Joko Susilo Utomo

@brin.go.id

Research Center for Food Technology and Processing
National Research and Innovation Agency

Joko Susilo Utomo


               Download Compact PDF  
https://researchid.co/jokosut

EDUCATION

Food Science & Technology

RESEARCH INTERESTS

Food Science and Technology
22

Scopus Publications

945

Scholar Citations

14

Scholar h-index

18

Scholar i10-index

Scopus Publications

  • Physicochemical characteristics, pasting behaviors and production cost of pre-soaked soybean and corn flours from local and improved varieties for supporting local food utilization
    Sri Satya Antarlina, , Joko Susilo Utomo, Erliana Ginting, Dian Adi Anggraeni Elisabeth, Aniswatul Khamidah, Indrie Ambarsari, Heni Purwaningsih, Siti Dewi Indrasari, Ulyatu Fitrotin, Alit Pangestu, Fitri Nur Kayati, Yessy Anna Pratiwi, Sugeng Pondang Sugiharto, Hozin Aziz, and
    Aims Agriculture and Food, 2026
    Flour production from soybeans and corn is a promising strategy to increase their use as local ingredients in diverse food applications. In this study, local and improved varieties of soybean and corn seeds collected from Sumenep, Indonesia, were subjected to soaking pretreatments for 0, 24, 48, and 72 h prior to flour production. The resulting flours were characterized for their physicochemical and pasting properties and evaluated regarding their production cost. The results showed that variety and soaking time significantly affected the physicochemical properties of soybean and corn flours (p < 0.05). Longer soaking time reduced the bulk density and increased the whiteness of soybean and corn flours, except for the local corn variety, which was similar to the control (0 h). The yield increased for corn flour, while it decreased for soybean flour. Greater yield values were obtained for improved varieties relative to local varieties. The fat, protein, and amylose contents of both flours increased along with soaking time; however, ash and carbohydrate contents decreased. The pasting behaviors showed that soybean flours were hardly gelatinized, with no detectable peak viscosity at any soaking time. Conversely, corn flours gelatinized at a range of 72.35–75.65 ℃, with the highest values noted for 0-h soaking. Soaking for 24 h resulted in the highest peak viscosity, with values of 303.33 cP for the local Sumenep and 201.67 cP for HJ 21. A soaking pretreatment for 24 h was likely suitable for soybean seed, while corn required a longer (48 h) period. The economic analysis showed that home-scale production was feasible and profitable to be developed in the study area, with B/C ratios of 1.11–1.14 for soybean flour and 1.40–1.45 for corn flour.
  • Physicochemical, anti-nutritional, and sensory characteristics of jack bean (Canavalia ensiformis L.) and velvet bean (Mucuna pruriens) tempe pretreated with different detoxification methods
    Aniswatul Khamidah, Erliana Ginting, Indrie Ambarsari, Sri Satya Antarlina, Joko Susilo Utomo, et al.
    Applied Food Research, 2025
    Jack Beans and Velvet Beans are good protein sources; therefore, they are prospective as tempe ingredients. However, the presence of anti-nutritional compounds may limit their use for food. This study aimed to evaluate the effects of selected detoxification methods on the tempe characteristics of both beans. Three detoxification treatments (3 h boiling in water, 3 h boiling with husk ash, and 1.5 h pressure-cooking) were applied as the bean preparations before processing into tempe. The results showed that all treatments effectively reduced anti-nutritional and toxic compounds. Pressure-cooking resulted in the highest hydrogen cyanide (HCN) reduction (96.62 %), followed by boiling with husk ash (93.82 %) and boiling in water (89.74 %). Likewise, the highest phytic acid reduction was noted in pressure cooking (83.10 %), while it was insignificant for both boiling treatments (58.50 %). However, pressure cooking decreased the amounts of proteins, lipids, and dietary fibers, as well as the hardness and lightness values. These findings suggest that an optimized pressure-cooking conditions is likely required to minimize such losses in nutrients and lightness while being practically safe for consumption. All detoxification methods exhibited similar sensory acceptance besides color. Jack Bean tempe was preferred over Velvet Bean due to its similar color, taste and texture to soybean tempe, while Velvet Bean tempe contained slightly higher protein, lipid, and dietary fiber. Overall, this study provides valuable information to support the utilization of indigenous legumes for tempe making.
