Eko Basuki

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Personal Profile
Expertise related to UN Sustainable Development Goals

This person's work contributes towards the following SDG(s):

Zero hunger Responsible consumption and production Decent work and economic growth Clean water and sanitation Affordable and clean energy Life below water Life in Land
Concepts
Polysaccharides Composition and Applications
Food composition and properties
Microbial Metabolites in Food Biotechnology
Seaweed-derived Bioactive Compounds
Food Quality and Safety Studies
Phytase and its Applications
Coconut Research and Applications
Food Science and Nutritional Studies
Pineapple and bromelain studies
Phytoestrogen effects and research
Agriculture and Agroindustry Studies
Medicinal Plant Research
Research output (26)
Formulasi Tepung Ubi Ungu dan Tepung Ikan Gabus sebagai Snack Pemberian Makanan Tambahan Balita
https://doi.org/10.30812/jtmp.v4i2.5410
Source: Jurnal Teknologi dan Mutu Pangan
Authors: Sari Oktaviana; Siska Cicilia; Eko Basuki
article cite 0 Year 2026 Open Access
The Influence of MOCAF and Rice Flour Addition on Proximate and Sensory Qualities of Oyster’s Mushroom Nuggets
https://doi.org/10.51583/ijltemas.2025.1401014
Source: International Journal of Latest Technology in Engineering Management & Applied Science
Authors: A. Alamsyah; Eko Basuki
article cite 0 Year 2025 Open Access
PELATIHAN DIVERSIFIKASI OLAHAN IKAN UNTUK MENINGKATKAN NILAI EKONOMI MASYARAKAT PESISIR PANTAI AMPENAN
https://doi.org/10.29303/baktinusa.v6i1.135
Source: Jurnal Bakti Nusa
Authors: Siska Cicilia; Ahmad Alamsyah; Eko Basuki
article cite 0 Year 2025 Open Access
Prediction of Protein Content and Glycemic Index of Local Food-Based Snack Bars Using Lagrange Polynomial Interpolation
https://doi.org/10.37905/euler.v13i2.31845
Source: Euler Jurnal Ilmiah Matematika Sains dan Teknologi
Authors: Lingga Gita Dwikasari; Riezka Zuhriatika Rasyda; Eko Basuki; Satrijo Saloko; Dody Handito
article cite 0 Year 2025 Open Access
The Effect of Mocaf And Seaweed Pulp (E. cottonii) Ratio on The Characteristics of Brownies Chips
https://doi.org/10.29303/profood.v9i2.326
Source: Pro Food
Authors: Galuh Ayuningtyas Soewondo; Siska Cicilia; Eko Basuki
article cite 1 Year 2024 Open Access
Examining the Mediating Effects of Attitude and Intention on the Influence of Spatial Knowledge and Regulation Consciousness on Proper Land Use Behavior
https://doi.org/10.51583/ijltemas.2024.130218
Source: International Journal of Latest Technology in Engineering Management & Applied Science
Authors: Agus Alamsyah; Eko Basuki; Dewi Pertiwi; Muhammad Ardy Zaini
article cite 0 Year 2024 Open Access
The Effect of the Ratio of Rice Bran Flour and Wheat Flour on Some Quality Component and Sensory of Cup Cake
https://doi.org/10.51583/ijltemas.2024.130807
Source: International Journal of Latest Technology in Engineering Management & Applied Science
Authors: A. Alamsyah; Eko Basuki; Ulvi Fitri Handayani
article cite 0 Year 2024 Open Access
Characteristics of Millet Flour Fermented with Bimo CF at Different Fermentation Periods
https://doi.org/10.29303/profood.v10i2.468
Source: Pro Food
Authors: Siska Cicilia; Eko Basuki; Ahmad Alamsyah; I Wayan Yasa; Lalu Unsunnidhal
article cite 0 Year 2024 Open Access
The effect of fermentation technology on the quality of local porang flour
https://doi.org/10.1063/5.0122542
Source: AIP conference proceedings
Authors: Zainuri Zainuri; Moegiratul Amaro; Baiq Rien Handayani; Nurul Mayasari; Eko Basuki et al.
article cite 0 Year 2023 Closed
Pengaruh Penambahan Sari Jahe Merah (Zingiber officinale var rubrum) Terhadap Karakteristik Gula Aren Cair (Arenga pinnata Merr.)
https://doi.org/10.30812/jtmp.v1i2.2553
Source: Jurnal Teknologi dan Mutu Pangan
Authors: Reca Ellisya Virdayanti; Dewa Nyoman Adi Paramartha; Eko Basuki
article cite 1 Year 2023 Open Access
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