Dr.   Ir. Supriyanto

Dr. Ir. Supriyanto

Professor
Gadjah Mada University, Indonesia


Highest Degree
Ph.D. in Food Sciences from Gadjah Mada University, Indonesia

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Area of Interest:

Biomedical Sciences
100%
Food Science
62%
Process Biochemistry
90%
Fatty Acids
75%
Food and Chemical Toxicology
55%

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.
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  3. Utami, R.R., S. Supriyanto, S. Rahardjo and R. Armunanto, 2017. Antioxidant activity from shell of roasted cocoa bean with low, medium and high roasting degree. Agritech J. Teknol. Pertanian, 37: 88-94.
  4. Nurhayati, S. Setyabudi, D.W. Marseno and Supriyanto, 2017. Inactivation of Polyphenol oxidase with microwave and its influence on total polyphenol content and antioxidant activity of cocoa beans (Theobroma cacao L.). Int. J. Sci. Technoledge, 5: 52-57.
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  5. Utami, R.R., R. Armunanto, S. Rahardjo and Supriyanto, 2016. Effects of cocoa bean (Theobroma cacao L.) fermentation on phenolic content, antioxidant activity and functional group of cocoa bean shell. Pak. J. Nutr., 15: 948-953.
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  6. Apriyanto, M., Sutardi, Supriyanto and E. Harmayani, 2016. Study on effect of fermentation to the quality parameter of cocoa bean in Indonesia. Asian J. Dairy Food Res., 35: 160-163.
  7. lada, Y.G., Supriyanto, and P. Darmadji, 2014. Effect of dry bean soaking and roasting instrument material on physical properties, volatile compound profile of roasted cocoa and chocolate bar sensory attributes. Agritech, 34: 439-447.
  8. Supriyanto, P. Darmadji and I. Susanti, 2014. Production of tea from cocoa leaves (Theobroma cacao L) as refreshment beverage. Agritech, 34: 422-429.