Edy Subroto

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Research profile with citations, yearly trend, article performance and author insights

universitas padjadjaran, Indonesia

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Edy Subroto

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Last Synced 04 Aug 2026, 03:21 PM

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Author Impact Score

Custom 3-year author impact calculator based on citations and indexed documents.

45.44

Author impact score

1,636 Citations 2024 - 2026

36 Documents 2024 - 2026

Total Citations

2,280

Scholar + author-added

H-Index

27

research impact

I10-Index

51

quality score

Articles Found

119

merged research works

Top Performing Year

2025

703 citations

Tier

T1

CiteScore rank tier

Author CiteScore

45.44

Upward trend

Avg Citations / Year

282.38

yearly average

Citations / Article

19.16

impact efficiency

Citation Trend

454

Declining trend

Most Cited Article

Solid lipid nanoparticles: review of th...

192 citations

Smart Insight Box

Auto Summary

Top citation year was 2025 with 703 citations. Average citations per year stand at 282.38. Each indexed article contributes around 19.16 citations on average. Latest Author Impact Score for 2026 is 45.44, indicating a upward trend. Current H-index is 27 and I10-index is 51. Most cited article currently has 192 citations. Recent yearly citation pattern indicates a declining trend.

Author Impact Score Trend

6 Years

Most Cited

192 Citations

Year: 2023

Solid lipid nanoparticles: review of the current research on encapsulation and delivery systems for active and antioxidant compounds

E Subroto, R Andoyo, R Indiarto

Antioxidants 12 (3), 633, 2023

Yearly Citations

Author year-wise citation data

Year	Citations
2026	454
2025	703
2024	479
2023	287
2022	175
2021	73
2020	64
2019	24

