Dr. Dimas Rahadian Aji Muhammad, S.TP., M.Sc. telah mempunyai pencapaian dan kontribusi signifikan terhadap kemajuan dan penerapan ilmu pengetahuan. Hingga saat ini ia telah mempublikasikan karyanya dengan 84 artikel (termasuk book chapter dan prosiding) dengan H-index Scopus 16. Kontribusi keilmuan yang diberikan juga dalam bentuk aktifitas sebagai editorial board member dalam jurnal internasional bereputasi dan telah menjadi reviewer untuk lebih dari 250 artikel yang di-submit ke jurnal internasional dan nasional bereputasi. Selain itu, ia mempunyai 4 paten sederhana, menerbitkan tulisan di berbagai media massa, serta diundang sebagai narasumber di berbagai forum ilmiah di tingkat nasional maupun internasional. Beragam aktifitasnya telah mendapatkan pengakuan dari berbagai lembaga, antara lain sebagai peringkat 1 PATPI Award kategori Young Scientist yang diberikan oleh Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI), penghargaan High Quality Paper Award dari Kemendikbudristek, serta mendapatkan predikat best oral presenter di beberapa seminar internasional. Di Universitas Sebelas Maret, ia dipercaya sebagai Sekretaris Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) karena rekam jejak yang kuat di bidang penelitian dan pengabdian kepada Masyarakat. Beberapa hibah internasional yang pernah di dapatkan Adalah Global Minds Fund (Belgia) dan Erasmus+ (Uni Eropa). Ia juga mendapatkan berbagai travel grant untuk kegiatan akademik antara lain ke Belgia, Italia,Perancis, dan China.

• 2025: Sanchez, P. D. C., Hashim, N., Basri, M. S. M., Saari, N. B., & Muhammad, D. R. A. (2025). Unlocking the potential of cacao bean shell as a functional food additive: Composition, applications, optimization, and future directions–a review. Food Chemistry, 492, 145471.
• 2025: Sanchez, P. D. C., Hashim, N., & Muhammad, D. R. A. (2025). Properties, Uses, and Utilization Methods of Cacao (Theobroma cacao) Bean Shells (CBS): Applications of Emerging Green Extraction Techniques–A Review. Journal of Food Composition and Analysis, 107823.
• 2025: Indiarto, R., Al-Amin, R. W., Djali, M., Subroto, E., Muhammad, D. R. A., & Wiguna, B. (2025). Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract. Applied Food Research, 5(1), 100674.
• 2025: Indiarto, R., Putri, N. W., Fetriyuna, F., Subroto, E., Irawan, A. N., Muhammad, D. R. A., & Lani, M. N. (2025). Quality Improvement of Plant- Based White Chocolate Enriched with Encapsulated Blueberry Juice. Food Chemistry Advances, 100917.
• 2025: Indiarto, R., Firdaus, R. G., Marta, H., Subroto, E., Muhammad, D. R. A., & Md Sikin, A. (2025). Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute. International Journal of Food Properties, 28(1), 2506674.
• 2025: Ayouaz, S., Fibri, D. L. N., Madani, K., & Muhammad, D. R. A. (2025). Feasibility and sustainability evaluation of customary extraction methods of ginger bioactive compounds–A Review. Indonesian Food Science and Technology Journal, 8(2), 189-200.
• 2025: Sunarharum, W. B., Wahyuni, N. L., Saputro, A. D., Muhammad, D. R. A.., & Efrat, N. (2025). Chemical and sensory properties of single-origin chocolate made from cocoa beans with different fermentation durations. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 67-82.
• 2025: Indiarto, R., Febianti, D. Y., Mahani, M., Subroto, E., Pangawikan, A. D., Lani, M. N., & Muhammad, D. R. A. (2025). Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate nal of Food, 23(1), 2505681.
• 2024: Muhammad, D. R. A., Ayouaz, S., Rachmawati, A. N., Madani, K., Fibri, D. L. N., Rafi, M., ... & Fahmy, K. (2024). Advanced and Potential Methods for Extraction of Bioactive Compounds from Avocado Peel—A Review. Applied Sciences, 14(14), 6018.
