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Dr. Ir. Supriyanto

Dr. Ir. Supriyanto

LiveDNA ID: 62.25340
6 Publications
0 Editorial Roles
0 Projects

Education

Academic Background
  • Ph.D. Gadjah Mada University, Indonesia Food Sciences | Completed: 2012

Publications (6)

Selected Scholarly Contributions
Inactivation of Polyphenol oxidase with microwave and its influence on total polyphenol content and antioxidant activity of cocoa beans (Theobroma cacao L.).
Nurhayati, S. Setyabudi, D.W. Marseno and Supriyanto,
Int. J. Sci. Technoledge, | Journal Article
Self Dr. Ir. Supriyanto
2017
Antioxidant activity from shell of roasted cocoa bean with low, medium and high roasting degree.
Utami, R.R., S. Supriyanto, S. Rahardjo and R. Armunanto,
Agritech J. Teknol. Pertanian, | Journal Article
Self Dr. Ir. Supriyanto
2017
Study on effect of fermentation to the quality parameter of cocoa bean in Indonesia.
Apriyanto, M., Sutardi, Supriyanto and E. Harmayani,
Asian J. Dairy Food Res., | Journal Article
Self Dr. Ir. Supriyanto
2016
Effects of cocoa bean (Theobroma cacao L.) fermentation on phenolic content, antioxidant activity and functional group of cocoa bean shell.
Utami, R.R., R. Armunanto, S. Rahardjo and Supriyanto,
Pak. J. Nutr., | Journal Article
10.3923/pjn.2016.948.953
Self Dr. Ir. Supriyanto
2016
Effect of dry bean soaking and roasting instrument material on physical properties, volatile compound profile of roasted cocoa and chocolate bar sensory attributes.
lada, Y.G., Supriyanto, and P. Darmadji,
Agritech, | Journal Article
Self Dr. Ir. Supriyanto
2014
Production of tea from cocoa leaves (Theobroma cacao L) as refreshment beverage.
Supriyanto, P. Darmadji and I. Susanti,
Agritech, | Journal Article
Self Dr. Ir. Supriyanto
2014