jember university, Indonesia
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🎓 Academic and Professional Background
Dr. Asmak Afriliana is a lecturer at the University of Jember, Indonesia, specifically in the Department of Agricultural Product Technology. She earned her doctoral degree from the Faculty of Life and Environmental Science at Prefectural University of Hiroshima, Japan. Her primary research focus is in food processing, with a specialization in the coffee processing process. She has demonstrated excellence in scientific innovation by winning international scientific competitions in South Korea (2017), NTU Singapore (2019), and at Bandung Institute of Technology (ITB), Indonesia (2018). Dr. Afriliana has also engaged in international research collaborations with prestigious institutions such as Kyoto University (2024) and NIMS (National Institute for Materials Science), Japan.
🔬 Research and Innovations
Dr. Afriliana’s research is centered on engineering coffee bean processing to produce specialty coffee beans through fermentation process optimization. She and her team have successfully designed and developed a coffee fermenter equipped with temperature control, time regulation, a mechanical stirrer, and monitoring sensors for pH, glucose, and alcohol levels. To enhance the process, they utilized starter cultures of yeast and lactic acid bacteria, which resulted in specialty-grade coffee beans with an organoleptic score above 85. This innovation significantly contributes to improving coffee quality and advancing agro-industrial technology.
🤝 Collaborations
Dr. Afriliana has led collaborative research projects with Kyoto University, focusing on the development of advanced coffee fermenters, and with NIMS Japan, working on the production of nano-coffee, merging food science with nanotechnology for functional beverage innovation.
🏅 Professional Memberships and Editorial Roles
She is actively involved in the Publication Division of the Indonesian Food Technology Experts Association, contributing to the dissemination and review of scientific work in the field of food technology.
🔍 Areas of Research
Her core areas of interest include food processing, coffee fermentation, functional food development, and bioprocess engineering, with a commitment to bridging scientific innovation and practical applications in agricultural product technology.
Notable Publications📝
📄 Development of Antioxidative Edible Film from Red Dragon Fruit Peel Extract with the Addition of CMC and Soy Protein Isolate
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Authors: Triana Lindriati, Sih Yuwanti, Asmak Afriliana, Aji Sukoco, Ivan Rivaldy Budianto, Wafiq Azizah, Umrotus Shofiyatul Fadhiyah
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Journal: International Journal of Advances in Applied Sciences
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Year: 2025
📄 Enhancing the Aroma and Sensory Profiles of Decaffeinated Coffee: A Review
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Authors: Afriliana A, Jayus Jayus, Diniyah H, Purbasari D, Lindriati T, Nazir N, Kusnadi J, Harada H
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Journal: Journal of Applied Sciences
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Year: 2019
📄Production and Characterization of Protein Hydrolyzate from “Bibisan Fish” (Apogon albimaculosus) as an Indigenous Flavor by Enzymatic Hydrolysis
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Authors: Witono Y., Windrati W.S., Taruna I., Afriliana A., Assadam A.
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Journal: Advance Journal of Food Science and Technology
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Year: 2014
📄Physicochemical and Bioactives Characteristics of Purple and Yellow Water Yam (Dioscorea alata) Tubers
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Authors: Teti Estiasih H., Apriliyanti M.W., Afriliana A., Kusnadi J.
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Journal: International Journal of PharmTech Research
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Year: 2013