Difference between revisions of "Oki Krisbianto"

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<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.</p>
<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>
== Author Pages ==
== Author Pages ==
{| class="wikitable"
{| class="wikitable"
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|}
|}
== Expertise ==
== Expertise ==
* Food Laws
* Food Psychology
* Food Psychology
* Food Laws
* Food Fermentation
* Nutrition Physiology
* Nutrition Physiology
* Food Culture
* Food Culture
* Food Fermentation
== International Journal indexed by Scopus/WoS ==
*[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 ==
*[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 ==
*[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)]
== National Proceeding ==
*[http://repository.wima.ac.id/10704/7/RADIX%20Prosiding%20IFC%202016.pdf 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 ==
{| class="wikitable"
!Year
!Level
!School/Institution/University
|-
|2002
|S1
|Universitas Katolik Widya Mandala Surabaya
|-
|2014
|S2
|Universitas Gadjah Mada
|}

Latest revision as of 12:13, 9 December 2021

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

Profile Picture Oki Krisbianto.jpg

Joined:
2017
Academic rank:

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.

Author Pages

Google Scholar https://scholar.google.co.id/citations?user=YFN9GLsAAAAJ
Scopus https://www.scopus.com/authid/detail.uri?authorId=57190813682

Expertise

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

International Journal indexed by Scopus/WoS

National Journal indexed by Sinta

National Journal

National Proceeding

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