https://acadstaff.ugm.ac.id/pranoto
Education
Undergraduate : Food and Agricultural Product Technology, Universitas Gadjah Mada, Indonesia
Master : Estate Crop Product Technology, Universitas Gadjah Mada, Indonesia
Doctorate : Food Bioprocess Technology, Asian Institute of Technology, Thailand
Post-Doctorate : Biopolymer Technology, Korea University, Republic of Korea
Research Interests
Carbohydrate, Starch Technology, Hydrocolloid, Food Processing
Current Researches
- Modification of starches to improve properties and functionalities for food application
- Isolation and innovation of fish skin gelatin from by-product of fish processing industry
- Study on nanotechnology for food application
Publications
1. Journal Articles
Suharyani Amperawati, Pudji Hastuti, Yudi Pranoto, and Umar Santoso, 2019. Extraction Frequency Effectiveness and Effect of Temperature and Light on Anthocyanin and Antioxidant Capacity of Rosella Petal Extract (Hibiscus sabdariffa L.). Jurnal Aplikasi Teknologi Pangan 8 (1), 38 – 45. Tanwirul Millati, Yudi Pranoto, Tyas Utami and Nursigit Bintoro, 2019. Physicochemical Properties, In vitro Starch Digestibility and Estimated Glycemic Index Following the Accelerated Aging of Freshly Harvested Rice. Pakistan Journal of Nutrition. 18 (4), 346 – 353. Ervika Rahayu, Dini Ariani, Miftakhussolikhah Miftakhussolikhah, Maharani P Elfanti, and Yudi Pranoto, 2019.The Effect of Yellow Natural Color from Turmeric on Physical and Sensory Properties of Arenga Starch-Taro (Colocasia esculanta L.) Flour Noodle
