Dr. Ir. Heru Prono Widayat, M.Sc.
Professional Summary
I Graduated from Agricultural Mechanization of Gadjah Mada University in 1987 and obtained Master degree in 1994 from Michigan State University, USA and Doctorate degree in 2001 from Humboldt Universitat Zu Berlin. From 1988 until now, I was appointed as a lecturer at the Faculty of Agriculture, Syiah Kuala University. I am interested in Post-Harvest Technology, Processing of Plantation Products. The subjects that I teach are agriculture technology introduction, yield processing technology, physiology and post-harvest technology, product development technology, and entrepreneurship.
Educational Background
1991 – 2002
S3
Michigan State University
Budidaya Pertanian
2000 – 1993
S2
University Of Kentucky
Budidaya Pertanian
2000 – 1987
S1
Universitas Gadjah Mada
Teknologi Hasil Pertanian
| 1 | Quality and consumer preferences on Gayo Arabica coffee brew based on the blending formulation and brewing method [Mutu dan konsumen terhadap seduhan kopi Arabika Gayo ... |
| 2 | Genetic diversity of cultivated Gayo Arabica Coffee (Coffea arabica L.) based on morphological and microsatellite markers |
| 3 | PROGRAM PENDAMPINGAN PENGURUSAN SERTIFIKASI HALAL PADA DUA UMKM PANGAN DI BANDA ACEH |
| 4 | Karakterisasi dan identifikasi khamir proteolitik dari belacan depik, pasta ikan fermentasi khas Gayo |
| 5 | AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORI ES KRIM VANILA DENGAN PENAMBAHAN BUNGA TELANG (Clitoria ternatea L.) |
| 6 | Influence of Cultivars and Cultivation Land Slope on Sensory Quality of Gayo Arabica Coffee |
| 7 | Studi Pembuatan Es Krim dengan Penambahan Ekstrak Bunga Telang (Clitoria ternateae L.) dan Buah Sawo Manila (Manilkara zapota) |
| 8 | Profil Sensori Kopi Blend dari Beberapa Kultivar Arabika Gayo |
| 9 | Uji Organoleptik Hedonik Es Krim dengan Penambahan Ekstrak Daun Kelor (Moringa Oleifera) dan Pasta Labu Kuning (Cucurbita Moschata L.) |
| 10 | Dessert box product: review finding and its potential development in Aceh |
| 11 | Analisis Kualitas Organoleptik Kopi Arabika Gayo dan Arabika Lintong yang Diperoleh dari Pasar Komersial |
| 12 | Pengaruh Perbedaan Konsentrasi Cascara Arabika dan Robusta terhadap Karakteristik Fisikokimia dan Organoleptik Kopi Susu Cascara |
| 13 | Apilikasi Matematika Linear Dalam Penyusunan Formulasi Optimum Pencampuran Kopi Arabika Gayo (Coffeea Arabica. L) |
| 14 | Sosialisasi Sistem Jaminan Halal (SJH) untuk Produk Lumpiah Basah Produksi UMKM Markaz Kabayan, Darussalam, Banda Aceh |
| 15 | EDUKASI SISTEM JAMINAN HALAL DAN PENGURUSAN SERTIFIKAT HALAL BAGI UMKM "TENTANG RASA" |
| 16 | Genetic Diversity of Cultivated Gayo Arabica Coffee (Coffee arabica L.) Revealed via Simple Sequence Repeat (SSR) Marker and Their Morphological Characteristics |
| 17 | Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques. |
| 18 | Mutu Kimia dan Penerimaan Selai Ubi Jalar Ungu (Ipomoea batatas L.) dengan Perbedaan Konsentrasi Gula dan Jenis Bahan Penstabil |
| 19 | Proses Pembuatan Teh Kombucha Cascara dengan Penambahan Pemanis Stevia (Stevia rebaudiana) |
| 20 | Pengaruh Penambahan Binding Agent dan Plastisizer Berbasis Bahan Alami terhadap Karakteristik Edible Straw |
| 21 | Karakteristik Sensori Es Krim Buah Naga Merah (Hylocereus polyrhizus) Dengan Penambahan Jenis Vanila |
| 22 | Pengaruh Penambahan Kokoa Terhadap Mutu Kimia Dan Sensori Minuman Kopi-Kakao |