  • The physicochemical and sensory characteristics of gluten-free sago pasta enriched with Tuna fish (Thunnus sp.) flour
    Alit Pangestu, Lulu Eki Daysita, Erliana Ginting, Budiyanto, Dini Ariani, Indrie Ambarsari, Dita Kristanti, Woro Setiaboma, Eko Bhakti Susetyo, Joko Susilo Utomo, Umi Laila, Yuniar Khasanah, R. Cecep Erwan Andriansyah, Purwa Tri Cahyana, Nuravita Maharani, Della Sagita Dewi
    Cogent Food and Agriculture, 2025
    Sago is abundantly available in Indonesia and potentially used as an ingredient for several food products. This study evaluated the effects of sago use for pasta preparation enriched with Tuna fish flour on the physicochemical characteristics and sensory attributes. The treatments included four levels of fish flour enrichment (0%, 6%, 7.5%, and 9%) and two types of pasta (spaghetti and conchiglie). The analysis covered the proximate, physical properties, and sensory profiles. The results showed that the ash, protein, and fat contents of pasta (spaghetti and conchiglie) significantly increased along with the fish flour enrichment (0.91%–1.03% dw, 3.26%–4.90% dw, and 0.35%–1.53% dw, respectively). However, the lightness (L*) decreased (brownish yellow). The swelling index, cooking loss, water absorption capacity, and texture profiles (hardness and adhesiveness) were not significantly different with control pasta (0%). All pasta had similar pasting temperatures (76.60 °C–77.40 °C) with a higher peak viscosity for the enriched pasta. The acceptance scores of appearances and texture were higher in enriched pasta, while lower scores were noted for aroma and taste. Overall, a concentration level of 6%–7.5% Tuna fish flour in preparing sago pasta is promising concerning its increased protein content, sensory acceptance, and the development of gluten-free pasta.
  • Chemical Characteristics and Sensorial Attributes of Cassava Genotypes at Different Harvesting Times
    E. Ginting, J. S. Utomo, T. S. Wahyuni
    Aip Conference Proceedings, 2024
  • Fertilizer management practices for cassava in acid dryland of Sukabumi Regency, West Java
    Sutrisno, Kartika Noerwijati, Abdullah Taufiq, Yuliantoro Baliadi, Joko Susilo Utomo, Eriyanto Yusnawan, Amri Amanah, Didik Harnowo, Titik Sundari, Bambang Sri Koentjoro
    Journal of Degraded and Mining Lands Management, 2024
    The productivity of cassava in acid dryland is generally still low. Fertilization, land amelioration, and superior varieties are the main solutions for increasing cassava productivity. This research aimed to determine the response of high-yielding varieties and fertilization technology packages to the growth and yield of cassava in acid dryland of Sukaharja Village, Warung Kiara District, Sukabumi Regency, West Java. The contents of organic carbon, nitrogen, and magnesium of the soil is below the minimum threshold, so the application of N fertilizer, organic matter, and ameliorant is expected to increase plant growth. The research consisted of two treatment factors: two cassava varieties and three fertilization technologies. The treatments were arranged in a completely randomized split-plot experimental design with three replications with variety as the main plot and fertilization technology package as the subplots. The treatment effect was observed on the character of plant height, wet biomass weight, stem diameter, number of tubers, tuber length, tuber diameter, tuber weight (large and small) per plant, and tuber yield per plot to be converted per ha. Tuber quality was observed by observing water content, percent dry matter, and starch yield. The results showed that the fertilization technology package increased plant height, fresh biomass weight, stem diameter, large tuber weight per plant, and yield per hectare in both varieties. Differences in varieties and fertilization technology packages have no effect on starch levels.
  • Physicochemical Characteristics of Bun Made from Orange-Fleshed Sweet Potato Clones
    Joko Susilo Utomo, Erliana Ginting
    Bio Web of Conferences, 2023
