Prof. Dr. Yuli Witono
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Prof. Dr. Yuli Witono

Professor
University of Jember, Indonesia

Highest Degree
Ph.D. in Food and Agriculture Product Technology from Brawijaya University, Indonesia

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Area of Interest:

Food Science and Technology
100%
Agricultural Products
62%
Bioprocess technology
90%
Food Processing
75%
Food Quality
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Witono, Y., I. Taruna, W.S. Windrati, L. Azkiyah, T. Yoshino and R.D. Nurani, 2017. Savory salt production by enzymatic hydrolysis from low economic value of freshwater fishes and saltwater fishes. Adv. Sci. Lett., 23: 11797-11799.
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  2. Witono, Y., I. Taruna, W.S. Windrati, L. Azkiyah and T.N. Sari, 2016. 'Wader'(Rasbora jacobsoni) protein hydrolysates: production, biochemical, and functional properties. Agric. Agric. Sci. Procedia, 9: 482-492.
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  3. Witono, Y., 2016. Immobilization of crown flower (Calotropis gigantea) protease using celite and dextrin. Int. J. Adv. Sci. Eng. Inform. Technol., 6: 201-204.
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  4. Witono, Y., S.B. Widjanarko, M. Mujianto and D.T. Rachmawati, 2015. Amino acids identification of over fermented tempeh, the hydrolysate and the seasoning product hydrolysed by calotropin from crown flower (Calotropis gigantea). Int. J. Adv. Sci. Eng. Inform. Technol., 5: 103-106.
    CrossRef  |  Direct Link  |  
  5. Witono, Y., C. Anam, H. Herlina and A.D. Pamujiati, 2014. Chemical and functional properties of protein isolate from cowpea (Vigna unguiculata). Int. J. Adv. Sci. Eng. Inform. Technol., 4: 94-98.