Yearly Citations Chart

Author citation trend

8 Years

Year-wise Citation Share

Citation percentage by year

Top Research Articles

Showing 20 articles per page

119 Articles Page 1 of 6

#	Article Details	Year
1	Solid lipid nanoparticles: review of the current research on encapsulation and delivery systems for active and antioxidant compounds Google Scholar 👨‍🔬 E Subroto, R Andoyo, R Indiarto 📚 Antioxidants 12 (3), 633, 2023	2023
2	γ-Aminobutyric acid found in fermented foods and beverages: current trends Google Scholar 👨‍🔬 NRM Sahab, E Subroto, RL Balia, GL Utama 📚 Heliyon 6 (11), 2020	2020
3	Meat irradiation: A comprehensive review of its impact on food quality and safety Google Scholar 👨‍🔬 R Indiarto, AN Irawan, E Subroto 📚 Foods 12 (9), 1845, 2023	2023
4	Kajian karakteristik tekstur (texture profil analysis) dan organoleptik daging ayam asap berbasis teknologi asap cair tempurung kelapa Google Scholar 👨‍🔬 R Indiarto, B Nurhadi, E Subroto 📚 Jurnal Teknologi Hasil Pertanian 5 (2), 2012	2012
5	Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties Google Scholar 👨‍🔬 R Indiarto, LPA Indriana, R Andoyo, E Subroto, B Nurhadi 📚 European Food Research and Technology 248 (1), 1-24, 2022	2022
6	Modification of starches and flours by acetylation and its dual modifications: A review of impact on physicochemical properties and their applications Google Scholar 👨‍🔬 E Subroto, Y Cahyana, R Indiarto, TA Rahmah 📚 Polymers 15 (14), 2990, 2023	2023
7	Monoacylglycerols and diacylglycerols for fat-based food products: a review Google Scholar 👨‍🔬 E Subroto 📚 Food Research 4 (4), 932-943, 2020	2020
8	Review on the analysis methods of starch, amylose, amylopectinin food and agricultural products Google Scholar 👨‍🔬 E Subroto, G Jeanette, Y Meiyanasari, I Luwinsky, S Baraddiaz 📚 Int. J. Emerg. Trends Eng. Res 8 (7), 3519-3524, 2020	2020
9	Bioactive compounds in garlic (Allium sativum L.) as a source of antioxidants and its potential to improve the immune system: a review Google Scholar 👨‍🔬 E Subroto, Y Cahyana, M Tensiska, F Lembong, E Filianty, E Kurniati, ... 📚 Food Res 5 (6), 1-11, 2021	2021
10	The analysis techniques of amino acid and protein in food and agricultural products Google Scholar 👨‍🔬 E Subroto, E Lembong, F Filianty, R Indiarto, G Primalia, M Putri, ... 📚 Int. J. Sci. Technol. Res 9 (10), 29-36, 2020	2020
11	Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans Google Scholar 👨‍🔬 E Subroto, M Djali, R Indiarto, E Lembong, N Baiti 📚 Horticulturae 9 (7), 805, 2023	2023
12	The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract Google Scholar 👨‍🔬 R Indiarto, R Reni, GL Utama, E Subroto, AD Pangawikan, M Djali 📚 International Journal of Food Properties 26 (1), 122-138, 2023	2023
13	Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract Google Scholar 👨‍🔬 R Indiarto, JA Herwanto, F Filianty, E Lembong, E Subroto, ... 📚 CyTA-Journal of Food 22 (1), 2329144, 2024	2024
14	Bioactive monolaurin as an antimicrobial and its potential to improve the immune system and against COVID-19: A review Google Scholar 👨‍🔬 E Subroto, R Indiarto 📚 Food Res 4 (6), 2355-2365, 2020	2020
15	Effect of heat-moisture treatment on functional and pasting properties of potato (Solanum tuberosum L. var. Granola) starch Google Scholar 👨‍🔬 E Subroto, R Indiarto, H Marta, S Shalihah 📚 Food Research, 469-476, 2019	2019
16	Production and application of crosslinking-modified starch as fat replacer: A review Google Scholar 👨‍🔬 E Subroto, R Indiarto, M Djali, HD Rosyida 📚 Int. J. Eng. Trends Technol 68 (12), 26-30, 2020	2020
17	Enzymatic and chemical synthesis of high mono-and diacylglycerol from palm stearin and olein blend at different type of reactor stirrers Google Scholar 👨‍🔬 E Subroto, MF Wisamputri, Supriyanto, T Utami, C Hidayat 📚 Journal of the Saudi Society of Agricultural Sciences 19 (1), 31-36, 2020	2020
