Novita Indrianti
Novita Indrianti
Verified email at lipi.go.id
Title
Cited by
Cited by
Year
Analisis kelayakan finansial pengembangan usaha kecil menengah (UKM) nata de coco di Sumedang, Jawa Barat
PT Wulandari
Asian Journal of Innovation and Entrepreneurship 1 (02), 113-120, 2012
362012
Pengaruh penggunaan pati ganyong, tapioka, dan mocaf sebagai bahan substitusi terhadap sifat fisik mie jagung instan
N Indrianti, R Kumalasari, R Ekafitri, DA Darmajana
Agritech 33 (4), 391-398, 2013
292013
Potensi Tanaman Sagu {Metroxylon sp.) dalam Mendukung Ketahanan Pangan di Indonesia
P Tirta, N Indrianti, R Ekafitri
Pangan, 22 (1), 61 78, 2013
162013
Karakterisasi tepung jagung dan tapioka serta mie instan jagung yang dihasilkan
R Ekafitri, R Kumalasari, N Indrianti
Dalam Prosiding Seminar Nasional Sains dan Teknologi-IV Tanggal, 29-30, 2011
112011
Pengaruh Variasi Ukuran Partikel Tepung Jagung terhadap Karakteristik Fisikokimia Mi Jagung Instan Effect of Particle Size Variation of Corn Flour on Physicochemical …
DA Darmajana, R Ekafitri, R Kumalasari, N Indrianti
Jurnal Pangan 25 (1), 1-12, 2016
72016
Analisis kelayakan finansial pengembangan usaha kecil menengah (UKM) nata de coco di Sumedang
P Kusuma, DD Hidayat, N Indrianti
Jawa Barat 6 (1), 2011
52011
Pengaruh Kombinasi Plasticizer Terhadap Karakteristik Edible Film Dari Karagenan Dan Lilin Lebah-(the Effect of Plasticizer Combination on Characteristics of Edible Film From …
N Afifah, E Sholichah, N Indrianti, DA Darmajana
Biopropal Industri 9 (1), 49-60, 2018
42018
Proses Pembuatan Mi Jagung dengan Bahan Baku Tepung Jagung 60 Mesh dan Teknik (Sheeting-Slitting Process ofCorn Noodles based on Corn Flour 60 Mesh and Sheeting-Slitting Technique)
N Indrianti, E Sholichah, DA Darmajana
JURNAL PANGAN 23 (3), 256-267, 2014
42014
Preparation and characterization of edible films made from modified sweet potato starch through heat moisture treatment
N Indrianti, Y Pranoto, A Abbas
Indonesian Journal of Chemistry 18 (4), 679-687, 2018
32018
Perbandingan Penggunaan Tepung Ubi Kayu dari Umur Panen yang Berbeda dan Penambahan Tepung Jagung dalam Pembuatan Mi Kering The Use of Cassava Flour from Different Harvest Time …
N Indrianti, NKI Mayasti, D Surahman
JURNAL PANGAN 24 (1), 63-74, 2015
32015
Potensi Tanaman Sagu {Metroxylon sp.) dalam Mendukung Ketahanan Pangan di Indonesia (Potential of Sago Plant (Metroxylon sp.) to Support Food Security in Indonesia)
PTWW Kusuma, N Indrianti, R Ekafitri
JURNAL PANGAN 22 (1), 61-76, 2013
32013
Addition of Tempeh Flour as a Protein Source in Mixed Flour (Mocaf, Rice, and Corn) for Pasta Product
LE Yulianti, E Sholichah, N Indrianti
IOP Conference Series: Earth and Environmental Science 251 (1), 012037, 2019
22019
Quality assessment of physical and organoleptic instant corn rice on scale-up process
R Kumalasari, R Ekafitri, N Indrianti
IOP Conference Series: Earth and Environmental Science 101 (1), 012025, 2017
22017
Evaluasi sifat fisik, kimia serta penerimaan organoleptik minuman serbuk instan berbasis tepung pisang matang sebagai alternatif makanan sarapan
A Sarifudin, R Ekafitri, DN Surahman, N Indrianti
Jurnal Riset Teknologi Industri 10 (1), 1-12, 2016
22016
Pengaruh Penambahan Tepung Komposit Pada Pembuatan Mie Instan Jagung Terhadap Nilai Gizi (The Effect of Composite Flour Addition on the Nutritional Value in the Making of …
R Ekafitri, N Indrianti, R Kumalasari, DA Darmajana
Jurnal Pangan 21 (4), 363-374, 2012
22012
Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology
A SARIFUDIN, N AFIFAH, N INDRIANTI, D DESNILASARI, D KRISTANTI, ...
Food Science and Technology, 2020
2020
Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour
D Desnilasari, N Afifah, N Indrianti
AIP Conference Proceedings 2175 (1), 020009, 2019
2019
Application of edible film from heat-moisture treated sweet potato starch on the quality of pineapple dodol
N Indrianti, L Ratnawati
AIP Conference Proceedings 2175 (1), 020007, 2019
2019
PEMBUATAN TEPUNG KOMPOSIT DARI PATI GANYONG/GARUT DAN TEPUNG LABU KUNING SEBAGAI BAHAN BAKU FLAT NOODLE-The Production of Composite Flour from Canna/Arrowroot Starch and …
N Indrianti, N Afifah, E Sholichah
Biopropal Industri 10 (1), 49-63, 2019
2019
Physicochemical properties of modified sweet potato starch through heat moisture treatment
N Indrianti, Y Pranoto
AIP Conference Proceedings 2024 (1), 020053, 2018
2018
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