Oki Krisbianto

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

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 Psychology
• Nutrition Physiology
• Food Fermentation
• Food Culture

International Journal indexed by Scopus/WoS

• Physicochemical characteristics of tannia cocoyam (Xanthosoma sagittifolium) corm flour compared to flours and starches of other grains and tubers. Food Research (2024)
• 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

• Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum. Agrointek (2025)
• 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)
• The Effect of Starter Culture on Increasing Food Safety and Its Impact on Customer Preference. Berkala Ilmiah Pertanian (2025)
• Review Pengaruh Penambahan Ekstrak Buah terhadap Kualitas Mutu dan Aktivitas Antioksidan Yogurt. Jurnal Teknologi Hasil Pertanian (2024)
• Studi Persepsi Wisatawan terhadap Produk Makanan Lokal Ikonis Bromo: Implikasi bagi Pengembangan Industri Pangan. Journal of Indonesian Tourism, Hospitality and Recreation (2024)
• Isolation and Identification of Microorganisms in the Making of Gaplek Tannia Cocoyam (Xanthosoma sagittifolium). Foodscitech (2024)
• Comparative microbiological, chemical, and sensory traits of aron fermentation in Tengger and laboratory scales. Agrointek: Jurnal Teknologi Industri Pertanian (2023)
• EDUKASI DAN PEMBERIAN MAKANAN TAMBAHAN UNTUK PENANGGULANGAN STUNTING DI KECAMATAN MADE, SURABAYA. Bubungan Tinggi: Jurnal Pengabdian Masyarakat (2023)
• Pelatihan Mendukung Konservasi Air dan Pengembangan Fasilitas Pembelajaran Berbasis Sociopreneurship bagi Santri Pondok Alam Adat Budaya Nusantara Mahapatih Narotama, Mojokerto, Jawa Tim. JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) (2023)
• PELATIHAN PEMBUATAN PRODUK INOVASI MENGGUNAKAN BAHAN PANGAN LOKAL SUKU TENGGER PASCA COVID-19. Jurnal Pengabdian Kepada Masyarakat (JPKM) (2023)
• Potensi Industri Pangan dalam Pengembangan Pariwisata Bromo: Persepsi Penduduk Desa Wonokitri. Jurnal ALTASIA (2023)
• Research and Development on Galengdowo Village’s Tahu Walik Cracker Using Different Seasonings. Food Science and Technology Journal (2023)
• Acceptance Test of Jokowi's Herbal Beverage with Antioxidant Properties in Isotonic Beverage Formulation. Jurnal Ilmu Pangan dan Hasil Pertanian (2023)
• PELATIHAN INOVASI MEMBUAT MIE BERBAHAN DASAR PANGAN. LeECOM (2023)
• Pelatihan Pembuatan Produk Kuliner Dengan Bahan Pangan Lokal Desa Ranu Pani, Kabupaten Lumajang, Jawa Timur. JURNAL ABDIMAS BSI (2023)
• Profiil fisikokimia tepung mbote termodifikasi secara fermentasi dan aplikasinya pada mi basah. Jurnal Teknologi Pangan dan Gizi (2022)
• Kandungan Gizi, Beta Karoten dan Antioksidan pada Tepung Pisang Tongka Langit (Musa troglodytarum L.). Agritech volume 39 (2019)
• 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

• Perbandingan beberapa detektor kromatografi gas dan aplikasinya dalam analisis pangan. Journal of Food and Agricultural Product (2022)
• Types of High-Performance Liquid Chromatography (HPLC) Columns: a Review. FoodTech: Jurnal Teknologi Pangan (2022)
• Focus Group Discussion and Quantitative Sensory Analysis to Identify Sensory Parameters of New Food Product. Journal of Tourism, Culinary, and Entrepreneurship (JTCE) (2021)
• 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

• Sensory Properties and Antioxidant Activity of Steamed Rice with Various of Black and White Rice Ratio. Proceedings - International Food Conference 2016 (2016)

Book

• Ilmu Gizi Industri Pangan (2024)
• Tahu Tek Surabaya (2024)
• Kalori dan Nutrisi Food and Beverage (2023)

Patent

• KOMPOSISI PRODUK BROWNIES KUKUS BERBAHAN DASAR DARI TEPUNG ARON JAGUNG PUTIH (ZEA MAYS) (UC-KIP25010002) (2023)

Copyright

• Uji Coba Membuat Aron di Laboratorium (UC-KIN23090008) (2023)
• Video Pelaksanaan Hygiene Sanitasi Selama Demo Produksi Sambal Kemasan FTP UC 2019 (UC-KIR22120003) (2022)

Formal Educations

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