18	Ginger rhizomes (Zingiber officinale) functionality in food and health perspective: a review Google Scholar 👨‍🔬 E Subroto, R Indiarto 📚 Food Research (Malaysia), 2021	2021
19	Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono-and diacylglycerol: E. Subroto et al. Google Scholar 👨‍🔬 E Subroto, Supriyanto, T Utami, C Hidayat 📚 Food Science and Biotechnology 28 (2), 511-517, 2019	2019
20	Preparation of solid lipid nanoparticle-ferrous sulfate by double emulsion method based on fat rich in monolaurin and stearic acid Google Scholar 👨‍🔬 E Subroto, R Andoyo, R Indiarto, E Wulandari, EFN Wadhiah 📚 Nanomaterials 12 (17), 3054, 2022	2022
21	Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage Google Scholar 👨‍🔬 R Indiarto, B Nurhadi, T Tensiska, E Subroto, YK Istiqamah 📚 Food Res 4 (2), 522-31, 2019	2019
22	Proximate composition and bioactive compounds of cocoa bean shells as a by-product from cocoa industries in Indonesia Google Scholar 👨‍🔬 M Djali, K Santasa, R Indiarto, E Subroto, F Fetriyuna, E Lembong 📚 Foods 12 (17), 3316, 2023	2023
23	Characteristics, immobilization, and application of Candida rugosa lipase Google Scholar 👨‍🔬 E Subroto, R Indiarto, A Pangawikan, S Huda, V Yarlina 📚 Food Res 4, 1391-1401, 2020	2020
24	Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products Google Scholar 👨‍🔬 PW Harlina, V Maritha, F Geng, E Subroto, T Yuliana, R Shahzad, J Sun 📚 International Journal of Food Properties 26 (2), 3115-3136, 2023	2023
25	Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid Google Scholar 👨‍🔬 E Subroto, R Andoyo, R Indiarto, E Lembong, F Rahmani 📚 International Journal of Food Properties 25 (1), 1907-1919, 2022	2022
26	Semi-industrial high-temperature ceramic membrane clarification during starch hydrolysis Google Scholar 👨‍🔬 PTP Aryanti, E Subroto, D Mangindaan, IN Widiasa, IG Wenten 📚 Journal of Food Engineering 274, 109844, 2020	2020
27	A mini review of physicochemical properties of starch and flour by using hydrothermal treatment Google Scholar 👨‍🔬 E Subroto, R Indiarto, VP Yarlina, AN Izzati 📚 Polymers 14 (24), 5447, 2022	2022
28	A review on bioactive peptides derived from various sources of meat and meat by-products Google Scholar 👨‍🔬 B Rezaharsamto, E Subroto 📚 Int. J. Sci. Technol. Res 8 (12), 3151-3156, 2019	2019
29	Physicochemical and functional properties of modified adlay starch (Coix lacryma-jobi) by microwave and ozonation Google Scholar 👨‍🔬 E Subroto, F Filianty, R Indiarto, A Andita Shafira 📚 International Journal of Food Properties 25 (1), 1622-1634, 2022	2022
30	The recent application of palm stearin in food industry: A review Google Scholar 👨‍🔬 E Subroto, RL Nurannisa 📚 International journal of scientific & technology research 9, 2593, 2020	2020
31	Cocoa (Theobroma cacao L.) beans processing technology: A review of flavonoid changes Google Scholar 👨‍🔬 ES Rossi Indiarto, N Sukri, M Djali 📚 Asian Journal of Plant Sciences 20 (4), 684-693, 2021	2021
32	Chemical modification of starch for the production of resistant starch type-4 (RS4): a review Google Scholar 👨‍🔬 S Nurmilah, E Subroto 📚 Int. J. Eng. Trends Technol 69 (7), 45-50, 2021	2021
33	Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract Google Scholar 👨‍🔬 R Indiarto, S Rahimah, E Subroto, NAG Putri, AD Pangawikan 📚 International Journal of Food Properties 25 (1), 2477-2494, 2022	2022
34	Chemical and biotechnological methods for the production of xylitol: a review Google Scholar 👨‍🔬 E Subroto, F Hayati 📚 Int J 8 (6), 2020	2020
35	Characteristics, purification, and the recent applications of soybean oil in fat-based food products: A review Google Scholar 👨‍🔬 E Subroto, AD Pangawikan, VP Yarlina, NF Isnaeni 📚 Int. J. Emerg. Trends Eng. Res 8 (7), 3003-3011, 2020	2020
