Difference between revisions of "Oki Krisbianto"
Jump to navigation
Jump to search
| Line 25: | Line 25: | ||
== Expertise == | == Expertise == | ||
* Food Laws | * Food Laws | ||
* Food | * Food Fermentation | ||
* Nutrition Physiology | * Nutrition Physiology | ||
* Food Psychology | * Food Psychology | ||
* Food Culture | |||
== International Journal indexed by Scopus/WoS == | == International Journal indexed by Scopus/WoS == | ||
| Line 38: | Line 38: | ||
*[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://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://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.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://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://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)] | ||
*[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)] | |||
== National Journal == | == National Journal == | ||
| Line 53: | Line 54: | ||
== International Proceeding == | == 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) | *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) | ||
Latest revision as of 10:11, 9 June 2025
Oki Krisbianto, S.TP., M.Sc.
Joined:
2017
Major:
Academic rank:
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
Expertise
- Food Laws
- Food Fermentation
- Nutrition Physiology
- Food Psychology
- 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)
- 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)
- 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)
- Profiil fisikokimia tepung mbote termodifikasi secara fermentasi dan aplikasinya pada mi basah. Jurnal Teknologi Pangan dan Gizi (2022)
- 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
Book
- Ilmu Gizi Industri Pangan (2024)
- Tahu Tek Surabaya (2024)
- Kalori dan Nutrisi Food and Beverage (2023)
Patent
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 |