Difference between revisions of "Oki Krisbianto"

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|picture=[[File:Profile Picture Oki Krisbianto.jpg|frameless]]
|picture=[[File:Profile Picture Oki Krisbianto.jpg|frameless]]
|joined=2017
|joined=2017
|major=[[Food Technology]]
|major=[[Food Technology Program]]
|govposition=[[Assistant Professor]]
|govposition=[[Assistant Professor]]
}}
}}
<p>Oki Krisbianto, S.TP., M.Sc. is a Assistant Professor in Universitas Ciputra. He joined Universitas Ciputra since 2017 and currently part of Food Technology Program.</p>
<p>Oki Krisbianto, S.TP., M.Sc. is an Assistant Professor in Universitas Ciputra. He joined Universitas Ciputra since 2017 and currently part of Food Technology Program.</p>
== Author Pages ==
== Author Pages ==
{| class="wikitable"
{| class="wikitable"
|-
|ORCiD
|https://orcid.org/0000-0001-7082-0694
|-
|-
|Google Scholar
|Google Scholar
Line 15: Line 18:
|Scopus
|Scopus
|https://www.scopus.com/authid/detail.uri?authorId=57190813682
|https://www.scopus.com/authid/detail.uri?authorId=57190813682
|-
|SINTA
|https://sinta.kemdikbud.go.id/authors/profile/6655315


|}
|}
== Expertise ==
== Expertise ==
* Food Laws
* Food Laws
* Food Fermentation
* Nutrition Physiology
* Food Psychology
* Food Psychology
* Nutrition Physiology
* Food Culture
* Food Culture
* Food Fermentation


== International Journal indexed by Scopus/WoS ==
== International Journal indexed by Scopus/WoS ==
*[https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_7__fr-2022-226_krisbianto.pdf Physicochemical characteristics of tannia cocoyam (Xanthosoma sagittifolium) corm flour compared to flours and starches of other grains and tubers. ''Food Research'' (2024)]
*[https://scialert.net/qredirect.php?doi=pjn.2016.702.707&linkid=pdf Antihyperglycemic Effect and Antioxidants Properties of Black Rice (Oryza sativa L. indica) Cereal and Anthocyanin Extract on Health and Histopathology of Hyperglycemic Rats. ''Pakistan Journal of Nutrition'' (2016)]
*[https://scialert.net/qredirect.php?doi=pjn.2016.702.707&linkid=pdf Antihyperglycemic Effect and Antioxidants Properties of Black Rice (Oryza sativa L. indica) Cereal and Anthocyanin Extract on Health and Histopathology of Hyperglycemic Rats. ''Pakistan Journal of Nutrition'' (2016)]


== National Journal indexed by Sinta ==
== National Journal indexed by Sinta ==
*[https://jurnal.ugm.ac.id/agritech/article/view/32335/25459 Kandungan Gizi, Beta Karoten dan Antioksidan pada Tepung Pisang Tongka Langit (Musa troglodytarum L.). ''Agritech volume 39'' (2019)]
*[https://journal.trunojoyo.ac.id/agrointek/article/view/24576 Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum. ''Agrointek'' (2025)]
*[https://ejurnal.itats.ac.id/jpp-iptek/article/view/6088 Healthy Kitchen Rush dan Healthy Cooking Fun dalam Upaya Meningkatkan Kesadaran Makan Sehat Bergizi Seimbang pada Tiga Panti Asuhan di Surabaya. ''Jurnal Pengabdian dan Penerapan IPTEK'' (2025)]
*[https://journal.unej.ac.id/index.php/BIP/article/view/4408 The Effect of Starter Culture on Increasing Food Safety and Its Impact on Customer Preference. ''Berkala Ilmiah Pertanian'' (2025)]
*[https://ejournal.upi.edu/index.php/Jithor/article/view/57351 Studi Persepsi Wisatawan terhadap Produk Makanan Lokal Ikonis Bromo: Implikasi bagi Pengembangan Industri Pangan. ''Journal of Indonesian Tourism, Hospitality and Recreation'' (2024)]
*[https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/5250 Isolation and Identification of Microorganisms in the Making of Gaplek Tannia Cocoyam (Xanthosoma sagittifolium). ''Foodscitech'' (2024)]
*[https://journal.trunojoyo.ac.id/agrointek/article/view/22236 Comparative microbiological, chemical, and sensory traits of aron fermentation in Tengger and laboratory scales. ''Agrointek: Jurnal Teknologi Industri Pertanian'' (2023)]
*[https://ppjp.ulm.ac.id/journals/index.php/btj/article/view/8397 EDUKASI DAN PEMBERIAN MAKANAN TAMBAHAN UNTUK PENANGGULANGAN STUNTING DI KECAMATAN MADE, SURABAYA. ''Bubungan Tinggi: Jurnal Pengabdian Masyarakat'' (2023)]
*[https://journal.uib.ac.id/index.php/altasia/article/view/7656 Potensi Industri Pangan dalam Pengembangan Pariwisata Bromo: Persepsi Penduduk Desa Wonokitri. ''Jurnal ALTASIA'' (2023)]
*[https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/5238 Research and Development on Galengdowo Village’s Tahu Walik Cracker Using Different Seasonings. ''Food Science and Technology Journal'' (2023)]
*[http://journal.wima.ac.id/index.php/JTPG/article/view/4238/3113 Profiil fisikokimia tepung mbote termodifikasi secara fermentasi dan aplikasinya pada mi basah. ''Jurnal Teknologi Pangan dan Gizi'' (2022)]
*[https://journal.ugm.ac.id/ifnp/article/view/28952/19284 Commercial, Cooking and Eating Quality Traits and Nutrient Values of Local Mixed Black and White Rice from Yogyakarta. ''Indonesian Food and Nutrition Progress'' (2017)]
*[https://journal.ugm.ac.id/ifnp/article/view/28952/19284 Commercial, Cooking and Eating Quality Traits and Nutrient Values of Local Mixed Black and White Rice from Yogyakarta. ''Indonesian Food and Nutrition Progress'' (2017)]


