Emergency Food
  6. Early Child Nutrition

Selected Publication

  1. Meta-analysis on the fatty acid composition of edible insects as a sustainable food and feed
  2. The nutritional content and physical characteristics of sago starch and oyster mushrooms as potential functional food ingredients
  3. Fatty acid composition of fermented buffalo milk (dadih) as traditional probiotics
  4. Reduction of cyanide concentration in cassava by lactic acid bacteria fermentation: A meta-analysis
  5. Development of wader-fish (Rasbora argyrotaenia) and kidney beans as a supplementary food: A source of protein and minerals for toddlers aged 12-24 months
  6. Egg Roll Cookies with Non-Itchy Taro (Colocasia esculanta var. Febi521) Flour Prolong Satiation
  7. Nutritional comparison of abdominal and whole part of Javanese grasshopper (Valanga nigricornis) for meat analog formula as sustainable protein innovation
  8. Bambara Bean Substitution Improves the Nutritional Content and Increases the Satiety Index of Purple Sweet Potato Bread
  9. High-fiber and low-glycemic index egg-roll cookies made from non-itchy taro (Colocasia esculenta var. Febi521)
  10. Protein content and sensory evaluation of meat analogue made from fermented peanut meal
  11. The Potential of Chicken–Herb Essence to Improve Milk Production and Infant Health in the Sprague Dawley Animal Model
  12. Meat-analog made from Javanese Grasshopper, kidney beans, and elephant foot yam as a high-protein and low-cholesterol product
  13. Decreasing fishy odour from catfish (Clarias sp.) flour as a food ingredient by using various soaking solutions
  14. SENSORY ATTRIBUTE PROPERTIES AND SHELF LIFE OF CHICKEN-HERBAL ESSENCE FUNCTIONAL DRINKS
  15. Physical and chemical properties of boba beverages as a source of fiber made from red seaweed ( Eucheuma cottonii)
  16. The Effect of Fiber Intake on Blood Lipid Profile: A Mini Meta-analysis
  17. The Contribution of Forgotten Foods for Supporting Food Security in Gunungkidul, Yogyakarta – Indonesia
  18. Edible insects as a sustainable protein source: a meta-analysis
  19. High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness
  20. Synthesis of Effect Sizes on Dose Response from Ultra-Processed Food Consumption against Various Noncommunicable Diseases
  21. Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity
  22. High Fibre Instant Noodles Made from Beneng Taro Flour (Xanthosoma undipes)
  23. Edible Insects as an Alternative Source of Protein: A Mini Meta-Analysis
  24. Changes in Anti-Nutritional Compounds of Germinated Legumes: A Meta-Analysis
  25. Development of Nutrition Shake Made from Mung Bean and Corn as a Beverage for Underweight Toddlers

Professional Engagement

  1. EFFoST (European Federation of Food Science & Technology)
  2. ISTECS (Institute for Science and Technology Studies), European Chapter, Regional Germany

Community Services

  1. Using biodiversity in product development to improve human well being
  2. Using a non-commercialized variety of basil in food product development
  3. A study among households in a food insecure area of Gunung Kidul, Yogyakarta