Right on Monday, May 23, 2022, Ima Wijayanti succeeded in defending research results at Prince of Songkhla University. In front of 8 examiners, Ima wijayanti explained the dissertation entitled “Bio-calcium from Asian Sea Bass (Lates calcarifer) Backbone: Characteristics and Its Food Fortification” smoothly and straightforwardly. Alhamdulillah, the hard work in completing the S-3 for 3 years paid off successfully and completely. During his doctoral education at the Food Science and Technology Study Program, the Faculty of Agro-Industry has produced 7 Scopus indexed articles that have been published (3 Q1, 2 Q2 articles, 2 Q3 articles) and 2 Scopus indexed articles are still in the review process.
Here are the 7 articles:
1. Wijayanti, I., Benjakul, S. and Sookchoo, P. 2021. Effect of high-pressure heating on physical and chemical characteristics of Asian sea bass (Lates calcarifer) backbone. J. Food Science. Technol. 58(8): 3120-3129. Scopus Index Q2
2. Wijayanti, I., Benjakul, S. and Sookchoo, P. 2021b. Preheat-treatment and bleaching agents affect characteristics of bio-calcium from Asian sea bass (Lates calcarifer) backbone. Valori Biomass Waste. 12(6): 3371–3382. Scopus Index Q2
3. Wijayanti, I., Sookchoo, P., Prodpran, T., Mohan, C. O., Aluko, R. E. and Benjakul, S. 2021. Physical and chemical characteristics of Asian sea bass bio‐calcium powders as affected by ultrasonication treatment and drying methods. J. Food Biochem. 45(4): p.e13652. Scopus Index Q3
4. Wijayanti, I., Singh, A., Benjakul, S. and Sookchoo, P. 2021c. Textural, sensory, and chemical characteristic of threadfin bream (Nemipterus sp.) surimi gel fortified with bio-calcium from bone of Asian sea bass (Lates calcarifer). Foods. 10(5): 976. Scopus Index Q1
5. Wijayanti, I., Singh, A., Prodpran, T., Sookchoo, P. and Benjakul, S. 2021. Effect of Asian sea bass (Lates calcarifer) bio-calcium in combination with different calcium salts on gel properties of threadfin bream surimi. J. Aquat. FoodProd. Technol. 30 (9): 1173-1188. Scopus Index Q3
6. Wijayanti, I., Benjakul, S., Chantakun, K., Prodpran, T. and Sookchoo, P. 2022. Effect of Asian sea bass bio‐calcium on textural, rheological, sensorial properties and nutritive value of Indian mackerel fish spread at different levels of potato starch. int. J. Food Science. Technol. 57:3181–3195. Scopus Index Q1
7. Wijayanti, I., Benjakul, S., Saetang, J., Prodpran, T. and Sookchoo, P. 2022. Solubility and bioavailability of Asian sea bass bio-calcium by organic acids and its fortification into apple juice. int. J. Food Science. Technol. Scopus Index Q1
8. Wijayanti, I., Prodpran, T., Sookchoo, P., Nirmal, N., Zhang, B., Balange, A. and Benjakul, S. 2022. Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bio-calcium bass. O’clock. Oil Chem. soc. (Submitted/under review)
9. Wijayanti, I., Benjakul, S., Saetang, J., Prodpran, T. and Sookchoo, P. 2022. Soluble bio-calcium from Asian sea bass bone prepared with organic acids: solubility and physiochemical characteristics. Indian J. Nat. Prod. resort. (Submitted/ Under review)
Ima Wijayanti is one of the lecturers of the S-1 Fisheries Products Technology Study Program, Diponegoro University. Hopefully the achievements and knowledge obtained can bring progress to the Study Program, University, Nation and State. Amen.