Yen Yen Sally RAHAYU - Tokyo College
東京カレッジ
Postdoctoral Fellow

Yen Yen Sally RAHAYU

01 Description of Research

My research activities center around the value of local resources, exploring the nexus between biodiversity-health/well-being-community and how these are valued in contemporary society. In the doctoral dissertation, I explored the value of biodiversity of traditional medicines (medicinal plants) in Indonesia’s context of intercultural health practice using multi-disciplinary approaches. I was also recently involved in an ethnobotanical study assessing the diversity and utilization of wild edible fruits of eastern Bhutan. My research interest also lies in the mediation aspects of biodiversity use. At Tokyo college, I plan to continue exploring the medicinal plants topic from the perspectives of mediation its knowledge commons.

02 Short Biography

2022 – Postdoctoral Fellow, Tokyo College

2021-2022 Postdoctoral Fellow, Global Agricultural Sciences, The University of Tokyo

2021 PhD in Agroinformatics, The University of Tokyo

2014 MSc in Agriculture, Kagoshima University

2005 Bachelor in Chemistry, Institut Teknologi Bandung, Indonesia

03 Major Publications

(2022). General Practitioners’ Attitudes toward Traditional Indonesian Herbal Medicine and Integrative Care in the Universal Health Coverage System. Global Journal of Health Science, 14(4). https://doi.org/10.5539/gjhs.v14n4p82

(2022). Ethnobotanical study of Wild edible fruits in eastern Bhutan. Journal of Ethnobiology and Ethnomedicine, 18(27). https://doi.org/https://doi.org/10.21203/rs.3.rs-1325881/v1

(2021). Predictors of the Use of Traditional Medicines in the Universal Health Coverage System in Indonesia. Global Journal of Health Science, 13(6), 24–35. https://doi.org/10.5539/gjhs.v13n6p24

(2020). Factors affecting the use of herbal medicines in the universal health coverage system in Indonesia. Journal of Ethnopharmacology, 260. https://doi.org/10.1016/j.jep.2020.112974

(2017). Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation. Food Chemistry, 224, 398–406. https://doi.org/10.1016/j.foodchem.2016.12.005


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