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Budi Sustriawan
Budi Sustriawan
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Title
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Cited by
Year
Sifat fisik, kimia, dan fungsional tepung jagung yang diproses melalui fermentasi
N Aini, G Wijonarko, B Sustriawan
Agritech 36 (2), 160-169, 2016
1432016
Formulation and characterization of emergency food based on instan corn flour supplemented by instan tempeh (or soybean) flour.
N Aini, V Prihananto, G Wijonarko, B Sustriawan, M Dinayati, F Aprianti
International Food Research Journal 25 (1), 2018
242018
The formulation of cheese analogue from sweet corn extract
N Aini, V Prihananto, B Sustriawan, D Romadhon, RN Ramadhan
International Journal of Food Science 2019, 2019
232019
Physical, chemical, and functional properties of corn flour processed by fermentation
N Aini, G Wijonarko, B Sustriawan
AGRITECH-JURNAL TEKNOLOGI PERTANIAN 36 (2), 160-169, 2016
222016
The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers
N Aini, J Sumarmono, B Sustriawan, V Prihananto, E Priscillia
IOP Conference Series: Earth and Environmental Science 443 (1), 012039, 2020
122020
Upaya Peningkatan Nilai Gizi Pangan Melalui Optimalisasi Potensi Tepung Kulit Pisang Raja, Pisang Kepok, dan Pisang Ambon
A Proverawati, I Nuraeni, B Sustriawan, I Zaki
J. Gipas 3 (1), 49-63, 2019
122019
Sujiman. Perendaman dalam Kalsium Klorida dan Penggunaan Edible Coating untuk Meningkatkan Kualitas French Fries dari Kentang Varietas Tenggo dan Crespo
P Haryanti, B Sustriawan
Jurnal Agritech 33 (1), 38-45, 2013
122013
Characteristics of cheese analogue from corn extract added by papain and pineapple extract
N Aini, B Sustriawan, V Prihananto, T Heryanti
IOP Conference Series: Earth and Environmental Science 255 (1), 012016, 2019
112019
Quality evaluation of polypropylene packaged corn yogurt during storage
N Aini, V Prihananto, B Sustriawan, Y Astuti, MR Maulina
IOP Conference Series: Earth and Environmental Science 102 (1), 012049, 2018
92018
Sosialisasi dan Pendampingan Pelaksanaan Good Manufacturing Practices (GMP) di UD Annisa, Wonosobo
N Aini, H Dwiyanti, R Setyawati, B Sustriawan, SD Alfiyah
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat 3 (2), 133-140, 2019
82019
Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies
N Aini, B Sustriawan, N Wahyuningsih, E Mela
Foods 11 (12), 1819, 2022
72022
The effect of packaging type and storage temperature on the characteristics of cheese spread analogues from corn extract
N Aini, B Sustriawan, J Sumarmono, V Prihananto, TP Atmajayanti
IOP Conference Series: Earth and Environmental Science 406 (1), 012017, 2019
72019
Perendaman dalam Kalsium Klorida dan Penggunaan Edible Coating untuk Meningkatkan Kualitas French Fries dari Kentang Varietas Tenggo dan Krespo
P Haryanti, B Sustriawan, S Sujiman
Agritech: Jurnal Fakultas Teknologi Pertanian UGM 33 (1), 94871, 2013
62013
Potensi Lactobacillus acidophillus Dan Lactobacillus plantarum untuk Penurunkan Kolesterol Pada Minuman Probiotik Okara
I Handayani, B Sustriawan
Pembangunan Pedesaan 12 (1), 2012
62012
Siam orange (Citrus nobilis L.) nectar characteristics with variations in stabilizer and sucrose level
N Aini, H Dwiyanti, R Setyawati, I Handayani, AT Septiana, B Sustriawan, ...
Food Research 6 (3), 315-323, 2022
52022
The effect of addition of whey protein concentrate and emulsifier on characteristics of cheddar cheese analogue from corn milk
J Sumarmono, B Sustriawan, N Aini, V Prihananto, A Widiastuti
IOP Conference Series: Earth and Environmental Science 653 (1), 012127, 2021
52021
Formulasi Roti Bebas Gluten Berbasis Tepung Sorgum dengan Penambahan Pati Garut Dan Gum Arab
Z Maulida, N Aini, B Sustriawan, J Sumarmono
Jurnal Penelitian Pascapanen Pertanian 16 (2), 90, 2019
52019
Mikroenkasulasi Konsentrat Asam lemak Omega-3 dari Minyak Ikan Tuna
B Sustriawan, R Naufalin, N Aini
Laporan Penelitian. Fakultas Pertanian Jurusan Teknologi Pertanian. Lembaga …, 2002
52002
KE, dan Yanto, T.(2013). Desain Bentuk dan Kemasan untuk Mempertahankan Mutu Gula Kelapa
R Naufalin, B Sustriawan, S Sakhidin
Jurnal Pembangunan Pedesaan 13 (1), 57-66, 0
5
The characteristics of cookies from sorghum flour and almond flour with variations in the type of fat
B Sustriawan, N Aini, R Setyawati, R Hania, RT Sandi, R Irfan
IOP Conference Series: Earth and Environmental Science 653 (1), 012128, 2021
42021
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