• 2024: Okstaviyani, E., Lestari, P. D., Kawiji, K., Anandito, R. B. K., Yulviatun, A., Sefrienda, A. R., & Muhammad, D. R. A. (2024). Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients. Foods, 13(22), 3694.
• 2024: Praseptiangga, D., Sesari, A. R., Rochima, E., Muhammad, D. R. A., Widyaastuti, D., Zaman, M. Z., ... & Panatarani, C. (2024). Development and characterization of semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO2/ZnO nanoparticles. International Journal of Biological Macromolecules, 271, 132569.
• 2024: Indiarto, R., Situmorang, A. K. N., Harunaningtyas, A., Arifin, H. R., Subroto, E., Herawati, E. R. N., ... & Muhammad, D. R. A. (2024). Reformulation of white chocolate with soy-and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties. International Journal of Food Properties, 27(1), 704-728.
• 2024: Indiarto, R., Herwanto, J. A., Filianty, F., Lembong, E., Subroto, E., & Muhammad, D. R. A. (2024). Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract. CyTA-Journal of Food, 22(1), 2329144.
• 2024: Astuti, Z. M., Fibri, D. L. N., Ayouaz, S., & Muhammad, D. R. A. (2024). Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut. Caraka Tani: Journal of Sustainable Agriculture, 39(1), 208-222.
• 2024: Juvinal, J. G., Schouteten, J. J., Muhammad, D. R. A., Tayag, G. G., de Leon, A. A., De Steur, H., ... & Gellynck, X. (2024). Discovering fine flavour in Asian single-origin cocoa: fast GC electronic-nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines. International Journal of Food Science and Technology, 59(10), 7852-7864.
• 2023: Muhammad, D. R. A., Praseptiangga, D., & Zaman, M. Z. (2023). Advanced processing technology for improving the nutritional profile of food. Frontiers in Nutrition, 10.
• 2023: Juvinal, J. G., De Steur, H., Schouteten, J. J., Muhammad, D. R. A., De Leon, A. A., Dewettinck, K., & Gellynck, X. (2023). Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder. Foods, 12(9), 1797.
• 2023: Wibowo, A., Muhammad, D. R. A., Lestari, E., Karsidi, R., & Giri, A. K. (2023). Assessing Citizenship Participation and Religious Ethics in Ecotourism Development near an Islamic Boarding School in Indonesia. International Journal of Sustainable Development & Planning, 18(10).
• 2023: Ayouaz, S., Koss-Mikołajczyk, I., Adjeroud-Abdellatif, N., Bartoszek, A., Arab, R., Mouhoubi, K., Muhammad, D.R.A., ... & Madani, K. (2023). Anticarcinogenic and antioxidant activities of leaves and flowers hydroalcoholic extracts of Nerium oleander L.: PCA analysis and n Journal of Food and Nutrition Research, 7(15), 1-8.
• 2023: Wibowo, A., Muhammad, D. R. A., Lestari, E., Karsidi, R., & Giri, A. K. (2023). Social quality based on ecotourism and creative economy in a language tourism village in Indonesia. Rural Society, 32(2), 81-97.
• 2023: Nurhayati, R., Laila, U., Herawati, E. R. N., Prabawa, S., Muhammad, D. R. A., & Surwinanto, A. M. (2023). The developing of reduced-sugar ready-to-drink cocoa beverages: optimization of stabilizers and sugar replacers concentration. Food Science and Technology, 43.
• 2022: Muhammad, D. R. A., Zulfa, F., Purnomo, D., Widiatmoko, C., & Fibri, D.L.N. Antioxidant activities and physical properties of milk chocolate enriched with plant-based functional ingredients. Food Research 7,. 268– 275
• 2022: Muhammad, D. R. A., Marettama, N.M., Fauza, G. & Affandi, D.R. (2022) Can ingredients and information interventions affect the hedonic level and (emo-sensory) perceptions of the milk chocolate and cocoa drink’s consumers? Open Agriculture, 7(1), 847-856.
