Mr. Edy Subroto

Researcher
Universitas of Padjadjaran, Indonesia

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

My URL
https://livedna.org/62.25465

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Area of Interest:

Food Science and Technology
Sensory Analysis of Foods
Food Processing
Food Chemistry
Food and Industrial Microbiology

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.
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  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.
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  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.
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Member since November, 2018