| Characteristics of Soaked and Dried Water Yam Flour as Material for Producing Edible Paper E Indrastuti, Harijono, B Susilo Jurnal Teknologi Pertanian 13 (3), 2012 | 28* | 2012 |
| Microbial and some chemical constituent changes of high cyanide cassava during simultant spontaneous submerged and solid state fermentation of" gadungan pohung" YE Indrastuti, T Estiasih, RA Christanti, MH Pulungan, E Zubaedah International Food Research Journal 25 (2), 487-498, 2018 | 12 | 2018 |
| Fortifikasi tepung ikan lele (Clarias Gariepinus) pada snack dari pati jagung (Zea Mays) L Purwandani, E Indrastuti, M Ramadhia Vokasi 9 (2), 175-179, 2013 | 12 | 2013 |
| Pembuatan Bioetanol dari Nira Kelapa Sawit Menggunakan Saccharomyces cerevisiae L Purwandani, YE Indrastuti, F Imelda, A Hermawan, DR Saidah, H Halim Buletin Loupe 6 (2020), 1-7, 2020 | 7 | 2020 |
| Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour E Indrastuti, T Estiasih, E Zubaidah, Harijono Current Nutrition & Food Science 15 (7), 725-734, 2019 | 6 | 2019 |
| Karakteristik Kwetiau dari Tepung Beras yang Dicampur Tepung Umbi Uwi (Dioscorea alata), Talas (Colocasia esculenta) dan Kimpul (Xanthosoma sagittifolium) Termodifikasi M Ramadhia, L Purwandani, E Indrastuti Buletin Loupe 15 (01), 1-7, 2019 | 3 | 2019 |
| KADAR OKSALAT DAN KARAKTERISTIK FISIKOKIMIA TEPUNG UMBI TALAS (Colocasia esculenta) AKIBAT FERMENTASI ALAMI YE Indrastuti, S Susana, D Iskandar, TY Wardana Agrointek: Jurnal Teknologi Industri Pertanian 15 (1), 409-420, 2021 | 2 | 2021 |
| Characteristics of Kwetiau Material of Formulation Rice Flour and Uwi Flour, Taro Flour and Kimpul Flour Modified by Heat Moisture Treatment (Hmt) L Purwandani, E Indrastuti, M Ramadhia International Congress on Challenges of Biotechnological Research in Food …, 2014 | 2 | 2014 |
| KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BUBBLE PEARL TAPIOKA DAN PATI SAGU LOKAL KALIMANTAN BARAT YE Indrastuti, AY Kristandi, F Imelda Jurnal Agroindustri 13 (1), 14-23, 2023 | 1 | 2023 |
| The characteristics of noodles from fermented taro flour with the addition of cassava starch and xanthan gum YE Indrastuti, Susana, F Imelda, L Purwandani Food Research 8 (2), 153 - 161, 2024 | | 2024 |
| Karakteristik Sensori dan Mikrobiologi Saus Cabai dengan Penambahan Tepung Ubi Kayu Fermentasi F Adelina, A Rahim, YE Indrastuti, N Nurkhalisah Jurnal Sains dan Teknologi Pangan 9 (1), 7046-7054, 2024 | | 2024 |
| Karakterisasi Biofoam Berbasis Pati Sagu dan Ampas Tebu dengan Penambahan Polivinil Alkohol (PVA) YA Dayaka, YE Indrastuti Buletin Loupe 19 (2), 1-7, 2023 | | 2023 |
| Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi YE Indrastuti, S Susana, D Iskandar, TY Wardhana, S Sasmidi Agrointek: Jurnal Teknologi Industri Pertanian 17 (1), 52-59, 2023 | | 2023 |
| Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration M Ramadhia, YE Indrastuti, L Purwandani Demeter: Journal of Farming and Agriculture 1 (2), 61-67, 2023 | | 2023 |
| Pembuatan Minuman Fermentasi sebagai Upaya Peningkatan Imunitas di Masa Pandemi Covid-19 di Desa Rasau Jaya II, Kalimantan Barat F Imelda, I Rusiardy, L Purwandani, YE Indrastuti, N Narsih, S Susana, ... Indonesian Journal for Social Responsibility 4 (02), 103-113, 2022 | | 2022 |
| Microbial and some chemical constituent changes of high cyanide cassava during simultant spontaneous submerged and solid state fermentation of “gadungan pohung” MH Pulungan, T Estiasih, E Zubaedah, YE Indrastuti, RA Christanti International Food Research Journal (Malaysia), 2018 | | 2018 |
| FORTIFIKASI TEPUNG IKAN LELE (CLARIAS GARIEPINUS) PADA PEMBUATAN SNACK DARI PATI JAGUNG (ZEA MAYS) L Purwandani, E Indrastuti, M Ramadhia | | 2016 |
| OLAHAN PANGAN BERBAHAN BAKU KELAPA BAGI WARGA RASAU JAYA III DUM Susilo, E Indrastuti Jurnal Teknologi Pangan 7 (2), 94-98, 2016 | | 2016 |
| CHARACTERISTICS OF KWETIAU MATERIAL OF FORMULATION RICE FLOUR AND UWI FLOUR, TARO FLOUR AND KIMPUL FLOUR MODIFIED BY HEAT MOISTURE TREATMENT (HMT) E Indrastuti, M Ramadhia, L Purwandani | | 2014 |
| Karakteristik Tepung Uwi Ungu (Dioscorea alata) akibat Perlakuan Perendaman & Pengeringan serta Aplikasinya pada Pembuatan Edible Tuber Paper dengan Formulasi Pati Ubi Kayu … YE Indrastuti Universitas Brawijaya, 2012 | | 2012 |
