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Sri Setyani
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Sri Setyani
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Sri Setyani
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1
PENGARUH PENAMBAHAN INOKULUM CAMPURAN TERHADAP PERUBAHAN KIMIA DAN MIKROBIOLOGI SELAMA FERMENTASI COKLAT
by
Maria Erna Kustyawati
,
Sri
Setyani
Published 2012-12-01
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Article
2
PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on...
by
Hadi Hanggara
,
Sussi Astuti
,
Sri
Setyani
Published 2016-03-01
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Article
3
UJI KINERJA MESIN PENIRIS MINYAK GORENG PADA PENGOLAHAN KERIPIK
by
Hamimi Hamimi
,
Tamrin Tamrin
,
Sri
Setyani
Published 2012-12-01
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Article
4
EFEK FORTIFIKASI MINYAK IKAN TERHADAP KADAR OMEGA-3 DAN SIFAT SENSORI ROTI TAWAR SELAMA PENYIMPANAN [The Effect of Fish Oil Fortification on the Omega-3 Fatty Acids and Sensory Pro...
by
Ribut Sugiharto
,
sri
setyani
,
Nevy Rikafilanti
Published 2017-03-01
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Article
5
PENGARUH KONSENTRASI GARAM TERHADAP WARNA, TOTAL ASAM DAN TOTAL BAKTERI ASAM LAKTAT PIKEL UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) SELAMA FERMENTASI
by
Setiawan Setiawan
,
Neti Yuliana
,
Sri
Setyani
Published 2013-07-01
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Article
6
FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour...
by
Sri
Setyani
,
Neti Yuliana
,
Siti Maesari
Published 2016-09-01
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Article
7
ANALISIS TEKNIS DAN FINANSIAL AGROINDUSTRI SKALA KECIL PADA BERBAGAI PROSES PEMBUATAN KERIPIK TALAS DI KABUPATEN LAMPUNG BARAT
by
Ermayuli Ermayuli
,
Hanung Ismono
,
Sri
Setyani
Published 2012-12-01
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Article
8
PENGUJIAN ASAM LEMAK BEBAS DAN AKTIVITAS MIKROBA PADA BMC-MP-ASI BUAH SUKUN DAN KACANG BENGUK SELAMA PENYIMPANAN
by
Wisnu Satyajaya
,
Sri
Setyani
,
Muhammad Nur
Published 2013-03-01
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Article
9
SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle]
by
Sri
Setyani
,
Sussi Astuti
,
Florentina Florentina
Published 2017-03-01
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Article
10
EVALUASI NILAI CACAT DAN CITA RASA KOPI ROBUSTA (Coffea canephora L.) YANG DIPRODUKSI IKM KOPI DI KABUPATEN TANGGAMUS [Evaluation of Defect Value and Flavour of Robusta Coffee (Co...
by
Sri
Setyani
,
Subeki Subeki
,
Henrica Agustina Grace
Published 2018-09-01
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Article
11
FORTIFIKASI JAGUNG MANIS DAN KACANG HIJAU TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK SUSU JAGUNG MANIS KACANG HIJAU
by
Sri
Setyani
,
Medikasari Medikasari
,
Wahyu Indra Astuti
Published 2012-12-01
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Article
12
PENGARUH PENAMBAHAN GLUKOSA DAN SARI BUAH JERUK (Citrus sinensis) TERHADAP KARAKTERISTIK MINUMAN SINBIOTIK CINCAU HIJAU (Premna oblongifolia Merr.)
by
Anjelia Putri
,
Tirza Hanum
,
Samsul Rizal
,
Sri
Setyani
Published 2014-08-01
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Article
13
PENGARUH RAGI TEMPE DAN FERMENTASI JAGUNG TERHADAP SIFAT ORGANOLEPTIK DAN FISIKOKIMIA FORMULA MP-ASI DENGAN TEPUNG TEMPE
by
Sri
Setyani
,
Noventi Riana Sari
,
Eni Kuswandari
,
Neti Yuliana
Published 2013-07-01
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Article
14
PENGARUH JUMLAH PELARUT ETANOL DAN SUHU FRAKSINASI TERHADAP KARAKTERISTIK LEMAK KAKAO HASIL EKSTRAKSI NON ALKALIZED COCOA POWDER [The effect of amount of ethanol solvent and tempe...
by
Carolina Maria Susanti
,
Ribut Sugiharto
,
Sri
Setyani
,
Subeki Subeki
Published 2014-10-01
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Article
15
KAJIAN NILAI BIOLOGIS DAN TOTAL BAKTERI ASAM LAKTAT DARI MP-ASI BERBAHAN BAKU JAGUNG FERMENTASI
by
Ayu Kusuma Wardhani
,
Renny Ivanova
,
Sri
Setyani
,
Neti Yuliana
,
Sussi Astuti
Published 2014-08-01
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Article
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