Research Interest
Biography
Kenneth completed his bachelor’s study in Food Technology at Widya Mandala Catholic University Surabaya in 2020. After that he proceeded to further his study in Italy taking the Food Safety and Food Risk Management program at Università di Parma. The program is an inter-university program between universities in Emilia-Romagna region, the food capital of Italy. He obtained his Master of Science degree in 2022.
His master’s thesis research was focused on using geochemical and isotopic analysis as a tool to define tomato’s terroir in a specific climatic condition, which is related to the improvement of food traceability and food risk management for human and environmental safety.
Currently, his research area focuses on utilizing low value materials and transforming them into higher value products. Materials such as okara or black sapote have been developed into value-added products in his research such as kombucha and gluten free bread.
Research Activity and Highlighted Project
Year | Source | Title | Partners/Funding Agency |
2025/2026 | Institution | Development of Ice Cream Fortified with Cricket Powder | i3L |
2024/2025 | Institution | Physical, Nutritional, and Sensory Properties of Okara-Mocaf Gluten-Free Bread and Its Improvement using Addition of Hydrocolloids | i3L |
2024/2025 | Institution | Investigation of Acrylamide Formation in Commercial Deep-Fried Tempeh Chips | i3L |
2023/2024 | Institution | Risk Assessment of Ochratoxin A (OTA) from Coffee Consumption in Indonesia | i3L |
2023/2024 | Institution | Spray Drying of Black Sapote Kombucha (Diospyros nigra) | i3L |
Selected Publication
Nugraha, A., Wibisono, K. F., Muda, E. V. S., Cahya, P., & Eleanor, M. (2025). Risk assessment of Ochratoxin A (OTA) exposure from coffee consumption in Indonesia using Margin of Exposure (MOE) approach. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 195, 115119. https://doi.org/10.1016/j.fct.2024.115119 |
Dewi, D., Wibisono, K. F., Angrainy, H., Windelyn, W., & Logan, C. (2025). Okara-based product processing as an applicative educational tool for junior high school students in East Jakarta. Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat), 9(1), (185). https://doi.org/10.12345/je.v9i1.185 |
Wibisono, K., Surjoseputro, S., & Setijawaty, E. (2025). Pengaruh konsentrasi ekstrak perikarp manggis dan agar-agar terhadap sifat fisikokimia dan organoleptik puding manggis. Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition), 24(1), 56-62. https://doi.org/10.33508/jtpg.v24i1.7336 |
Intellectual Property Rights
Patent/Copyright | Title | Year |
Copyright | Modul Pembelajaran: Pembuatan Produk Pangan Berbasis Okara | 2024 |