Difference between revisions of "Oki Krisbianto"
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|SINTA | |SINTA | ||
|https://sinta. | |https://sinta.kemdikbud.go.id/authors/profile/6655315 | ||
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== Expertise == | == Expertise == | ||
* Nutrition Physiology | |||
* Food Fermentation | |||
* Food Laws | * Food Laws | ||
* Food Culture | * Food Culture | ||
* Food Psychology | * Food Psychology | ||
== International Journal indexed by Scopus/WoS == | == International Journal indexed by Scopus/WoS == |
Revision as of 08:54, 21 March 2023
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
- Nutrition Physiology
- Food Fermentation
- Food Laws
- Food Culture
- Food Psychology
International Journal indexed by Scopus/WoS
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
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 |