Area of Interest:

Food Science and Technology

100%

Functional Foods

62%

Food Sensory Evaluation

90%

Flavor Chemistry

75%

Cereal Technology

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
16

Abstracts
6

Selected Publications

Ismarti, I., D.D. Handoko, K. Triyana, H.M. Salleh, N.A. Fadzillah and N.F.H. Nordin, 2022. Study on volatile compounds of gelatine and the maillard reaction products from different species using spme-gcms. Sci. Technol. Indones., 7: 132-139.
CrossRef | Direct Link |
Handoko, D.D., Nafisah, A. Hairmansis, T. Sitaresmi and H. Safitri et al., 2022. Rice grain quality evaluation of promising lines of rice under irrigation and for salinity tolerance. AIP Conf. Proce. Vol. 2462. 10.1063/5.0075956.
CrossRef | Direct Link |
Astuti, R.D., D.L.N. Fibri, D.D. Handoko, W. David, S. Budijanto, H. Shirakawa and A. Ardiansyah, 2022. The volatile compounds and aroma description in various rhizopus oligosporus solid-state fermented and nonfermented rice bran. Fermentation, Vol. 8. 10.3390/fermentation8030120.
CrossRef | Direct Link |
Jumali, J., D.D. Handoko and S.D. Indrasari, 2020. Pengaruh cara pengeringan gabah terhadap mutu fisik, fisikokimia, dan organoleptik beras varietas unggul padi. J. Penelit. Pertan. Tanam. Pangan, 10.21082/jpptp.v4n2.2020.p97-103.
CrossRef | Direct Link |
Kusuma, P.T.W.W. and D.J. Rachbini, 2019. Simulasi kebijakan penambahan areal tanam dan peningkatan produktivitas dalam mendukung tercapainya swasembada jagung. Agritech, 10.22146/agritech.44539.
CrossRef | Direct Link |
Ardiansyah, W. David, D.D. Handoko, B. Kusbiantoro, S. Budijanto and H. Shirakawa, 2019. Fermented rice bran extract improves blood pressure and glucose in stroke-prone spontaneously hypertensive rats. Nutr. Food Sci., 10.1108/NFS-12-2018-0340.
CrossRef | Direct Link |
Lestari P., R. Reflinur, D.D. Handoko and M. Mastur, 2018. Keragaman genetik varietas padi japonica dan indica berdasarkan marka dna terkait mutu rasa. Scripta Biologica 5: 19-25.
CrossRef | Direct Link |
Cempaka, L., N. Eliza, A. Ardiansyah, D.D. Handoko and R.M. Astuti, 2018. Proximate composition, total phenolic content, and sensory analysis of rice bran tempeh. Makara J. Sci., 10.7454/mss.v22i2.9616.
CrossRef | Direct Link |
Badawy, E.S.M., K.A. Khalid, A.A.E.M. Heikal and M.M. Nagdy, 2018. Effect of salinity stress and soil types on growth, photosynthetic pigments and essential oil of Artemisia annua L. Asian J. Crop Sci., 10: 40-47.
CrossRef | Direct Link |
Wei, X., D.D. Handoko, L. Pather, L. Methven and J.S. Elmore, 2017. Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chem., 232: 531-544.
CrossRef | Direct Link |
Mau, Y.S., J.E.R. Markus, Shirly, S. Oematan and A.S.S. Ndiwa et al., 2017. Genetic diversity of red and black upland rice accessions from East Nusa Tenggara, Indonesia as revealed by gromorphological characters (Penulis anggota). Biodiversitas, 18: 197-211.
CrossRef | Direct Link |