Prof.Dr. Sugiyono

0251-8626725 dfst@apps.ipb.ac.id

E-mail

sugiyono@apps.ipb.ac.id

Research interest

1. Food process development
2. Food Product Development based on local resources

Education

1. BSc (Food Technology, IPB-Indonesia), 1989
2. M.AppSc (Biotechnology, University of New South Wales-Australia), 1996
3. PhD (Biotechnology, University of New South Wales-Australia), 2000

Publication index

1. Scopus h-index: (https://www.scopus.com/authid/detail.uri?authorId=56619201300)
2. Google Scholar h-index: 8
3. Research Gate Score: 9.19

List of publications over the last 5 years

1. Wayan Budiastra, Aryanis Mutiah Zahra, Sugiyono, Sutrisno. 2021. Physicochemical Properties of Nutmeg Oleoresin Obtained by Ultrasound-Assisted Extraction from Different Raw Material Qualities and Drying Methods. Internasional Journal on Advanced Science Engineering Information Technology 11 (01), 229-235.
2. Ahmad Johari, Sugiyono, Dede Robiatul Adawiyah. 2021. Peningkatan daya buih susu skim sebagian rekombinasi dengan penggunaan penstabil. Jurnal Litbang Industri 11 (2), 79 – 89.
3. Setiavani G, Sugiyono S, Ahza AB, Suyatma NE. 2021. Dodol Ulame, a Mandailing’s Ethnic Food: History and Culture, Packaging, and It’s Challenge on Globalization. International Journal of Progressive Sciences and Technologies 27 (2), 140-150.
4. Isnaini Rahmadi, Sugiyono, Nugraha Edhi Suyatma. 2021. Perubahan Profil Tekstur Ketupat selama Penyimpanan. Open Science and Technology 01 (02), 143-154.
5. Setiavani G, Sugiyono S, Ahza AB, Suyatma NE.. 2019. Rheology of The Glutinous Rice Flour, Coconut Milk, and Palm Sugar Mixed System in A Traditional Food Dodol Ulame. International Journal on Advanced Science, Engineering and Information
6. Setiavani G, Sugiyono S, Ahza AB, Suyatma NE. 2019. Confocal Laser Staining Microscopy for Microstructure Observation on Starch-Based Food Systems. International Journal of Progressive Sciences and Technologies 17 (1), 162-170
7. Akbar Pradana, Joko Hermanianto, Sugiyono. 2019. Penggunaan TVP dan Aplikasi Pasteurisasi dalam Pembuatan Sosis Sapi Goreng di PT. X. Jurnal Mutu Pangan 6 (2), 99-107.
8. Isnaini Rahmadi, Sugiyono, Nugraha Edhi Suyatma. 2019. Teknologi Pengolahan Ketupat. Jurnal Pangan 28 (2), 161-170.
9. Windi Asterini, Sugiyono, Hoerudin, Endang Prangdimurti. 2019. Pengaruh Fortifikasi Vitamin A dan Zat Besi Terenkapsulasi pada Tepung Ubi Kayu dan Aplikasinya pada Pembuatan Flakes. AgriTech 38 (4), 424-432.
10. Aryanis Mutia Zahra Wayan Budiastra, Sugiyono, Sutrisno. 2019. Sifat Fisikokimia Oleoresin Fuli Pala Hasil Ekstraksi Berbantu Ultrasonik Pada Metode Pengeringan yang Berbeda. Warta IHP 36 (1), 1-10.
11. Hadi Munarko. Sugiyono. 2019. Pengaruh Beberapa Bahan Baku terhadap Karakteristik Fisikokimia dan Sensori Rengginang Singkong (Manihot utilissima Pohl). Jurnal Teknologi dan Industri Pangan 30 (1), 20-17.
12. Adawiyah DR, Muhandri T, Subarna S, Sugiyono S. 2019. Pengaruh Fortifikasi Zat Besi Menggunakan Fe-Sulfat, Fe-Fumarat dan Na Fe EDTA Terhadap Kualitas Sensori Produk-Produk Olahan Tepung Terigu. Jurnal Mutu Pangan: Indonesian Journal of Food Quality 6 (2), 54-62.
13. Aghitia Maulani, Feri Kusnandar, Sugiyono. 2018. Pengembangan Formula Susu Bubuk dengan Penambahan Kolagen Ikan Berdasarkan Penerimaan Mutu Sensori. Jurnal Mutu Pangan 5 (2), 59-65.
14. Gusti Setiavani, Sugiyono, Adil Basuki Ahza, Nugraha Edhi Suyatma. 2018. Teknologi Pengolahan dan Peningkatan Nilai Gizi Dodol (Processing Technology and Nutritional Improvements of Dodol). Jurnal Pangan 27 (3), 225-234.
15. Rizky Tirta A, Sutrisno, Sugiyono, Ridwan Thahir. Model Matematika Pengisian Gabah dari Malai Primer dan Sekunder. Jurnal Keteknikan Pertanian 6 (1), 23-30.
16. Hartono Y, Sugiyono S, Wulandari N. 2018. Formulation and improvement of solubility properties of chocolate beverage powder. Jurnal Teknologi dan Industri Pangan 29 (2), 185-194.
17. Edy Tya Gullit Duta Pamungkas, Sugiyono, Budi Nurtama. 2017. Tempe Bungkil Kacang Tanah Khas Malang. Jurnal Pangan 26 (3), 237-245.