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" | ||
Line 18: | Line 18: | ||
|} | |} | ||
== Expertise == | == Expertise == | ||
* Food Laws | |||
* Food Psychology | * Food Psychology | ||
* 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 | |||
|} |
Revision as of 12:13, 9 December 2021
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
- 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 |