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Works (25)

Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice

Food Chemistry Advances
2025-03 | Journal article
DOI: 10.1016/j.focha.2025.100917
Contributors: Rossi Indiarto; Natallina Wiranto Putri; Fetriyuna Fetriyuna; Edy Subroto; Arif Nanda Irawan; Dimas Rahadian Aji Muhammad; Mohd Nizam Lani
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Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment

Carbohydrate Polymer Technologies and Applications
2024-12 | Journal article
DOI: 10.1016/j.carpta.2024.100552
Contributors: Edy Subroto; Fitriani Sholihat; Endah Wulandari; Mohd Nizam Lani; Rossi Indiarto
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Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability

International Journal of Food Properties
2024-12-31 | Journal article
DOI: 10.1080/10942912.2024.2311153
Contributors: Edy Subroto; Zaida Zaida; Rossi Indiarto; Putri Widyanti Harlina; Robi Andoyo; Fang Geng; Fathi Rahmawati
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Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin

International Journal of Food Properties
2024-12-31 | Journal article
DOI: 10.1080/10942912.2024.2330516
Contributors: Edy Subroto; Annisa Amila Sholihat; Yana Cahyana; Rossi Indiarto; Putri Widyanti Harlina; Robi Andoyo; Fang Geng
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Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

International Journal of Food Properties
2024-12-31 | Journal article
DOI: 10.1080/10942912.2024.2355904
Contributors: Rossi Indiarto; Amanda Karistael Novita Situmorang; Ashari Harunaningtyas; Heni Radiani Arifin; Edy Subroto; Ervika Rahayu Novita Herawati; Mohamad Djali; Mahani; Dimas Rahadian Aji Muhammad
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Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract

CyTA - Journal of Food
2024-12-31 | Journal article
DOI: 10.1080/19476337.2024.2329144
Contributors: Rossi Indiarto; Jennie Aurellia Herwanto; Fitry Filianty; Elazmanawati Lembong; Edy Subroto; Dimas Rahadian Aji Muhammad
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Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin

Current Research in Nutrition and Food Science Journal
2024-04-25 | Journal article
DOI: 10.12944/CRNFSJ.12.1.08
Contributors: Bambang Nurhadi; Bayu Rezaharsamto; Edy Subroto; Siti Nurhasanah; Rudy Adi Saputra
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Changes of antioxidant properties of Indonesian honey under heat treatment

The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology
2024-03-05 | Journal article
DOI: 10.35219/foodtechnology.2024.1.06
Contributors: Mahani Mahani; Pamungkas Rizki Ferdian; Avry Pribadi; Risha Aurora Nabila; Tiara Andrika Farransa; Rizki Rabeca Elfirta; Septiantina Dyah Riendriasari; Tri Hadi Handayani; Ryan Haryo Setyawan; Edy Subroto
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PENINGKATAN MUTU, KEMASAN, DAN DIGITAL MARKETING PADA UKM KERIPIK PISANG DALAM UPAYA KEBANGKITAN EKONOMI PASCA PANDEMIK

JMM (Jurnal Masyarakat Mandiri)
2024-02-22 | Journal article
DOI: 10.31764/jmm.v8i1.20672
Contributors: Rossi Indiarto; Muhammad Fedryansyah; Edy Subroto
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The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen ( Garcinia mangostana L.) peel extract

International Journal of Food Properties
2023-09-22 | Journal article
DOI: 10.1080/10942912.2022.2159429
Contributors: Rossi Indiarto; Reni Reni; Gemilang Lara Utama; Edy Subroto; Aldila Din Pangawikan; Mohamad Djali
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Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia

Foods
2023-09-03 | Journal article
DOI: 10.3390/foods12173316
Contributors: Mohamad Djali; Kimberly Santasa; Rossi Indiarto; Edy Subroto; Fetriyuna Fetriyuna; Elazmanawati Lembong
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grade
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Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans

Horticulturae
2023-07-13 | Journal article
DOI: 10.3390/horticulturae9070805
Contributors: Edy Subroto; Mohamad Djali; Rossi Indiarto; Elazmanawati Lembong; Nur Baiti
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grade
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Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