    Sweet potato tubers are source of carbohydrates, vitamins, minerals, dietary fiber, beta-carotene, anthocyanins, and other phenolic components. Beta-carotene has been promoted because of its high antioxidant activity and health benefits. The research activity was aimed to determine the suitability of orange sweet potato as a substitute material for bun making. The texture characteristics of MSU 14011-09 showed the highest chewiness value compared to the other three varieties and one clone. Beta-carotene levels of mashed orange sweet potatoes varied. The highest value was found in Beta 1 (12,601μg/100g, dw) and the lowest was MSU 14011-09 (3,561μg/100g, dw. Beta-carotene affects the color of mashed sweet potatoes. The bun made from Beta 2 and MSU 14011-09 had low moisture content and high yield, whereas the bun from Beta 2 had high cohesiveness. Beta 1 produces buns with high L, a*, and b* values, whereas Beta 2 and MSU 14011-09 produce buns with low L, a*, and b* values. The lower the a* and b* value of Bun, the higher the color preferences of the panelists. Beta 2, Beta 3, and MSU 14014-84, were suitable for bun production.
  • Suitability of Purple-Fleshed Sweet Potato Clones for Ingredients of Chinese Buns (Buns)
    J S Utomo, E Ginting
    Iop Conference Series Earth and Environmental Science, 2023
    A form of tuber known as a sweet potato includes bioactive substances in addition to carbs, vitamins, minerals, and dietary fiber. Purple-fleshed sweet potatoes have been heavily marketed as functional foods due to their anthocyanin content. Different textures can be found in the three types and two clones of sweet potatoes used as a base for buns. In comparison to the other 3 kinds, the textures of RIS 10043-02 and MSU 10003-07 were harder, more cohesive, and chewier. The high values of hardness (5.78N), springiness (73.77%), and cohesiveness contributed to the high chewiness value of the buns manufactured from Antin 2 (257.52N) (0.63N). The L*, a*, and b* values of the generated buns decrease with increasing anthocyanin concentration in the raw material, and the panelists’ preferences for color also increase. For the four sensory evaluation criteria of the buns manufactured from five different sweet potato clones, the scores varied from 3.64 to 4.08. It seems that the MSU 10003-07 clone, followed by Antin 2 and Antin 3, was the panelists’ favorite bun.
  • Gamma-Ray Radiation Effect on Two Species of Canavalia Performance
    P. H. Putri, J. S. Utomo, R. S. Soehendi
    Iop Conference Series Earth and Environmental Science, 2023
    In Indonesia, sword beans are still only occasionally grown since the superior variety is not readily available. An alternative breeding technique to enhance plant characteristics is mutation. The goal of this study was to determine how gamma radiation affected the growth and performance of the two Canavalia species. Four accessions of two Canavalia species each received one of five gamma-ray treatments (0, 50, 100, 150, and 200 Gy). Plant morphology during the germination phase, growth type, plant capacity to produce flowers and pods, flowering age, maturity age, seed weight per plant, seed weight per plot, and seed weight per hundred seeds were all observational factors. Using a factorial randomized complete block design, the data were examined. Microsoft Excel was used for the descriptive analysis, whereas STAR software was used for the analysis of variance and further analyses. Gamma-ray doses of up to 200 Gy have not been successful in altering the characteristics or reaching the LD50 in sword bean. The weight of the seeds per plant and per hundred seeds varied significantly, but the dose and accession variables were inconsistent, making it impossible to determine the ideal combination of the two parameters at this time.
  • Agronomic performance, seed chemical composition, and bioactive components of selected Indonesian soybean genotypes (Glycine max [L.] Merr.)
    Heru Kuswantoro, Erliana Ginting, Eriyanto Yusnawan, Joko Susilo Utomo, Titik Sundari
    Open Agriculture, 2023
    The use of improved soybean varieties is crucial when it comes to the progress of soybean cultivation in Indonesia. This study presents the agronomic performance, seed chemical composition, and bioactive components of 12 soybean genotypes grown in Malang, Indonesia. Parameters included the agronomic characteristics, ash, protein, fat, total flavonoid content (TFC), total phenolic content (TPC), genistein and daidzein contents as well as antioxidant activity. The study found that Dena 1, Dering 1, and Deja 1 had the highest seed yield (2.76–2.84 t/ha), while Dega 1 had the largest seed size (24.69 g/100 seeds). The black-seeded genotype of Detam 1 had the highest protein content (39.79% dw), while GH 63 had the largest amount of total daidzein and genistein. Detam 4 (a black-seeded genotype) exhibited the highest values of TFC, TPC, and antioxidant activity. The agronomic characteristics and TPC significantly correlated, suggesting that both traits are applicable as criteria for soybean breeding selection. Detam 4 and GH 63 are likely promising to be used as gene sources for improving the nutritional and health benefits of soybean genotypes. GH 63 and GH 73 also have the potential for further release as new high-yielding varieties with early maturity and large seed size. Overall, the study provides valuable information on the agronomic superiority and nutritional aspects of improved soybean varieties in Indonesia.
