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Dr. Sandi Darniadi 

Position
Assistant Professor
Unit
Food, Engineering and Bioprocess Technology, Faculty of Food, Agriculture and Natural Resources
Contact Info
(+66-2)524 5458
[email protected]
QUALIFICATION
AREA OF EXPERTISE
SELECTED PUBLICATIONS
SELECTED PROJECTS
  • Doctor of Philosophy in Food Science and Nutrition, University of Leeds, United Kingdom (2013-2017)
  • Master of Science in Food Technology, Universitas Pasundan, Bandung, Indonesia (2004 – 2006)
  • Bachelor of Science in Agriculture, Universitas Padjadjaran, Bandung, Indonesia (1998-2003)
  • Food Process Engineering
  • Spray-drying
  • Freeze-drying
  • Analytical Physics-Chemistry
  • Sensory Evaluation
  • New Product Development
  • Afifah, A Sarifudin, S. Darniadi, E,A, Krisanti, W.W. Purwanto, K Mulia. Impact of Process Parameters and Recycling of Natural Deep Eutectic Solvent on the Physicochemical, Structural, and Gel Characteristics of Glucomannan. Food Biophysics 20 (3), 1-17
  • N Sukri, FF Natasha, Y Cahyana, H Marta, B Nurhadi, S Darniadi,. Double-Layered Starch-Based Films Containing Citronella Oil Prepared by Solution Casting. Carbohydrate Polymer Technologies and Applications, 100894
  • Sagita, S Widodo, SS Mardjan, PB Purwandoko, H Hariadi, S Darniadi. Rapid identification of coffee species and origin using affordable multi-channel spectral sensor combined with machine learning. Food Research International, 116501
  • Ikrawan, Y., Al Amin, G., Darniadi, S., Hidayat, D.D., Herminiati, A., Rahayuningtyas, A., Mayasti, N.K.I., Indiati, A., Ratnawati, L., Desnilasari D., Andriansyah, R.C.E., & Ayustaningwarno, F. (2025). Physical and Chemical Properties of Chicken Whole Egg Flour Produced by the BRIN Double Drum Drier: Effect of Rotation Speeds and Steam Pressures. Journal of Food Process Engineering. https:// doi.org/ 10.1111/jfpe.7009
  • Cahyadi, W., Ghaffar, R. M., Darniadi, S., Sarifudin, A., Sagita, D., Budiharti, U., Hari Hariadi, Nurhasanah, A., Widodo, P., Hariadi, H., Haryanyo, A., Andrinto, M., & Nurhadi, B. (2024). Evaluation of clarification process of Indonesia’s sweet sorghum juice by ultrafiltration membrane and the physicochemical and sensorial properties of the sugar product. Food Science and Technology, 44. https://doi.org/10.5327/fst.00338
  • Hidayat, D. D., Herminiati, A., Sagita, D., Setiawan, R., Darniadi, S., Andriansyah, R. C. E., Rahayuningtyas, A., Widiantara, T., Sudaryanto, A., & Parikesit, A. (2024). Optimization of Drum Drying Parameters for Chicken Egg White Flour Using Response Surface Methodology. International Journal of Design and Nature and Ecodynamics, 19(4), 1243–1250. https://doi.org/10.18280/ijdne.190415
  • Hariadi, H., Wahyono, T., Darniadi, S., Maulana, H., Nurhadi, B., Amien, S., Karuniawan, A., Ali Khan, A., Aziz, T., & F. Alasmari, A. (2024). Effect of maltodextrin concentration and drying temperature on the physicochemical characteristics of Sacha inchi (Plukenetia volubilis) extract powder. Italian Journal of Food Science, 36(2), 74–82. https://doi.org/10.15586/ijfs.v36i2.2458
  • Fauziyah, N., Ifie, I., Syarief, O., and Darniadi, S. “Impact of hydrocolloid and foaming agent on the physicochemical, microstructural, and bioactive characteristics of foam-mat freeze-dried fermented black glutinous rice (FBGR) powder.” Food Science and Nutrition-Wiley (2023). DOI 10.1002/fsn3.3098
  • Darniadi S.-Luna P.-Juniawati J.-et al. Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits. International Food Research Journal, 29, 2022. DOI:10.47836/ifrj.29.6.12
  • Darniadi S, Handoko DD, Sunarmani S, Widowati S. 2021. “Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavour components of freeze-dried durian (Durio zibethinus) products”. Food Res. 5 (S2):98–106. DOI 10.26656/fr.2017.5(S2).006
  • Darniadi, S, Ifie I, Luna P, Ho P, and Murray BS. 2020. “Foam-mat freeze-drying of blueberry juice by using trehalose-β-lactoglobulin and trehalose-bovine serum albumin as matrices”. Food and Bioprocess Technology. DOI 10.1007/s11947-020-02445-6
  • Darniadi S; Idolo Ifie, Peter Ho, and B. S. Murray. 2019. “Evaluation of Total Monomeric Anthocyanin, Total Phenolic Content and Individual Anthocyanins of Foam-Mat Freeze-Dried and Spray-Dried Blueberry Powder.” Food Measurement and Characterization, 13, 1599-1606. 10.1007/s11694-019-00076-w
  • Darniadi S; Ho P; Murray BS. 2017. “Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: Evaluation of foam and powder properties”. Journal of the Science of Food and Agriculture, 98(5), 2002-2010. DOI 10.1002/jsfa.8685
  • Sweet sorghum sugar production (2023-2025). Funding agency: National Research & Innovation Agency (BRIN). Amount: US$ 10,165. Role: Principal-investigator
  • Postdoctoral Program, World Class University for Faculty of Medicine, Universitas Diponegoro, 2024 (Grant number: 95/UN7.A/HK/VIII/2024) Amount: US$ 3,125. Role: Principal-investigator
  • Fermented black glutinous rice (FBGR) powder (2021-2022). Funding agency: Indonesia Ministry of Health (SP DIPA -024.12.2.632221/202). Amount: US$ 13,553. Role: Co-investigator
  • New product development from specialty-rice (2021). Baby biscuits are manufactured from specialty-rice flour and other ingredients. Funding agency: LPDP Indonesia. Amount: US$ 2,157. Role: Principal-investigator
  • Freeze-drying of durian for snack food (2018). Funding agency: Indonesia Ministry of Agriculture. Amount: US$ 5,565. Role: Principal investigator.