• 2022: Muhammad, D. R. A. (2022). Nanoencapsulation: A new way of using herbs and spices in food and its related products. Reviews in Agricultural Science, 10, 288-303.
• 2022: Fibri, D. L. N., Ayouaz, S., Utami, R. F., & Muhammad, D. R. A. (2022). Current situation and future direction of traditional foods: A perspective review. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 5(1), 112-126.
• 2022: Muhammad, D. R. A., Fibri, D. L. N., Saputro, A. D., & Sunarharum, W. B. (2022). Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia. Open Agriculture, 7(1), 382-391.
• 2021: Ariyantoro, A.R., Affandi, D. R., Muhammad, D.R.A., et al. (2021) The effect of dual modification with annealing and Heat Moisture Treatment (HMT) on physicochemical properties of jack bean starch (Canavalia ensiformis). Food Research 6 (4) : 189-198.
• 2021: Muhammad, D. R. A., Rahayu, E. S., & Fibri, D. L. N. (2021). Revisiting the Development of Probiotic-based Functional Chocolates. Reviews in Agricultural Science, 9, 233-248.
• 2021: Menggala, S. R., Vanhove, W., Muhammad, D. R. A., Rahman, A., Speelman, S., & Damme, P. V. (2021). The Effect of Geographical Indications (GIs) on the Koerintji Cinnamon Sales Price and Information of Origin. Agronomy, 11(7), 1410.
• 2021: Faiqoh, K.E.N., Muhammad, D.R.A. and Praseptiangga, D. (2021) Ginger-flavoured ready-to-drink cocoa beverage formulated with high and low-fat content powder: consumer preference, properties and stability. Food Research, 5 (Suppl. 2), 7 – 17.
• 2021: Sintang, M. D. B., Danthine, S., Tavernier, I., Van de Walle, D., Doan, C. D., Muhammad, D. R. A., ... & Dewettinck, K. (2021). Polymer coated fat crystals as oil structuring agents: fabrication and oleogelation properties. Food Hydrocolloids, 106623.
• 2020: Praseptiangga, D., Zambrano, J. M. G., Sanjaya, A. P., & Muhammad, D. R. A. (2020). Challenges in the development of the cocoa and chocolate industry in Indonesia: A case study in Madiun, East Java. AIMS Agriculture and Food, 5(4), 920-937.
• 2020: Muhammad, D. R. A., Kongor, J. E., & Dewettinck, K. (2020). Investigating the effect of different types of cocoa powder and stabilizers on of Food Science and Technology https://doi.org/10.1007/s13197-020- 04855-y .
• 2020: Muhammad, D. R. A., Tuenter, E., Patria, G. D., Foubert, K., Pieters, L., & Dewettinck, K. (2020). Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate. Food Chemistry, 127983.
• 2019: Muhammad, D. R. A., Lemarcq, V., Alderweireldt, E., Vanoverberghe, P., Praseptiangga, D., Juvinal, J. G., & Dewettinck, K. (2019). Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil. Journal of Food Science and Technology, 57, 1731–1739.
• 2019: Menggala, S. R., Vanhove, W., Muhammad, D. R. A., Hendri, J., Speelman, S., & Van Damme, P. (2019). Sustainable Harvesting of Cinnamomum burmannii (Nees & T. Nees) Blume in Kerinci Regency, Indonesia. Sustainability, 11(23), 6709.
• 2019: Muhammad, D. R. A., Sedaghat Doost, A., Gupta, V., bin Sintang, M. D., Van de Walle, D., Van der Meeren, P., & Dewettinck, K. (2019). Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract. Food Hydrocolloids, 100, 105377.
• 2019: Muhammad, D. R. A., Gonzalez, C. G., Sedaghat Doost, A., Van de Walle, D. Van der Meeren, P. & Dewettinck, K. (2019). Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles. Food and Bioprocess Technology, 12, 976–989.
