Putri Meutia Sari
Putri Meutia Sari
Teknologi Industri Pertanian, Universitas Serambi Mekkah
Verified email at serambimekkah.ac.id
Title
Cited by
Cited by
Year
Physical characteristic of probiotic ice cream substituted by encapsulated lactic acid bacteria (LAB) with variety of aging time
V Muhardina, PM Sari, Y Aisyah, S Haryani
Journal of Physics: Conference Series 1232 (1), 012042, 2019
12019
Effect of Beetroot Extract (Beta vulgaris L) and CMC (Carboxyl Methyl Cellulose) Concentration on Ice Cream Quality
AR Chairuni, PM Sari, R Rusnaini
Serambi Journal of Agricultural Technology 1 (2), 2019
2019
The Effet of pH and Pasteurisation Temperature on Water Content and Vitamin C Content From Tomato Sauce (Lycopersicum esculentum Mill)
N Nurhidayati, R Yulia, PM Sari
Serambi Journal of Agricultural Technology 1 (1), 2019
2019
Ekstraksi Oleoresin Lada Hitam Secara Maserasi Menggunakan Metode Permukaan Respon
L Fitriyana, I Irmayanti, PM Sari, V Muhardina
Jurnal Serambi Engineering 3 (1), 2018
2018
Extrusion encapsulation of Lactobacillus bulgaricus coated by carrageenan–alginate with additional tofu waste flour prebiotic
V Muhardina, PM Sari, Y Aisyah, S Haryani, FA Mega
International Journal of Engineering & Technology 7 (4), 5242-5244, 2018
2018
PENGARUH AMPAS TAHU PREBIOTIK DAN SUSU SKIM TERHADAP LAJU FERMENTASI DAN PH YOGURT SKIM SANTAN
TM Rahmiati, V Muhardina, PM Sari
Prosiding Seminar Nasional USM 1 (1), 2017
2017
Optimasi Sintesa Dekstrin dari Umbi Janeng (Dioscore hispida Dennest) dengan Katalis Asam Nitrat (HNO3) Menggunakan Metode Permukaan Respon (RSM)
PM Sari, H Meilina, CM Rosnelyi
Jurnal Teknologi dan Industri Pertanian Indonesia 8 (2), 49-52, 2016
2016
OPTIMIZATION OF ENCAPSULATION EFFICIENCY AND LACTIC ACID BACTERIA VIABILITY THROUGH A COMBINATION BETWEEN CAPSULE AGENTS AND TOFU WASTE PREBIOTIC
V Muhardina, PM Sari, Y Aisyah, S Haryani, SA Akbar
Serambi Journal of Agricultural Technology (SJAT)
VCCFT Sauce
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