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| Food Biochemistry Division |
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 Prof. Dr. Ir. Made Astawan, MS
Academic Background
- Undergraduate (Community Nutrition, IPB-Indonesia)
- MS (Food Science, IPB-Indonesia)
- PhD (Tokyo University of Agriculture- Japan)
Email: astawan@indo.net.id ; astawan@ipb.ac.id
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Areas of Expertise
- Evaluation of nutritional value of food component
- Applied nutrition
- Bioactive compoud
- Health food
- Food Nutification
Teachings
- Nutrition in Human Life Cycle (Undergraduate Program)
- Food Fortification and Supplementation (Undergraduate Program)
- Metabolism of Nutrition (Undergraduate Program)
- Processing Technology of Animal Product (Undergraduate Program)
- Metaboslime of Cellular Nutrient (Graduate Program)
- Evaluation Technique of Nutritional Value of Protein (Graduate Program)
- Food Nutrification (Graduate Program)
- Food and Vascullar System (Graduate Program)
- Applied Nutrition in Food Industry (Professional Master Program)
Research Interests
- Evaluation of nutritional value of food component
- Applied nutrition
- Bioactive compoud
- Health food
- Food Nutrification
Selected Research Publications
- Astawan, M., P. Hariyadi and A. Mulyani. 2002. Analysis of rheological properties of shark skin gelatin. Journal of Food Technology and Industry, 13(1): 38-46.
- Astawan, A., and T. Aviana. 2003. The influence of solvent variety and drying method on physical, chemical and functional characteristic of shark skin gelatin, Journal of Food Technoloy and Industry, 14(1).
- Astawan, M., S. Koswara, and F. Herdiani. 2004. The utilization of seaweed (Eucheuma cottinii) to increase iodine and dietary fiber contents of jam and dodol. Journal of Food Technology and Industry, 14(1): 61-69.
- Astawan, M., T Wresdiyati, A.B Hartanta. 2005. The Utilization of Seaweed as a Source of Dietary Fiber to Decrease the Serum Cholesterol in Rats. Hayati 12 (1): 23-27.
- Astawan, M., T Wresdiyati, and N.N Lasmiati. 2005. Iodine Biological Test from Seaweed (Eucheuma cottoni L.) and Its Influence to Rats Learning Ability. Biota. Vol. 10 (1): 1-9.
Personal Profile
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