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Oki Krisbianto
Observed names:
Krisbianto, Oki,
O. Krisbianto
Institution:
Universitas Ciputra
Observed institution:
Universitas Ciputra
ORCID:
0000-0001-7082-0694
Observed ORCID:
0000-0001-7082-0694
OpenAlex ID:
A5070012000
Types of High-Performance Liquid Chromatography (HPLC) Columns: A Review
2022
·
Natashya Evangeline Fiorelia
, Anthony Dharma Wibowo
, et al.
·
FoodTech Jurnal Teknologi Pangan
·
12
PDF
Kandungan Gizi, Beta Karoten dan Antioksidan pada Tepung Pisang Tongka Langit (Musa troglodytarum L.)
2019
·
Ika Yohanna Pratiwi
, Oki Krisbianto
·
Jurnal Agritech
·
9
PDF
Comparison of gas chromatography detectors and its application in food analysis
2022
·
Yurika Sugiharto
, Evelyn Natania
, et al.
·
Journal of Food and Agricultural Product
·
7
PDF
Edukasi dan Pemberian Makanan Tambahan untuk Penanggulangan Stunting di Kecamatan Made, Surabaya
2023
·
Etha Rambung
, Janice Valencia
, et al.
·
Bubungan Tinggi Jurnal Pengabdian Masyarakat
·
4
Pelatihan Pembuatan Produk Kuliner Dengan Bahan Pangan Lokal Desa Ranu Pani, Kabupaten Lumajang, Jawa Timur
2023
·
Hari Minantyo
, Oki Krisbianto
, et al.
·
Jurnal Abdimas BSI Jurnal Pengabdian Kepada Masyarakat
·
4
PDF
Antihyperglycemic Effect and Antioxidants Properties of Black Rice (Oryza sativa L. indica) Cereal and Anthocyanin Extract on Health and Histopathology of Hyperglycemic Rats
2016
·
Oki Krisbianto
, Mary Astuti
, et al.
·
Pakistan Journal of Nutrition
·
4
PDF
Determination of optimum fermentation time through microscopic, sensory, and eating quality comparison of hyacinth beans, sword beans, and soybean tempeh
2025
·
Alexander Michael Jacob
, Cecilia Gaby
, et al.
·
AGROINTEK
·
3
Physicochemical characteristics of tannia cocoyam (Xanthosoma sagittifolium) corm flour compared to flours and starches of other grains and tubers
2024
·
O. Krisbianto
, H. Minantyo
·
Food Research
·
3
Pelatihan Inovasi Membuat Mie Berbahan Dasar Pangan Lokal Masyarakat Suku Tengger
2023
·
Hari Minantyo
, Michael Ricky Sondak
, et al.
·
Jurnal LeECOM (Leverage Engagement Empowerment of Community)
·
3
PDF
Focus Group Discussion and Quantitative Sensory Analysis to Identify Sensory Parameters of New Food Product
2021
·
Christianus Jodi Yonathan
, Yoga Pamudya Gunawan Ristam
, et al.
·
JOURNAL OF TOURISM CULINARY AND ENTREPRENEURSHIP (JTCE)
·
3
Pelatihan Mendukung Konservasi Air dan Pengembangan Fasilitas Pembelajaran Berbasis Sociopreneurship bagi Santri Pondok Alam Adat Budaya Nusantara Mahapatih Narotama, Mojokerto, Jawa Timur
2023
·
Nyoman Puspa Asri
, Laurensia Maureen Nuradhi
, et al.
·
JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK)
·
2
PDF
Profil Fisikokimia Tepung Mbote Termodifikasi Secara Fermentasi Dan Aplikasinya Pada Mi Basah
2022
·
Yurika Sugiharto
, Victor Kurniawan Yuwono
, et al.
·
Jurnal Teknologi Pangan dan Gizi
·
2
PDF
Rasa Keterlibatan Pengajar Pangan Dalam Sosialisasi Undang-Undang Jaminan Produk Halal
2018
·
Oki Krisbianto
, Andre Yusuf Trisna Putra
·
Jurnal Teknologi Pangan
·
2
Comparative microbiological, chemical, and sensory traits of aron fermentation in Tengger and laboratory scales
2024
·
Oki Krisbianto
, Andre Yusuf Trisna Putra
, et al.
·
AGROINTEK
·
1
PDF
Acceptance Test of Jokowi's Herbal Beverage with Antioxidant Properties in Isotonic Beverage Formulation
2024
·
Jessica Renata Yoewono
, Oki Krisbianto
, et al.
·
Jurnal Ilmu Pangan dan Hasil Pertanian
·
1
PDF
Studi Persepsi Wisatawan terhadap Produk Makanan Lokal Ikonis Bromo: Implikasi bagi Pengembangan Industri Pangan
2023
·
Oki Krisbianto
, Hari Minantyo
, et al.
·
Journal of Indonesian Tourism Hospitality and Recreation
·
1
Potensi Industri Pangan dalam Pengembangan Pariwisata Bromo: Persepsi Penduduk Desa Wonokitri
2023
·
Oki Krisbianto
, Hari Minantyo
, et al.
·
Altasia Jurnal Pariwisata Indonesia
·
1
PDF
Commercial, Cooking and Eating Quality Traits and Nutrient Values of Local Mixed Black and White Rice from Yogyakarta
2017
·
Mary Astuti
, Sri Kanoni
, et al.
·
Indonesian Food and Nutrition Progress
·
1
PDF
Arrhenius-based shelf-life prediction of lombok terong (Capsicum) sambal with sodium benzoate and potassium sorbate combination
2026
·
Eileen Fiona Wijaya
, Fransisca Romana Titis Suniati
, et al.
·
AGROINTEK
PDF
Isolation and identification of bacteria in the process of making dry and wet gaplek
2026
·
Leonardus Patrick Harsono
, Masdiana Chendrakasih Padaga
, et al.
·
AGROINTEK
PDF
Evaluasi efektivitas freeze-drying dan tray-dehydrating terhadap kualitas sayur instan kering
2026
·
Phylea Holy
, Masdiana Chendrakasi Padaga
, et al.
·
Jurnal Teknologi Pangan
Pemberdayaan Masyarakat Pesisir melalui Workshop Efisiensi Operasional Usaha dan SOP
2026
·
Oktavia Vinda Maya
, Gading Putri Herma
, et al.
·
Jurnal LeECOM (Leverage Engagement Empowerment of Community)
Examining dried noodle characteristics made from modified Xanthosoma sagittifolium flour and xanthan gum
2025
·
Yurika Sugiharto
, Ika Yohanna Pratiwi
, et al.
·
AGROINTEK
PDF
Healthy Kitchen Rush dan Healthy Cooking Fun dalam Upaya Meningkatkan Kesadaran Makan Sehat Bergizi Seimbang pada Tiga Panti Asuhan di Surabaya
2025
·
Oki Krisbianto
, Fabiola Leoparjo
, et al.
·
JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK)
PDF
The Effect of Starter Culture on Increasing Food Safety and Its Impact on Customer Preference
2025
·
Hillary Ellen Yapradinata
, Alvin Chandra Wijaya
, et al.
·
Berkala Ilmiah Pertanian
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Works count:
31
Citation count:
63
H-index:
4
I10-index:
1
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