Polymers
2023-07-09 | Journal article
DOI: 10.3390/polym15142990
Contributors: Edy Subroto; Yana Cahyana; Rossi Indiarto; Tiara Aray Rahmah
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grade
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Melting behaviour of cocoa butter substitutes synthesised by enzymatic glycerolysis of coconut oil and palm stearin blends

Food Research
2023-06-23 | Journal article
DOI: 10.26656/fr.2017.7(3).872
Contributors: E. Subroto; R. Indiarto; A.D. Pangawikan; E. Lembong; E. Wulandari; A. Selica; J.I. Hartomo
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Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Foods
2023-04-29 | Journal article
DOI: 10.3390/foods12091845
Contributors: Rossi Indiarto; Arif Nanda Irawan; Edy Subroto
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grade
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Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds

Antioxidants
2023-03-03 | Journal article
DOI: 10.3390/antiox12030633
Contributors: Edy Subroto; Robi Andoyo; Rossi Indiarto
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grade
Preferred source (of 2)‎

Bioavailability of iron and its potential to improve the immune system and ward off COVID-19: a review

Food Research
2023-01-15 | Journal article
DOI: 10.26656/fr.2017.7(1).701
Contributors: E. Subroto; R. Indiarto; R. Andoyo
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A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

Polymers
2022-12-13 | Journal article
DOI: 10.3390/polym14245447
Contributors: Edy Subroto; Mahani Mahani; Rossi Indiarto; Vira Putri Yarlina; Afifah Nurul Izzati
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grade
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Preparation of Solid Lipid Nanoparticle-Ferrous Sulfate by Double Emulsion Method Based on Fat Rich in Monolaurin and Stearic Acid

Nanomaterials
2022-09 | Journal article | Author
DOI: 10.3390/nano12173054
Contributors: edy subroto; Robi Andoyo; Rossi Indiarto; Endah Wulandari; Elgi Fadhilah Nadhirah Wadhiah
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Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties

Polymers
2022-09-15 | Journal article
DOI: 10.3390/polym14183854
Contributors: Edy Subroto; Nisyrah Sitha; Fitry Filianty; Rossi Indiarto; Nandi Sukri
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grade
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Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties

European Food Research and Technology
2022-01 | Journal article
DOI: 10.1007/s00217-021-03867-y
Contributors: Rossi Indiarto; Laksmi Putri Adi Indriana; Robi Andoyo; Edy Subroto; Bambang Nurhadi
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Bioactive compounds in garlic (Allium sativum L.) as a source of antioxidants and its potential to improve the immune system: a review

Food Research
2021-11-07 | Journal article
DOI: 10.26656/fr.2017.5(6).042
Contributors: E. Subroto; Y. Cahyana; Tensiska; Mahani; F. Filianty; E. Lembong; E. Wulandari; D. Kurniati; R.A. Saputra; F. Faturachman
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Bioactive monolaurin as an antimicrobial and its potential to improve the immune system and against COVID-19: a review

Food Research
2020-11-08 | Journal article
DOI: 10.26656/fr.2017.4(6).324
Contributors: E. Subroto; R. Indiarto
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Characteristics, immobilization, and application of Candida rugosa lipase: a review

Food Research
2020-04-28 | Journal article
DOI: 10.26656/fr.2017.4(5).060
Contributors: E. Subroto; R. Indiarto; A.D. Pangawikan; S. Huda; V.P. Yarlina
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Monoacylglycerols and diacylglycerols for fat-based food products: a review

Food Research
2020-02-27 | Journal article
DOI: 10.26656/fr.2017.4(4).398
Contributors: Edy Subroto
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Peer review (8 reviews for 7 publications/grants)

Review activity for Biomass conversion and biorefinery. (1)
Review activity for Food chemistry advances. (2)
Review activity for Food chemistry. (1)
Review activity for Food control. (1)
Review activity for Food hydrocolloids. (1)
Review activity for Food research international. (1)
Review activity for Food Science and Biotechnology (1)
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