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Mustika Nuramalia Handayani
Mustika Nuramalia Handayani
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Title
Cited by
Cited by
Year
Bahan Pangan, Gizi dan Kesehatan
D Cakrawati, MN Handayani
Bandung: Alfabeta, 244, 2012
296*2012
Green Skills Understanding of Agricultural Vocational School Teachers around West Java Indonesia
MN Handayani, M Ali, D Wahyudin, M Mukhidin
Indonesian Journal of Science and Technology 5 (1), 21-30, 2020
412020
Pengaruh Penambahan Wortel (Daucus carota) terhadap Karakteristik Sensori dan Fisikokimia Selai Buah Naga Merah (Hyloreceus polyrhizus)
WW Agustina, MN Handayani
EDUFORTECH 1 (1), 2016
412016
The potential of food waste as bioplastic material to promote environmental sustainability: A review
MO Ramadhan, MN Handayani
IOP Conference Series: Materials Science and Engineering 980 (1), 012082, 2020
362020
PENGARUH PERBEDAAN JENIS HIDROKOLOID TERHADAP KARAKTERISTIK FRUIT LEATHER PEPAYA
MJN Kamaluddin
EDUFORTECH 3 (1), 2018
292018
Industry Perceptions on the Need of Green Skills in Agribusiness Vocational Graduates
MN Handayani, M Ali, DW Mukhidin
Journal of Technical Education and Training 12 (2), 24-33, 2020
232020
Pengaruh penambahan berbagai jenis susu terhadap karakteristik soyghurt
MN Handayani, P Wulandari
Agrointek: Jurnal Teknologi Industri Pertanian 10 (2), 62-70, 2016
232016
Penentuan umur simpan yoghurt sinbiotik dengan penambahan tepung gembolo modifikasi fisik
RZ Ihsan, D Cakrawati, MN Handayani, S Handayani
Edufortech 2 (1), 2017
222017
Application of edible coating from cassava peel–bay leaf on avocado
MN Handayani, S Karlina, Y Sugiarti, D Cakrawati
Journal of Physics: Conference Series 1013 (1), 012168, 2018
172018
Microencapsulation of dragon fruit (Hylocereus polyrhizus) peel extract using maltodextrin
MN Handayani, I Khoerunnisa, D Cakrawati, A Sulastri
IOP Conference Series: Materials Science and Engineering 288 (1), 012099, 2018
152018
PENGGUNAAN GUM ARAB SEBAGAI BULKING AGENT PADA PEMBUATAN MINUMAN SERBUK INSTAN LABU KUNING DENGAN MENGGUNAKAN METODE FOAM MAT DRYING
Q Aliyah, MN Handayani
EDUFORTECH 4 (2), 2019
142019
APLIKASI EDIBLE COATING BERBASIS AGAR-AGAR DENGAN PENAMBAHAN VIRGIN COCONUT OIL (VCO) PADA BAKSO AYAM
SY Rakhmawati, MN Handayani
EDUFORTECH 5 (1), 2020
122020
E-Module in producing briquettes from melinjo (gnetum gnemon) shell with various particle sizes and binder concentrations for vocational school students
ABD Nandiyanto, E Rohman, MN Handayani, SR Putri
Journal of Engineering Education Transformations 34 (Special Issue), 2020
102020
PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS WEBSITE WIX PADA MATA PELAJARAN PRODUKSI PENGOLAHAN HASIL NABATI DI SMKN 2 CILAKU CIANJUR
R Rahmawati, Y Achdiani, MN Handayani
EDUFORTECH 6 (2), 2021
92021
Karakteristik Saus Paprika (Capsicum Annuum) Dengan Penambahan Rosella (Hibiscus Sabdariffa) sebagai Pewarna Alami
A Iskandar, MN Handayani
EDUFORTECH 1 (1), 2016
92016
PENGARUH PENGGUNAAN ASAM ALAMI TERHADAP KARAKTERISTIK SENSORI DAN FISIKOKIMIA FRUIT LEATHER LABU KUNING
L Cindaramaya, MN Handayani
EDUFORTECH 4 (1), 2019
82019
Effect of modified yam (Dioscorea esculenta) flour on some physicochemical and sensory properties of synbiotic yoghurt
MN Handayani, D Cakrawati, S Handayani
IOP Conference Series: Materials Science and Engineering 128 (1), 012035, 2016
82016
Development of green skills module for meat processing technology study
MN Handayani, A Kamis, M Ali, D Wahyudin, M Mukhidin
Journal of Food Science Education, 2021
72021
Anthocyanins from Agro-waste as Time-Temperature Indicator to Monitor Freshness of Fish Products
MO Ramadhan, MN Handayani
ASEAN Journal of Science and Engineering 1 (2), 81-86, 2021
72021
Student's green skills in agricultural vocational school
MN Handayani, M Ali, D Wahyudin, M Mukhidin
72020
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