Dr. Retno Indrati

Lecturer and Researcher
Universitas Gadjah Mada, Indonesia

Highest Degree
Ph.D. in Food Science, Microbiol from Hiroshima University, Japan

My URL
https://livedna.org/62.18887

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Area of Interest:

Food Science and Technology
Functional Food
Microbial Food
Fermented Foods
Enzymology

Selected Publications

  1. Rachma, Y.A., R. Indrati and S. Supriyadi, 2022. Karakteristik perkecambahan biji lamtoro [Leucaena leucocephala (Lam.)de wit] pada perlakuan skarifikasi serta perubahan nilai gizi setelah perkecambahan. Buletin Anatomi dan Fisiologi, 7: 11-19.
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  2. Fitriani, A., R. Indrati, Y. Marsono and S. Supriyadi, 2022. Impact of gastrointestinal digestion simulation on the formation of angiotensin-I-converting enzyme inhibitory (ACE-I) peptides from germinated lamtoro gung flour. Foods, Vil. 11. 10.3390/foods11233769.
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  3. Indrati, R., M.T. Handayani, N.A. Rahayu and S.A. Pebrianti, 2021. Effect of legume varieties and fermentation time of tempe using usar inoculum on the inhibitory activity of angiotensin I-converting enzyme. Biodiversitas, 22: 5262-5267.
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  4. Rizkaprilisa W., Y. Marsono and R. Indrati, 2020. Bioactive peptide tempe made from mucuna pruriens (l) dc as an inhibitor of angiotensin-i-converting enzyme (ace) in a digestion simulation. Preventive Nutrition and Food Science 25: 93-97.
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  5. Putra, I.D., Y. Marsono and R. Indrati, 2020. Effect of simulated gastrointestinal digestion of bioactive peptide from pigeon pea (Cajanus cajan) tempe on angiotensin-I converting enzyme inhibitory activity. Nutr. Food Sci., 10.1108/NFS-03-2020-0071.
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  6. Pertiwi M.G.P., Y. Marsono and R. Indrati, 2020. In vitro gastrointestinal simulation of tempe prepared from koro kratok (phaseolus lunatus l.) as an angiotensin-converting enzyme inhibitor. Journal of Food Science and Technology 57: 1847-1855.
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  7. Hidayati, N.I., R. Indrati, P. Hastuti and M. Ogawa, 2020. Emulsifying characteristics of gelatin hydrolysate from tilapia skin covalently attached with N-hydroxysuccinimide esters of fatty acids. agriTECH, 40: 84-90.
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  8. Puspitojati, E., R. Indrati, M.N. Cahyanto and Y. Marsono, 2019. Jack bean as tempe ingredients: The safety study and fate of protein against gastrointestinal enzymes. Earth Environ. Sci., 10.1088/1755-1315/346/1/012070.
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  9. Puspitojati, E., R. Indrati, M.N. Cahyanto and Y. Marsono, 2019. Formation of ACE-inhibitory peptides during fermentation of jack bean tempe inoculated by usar Hibiscus tiliaceus leaves starter. IOP Conf. Ser.: Earth Environ. Sci., 10.1088/1755-1315/292/1/012022 .
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  10. Puspitojati, E., R. Indrati, M.N. Cahyanto and Y. Marsono, 2019. Formation of ACE-inhibitory peptides during fermentation of jack bean tempe inoculated by usar Hibiscus tiliaceus leaves starter. Earth Environ. Sci., 10.1088/1755-1315/292/1/012022.
    CrossRef  |  Direct Link  |  

  11. Pertiwi, M.G.P., Y. Marsono and R. Indrati, 2019. In vitro gastrointestinal simulation of tempe prepared from koro kratok (Phaseolus lunatus L.) as an angiotensin-converting enzyme inhibitor. J. Food Sci. Technol., 57: 1847-1855.
    CrossRef  |  Direct Link  |  

  12. Zuraida, I., S. Raharjo, P. Hastuti and R. Indrati, 2017. Catfish (Clarias gariepinus): A potential alternative raw material for surimi production. Pak. J. Nutr., 16: 928-934.
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  13. Indrati, R., I. Zuraida, S. Raharjo and P. Hastuti, 2017. Catfish (Clarias gariepinus): A potential alternative raw material for surimi production. Pak. J. Nutr., 16: 928-934.
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  14. Suryanti, R. Indrati, H.E. Irianto and D.W. Marseno, 2016. Comparison Study on the Extraction of Gelatin from Nila Fish (Oreochromis nilotichus) Skin Using Acetic Acid and Citric Acid Pak. J. Nutr., 15: 777-783.
    CrossRef  |  

  15. Ogawa, J., A. Ryono, S.X. Xie, R.M. Vohra, R. Indrati, M. Akamatsu, H. Miyagawa, T. Ueno and S. Shimizu, 2002. Separative preparation of the four stereoisomers of β-methylphenylalanine with N-carbamoyl amino acid amidohydrolases. J. Mol. Catal. B: Enzym., 12: 71-75.
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Member since October, 2017