Oki Krisbianto

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

Joined:

2017

Major:

Food Technology

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

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

International Journal indexed by Scopus/WoS

• 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

• 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

• 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)

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

• Buku Saku Penyuluhan: Pengolahan & Pengawetan Pangan (2021)

Formal Educations

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