Pepita Haryanti
Pepita Haryanti
Lecturer of Food Science and Technology
Verified email at unsoed.ac.id
Title
Cited by
Cited by
Year
Pengaruh suhu dan lama pemanasan suspensi pati serta konsentrasi butanol terhadap karakteristik fisikokimia pati tinggi amilosa dari tapioka
P Haryanti, R Setyawati, R Wicaksono
Agritech 34 (3), 308-315, 2014
282014
Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity
E Karseno, T Yanto, R Setyowati, P Haryanti
Food Research 2 (1), 32-38, 2018
102018
Perendaman dalam Kalsium Klorida dan Penggunaan Edible Coating untuk Meningkatkan Kualitas French Fries dari Kentang Varietas Tenggo dan Crespo
P Haryanti, B Sustriawan, Sujiman
Jurnal Agritech 33 (1), 38-45, 2013
92013
Peningkatan kualitas keripik kentang varietas Granola dengan metode pengolahan sederhana
C Wibowo, H Dwiyanti, P Haryanti
Jurnal Akta Agrosia 9 (2), 102-109, 2006
72006
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 33 (1), 2013
32013
Chemical properties of coconut sap obtained at different tapping time and addition of preservatives
P Haryanti, Supriyadi, DW Marseno, U Santoso
The International Journal of Science and Technoledge 5 (3), 52 - 59, 2017
2*2017
Aplikasi Pengawet Alami Nira Kelapa Bentuk Serbuk Berbahan Sirih Hijau Terhadap Sifat Fisik Dan Kimia Gula Kelapa
P Haryanti, R Setyawati
Pembangunan Pedesaan 12 (2), 2012
22012
Regression analysis for determination of antioxidant activity of coconut sap under various heating temperature and concentration of lysine addition
SB Sulistyo, P Haryanti
Food Research 4 (4), 976-981, 2020
2020
PENINGKATAN NILAI TAMBAH PEPAYA INFERIOR MELALUI DIVERSIFIKASI PENGOLAHAN (Increased added value of inferior papaya through diversification of processing)
I Handayani, P Haryanti, AT Septiana
Prosiding 9 (1), 2020
2020
The properties of edible film made of Tapioca, canna and arrowroot as affected by application of various concentration of plasticizer
C Wibowo, P Haryanti, R Tamalea, R Wicaksono
AIP Conference Proceedings 2094 (1), 020033, 2019
2019
Effect of Blanching Method and Soaking Solution on the Properties of Potato Flour Produced from Variety Granola
C Wibowo, P Haryanti, R Wicaksono
IOP Conference Series: Earth and Environmental Science 255 (1), 012021, 2019
2019
Effect of sorbitol in application of edible coating on the quality of potato chips
C Wibowo, R Wicaksono, P Haryanti
IOP Conference Series: Earth and Environmental Science 250 (1), 012045, 2019
2019
Natural Preservatives Application Form Nira Coconut Powder Made Against Green Betel Physical and Chemical Properties Coconut Sugar
P Haryanti, K Karseno, R Setyawati
Pembangunan Pedesaan 1 (1), 2018
2018
Effects of Different Weather Conditions and Addition of Mangosteen Peel Powder on Chemical Properties and Antioxidant Activity of Coconut Sap
P Haryanti, S Supriyadi, DW Marseno, U Santoso
agriTECH 38 (3), 295-303, 2018
2018
Synthesis and Characterization of Hydroxypropylcellulose from Oil Palm Empty Fruit Bunches (Elaeis guineensis Jacq)
DW Marseno, P Haryanti, B Adiseno, H Haryadi
Indonesian Food and Nutrition Progress 13 (1), 24-30, 2014
2014
PENGGUNAAN BUBUK KULIT BUAH MANGGIS SEBAGAI LARU ALAMI NIRA TERHADAP KARAKTERISTIK FISIK DAN KIMIA GULA KELAPA The Application of Mangosteen Rind Powder as Natural Preservation …
R Setyawati, P Haryanti
Pembangunan Pedesaan 13 (1), 2013
2013
Penggunaan Bubuk Kulit Buah Manggis Sebagai Laru Alami Nira Terhadap Karakteristik Fisik Dan Kimia Gula Kelapa the Application of Mangosteen Rind Powder as Natural Preservation …
K Karseno, R Setyawati, P Haryanti
Jurnal Pembangunan Pedesaan 13 (1), 116065, 2013
2013
APPLICATION OF NATURAL PRESERVATION ON COCONUT SAP AND QUALITY PROFILE EVALUATION OF SOLIDIFIED COCONUT SUGAR
TY Karseno, P Haryanti, R Setyawati
ICSRD 2013, 141, 2013
2013
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Articles 1–18