Mr. Edy Subroto
My Social Links

Mr. Edy Subroto

Researcher
Universitas of Padjadjaran, Indonesia

Highest Degree
M.Sc. in Food and Agriculture Product Technology from Gadjah Mada University Yogyakarta, Indonesia

Share this Profile

Area of Interest:

Food Science and Technology
100%
Sensory Analysis of Foods
62%
Food Processing
90%
Food Chemistry
75%
Food and Industrial Microbiology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Subroto, E., T. Utami and C. Hidayat, 2018. Enzymatic glycerolysis-interesterification of palm stearin-olein blend for synthesis structured lipid containing high mono-and diacylglycerol. Food Sci. Biotechnol., Vol. 19. 10.1007/s10068-018-0462-6.
    CrossRef  |  Direct Link  |  
  2. Subroto, E., M.F. Wisamputri, Supriyanto, T. Utami and C. Hidayat, 2018. Enzymatic and chemical synthesis of high mono-and diacylglycerol from palm stearin and olein blend at different type of reactor stirrers. J. Saudi Soc. Agric. Sci., (In Press). 10.1016/j.jssas.2018.05.003.
    CrossRef  |  Direct Link  |  
  3. Subroto, E., T. Tensiska, R. Indiarto and C. Hidayat, 2013. The effect of substrat ratio fish oil and milk fat on synthesis of structured lipid by enzimatic transesterification. Int. J. Adv. Sci. Eng. Infor. Technol., 3: 117-121.
    Direct Link  |  
  4. Subroto, E. and C. Hidayat, 2008. Enzymatic interesterification of fish oil with lauric acid for the synthesis of structured lipid. J. Teknol. Ind. Pangan, 19: 105-112.
    Direct Link  |