36	Modifications of banana starch and its characteristics: A review Google Scholar 👨‍🔬 T Adiyanti, E Subroto 📚 Int. J. Sci. Technol. Res 9 (3), 3-6, 2020	2020
37	Bioavailability and Bioactivity of Vitamin C-A Review. Google Scholar 👨‍🔬 EDY SUBROTO, NURAG PUTRI, FR RAHMANI, AF NURAMALIA, ... 📚 International Journal of Pharmaceutical Research (09752366) 13 (2), 128, 2021	2021
38	Kajian karakteristik tekstur dan organoleptik daging ayam asap berbasis teknologi asap cair tempurung kelapa Google Scholar 👨‍🔬 R Indiarto, B Nurhadi, E Subroto 📚 Jurnal Teknologi Hasil Pertanian 5 (2), 106-116, 2012	2012
39	Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties Google Scholar 👨‍🔬 E Subroto, N Sitha, F Filianty, R Indiarto, N Sukri 📚 Polymers 14 (18), 3854, 2022	2022
40	Types and concentrations of catalysts in chemical glycerolysis for the production of monoacylglycerols and diacylglycerols Google Scholar 👨‍🔬 E Subroto, R Indiarto, AD Pangawikan, E Lembong, R Hadiyanti 📚 Adv. Sci., Technol. Engin. Systems 6 (1), 612-618, 2021	2021
41	Reformulation of white chocolate with soy-and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant … Google Scholar 👨‍🔬 R Indiarto, AKN Situmorang, A Harunaningtyas, HR Arifin, E Subroto, ... 📚 International Journal of Food Properties 27 (1), 704-728, 2024	2024
42	Unveiling microbial dynamics in terasi spontaneous fermentation: Insights into glutamate and GABA production Google Scholar 👨‍🔬 GL Utama, NRM Sahab, S Nurmilah, VP Yarlina, E Subroto, RL Balia 📚 Current Research in Food Science 10, 100950, 2025	2025
43	γ-Aminobutyric acid found in fermented foods and beverages: current trends. Heliyon, 6 (11), e05526 Google Scholar 👨‍🔬 NRM Sahab, E Subroto, RL Balia, GL Utama	2020
44	Comprehensive review on the application of omics analysis coupled with Chemometrics in gelatin authentication of food and pharmaceutical products Google Scholar 👨‍🔬 PW Harlina, V Maritha, F Geng, A Nawaz, T Yuliana, E Subroto, ... 📚 Food Chemistry: X 23, 101710, 2024	2024
45	Hubungan kadar flavonoid dan aktivitas antioksidan madu dari berbagai provinsi di indonesia Google Scholar 👨‍🔬 M Mahani, SR Savitri, E Subroto 📚 Sains Dan Teknologi Pangan 7 (4), 5255-5265, 2022	2022
46	Shelf-life prediction of peanut oil (Arachis hypogaea L.) using an accelerated shelf-life testing (ASLT) method in the polypropylene packaging Google Scholar 👨‍🔬 S Nurhasanah, A Setyadi, SJ Munarso, E Subroto, F Filianty 📚 IOP Conference Series: Earth and Environmental Science 1024 (1), 012056, 2022	2022
47	Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice Google Scholar 👨‍🔬 R Indiarto, NW Putri, F Fetriyuna, E Subroto, AN Irawan, DRA Muhammad, ... 📚 Food Chemistry Advances 6, 100917, 2025	2025
48	Characteristics of nanocomposite film based on elephant foot-yam starch (Amorphophallus paeoniifolius) with different nanocrystalline cellulose concentration Google Scholar 👨‍🔬 H Radiani Arifin, Z Adisti Mauliani, P Widyanti Harlina, E Subroto, ... 📚 International Journal of Food Properties 26 (2), 3512-3530, 2023	2023
49	Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract Google Scholar 👨‍🔬 R Indiarto, RW Al-Amin, M Djali, E Subroto, DRA Muhammad, B Wiguna 📚 Applied Food Research 5 (1), 100674, 2025	2025
50	Oil to glycerol ratio in enzymatic and chemical glycerolysis for the production of mono-And diacylglycerol Google Scholar 👨‍🔬 E Subroto, R Indiarto, E Wulandari, HN Azimah 📚 Int. J. Eng. Trends Technol 69 (8), 117-125, 2021	2021
51	The Extraction, Purification, and the Recent Applications of Coconut Oil in Food Products—A Review Google Scholar 👨‍🔬 A Subroto, AD Pangawikan, VP Yarlina, AV Ramadhani 📚 International Journal on Emerging Technologies 11 (5), 234-240, 2020	2020
52	Bioavailability of iron and its potential to improve the immune system and ward off COVID-19: a review Google Scholar 👨‍🔬 E Subroto, R Indiarto, R Andoyo 📚 Food Research 7 (1), 76-92, 2023	2023