| 23 | PENINGKATAN MUTU KAKAO MELALUI FERMENTASI MENGGUNAKAN STARTER KERING BAKTERI ASAM LAKTAT DAN BAKTERI ASAM ASETAT INDIGENUS KAKAO ACEH |
| 24 | New product development for mixed beverages Aceh robusta coffee-cocoa |
| 25 | Prospek Budidaya Ikan Paitan (Mystacoleucus marginatus) pada Rawa Gambut di Gampong Jeumpheuk Kecamatan Sampoiniet Kabupaten Aceh Jaya |
| 26 | Karakteristik Organoleptik Es Krim Dengan Penambahan Pewarna Alami Bunga Telang (Clitoria Ternatea L.) |
| 27 | Altitude, shading, and management intensity effect on Arabica coffee yields in Aceh, Indonesia |
| 28 | Making biodiversity work for coffee production. A case study of Gayo Arabica coffee in Indonesia |
| 29 | Karakteristik Starter Kering dari Isolat Bakteri Indigenous Kakao Aceh |
| 30 | Isolasi dan Identifikasi Bakteri Asam Asetat Dari Fermentasi Kakao Aceh |
| 31 | Characteristics of Dry Starters of Indigenous Cocoa Aceh Bacteria Isolate |
| 32 | Evaluation of Farmers Management Practices of Arabica Coffee Plantation Across Altitude for Climate Change Adaptation Strategies in Aceh, Indonesia |
| 33 | Analisis Kualitas Minyak Nilam dan Faktor yang Mempengaruhi Keputusan Petani Dalam Memilih Ketel Penyulingnya |
| 34 | Kriteria Mutu Kopi Arabika Gayo Pada Beberapa Koperasi dan Eksportir di Aceh Tengah |
| 35 | Studi Pembuatan Teh Celup Daun Ruku-Ruku (Ocimum tenuiflorum L.) dengan Penambahan Bubuk Jahe sebagai Minuman Penyegar |
| 36 | Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Kopi dengan Penambahan Gelatin dan Sari Lemon |
| 37 | Analisis Tingkat Akurasi Penetapan Nilai Jual Objek Pajak (NJOP) Bumi dengan Menggunakan Metode Assessment Sales Ratio di Kota Banda Aceh |
| 38 | Pelayanan pasien Disabilitas (studi kasus di Rumah Sakit Cut Nyak Dhien Meulaboh Pada Sistem Pelayanan Kesehatan Pasien Disabilitas) |
| 39 | Penerimaan Konsumen terhadap Teh Celup Herbal Ruku-Ruku (Ocimum tenuiflorum L.) dengan Penambahan Bunga Kenanga (Cananga odorata) dan Daun Stevia (Stevia rebaudiana) |
| 40 | Variasi Pasta dan Essence Kakao Pada Proses Pembuatan Sabun Cair |
| 41 | Pemanfaatan limbah kulit buah kopi arabika (Coffea arabika L.) menjadi minuman sari pulp kopi dengan penambahan sari jeruk nipis (Citrus aurantifolia) dan lemon (Citrus limon) |
| 42 | Fisika Statistik: Buku untuk Mahasiswa |
| 43 | Pemberdayaan Masyarakat Sekitar Hutan Berbasis Konservasi dan Budidaya Kopi Ramah Lingkungan: Buku untuk mahasiswa |
| 44 | Pemberdayaan Masyarakat Sekitar Hutan Berbasis Konservasi dan Budidaya Kopi Ramah Lingkungan. (BAB V. Penanganan Panen, Pasca Panen dan Pemasaran Kopi Arabika Gayo) |
| 45 | Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe |
| 46 | Pembuatan Kue Bhoi dengan Substitusi Tepung Mocaf (Modified Cassava Flour) dan Penambahan Bubuk Kopi (Production of Bhoi with MocafAs A Substituional Material and Ground Coffee ... |
| 47 | Dampak perubahan iklim terhadap produksi, kualitas hasil dan pendapatan petani kopi arabika di Aceh Tengah |
| 48 | Karakteristik mutu biji kakao Aceh hasil fermentasi dengan berbagai cara dan interval waktu pengadukan |
| 49 | Perbaikan Mutu Bubuk Kakao Melalui Proses Ekstraksi Lemak dan Alkalisasi |
| 50 | Maswida |
| 51 | Postharvest quality of pepino (Solanum muricatum Ait.) fruit in controlled atmosphere storage |
| 52 | Effect of film packaging and surface coating on primary and secondary plant compounds in fruit and vegetable products |
| 53 | Effect of ripening stage and storage temperature on postharvest quality of pepino (Solanum muricatum Ait.) |