  • YIELD, SEED QUALITY, AND FINANCIAL FEASIBILITY OF SOYBEAN INTERCROPPED WITH MAIZE IN THE ALFISOL DRY LAND
    E. GINTING, A. HARSONO, D.A.A. ELISABETH, A.A. RAHMIANNA, J.S. UTOMO, D. HARNOWO
    Applied Ecology and Environmental Research, 2023
    Intercropping of soybean with maize in the maize-producing areas is essential in expanding the soybean-harvested area in Indonesia.Such a study was carried out from March to July 2019 in the Alfisol dry land of Tuban, East Java using three soybean varieties (Argomulyo, Dena 1, and Dega 1) and cropping patterns of soybean and maize monoculture, intercropped of soybean + maize 0 day after soybean planting (DASP), soybean + maize 10 DASP, and soybean + maize 20 DASP.The soil had an alkaline pH (8) with a high content of Ca.No rainfall occurred 60 DASP, resulting in zero maize yield for both maize plantings at 10 and 20 DASP.The intercropping of soybean + maize 0 DASP was more beneficial relative to maize or soybean monoculture.Dena 1 variety showed the highest values of total land efficiency ratio (LER) (1.61), total equivalent to maize yield (7.18 t/ha), profit (IDR 18,878,000), and B/C ratio (1.92).Both cropping patterns produced a relatively similar 100-seed weight, and the seed quality was also suitable for seed production.Meanwhile, a slight and remarkable decrease in protein and fat content was noted, respectively for both cropping patterns.The results suggest that intercropping soybean with maize at 0 DASP is promising to be introduced in the Alfisol dry land.
  • Cassava flour production by small scale processors, its quality and economic feasibility
    Dian Adi Anggraeni ELISABETH, Joko Susilo UTOMO, Gangadharan BYJU, Erliana GINTING
    Food Science and Technology Brazil, 2022
  • Suitability of orange-fleshed sweet potato genotypes for ingredients of selected food products
    J S Utomo, E Ginting
    Iop Conference Series Earth and Environmental Science, 2021
  • Morphological characteristics of Madiun 1, the First Porang (Amorphophallus muelleri Blume) released cultivar in Indonesia
    Novita Nugrahaeni, Ratri Tri Hapsari, Trustinah, Febria Cahya Indriani, Sutrisno, Amri Amanah, Eriyanto Yusnawan, Siti Mutmaidah, Yuliantoro Baliadi, Joko Susilo Utomo
    Iop Conference Series Earth and Environmental Science, 2021
  • Purple-fleshed sweet potato genotypes as the ingredients for crisps and noodle making
    Erliana Ginting, Joko Susilo Utomo, Joko Restuono
    E3s Web of Conferences, 2021
  • The Characteristics and Predicted of Glycemic Index of Rice Analogue from Modified Arrowroot Starch (Maranta arundinaceae L.)
    Jordan Journal of Biological Sciences, 2021
  • Physico-chemical characteristics of elephant foot yam (Amorphophallus campanulatus) germplasm
    Joko Susilo Utomo, Erliana Ginting
    Iop Conference Series Earth and Environmental Science, 2021
  • Physico-chemical characterization of fresh tuber of water yam (Dioscorea alata) germplasm
    R Yulifianti, J S Utomo, I M J Mejaya
    Iop Conference Series Earth and Environmental Science, 2021
  • Physicochemical characteristics of promising soybean lines adapted to acid soil and the tofu produced
    Erliana Ginting, JOKO SUSILO UTOMO, HERU KUSWANTORO, WONG-YOUNG HAN
    Biodiversitas, 2021
  • Performance of agronomical and seed biochemical traits of soybean genotypes in relation to their tolerance and preference by Nezara viridula
    HERU KUSWANTORO, ERLIANA GINTING, JOKO SUSILO UTOMO, ERIYANTO YUSNAWAN
    Biodiversitas, 2019
  • Changes of Phenolic Contents and Antioxidant Activity in Soybean Seeds Harvested from Phakopsora pachyrhizi Infected Crops
    Eriyanto Yusnawan, Novita Nugrahaeni, Joko Susilo Utomo
    Biosaintifika, 2018
  • Physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars
    Joko Susilo Utomo, Russly Abdul Rahman
    International Journal on Advanced Science Engineering and Information Technology, 2015
  • The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick
    Joko S. Utomo, Yaakob B. Che Man, Russly A. Rahman, Mohd. Said Saad
    International Journal of Food Science and Technology, 2008

