Difference between revisions of "Oki Krisbianto"

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


== 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://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://jurnal.uns.ac.id/ilmupangan/article/view/61941/48109 Review Pengaruh Penambahan Ekstrak Buah terhadap Kualitas Mutu dan Aktivitas Antioksidan Yogurt. ''Jurnal Teknologi Hasil Pertanian'' (2024)]
*[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.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://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://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)]
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*[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://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)]
*[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)]
*[https://journal.upgris.ac.id/index.php/jiphp/article/view/17288 Acceptance Test of Jokowi's Herbal Beverage with Antioxidant Properties in Isotonic Beverage Formulation. ''Jurnal Ilmu Pangan dan Hasil Pertanian'' (2023)]
*[https://journal.uc.ac.id/index.php/LeECOM/article/view/3721/2528 PELATIHAN INOVASI MEMBUAT MIE BERBAHAN DASAR PANGAN. ''LeECOM'' (2023)]
*[https://ejournal.bsi.ac.id/ejurnal/index.php/abdimas/article/view/14723 Pelatihan Pembuatan Produk Kuliner Dengan Bahan Pangan Lokal  Desa Ranu Pani, Kabupaten Lumajang, Jawa Timur. ''JURNAL ABDIMAS BSI'' (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://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.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 ==
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== Book ==
== Book ==
*Resep Kreasi Olahan Pangan Berbahan Dasar Pangan Lokal di Bromo (2023)
*[https://deepublishstore.com/produk/buku-ilmu-gizi-industri-pangan-nutrition-science-for-food-industry/ Ilmu Gizi Industri Pangan (2024)]
*Buku Saku Penyuluhan: Pengolahan & Pengawetan Pangan (2021)
*[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 ==
== Copyright ==
*Proses Membuat Mie Berbahan Dasar  Aron Jagung Putih Dan Daun Semen (UC-KIN23050019) (2023)
*[https://e-hakcipta.dgip.go.id/index.php/c?code=NjliMGZiMjJjYjUyZDZmYWQxMzQ1Yjg2MzE3MTAwNzEK Uji Coba Membuat Aron di Laboratorium (UC-KIN23090008) (2023)]
*PROSES MEMBUAT MIE BERBAHAN DASAR ARON JAGUNG PUTIH (UC-KIN23050018) (2023)
*[https://e-hakcipta.dgip.go.id/index.php/c?code=MTU4ZTZmMmQyNTI2NGMyODc2ZGJmYTdlMmJhMzE0NzkK Aron Makanan Otentik Khas Tengger (UC-KIR22070156) (2022)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=ZmI2NmU4YzIwY2Q0M2NlMzhlMmU1ZDE3Njg5MWUyMDcK Inovasi Produk Makan Khas Tengger - Aron (UC-KIR22070155) (2022)]
*[https://pdki-indonesia.dgip.go.id/detail/EC00202147120?type=copyright&keyword=+Pangan+Lokal+Di+Bromo Kreasi Olahan Pangan Berbahan Dasar Pangan Lokal Di Bromo (2022)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=ZTRkYWZjODk4NjEyMTg4NTFmZTlkOTMxZDQ5YWIyYTkK Kreasi Olahan Pangan Berbahan Dasar Pangan Lokal Di Bromo (UC-KIR22070160) (2022)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=MTIyYTJkYjY4MDIyNmI3YmE3OTUyY2MzNjQ3ZWE4OTEK KREASI PUTU BERBAHAN DASAR ARON JAGUNG PUTIH (UC-KIN22080016) (2022)]
*LOCAL FOOD DALAM PARIWISATA BROMO (UC-KIN22100005) (2022)