| 54 | Comparison of film packaging and surface coating on bioactive substances in fruits and vegetables |
| 55 | Plant Pots and Packaging |
| 56 | Postharvest physiology and postharvest technology of pepino (Solanum muricatum ait.) |
| 57 | 'Humboldt-University Berlin, Section Quality Dynamics/Postharvest Physiology Königin |
| 58 | Dynamic CA-storage of fruits and vegetables using pepino as an example. |
| 59 | Romano, & Baihaqi, A.(2021). Altitude, shading, and management intensity effect on Arabica coffee yields in Aceh, Indonesia. Open Agriculture, 6 (1), 254-262 |
| 1 | Physical and sensory properties of Gayo Arabica wine coffee with variations in fruit maturity and fermentation time |
| 2 | Chemical characteristics and bioactive compounds of Zanthoxylum acanthopodium L leaves and fruits from Gayo Highland, Aceh, Indonesia |
| 3 | Characteristics of cascara brew obtained from wet, dry and wine coffee processing |
| 4 | Production of edible straw based on banana flour and breadfruit flour binding with tapioca starch |
| 5 | What is carbonic maceration coffee? A mini review on production and quality |
| 6 | Physicochemical and sensory characteristics of cascara syrup with the addition of lemon (Citrus limon) extract |
| 7 | Pelatihan Pemanfaatan Kulit Kopi Arabika Gayo Menjadi Produk Inovatif "Sirup Kaskara" Di Delympus Coffee Kabupaten Bener Meriah |
| 8 | SOSIALISASI SERTIFIKASI SISTEM JAMINAN HALAL PADA UMKM LEZZETLI BOLEN KOTA BANDA ACEH |
| 9 | SOSIALISASI PENERAPAN SISTEM JAMINAN HALAL PADA UMKM SASA FRUIT SANDO DESA BAET, KECAMATAN BAITUSSALAM, ACEH BESAR |
| 10 | Review: Semua Mengenai Sejarah, Biologi, Keanekaragaman Genetik, Paska Panen, dan Sensori Kopi Arabica (Coffea arabica) Gayo |
| 11 | Hedonic attributes evaluation of mixed Arabica coffee-cocoa beverages |
| 12 | Chemical analysis of cascara tea from wine coffee processing with a different fermentation times |
| 13 | Effect of varieties and processing practices on the physical and sensory characteristics of Gayo Arabica specialty coffee |
| 14 | POTENCY ANTIOXIDANT COMPOUNDS OF INDIAN GOOSEBERRY (PHYLLANTHUS EMBLICA) LEAVES AS HERBAL TEA |
| 15 | CHARACTERISTICS AND VIABILITY OF DRY STARTER PREPARED FROM ISOLATED INDIGENOUS MICROORGANISM TO IMPROVE COCOA FERMENTATION PROCESS |
| 16 | ISOLATION AND IDENTIFICATION OF YEAST INVOLVED IN COCOA FERMENTATION TO BE USED AS A STARTER TO IMPROVE COCOA BEAN QUALITY |
| 17 | Quality of Gayo Arabica Coffee Affected by Farm Altitude and Coffee Varieties |
| 18 | Appearance, texture and flavour improvement of chocolate bar by Virgin Cococnut Oil (VCO) as Cocoa Butter Substitute (CBS) |
| 19 | Produksi Glukosa dari Jerami PAdi Sebagai BAhan Baku Pembuatan Etanol dengan MEnggunakan Enzim Selulosa |
| 20 | Effect of fermentation container and thickness of bean mass during fermentation process of cocoa bean (Theobroma cocoa L) |
| 21 | Interactions of pre- and postharvest influences on fruit and vegetable quality as basic decision for chain management |
| 22 | Dynamic CA-storage for the quality assurance of pepino (Solanum Muricatum Ait.) |
| 23 | Impact of coating and film packaging on the quality dynamic of radish and pepino |
| 24 | Effect of surface coating and film packaging on the keeping quality of solanaceous crops (Solanum muricatum ait., Solanum quitoense Lam.) |
| 25 | Physiological changes of pepino (Solanum muricatum Ait.) during maturation and ripening |
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