RECENT SCHOLAR PUBLICATIONS

  • Physicochemical characteristics, pasting behaviors and production cost of pre-soaked soybean and corn flours from local and improved varieties for supporting local food utilization
    SS Antarlina, JS Utomo, E Ginting, DAA Elisabeth, A Khamidah, ...
    AIMS Agriculture and Food 11 (1), 40-71 , 2026
    2026
  • The physicochemical and sensory characteristics of gluten-free sago pasta enriched with Tuna fish ( Thunnus sp.) flour
    A Pangestu, LE Daysita, E Ginting, Budiyanto, D Ariani, I Ambarsari, ...
    Cogent Food & Agriculture 11 (1), 2544954 , 2025
    2025
    Citations: 1
  • Physicochemical, anti-nutritional, and sensory characteristics of jack bean (Canavalia ensiformis L.) and velvet bean (Mucuna pruriens) tempe pretreated with different …
    A Khamidah, E Ginting, I Ambarsari, SS Antarlina, JS Utomo, A Pangestu, ...
    Applied Food Research, 101199 , 2025
    2025
    Citations: 1
  • Pengaruh Konsentrasi Starter Acetobacter xylinum Terhadap Karakteristik Fisikokimia dan Organoleptik Nata de Mango (Mangifer indica L)
    F Melindasari, VA Wahyudi, A Husna, JS Utomo, D Elianarni
    Food Technology and Halal Science Journal 8 (1), 46-56 , 2025
    2025
    Citations: 4
  • Chemical characteristics and sensorial attributes of cassava genotypes at different harvesting times
    E Ginting, JS Utomo, TS Wahyuni
    AIP Conference Proceedings 3098 (1), 040075 , 2024
    2024
  • Fertilizer management practices for cassava in acid dryland of Sukabumi Regency, West Java.
    Sutrisno, K Noerwijati, A Taufiq, Y Baliadi, JS Utomo, E Yusnawan, ...
    2024
  • Fertilizer management practices for cassava in acid dryland of Sukabumi Regency, West Java
    K Noerwijati, A Taufiq, Y Baliadi, JS Utomo, E Yusnawan, A Amanah, ...
    Journal of Degraded and Mining Lands Management 12 (1), 6841-6848 , 2024
    2024
  • Agronomic performance, seed chemical composition, and bioactive components of selected Indonesian soybean genotypes ( Glycine max [L.] Merr.)
    H Kuswantoro, E Ginting, E Yusnawan, JS Utomo, T Sundari
    Open Agriculture 8 (1), 20220229 , 2023
    2023
    Citations: 7
  • Gamma-Ray Radiation Effect on Two Species of Canavalia Performance
    PH Putri, JS Utomo, RS Soehendi
    IOP Conference Series: Earth and Environmental Science 1246 (1), 012007 , 2023
    2023
    Citations: 1
  • Suitability of Purple-Fleshed Sweet Potato Clones for Ingredients of Chinese Buns (Buns)