53	Production and characteristics of composite edible films based on polysaccharides and proteins Google Scholar 👨‍🔬 E Subroto, R Indiarto, AD Pangawikan, F Prakoso 📚 Int. J. Emerg. Trends Eng. Res 9, 42-48, 2021	2021
54	Modernisasi peralatan produksi dan pelatihan penggunaannya untuk meningkatkan produktivitas UMKM kue sus Google Scholar 👨‍🔬 R Indiarto, E Subroto, M Fedryansyah 📚 JMM (Jurnal Masyarakat Mandiri) 9 (1), 1125-1137, 2025	2025
55	Modification of soy protein for the production of bioactive peptides and their utilization Google Scholar 👨‍🔬 E Subroto, MAH Qonit 📚 Int. J. Sci. Technol. Res 9 (2), 3121-3127, 2020	2020
56	Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute Google Scholar 👨‍🔬 R Indiarto, RG Firdaus, H Marta, E Subroto, DRA Muhammad, A Md Sikin 📚 International Journal of Food Properties 28 (1), 2506674, 2025	2025
57	Melting behaviour of cocoa butter substitutes synthesised by enzymatic glycerolysis of coconut oil and palm stearin blends Google Scholar 👨‍🔬 E Subroto, R Indiarto, AD Pangawikan, E Lembong, E Wulandari, A Selica, ... 📚 Food Res 7 (3), 194-202, 2023	2023
58	Application of heat-moisture treatment potato starch to improve the heat stability of tomato sauce Google Scholar 👨‍🔬 E Subroto, R Indiarto, H Marta, S Shalihah 📚 IOP conference series: Earth and environmental science 443 (1), 012076, 2020	2020
59	Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract Google Scholar 👨‍🔬 R Indiarto, DY Febianti, M Mahani, E Subroto, AD Pangawikan, MN Lani, ... 📚 CyTA-Journal of Food 23 (1), 2505681, 2025	2025
60	Peningkatan Mutu, Kemasan, Dan Digital Marketing Pada Ukm Keripik Pisang Dalam Upaya Kebangkitan Ekonomi Pasca Pandemik Google Scholar 👨‍🔬 R Indiarto, M Fedryansyah, E Subroto 📚 JMM (Jurnal Masyarakat Mandiri) 8 (1), 1347-1359, 2024	2024
61	Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment Google Scholar 👨‍🔬 E Subroto, F Sholihat, E Wulandari, MN Lani, R Indiarto 📚 Carbohydrate Polymer Technologies and Applications 8, 100552, 2024	2024
62	Pelatihan Cara Produksi Pangan Olahan Yang Baik (Cppob) Pada Pelaku Usaha Kecil Google Scholar 👨‍🔬 E Subroto, R Andoyo, R Indiarto, AD Pangawikan 📚 Jurnal Agro Dedikasi Masyarakat 4 (1), 11-17, 2023	2023
63	Bee propolis Trigona spp. potential and uniqueness in Indonesia Google Scholar 👨‍🔬 NB Mahani, E Subroto, M Herudiyanto 📚 Proc Univ Malaysia Teren Annu Sci 2011, 2011	2011
64	Supriyadi. 2008. Enzymatic interesterification of fish oil with lauric acid for synthesis of structured lipid Google Scholar 👨‍🔬 E Subroto, C Hidayat 📚 Jurnal Teknologi dan Industri Pangan 19 (2), 105-112, 0
65	Diversifikasi produk UMKM kue soes melalui pelatihan pembuatan roti dan kue untuk peningkatan daya saing Google Scholar 👨‍🔬 R Indiarto, E Subroto, AA Multazami, M Ferdyansyah 📚 JMM (Jurnal Masyarakat Mandiri) 9 (2), 1824-1833, 2025	2025
66	Lipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extracts Google Scholar 👨‍🔬 PW Harlina, A Nawaz, SA Sabrina, EA Nur’Isma, F Geng, R Shahzad, ... 📚 Scientific Reports 15 (1), 28233, 2025	2025
67	Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono-and diacylglycerol from coconut stearin Google Scholar 👨‍🔬 E Subroto, AA Sholihat, Y Cahyana, R Indiarto, PW Harlina, R Andoyo, ... 📚 International Journal of Food Properties 27 (1), 448-461, 2024	2024
68	Processing effects on lipid composition in ultra-processed foods: assessing health assumptions and association with blood lipid profiles Google Scholar 👨‍🔬 PW Harlina, V Maritha, F Geng, A Nawaz, E Subroto, B Wiguna, ... 📚 Cogent Food & Agriculture 10 (1), 2420838, 2024	2024
69	Pelatihan Cara Pengolahan Pangan Yang Baik (CPPB) Pada Kelompok Ukm Olahan Pangan Di Desa Cileunyi Kulon, Jawa Barat Google Scholar 👨‍🔬 E Subroto, H Marta, R Indiarto, D Teknologi 📚 Jurnal Agro Dedikasi Masyarakat (JADM) 3 (1), 20-28, 2022	2022
