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Prof. Dr. Ir. Evy Damayanthi, M.S

Prof. Dr. Ir. Evy Damayanthi, M.S

Prof. Dr. Ir. Evy Damayanthi, MS

Prof. Dr. Ir. Evy Damayanthi, M.S

Profesor Gizi Masyarakat

Sinta : Profil Sinta
Scopus : Profil Scopus

Profil :
NIP : 196212041989032002
Kepakaran : Ilmu Pangan dan Gizi
Pangkat (Golongan) : Pembina Utama (IV/e)
Jabatan Struktural : Ketua Dewan Guru Besar IPB; Kepala Divisi Gizi Klinis
Jabatan Fungsional : Guru Besar

Pendidikan :
Doktoral : Doktor (Ilmu Pangan), Institut Pertanian Bogor, 2002
Magister : Magister Sains (Ilmu Pangan), Institut Pertanian Bogor, 1991
Sarjana : Insinyur (Teknologi Pangan dan Gizi), Institut Pertanian Bogor, 1986

Teaching Experience

  1. Nutritional Quality Evaluation of Foods
  2. Immuno-Nutrition
  3. Nutrigenomic
  4. Nutritional Biochemistry
  5. Vitamin and Mineral
  6. Nutraceutical

Research Interest

  1. Developing Food and Beverage for Non-Communicable Diseases
  2. Clinical Studies and Animal Experimentation
  3. Bioavailability of Nutrients
  4. Antioxidant Analysis In Vitro And In Vivo
  5. Nutrigenomic Studies

Selected Publication

  1. Analysis of ice creams from goat milk kefir and red dragon fruit
  2. The nutritional content and physical characteristics of sago starch and oyster mushrooms as potential functional food ingredients
  3. Viability of the probiotic Lactobacillus plantarum microencapsulated in skim milk and maltodextrin: implications for nutritional and functional uses
  4. Exopolysaccharide of goat milk kefir as an anti-obesity agent: Inhibition of adipogenesis enzyme activity on 3T3-L1 adipocyte model cells
  5. Effect of extraction method on antioxidant activity and phytochemical content of purple okra extract supplements
  6. Effect of okra mucilage addition on antioxidant properties of purple okra (Abelmoschus esculentus L. Moench) pudding
  7. AI-based system for food and beverage selection towards precision nutrition in Indonesian restaurants
  8. The effect of sea grapes (Caulerpa racemosa) powder drink on improvement of obesity biomarker in Wistar rats
  9. Nutritional Status and Lipid Profile of Office Workers: A Formative Study in Jakarta
  10. Metagenomic analysis, safety aspects, and antioxidant potential of kombucha beverage produced from telang flower (Clitoria ternatea L.) tea
  11. Effect of Sugar Addition and Fermentation Process on Flavonoids, Phenols, and Antioxidant Activity of Telang (Clitoria ternatea L.) Kombucha
  12. Improving Body Weight, Serum Albumin and Total Protein of Undernourished Rat Model after Milks-Based and Fish-Soy-Based RUTF Intervention
  13. Halal aspect and nutritional potential of telang (Clitoria ternatea L.) flower kombucha
  14. Polymorphism of the SLC25A30 gene in Indonesian sheep and its association with carcass characteristics
  15. NUTRACEUTICAL POTENTIAL OF ENCAPSULATED PURPLE OKRA (Abelmoschus esculentus L. Moench) EXTRACT
  16. The Analysis of Antioxidant Capacities and Sensory in Sea Grapes (Caulerpa racemosa) Powdered Drink as a Therapeutic Obesity
  17. Development of Inpari IR Nutri Zinc Instant Rice: Physical Properties, Sensory Characteristics, and Nutrients Content
  18. Changes in Anti-Nutritional Compounds of Germinated Legumes: A Meta-Analysis
  19. Zinc and Iron Content of Biofortified Rice Variety Inpari IR Nutri Zinc
  20. Antihypertensive Activity of Moringa oleifera Leaves: A Preliminary Meta-Analysis
  21. Effect of High-iron Rice Intervention on VO2max of Female Students of Al-Falak Bogor Islamic Boarding School
  22. Formulation and Effect of Iron Fortified Instant Bose Corn on Addressing Anemia among Adolescent Girls in Kupang, Indonesia
  23. ACCEPTABILITY AND NUTRIENT CONTENT OF INSTANT DRINK MADE FROM YELLOW SWEET POTATO AND RED KIDNEY BEAN AS AN ALTERNATIVE SUPPLEMENTARY DRINK FOR PREGNANT WOMEN WITH CHRONIC ENERGY DEFICIENCY
  24. EFFECT OF ADMINISTRATION OF RICE BRAN OIL EMULSION BEVERAGES ON TUMOR NECROSIS FACTOR-ALPHA (TNF=ɑ) LEVEL
  25. Cookies and Beverage from Tempeh: Potential Nutritive Supplementary Products for Pregnant Women

Professional Engagement

  1. Assessor National Accreditation Board of Higher Education (BAN-PT).
  2. Nutrition Task Force on Health Professional Education Quality Project (HPEQ-DIKTI).
  3. Food and Nutrition Society of Indonesia.