    JS Utomo, E Ginting
    IOP Conference Series: Earth and Environmental Science 1246 (1), 012043 , 2023
    2023
    Citations: 1
  • Penghambatan Penurunan Mutu Cookies Substitusi Tepung Oat Dengan Jenis Kemasan Plastik Berbeda Terhadap Karakteristik Fisikokimia Dan Organoleptik Selama Penyimpanan
    R Dharlyansyah, S Sukardi, JS Utomo
    Food Technology and Halal Science Journal 6 (1), 18-32 , 2023
    2023
    Citations: 1
  • Ekstrak Antioksidan Kulit Bawang Merah (Allium ascalonicum L.) Guna Menghambat Oksidasi Minyak Kacang Tanah
    BA Nursahila, N Harini, JS Utomo
    Food Technology and Halal Science Journal 6 (2), 148-161 , 2023
    2023
    Citations: 1
  • Physicochemical Characteristics of Bun Made from Orange-Fleshed Sweet Potato Clones
    JS Utomo, E Ginting
    BIO Web of Conferences 69, 03001 , 2023
    2023
    Citations: 1
  • Chemical and physical characteristics of twenty one sweet potato genotypes collected from Malaysia
    JS Utomo, E Ginting
    Buletin Palawija 20 (2), 71-83 , 2023
    2023
    Citations: 1
  • Yield, seed quality, and financial feasibility of soybean intercropped with maize in the Alfisol dry land.
    E Ginting, A Harsono, DAA Elisabeth, AA Rahmianna, JS Utomo, ...
    Applied Ecology & Environmental Research 21 (1) , 2023
    2023
    Citations: 6
  • Efektifitas Pembinaan Debitur Terhadap Kualitas Kredit Pada Usaha Mikro PT Bank Rakyat Indonesia
    J Utomo
    BRI Institut , 2022
    2022
  • Cassava flour production by small scale processors, its quality and economic feasibility
    DAA Elisabeth, JS Utomo, G Byju, E Ginting
    Food Science and Technology 42, e41522 , 2022
    2022
    Citations: 25
  • Suitability of orange-fleshed sweet potato genotypes for ingredients of selected food products
    JS Utomo, E Ginting
    IOP Conference Series: Earth and Environmental Science 924 (1), 012025 , 2021
    2021
    Citations: 1
  • Morphological characteristics of Madiun 1, the First Porang (Amorphophallus muelleri Blume) released cultivar in Indonesia
    N Nugrahaeni, RT Hapsari, Trustinah, FC Indriani, Sutrisno, A Amanah, ...
    IOP Conference Series: Earth and Environmental Science 911 (1), 012011 , 2021
    2021
    Citations: 23
  • Physicochemical characteristics of promising soybean lines adapted to acid soil and the tofu produced.
    E Ginting, JS Utomo, H Kuswantoro, HAN WONG-YOUNG
    Biodiversitas: Journal of Biological Diversity 22 (11) , 2021
    2021
    Citations: 4