70	Potential of Lignocellulosic Waste for Laccase Production by Trametes versicolor under Submerged Fermentation. Google Scholar 👨‍🔬 T Yuliana, DZ Komara, GLU Saripudin, E Subroto, R Safitri 📚 Pakistan Journal of Biological Sciences: PJBS 24 (6), 699-705, 2021	2021
71	Modifikasi pati hanjeli (Coix lacryma-jobi L.) berpori melalui ultrasonikasi dan ozonasi Google Scholar 👨‍🔬 E Subroto, R Indiarto, E Wulandari, AP Astari 📚 Jurnal Teknologi Hasil Pertanian 14 (2), 117, 2021	2021
72	Improvement of whiteness degree and functional properties of the fermented awachy 5 sweet potato flour using calcium hypochlorite Google Scholar 👨‍🔬 E Subroto, Y Cahyana, R Indiarto, E Wulandari, A Pinekesti 📚 Int. J. Innov. Technol. Explor. Eng 8 (9), 391-395, 2019	2019
73	Solid lipid nanoparticles of mangosteen peel extract based on monoacylglycerol-diacylglycerol-rich fat and stearic acid: Study on physicochemical properties and encapsulation … Google Scholar 👨‍🔬 E Subroto, TN Afifah, PW Harlina, R Indiarto, AD Pangawikan, S Huda, ... 📚 Future Foods, 100719, 2025	2025
74	Pengenalan Digital Marketing pada UKM Aneka Cemilan Hikmah Bandung Google Scholar 👨‍🔬 E Ernah, E Subroto, R Indiarto 📚 Jurnal Abdidas 3 (1), 206-211, 2022	2022
75	In vitro digestibility and the characteristics of puffed products from different degrees of milling and moisture content of adlay grain (Coix lacryma–jobi L.) Google Scholar 👨‍🔬 WD Desani, Y Cahyana, E Subroto, B Nurhadi 📚 Food Research (Malaysia), 2021	2021
76	Shale Gas Potential in Jambi Sub-Basin, Indonesia: Insights from Geochemical and Geomechanical Studies Google Scholar 👨‍🔬 R Setyawan, EA Subroto, B Sapiie, R Condronegoro, B Syam 📚 Journal of Geoscience, Engineering, Environment, and Technology 5 (2), 81-88, 2020	2020
77	The effect of substrat ratio fish oil and milk fat on synthesis of structured lipid by enzimatic transesterification Google Scholar 👨‍🔬 E Subroto, T Tensiska, R Indiarto, C Hidayat 📚 International Journal on Advanced Science, Engineering and Information …, 2013	2013
78	Ernah, & Indiarto, R.(2023). Peningkatan mutu, produksi, dan daya saing ukm olahan pisang dan singkong dalam upaya kebangkitan UKM pasca pandemi Google Scholar 👨‍🔬 E Subroto 📚 Jurnal Agro Dedikasi Masyarakat (JADM) 4 (1), 1-10, 0
79	Effect of wall-material composition on physicochemical properties and bioactive retention of spray-dried mangosteen rind microcapsules Google Scholar 👨‍🔬 R Indiarto, RA Violcy, S Rahimah, E Subroto, S Huda, AM Sikin 📚 CyTA-Journal of Food 24 (1), 2616076, 2026	2026
80	Peningkatan Daya Saing Umkm Kue Berbasis Inovasi Digital Dalam Pemasaran Google Scholar 👨‍🔬 R Indiarto, E Subroto, M Fedryansyah, R Al Adawiah 📚 JMM (Jurnal Masyarakat Mandiri) 9 (2), 1521, 2025	2025
81	Changes of antioxidant properties of Indonesian honey under heat treatment Google Scholar 👨‍🔬 M Mahani, PR Ferdian, A Pribadi, RA Nabila, TA Farransa, RR Elfirta, ... 📚 The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2024	2024
82	Kajian karakteristik produk chocolate compound dengan penambahan inulin (fat replacer) dan stevia (sweetener) Google Scholar 👨‍🔬 F Ramadhan, T Muchtadi, E Subroto 📚 Syntax Literate: Jurnal Ilmiah Indonesia 8 (5), 2023	2023
83	Modification of porous adlay (Coix lacryma-jobi L.) starch by ultrasonication and ozonation Google Scholar 👨‍🔬 E Subroto, R Indiarto, E Wulandari, AP Astari 📚 Jurnal Teknologi Hasil Pertanian 14 (2), 117-130, 2021	2021
84	Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin … Google Scholar 👨‍🔬 E Subroto, Z Zaida, R Indiarto, PW Harlina, R Andoyo, F Geng, ... 📚 International Journal of Food Properties 27 (1), 300-313, 2024	2024
85	Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical … Google Scholar 👨‍🔬 E Subroto, P Aulia, AD Pangawikan, MN Lani, R Indiarto 📚 International Journal of Food Properties 27 (1), 1064-1078, 2024	2024