== National Journal ==
== National Journal ==
*[https://journal.univetbantara.ac.id/index.php/jfap/article/view/2250/1393 Perbandingan beberapa detektor kromatografi gas dan aplikasinya dalam analisis pangan. ''Journal of Food and Agricultural Product'' (2022)]
*[https://jurnal.untan.ac.id/index.php/jft/article/view/57334/pdf Types of High-Performance Liquid Chromatography (HPLC) Columns: a Review. ''FoodTech: Jurnal Teknologi Pangan'' (2022)]
*[https://journal.uc.ac.id/index.php/JTCE/article/view/1800/1456 Focus Group Discussion and Quantitative Sensory Analysis to Identify Sensory Parameters of New Food Product. ''Journal of Tourism, Culinary, and Entrepreneurship (JTCE)'' (2021)]
*[https://journal.uc.ac.id/index.php/JTCE/article/view/1800/1456 Focus Group Discussion and Quantitative Sensory Analysis to Identify Sensory Parameters of New Food Product. ''Journal of Tourism, Culinary, and Entrepreneurship (JTCE)'' (2021)]
*[http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/1289/1080 Rasa Keterlibatan Pengajar Pangan Dalam Sosialisasi Undang-Undang Jaminan Produk Halal. ''Jurnal Teknologi Pangan'' (2018)]
*[http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/1289/1080 Rasa Keterlibatan Pengajar Pangan Dalam Sosialisasi Undang-Undang Jaminan Produk Halal. ''Jurnal Teknologi Pangan'' (2018)]
== International Proceeding ==
*Isolation and Identification of Microorganisms in Making Gaplek Mbote. ''Regional Food Resource Specialities and Entrepreneurial Value towards the Future of Food Sustainability'' (2023)
*The Effect of Modified Mbote (Xanthosoma sagittifolium) Flour and Xanthan Gum on Physicochemical and Sensory Caracteristic of Dried Noodle. ''Regional Food Resource Specialities and Entrepreneurial Value towards the Future of Food Sustainability'' (2023)


== National Proceeding ==
== National Proceeding ==
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== Book ==
== Book ==
*Buku Saku Penyuluhan: Pengolahan & Pengawetan Pangan (2021)
*[https://deepublishstore.com/produk/buku-ilmu-gizi-industri-pangan-nutrition-science-for-food-industry/ Ilmu Gizi Industri Pangan (2024)]
*[https://www.google.co.id/books/edition/Resep_Istimewa_Kuliner_Surabaya_Disertai/7uvxEAAAQBAJ?hl=en&gbpv=0 Tahu Tek Surabaya (2024)]
*[https://book.futuresciencepress.com/index.php/FSPB/catalog/book/40 Kalori dan Nutrisi Food and Beverage (2023)]
 
== Patent ==
*[https://drive.google.com/drive/folders/1sDHy3lMP61ZPvtby5UUlpROOkxT3QlF6 KOMPOSISI PRODUK BROWNIES KUKUS BERBAHAN DASAR DARI TEPUNG ARON JAGUNG PUTIH (ZEA MAYS)  (UC-KIP25010002) (2023)]
 
== Copyright ==
*[https://e-hakcipta.dgip.go.id/index.php/c?code=NjliMGZiMjJjYjUyZDZmYWQxMzQ1Yjg2MzE3MTAwNzEK Uji Coba Membuat Aron di Laboratorium (UC-KIN23090008) (2023)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=MzdhZTcxZjNjN2FiYjFhMTVlOGQ3MDhiOGEzMDg2NzEK Video Pelaksanaan Hygiene Sanitasi Selama Demo Produksi Sambal Kemasan FTP UC 2019 (UC-KIR22120003) (2022)]


== Formal Educations ==
== Formal Educations ==

Latest revision as of 10:11, 9 June 2025

Oki Krisbianto, S.TP., M.Sc.

Profile Picture Oki Krisbianto.jpg

Joined:
2017
Major:
Food Technology Program
Academic rank:
Assistant Professor

Oki Krisbianto, S.TP., M.Sc. is an Assistant Professor in Universitas Ciputra. He joined Universitas Ciputra since 2017 and currently part of Food Technology Program.

Author Pages

ORCiD https://orcid.org/0000-0001-7082-0694
Google Scholar https://scholar.google.co.id/citations?user=YFN9GLsAAAAJ
Scopus https://www.scopus.com/authid/detail.uri?authorId=57190813682
SINTA https://sinta.kemdikbud.go.id/authors/profile/6655315

Expertise

  • Food Laws
  • Food Fermentation
  • Nutrition Physiology
  • Food Psychology
  • Food Culture

International Journal indexed by Scopus/WoS

National Journal indexed by Sinta

National Journal

International Proceeding

  • Isolation and Identification of Microorganisms in Making Gaplek Mbote. Regional Food Resource Specialities and Entrepreneurial Value towards the Future of Food Sustainability (2023)
  • The Effect of Modified Mbote (Xanthosoma sagittifolium) Flour and Xanthan Gum on Physicochemical and Sensory Caracteristic of Dried Noodle. Regional Food Resource Specialities and Entrepreneurial Value towards the Future of Food Sustainability (2023)

National Proceeding

Book

Patent

Copyright

Formal Educations

Year Level School/Institution/University
2002 S1 Universitas Katolik Widya Mandala Surabaya
2014 S2 Universitas Gadjah Mada
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