MOST CITED SCHOLAR PUBLICATIONS

  • Potensi ubi jalar ungu sebagai pangan fungsional
    E Ginting, JS Utomo, R Yulifianti, M Jusuf
    Iptek Tanaman Pangan 6 (1), 116-138 , 2011
    2011
    Citations: 227
  • Proses pembuatan dan penggunaan tepung ubi jalar untuk produk pangan
    SS Antarlina, JS Utomo
    Dalam Edisi Khusus Balitkabi, 30-41 , 1999
    1999
    Citations: 66
  • Kedelai sebagai bahan pangan kaya isoflavon
    R Yulifianti, S Muzaiyanah, JS Utomo
    Buletin Palawija 16 (2), 84-93 , 2018
    2018
    Citations: 62
  • Tepung kasava modifikasi sebagai bahan substitusi terigu mendukung diversifikasi pangan
    R Yulifianti, E Ginting, JS Utomo
    Buletin Palawija, 225861 , 2012
    2012
    Citations: 51
  • The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick
    JS Utomo, YB Che Man, RA Rahman, M Said Saad
    International Journal of Food Science and Technology 43 (10), 1896-1900 , 2008
    2008
    Citations: 35
  • Teknologi pasca panen ubi jalar mendukung diversifikasi pangan dan pengembangan agroindustri
    E Ginting, SS Antarlina, JS Utomo, R Ratnaningsih
    Buletin Palawija, 15-28 , 2006
    2006
    Citations: 33
  • Evaluation of Indonesian soybean varieties for food processing
    SS Antarlina, JS Utomo, E Ginting, S Nikkuni
    Soybean Production and Post Harvest Technology for Innovation in Indonesia … , 2000
    2000
    Citations: 30
  • Teknologi pengolahan dan produk-produk kacang tunggak
    JS Utomo, SS Antarlina
    Monograf Balitkabi 3, 120-138 , 1998
    1998
    Citations: 28
  • Cassava flour production by small scale processors, its quality and economic feasibility
    DAA Elisabeth, JS Utomo, G Byju, E Ginting
    Food Science and Technology 42, e41522 , 2022
    2022
    Citations: 25
  • The characteristics and predicted of glycemic index of rice analogue from modified arrowroot starch (Maranta arundinaceae L.)
    D Damat, RH Setyobudi, JS Utomo, ZV Gaile, A Tain, DD Siskawardani
    Jordan J. Biol. Sci 14 (3), 389-393 , 2021
    2021
    Citations: 24
  • Morphological characteristics of Madiun 1, the First Porang (Amorphophallus muelleri Blume) released cultivar in Indonesia
    N Nugrahaeni, RT Hapsari, Trustinah, FC Indriani, Sutrisno, A Amanah, ...
    IOP Conference Series: Earth and Environmental Science 911 (1), 012011 , 2021
    2021
    Citations: 23
  • Analisis Karakteristik Lahan Dan Mutu Biji Pala (Myristica Fragrans Houtt) Daerah Lampung/Analysis of Land Characteristics and Nutmeg (Myristica Fragrans Houtt) Seed Quality of …
    B Hafif, R Mawardi, JS Utomo
    Industrial Crops Research Journal 23 (2), 63-71 , 2017
    2017
    Citations: 22
  • Aflatoxin contamination and fungi isolated from Indonesian agricultural commodities
    T Goto, E Ginting, SS Antarlina, JS Utomo, Y Ito, S Nikkuni
    JSM Mycotoxins 1999 (Suppl2), 211-215 , 2000
    2000
    Citations: 21
  • Tepung instant ubi jalar untuk pembuatan roti tawar
    JS Utomo, SS Antarlina
    Majalah Pangan 11 (38), 54-60 , 2002
    2002
    Citations: 16
  • Pengembangan pemanfaatan ubikayu di provinsi Lampung melalui pengolahan tepung ubikayu dan tepung ubikayu modifikasi
    RW Arief, R Asnawi, JS Utomo
    Buletin Palawija 91 (24), 82-91 , 2012
    2012
    Citations: 13
  • Potential of purple sweet potato as functional food
    E Ginting, JS Utomo, R Yulifianti, M Joseph
    Food Crop Science and Technology 6 (1), 116-138 , 2011
    2011
    Citations: 11
  • Aneka produk olahan kacang dan umbi
    E Ginting, JS Utomo, R Yulifianti
    Balai Penelitian Tanaman Kacang-Kacangan dan Umbi-umbian, Badan Penelitian … , 2012
    2012
    Citations: 10
  • Substitusi tepung ubijalar pada pembuatan mie kering
    SS Antarlina, JS Utomo
    Prosiding Seminar Nasional Teknologi Pangan. PATPI. Denpasar , 1997
    1997
    Citations: 10
  • Ubi Jalar: Dari Morfologi dan Pola Pertumbuhan hingga Prospek Pengembangan
    D Harnowo, JS Utomo
    Universitas Negeri Malang , 2020
    2020
    Citations: 9
  • Keunggulan fungsional ubijalar dari aspek kesehatan
    E Ginting, JS Utomo, N Richana
    Dalam: J. Wargiono dan Hermanto (Eds), Ubi Jalar: Inovasi Teknologi dan … , 2012
    2012
    Citations: 9