86	Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans. Horticulturae 2023, 9, 805 Google Scholar 👨‍🔬 E Subroto, M Djali, R Indiarto, E Lembong, N Baiti	2023
87	Enzymatic acidolysis of fish oil with milk fat fatty acids for the synthesis of structured lipid Google Scholar 👨‍🔬 E Subroto, R Indiarto, NF Mihayudhathie, AR Fauzia 📚 Pakistan Journal of Nutrition 18 (4), 372-378, 2019	2019
88	Modification of functional properties of tuber flour and starch by Lactic acid bacteria fermentation Google Scholar 👨‍🔬 E Subroto, HR Arifin, PW Harlina, NA Rizkiana, MN Lani, R Indiarto 📚 International Journal of Food Properties 29 (1), 2640743, 2026	2026
89	Peningkatan Pengetahuan Dan Keterampilan Dalam Upaya Mendukung Ketahanan Pangan Di Desa Girijaya Dan Mekarjaya, Kecamatan Cikajang, Kabupaten Garut Google Scholar 👨‍🔬 E Subroto 📚 DHARMAKARYA: Jurnal Aplikasi Ipteks untuk Masyarakat 3 (1), 2014	2014
90	Interesterifikasi enzimatis minyak ikan dengan asam laurat untuk sintesis lipid terstruktur Google Scholar 👨‍🔬 E SUBROTO 📚 Universitas Gadjah Mada, 2007	2007
91	Functional and structural modulation of oat milk–based vegan chocolate by lemon microcapsules Google Scholar 👨‍🔬 R Indiarto, G Kurniaty, HR Arifin, E Subroto, DRA Muhammad 📚 LWT, 119342, 2026	2026
92	Sifat Fisikokimia dan Fungsional Tepung Nanopartikel Kulit Biji Kakao (Theobroma cacao L.) Dari Kategori Mutu Edel dan Bulk Terfermentasi Google Scholar 👨‍🔬 M Djali, L Mooira, R Indiarto, E Subroto, F Fetriyuna, GL Utama, ... 📚 Teknotan: Jurnal Industri Teknologi Pertanian 20 (1), 2026	2026
93	Karakteristik Solid Lipid Nanoparticle Fe-Sulfat Berbasis Asam Stearat dan Lemak Kaya Monolaurin dengan Metode Evaporasi Pelarut Google Scholar 👨‍🔬 E Subroto, D Hartini, Y Cahyana, R Indiarto 📚 Teknotan: Jurnal Industri Teknologi Pertanian 20 (1), 159-166, 2026	2026
94	Physicochemical and Sensory Characteristics of Biscuits with Cocoa Bean Shell Flour Addition: Pengaruh Penambahan Tepung Kulit Biji Kakao terhadap Karakteristik Fisikokimia dan … Google Scholar 👨‍🔬 E Lembong, E Subroto, M Djali, NN Az-Zahra 📚 Jurnal Pangan dan Agroindustri 14 (2), 99-116, 2026	2026
95	Quality attributes of alkalized dark chocolate from Forastero cocoa nibs Google Scholar 👨‍🔬 R Indiarto, Z Rizqi Raihani, M Djali, E Subroto, S Huda, AM Sikin, ... 📚 International Journal of Food Properties 29 (1), 2601513, 2026	2026
96	Encapsulation of ethanolic mangosteen (Garcinia mangostana L.) rind extract in solid lipid nanoparticles (SLNs) based on palm stearin: study the effect of lipid … Google Scholar 👨‍🔬 E Subroto, D Lupitasari, AD Pangawikan, PW Harlina, B Wiguna, ... 📚 International Journal of Food Properties 29 (1), 2657720, 2026	2026
97	Modifikasi Pati Umbi Gadung (Dioscorea hispida Dennst) dengan Dual Annealing dan Heat Moisture Treatment Google Scholar 👨‍🔬 E Subroto, Y Supriyadi, R Indiarto, S Huda 📚 Teknotan: Jurnal Industri Teknologi Pertanian 19 (2), 93-102, 2025	2025
98	Pengaruh Rasio Bahan-Pelarut dan Waktu Ekstraksi terhadap Mutu Ekstrak Tembakau (Nicotiana tabacum L.) dengan Microwave-Assisted Extraction (MAE) Google Scholar 👨‍🔬 E Wulandari, E Subroto, M Djali, H Fauziah 📚 Teknotan: Jurnal Industri Teknologi Pertanian 19 (2), 139-144, 2025	2025
99	Mikroenkapsulasi Lemak Kaya Monolaurin dari Stearin Kelapa Menggunakan Oven Vakum Google Scholar 👨‍🔬 E Subroto, MT Waliyyurahiim, R Indiarto, S Huda 📚 Teknotan: Jurnal Industri Teknologi Pertanian 19 (3), 273-280, 2025	2025
100	Physicochemical properties of margarine substituted by monoacylglycerol and diacylglycerol-rich fats from coconut stearin Google Scholar 👨‍🔬 E Subroto, TI Sari, R Andoyo, R Indiarto, M Mahani, MN Lani 📚 International Journal of Food Properties 28 (1), 2516789, 2025	2025
