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Putri Meutia Sari
Putri Meutia Sari
Teknologi Industri Pertanian, Universitas Serambi Mekkah
Verified email at serambimekkah.ac.id
Title
Cited by
Cited by
Year
Pengaruh konsentrasi ragi (Saccharomyces cerevisiae) dan lama fermentasi terhadap kualitas cuka air kelapa (Cocos nucifera)
PM Sari, V Muhardina, L Hakim, TM Rahmiati, A April
Jurnal TEKSAGRO 1 (2), 39-46, 2020
42020
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
42019
Powder structure and gelation behaviour of debranched cassava starches prepared with and without incubation
PM Sari, D Uttapap, Y Wandee, D Kotatha, W Udchumpisai, C Puttanlek, ...
International Journal of Food Science & Technology 57 (10), 6445-6458, 2022
32022
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
32019
Ekstraksi Oleoresin Lada Hitam Secara Maserasi Menggunakan Metode Permukaan Respon
L Fitriyana, I Irmayanti, PM Sari, V Muhardina
Jurnal Serambi Engineering 3 (1), 2018
32018
Studi Pemanfaatan Kayu Apu (Pistia stratiotes L.) untuk menurunkan COD, N dan P pada Air Limbah Pabrik Tahu
PM Sari
Tugas Akhir. Teknik Lingkungan-FTSP:[ITS] Institut Teknik Surabaya, 1999
31999
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
IJET 7 (4), 5242-5244, 2018
22018
The Maillard reaction in pasta drying: study in model systems
A Sensidoni, CM Pollini, D Peressini, P Sari
The Royal Societyof Chemistry, 1994
21994
Effects of tofu waste and skim milk concentration on physicochemical yoghurt coconut skim milk.
TM Rahmiati, V Muhardina, PM Sari
12021
Pengaruh Konsentrasi Ampas Tahu dan Susu Skim terhadap Fisikokimia Yogurt Skim Santan
TM Rahmiati, V Muhardina, PM Sari
Agritech 41 (2), 195-200, 2021
12021
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
Rasayan J. Chem 13 (1), 2020
12020
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
12019
Pengaruh Penambahan Pasta Biji Kluwih (Artocarpus communis) dan Lama Pemanggangan Terhadap Karakteristik dan Sensori Biskuit
V Muhardina, PM Sari, T mia Rahmiati, L Fitriyana, I Irmayadani, L Hakim
Jurnal Teknologi Pengolahan Pertanian 5 (2), 40-47, 2024
2024
Investigating the individual effects of salt, sucrose and native starch on the gelation and rheological behaviour of debranched cassava starch
PM Sari, D Uttapap, Y Wandee, N Kaisangsri, V Rungsardthong
International Journal of Food Science & Technology, 2024
2024
Pengaruh Penambahan Tepung Rumput Laut (Eucheuma cottonii) dan Rasio Pasta Ubi Jalar Ungu (Ipommoea batatas var Ayamurasaki)–Tepung Terigu pada Karakteristik Mie Basah
PM Sari, V Muhardina, L Hakim, TM Rahmiati, R Sunartaty, I Irmayadani, ...
Jurnal Teknologi Pengolahan Pertanian 5 (2), 48-54, 2023
2023
PENGARUH PENAMBAHAN BUBUR KULIT JERUK MANIS (CITRUS SINENSIS, L) DAN SUHU PENGERING TERHADAP KARAKTERISTIK FISIKO-KIMIA FRUIT LEATHER TERONG BELANDA (SOLANUM BETACEUM CAV.)
I Safitri, I Irmayadani, R Sunartaty, TM Rahmiati, V Muhardina, PM Sari
Serambi Journal of Agricultural Technology 5 (2), 2023
2023
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
2016
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