Bangun Prajanto Nusantoro, S.T.P., M.Sc.

Bangun Prajanto Nusantoro, S.T.P., M.Sc.

Dosen Departemen Teknologi Pangan dan Hasil Pertanian

Fakultas Teknologi Pertanian

Universitas Gadjah Mada

Email: bpnusantoro@ugm.ac.id

Acadstaff: https://acadstaff.ugm.ac.id/bpnusantoro

 

 

Pendidikan

Sarjana: Food Technology, Universitas Gadjah Mada

Magister: Food Technology, Universitas Gadjah Mada

Minat Penelitian

Penelitian Saat Ini

Publikasi

1. Artikel Jurnal

  • Nusantoro B.P., Yanty N.A.M., Van de Walle D., Hidayat C., Danthine S., Dewettinck K., 2017, Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points, Grasas y Aceites 68(4), e221
  • Yanty N.A.M., Marikkar J.M.N., Miskandar M.S., Bockstaele F.V., Dewettinck K., Nusantoro B.P., 2017, Compatibility of selected plant-based shortening as lard substitute: Microstructure, polymorphic forms and textural properties, Grasas y Aceites 68(1), e181
  • Nusantoro B.P., Xanthina M., Kadivar S., Yanty N.A.M., Dewettinck K., 2016, Enzymatic Interesterification of Lauric Fat Blends Formulated by Grouping Triacylglycerol Melting Points, Journal of the American Oil Chemists’ Society 93(8), pp. 1051-1062
  • Yanty N.A.M., Marikkar J.M.N., Nusantoro B.P., Long K., Ghazali H.M, 2014, Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety, Journal of Oleo Science 63(9), pp. 885-892
  • Nusantoro B.P., De Clercq N., Anthierens K., Dewettinck K., 2013, Changing the SFC profile of lauric fat blends based on melting group triacylglycerol formulation, Journal of the American Oil Chemists’ Society 90(11), pp. 1607-1619
  • Sciarini L.S., Van Bockstaele F., Nusantoro B., Pérez G.T., Dewettinck K., 2013, Journal of Cereal Science 58(2), pp. 234-240
  • Kadivar S., De Clercq N., Nusantoro B.P., Le T.T., Dewettinck K., 2013, Development of an offline bidimensional high-performance liquid chromatography method for analysis of stereospecific triacylglycerols in cocoa butter equivalents, Journal of Agricultural and Food Chemistry 61(33), pp. 7896-7903