*[https://e-hakcipta.dgip.go.id/index.php/c?code=ODllZmQ1ZDBlYjhmN2I4MDI2ZTJhN2U0MWRiZTlhYWMK Pemetaan dan Strategi Pengembangan Eko-wisata Kuliner Khas Tengger (UC-KIR22070159) (2022)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=NzQyM2UxZjcwZDI0YjdkMDg0MmUxN2VlNDBkMTkzNWMK Poster granula pati 12 jenis serealia 2021 (UC-KIR22110004) (2022)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=ZmMxNjQwYTg3ODNmMWZlNTllNjgzNDJkZDM3NjM5NDUK Poster pedoman gizi seimbang FTP UC 2021 (UC-KIR22110003) (2022)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=NDZjMTZiN2FkNDRlYTk0OGJmMjE2OTg3NTAwZTNiN2EK Poster Pengolahan Sambal Krangean FTP UC 2021 (UC-KIR22120002) (2022)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=NzFiM2JiZDgwZDc4NTEzYTA2NGIzYWM2MzNhNjg2M2QK Poster penyuluhan hygiene dan sanitasi sambal krangean & saus sambal FTP UC 2021 (UC-KIR22110002) (2022)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=OGMxZWZjNzEwNTRlNzk2YTJjMmQwYmRjOTZhNTA3N2MK Poster Produksi Saus Sambal Kentang Krangean FTP UC 2021 (UC-KIR22060040) (2022)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=YzhiZDU3ZDkwMzUyOGQyNGY2NDFmYjViYTMxMmM1ZTkK Poster Produksi Saus Sambal Kentang Krangean FTP UC 2021 (UC-KIR22120004) (2022)]
*[https://pdki-indonesia.dgip.go.id/detail/EC00202147119?type=copyright&keyword=proses+pembuatan+aron PROSES PEMBUATAN ARON (2022)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=Nzg3YzljZTFkYWE3MzAzOTg1N2U2YjcyYzg3MmZjZDAK PROSES PEMBUATAN ARON (UC-KIR22070161) (2022)]
*Sebuah Wacana: Bromo Theme Park sebagai Pengembangan Eko Pariwisata Budaya Masyarakat Tengger (UC-KIN22100006) (2022)
*[https://e-hakcipta.dgip.go.id/index.php/c?code=YzQwNWM2M2ZmZDNkNThmZmM4NDY1MDljZGE5ZmE3ZmUK UJI COBA PEMBUATAN PRODUK BAHAN PANGAN LOKAL BROMO  (UC-KIN22080015) (2022)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=ZDNiNDFhMWU3ZDg1NDNhZGYyMWQyZjU2ZjcxZjU5MjUK UJI COBA PEMBUATAN PRODUK BAHAN PANGAN LOKAL DI RANU PANI LUMAJANG BROMO  (UC-KIN22080013) (2022)]
*[https://pdki-indonesia.dgip.go.id/detail/EC00202147121?type=copyright&keyword=uji+coba+skala+kecil Uji Coba Skala Kecil Pembuatan Brownies Kukus Tepung Aron (2022)]
*[https://e-hakcipta.dgip.go.id/index.php/c?code=NTNmODg4MDVhZDE2ZDJkYTc2MjExZWIzNGVjNjEzNmMK Uji Coba Skala Kecil Pembuatan Brownies Kukus Tepung Aron (UC-KIR22070162) (2022)]
*Video Making Cake with Different Type of Flour Part 1 (UC-KIR22100002) (2022)
*[https://e-hakcipta.dgip.go.id/index.php/c?code=NzU3OWI1NTVlYTlmNjFkOTBkNDFlZGE5NGFjZDQzNzkK Video Making Cake with Different Type of Flour Part 2 (UC-KIR22110005) (2022)]
*[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)]
*[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)]
*Video Proses Analisis Tepung Mbote 2021 (UC-KIR22100001) (2022)
*Video Proses Pembuatan Tepung Mbote 2021 (UC-KIR22100003) (2022)


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

Revision as of 10:07, 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 Culture
  • Nutrition Physiology
  • Food Fermentation
  • Food Psychology

International Journal indexed by Scopus/WoS

National Journal indexed by Sinta

National Journal

International Proceeding

  • 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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