101	Impact of glycerol and sorbitan monostearate on the lipid composition of low-saturated shortening: Insights from lipidomics and chemometrics Google Scholar 👨‍🔬 PW Harlina, HJ Dahlan, F Geng, M Rafi, V Maritha, E Subroto, B Wiguna, ... 📚 International Journal of Food Properties 28 (1), 2590855, 2025	2025
102	Empowering the residents of Aptrans Batujajar in training in dairy and meat product to support business independence Google Scholar 👨‍🔬 PW Harlina, E Subroto, R Indiarto, F Fetriyuna 📚 Community Empowerment 9 (2), 370-374, 2024	2024
103	Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin. Google Scholar 👨‍🔬 B Nurhadi, B Rezaharsamto, E Subroto, S Nurhasanah, RA Saputra 📚 Current Research in Nutrition & Food Science 12 (1), 102, 2024	2024
104	The Influence of Temperature and Drying Time on The Physical and Chemical Characteristics of Cocoa Pod Tea Theobroma (Cacao, L.) Google Scholar 👨‍🔬 E Lembong, S Nurhasanah, E Subroto, D Maharani, AN Fadhillah 📚 Journal of Applied Science, Engineering, Technology, and Education 6 (2), 96-104, 2024	2024
105	Biosynthesis of Silver Nanoparticles to Design the Bio-Composite Films: A Review. Google Scholar 👨‍🔬 M LUTHFAN, EDY SUBROTO 📚 International Journal of Pharmaceutical Research (09752366) 13 (1), 2011, 2021	2021
106	Isolation and Identification of Lactic Acid Bacteria (LAB) Producing Bacteriosin-Like from Smoked Giant Catfish (Arius Thalassinus) Google Scholar 👨‍🔬 T Rialita, SD Moody, E Subroto, HF Susanto 📚 Indonesian Journal of Applied Research (IJAR) 2 (3), 170-178, 2021	2021
107	Physicochemical and sensorial properties of recombined butter produced from milk fat and fish oil blend Google Scholar 👨‍🔬 H Marta	2019
108	MODIFIKASI PATI GARUT SECARA ENZIMATIS UNTUK PRODUKSI MALTODEKSTRIN Google Scholar 👨‍🔬 E Subroto 📚 Teknotan: Jurnal Industri Teknologi Pertanian 7 (1), 2013	2013
109	PENGARUH BEBERAPA RASIO BAKTERI PEMBANGKIT (Streptococcus thermophilus dan Lactobacillus bulgaricus) TERHADAP CITA-RASA YOGHURT. Google Scholar 👨‍🔬 E Subroto 📚 Teknotan: Jurnal Industri Teknologi Pertanian 5 (2), 2011	2011
110	INTERESTERIFIKASI ENZIMATIS MINYAK IKAN DENGAN ASAM LAURAT UNTUK SINTESIS LIPID TERSTRUKTUR [Enzymatic Interesterification of Fish Oil with Lauric Acid for the Synthesis of … Google Scholar 👨‍🔬 E Subroto, C Hidayat 📚 Jurnal Teknologi dan Industri Pangan 19 (2), 105-113, 2008	2008
111	Edible Packaging Incorporated Nanotechnology To Improve Papaya Fruit Quality And Shelf Life Google Scholar 👨‍🔬 MLH Rossi Indiarto, B Nurhadi, E Subroto, N Sukri
112	PERBAIKAN PRODUKSI DAN PEMASARAN PADA UKM ANEKA CEMILAN DI KECAMATAN CILEUNYI, KABUPATEN BANDUNG Google Scholar 👨‍🔬 E Subroto, R Indiarto
113	Bioactive compounds in garlic (L.) as a source of antioxidants and its potential to improve the immune system Google Scholar 👨‍🔬 E Subroto, Y Cahyana, M Tensiska, F Filianty, E Lembong, E Wulandari, ... 📚 FOOD RESEARCH 5 (6), 0
114	Carbohydrate Polymer Technologies and Applications Google Scholar 👨‍🔬 E Subroto, F Sholihat, E Wulandari, MN Lani, R Indiarto
115	Applied Food Research Google Scholar 👨‍🔬 R Indiarto, RW Al-Amin, M Djali, E Subroto, DRA Muhammad, B Wiguna
116	Food Chemistry Advances Google Scholar 👨‍🔬 R Indiarto, NW Putri, F Fetriyuna, E Subroto, AN Irawan, DRA Muhammad, ...
117	Future Foods Google Scholar 👨‍🔬 E Subroto, TN Afifah, PW Harlina, R Indiarto, AD Pangawikan, S Huda, ...
118	ISOLATION, IDENTIFICATION, AND CHARACTERIZATION OF LACTIC ACID BACTERIA PRODUCING BACTERIOCIN-LIKE FROM SMOKED GIANT CATFISH (Arius thalassinus) Google Scholar 👨‍🔬 T Rialita, SD Moody, E Subroto, HF Susanto
119	A Mini-Review Of Salting Techniques To Improve Food Quality Google Scholar 👨‍🔬 GJ Rossi Indiarto, HM Zdikri, NA Yusra, E Subroto

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Edy Subroto

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