• 2018: Muhammad, D. R. A., Saputro, A.D., Rottiers, H., Van de Walle, D. & Dewettinck, K. (2018). Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles. European Food Research and Technology, 244, 1185–1202.
• 2018: Sedaghat Doost, A., Muhammad, D. R. A., Stevens, C. V., Dewettinck, K. & Van der Meeren, P. (2018). Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by anti-solvent precipitation. Food Hydrocolloids, 83, 190-201.
• 2017: Muhammad, D. R. A., Praseptiangga, D., Van de Walle, D. & Dewettinck, K. (2017). Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures. Food Chemistry, 231, 356-364.
• 2017: Muhammad, D. R. A. & Dewettinck, K. (2017). Cinnamon and its derivatives as potential ingredients in functional food – a review. International Journal of Food Properties, 20, 2237-2263.
• Muhammad, D. R. A., Nguyen, V. B., Le, P. H., & Sanjaya, A. P. (2024). Microbial metabolites and bioactive compounds from fermented fruit waste. In Bioactive Microbial Metabolites (pp. 83-121). Academic Press.
• Kongor, J. E., & Muhammad, D.R.A. (2024). Processing of cocoa and development of chocolate beverages. In Natural Products in Beverages:(pp. 157-192). Cham: Springer International Publishing.
• Ariyantoro, A. R., Yulviatun, A., Yudhistira, B., & Muhammad, D. R. A. (2024). Jack bean starch: properties, functionality, and modification. In Non- Conventional Starch Sources (pp. 467-494). Academic Press.
• Muhammad, D. R. A. & Wikandari, R. (2023). Extraction and stability assessment of the bioactive compounds from berries. In Berry Bioactive Compound By-Products (pp. 1-44). Academic Press.
• Muhammad, D. R. A., Zaman, M. Z., & Ariyantoro, A. R. (2023). Sustainable materials and infrastructures for the food industry. In Sustainable Development and Pathways for Food Ecosystems (pp. 147- 182). Academic Press.
• Muhammad, D. R. A., Fibri, D. L. N., & Prakash, S. (2022). Improving the Functionality of Chocolate by Incorporating Vegetal Extracts. In Galanakis, C. (Ed). Trends in Sustainable Chocolate Production. Springer, Cham. https://doi.org/10.1007/978-3-030-90169-1_4

• 1. Best oral presenter “International Symposium on Food and Agro- Biodiversity 2024”, Universitas Diponegoro
• PATPI Young Scientist Award 2023 (Peringkat 1), Perhimpunan Ahli Teknologi Pangan Indonesia
• Program World Class Professor (WCP) 2022, Kementerian Pendidikan, Kebudayaan, Riset dan Teknologi
• Reviewer of the Month, Current Research in Nutrition and Food Science 2022
• Best paper PKM-CSR 2021 Bidang Teknologi Tepat GunaKonsorsium Konferensi Nasional Ke-7 PKM-CSR
• Artikel Ilmiah Berkualitas Tinggi Bidang Kesehatan dan Obat Kementerian Riset dan Teknologi / Badan Riset dan Inovasi Nasional 2020
• Best oral presenter “the 3rd International Conference on Fisheries and Marine Science (INCOFIMS) 2020”, Universitas Airlangga
• Best presenter “2nd International Conference on Sustainable Agriculture for Rural Development” 2020, Universitas Jenderal Soedirman
• ASEANplus Fellowship Ghent University, Belgia 2019
• Travel grant to the 3rd China (Guangxi) – ASEAN Conference on Agricultural Science and Technology Cooperation (22-23 November 2019, Beihai – China) Guangxi Academy of Agricultural Science,
• Early Career Researcher Initiative Grant European Food Safety Authority (EFSA) 2018
• Travel grant to the 32nd EFFoST International Conference - Nantes France Fonds Wetenschappelijk Onderzoek - Vlaanderen , Belgium 2018
• Pemenang kompetisi video pembelajaran LPP UNS 2013
• VLIR-UOS Scholarship Awardee : Cocoa and Chocolate Processing Workshop 2013 VLIR-UOS (Belgia)