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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
792014
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
602018
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
182013
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
182013
Color and antibacterial activity of annatto extracts at various pH of distilled water solvent and extraction temperature
I Handayani, P Haryanti, SB Sulistyo
Food Res 5 (6), 247-253, 2021
132021
Aplikasi Pengawet Alami Nira Kelapa Bentuk Serbuk Berbahan Sirih Hijau terhadap Sifat Fisik dan Kimia Gula Kelapa
P Haryanti, K Karseno, R Setyawati
Jurnal Pembangunan Pedesaan 12 (2), 118955, 2012
132012
Evaluasi Mutu Gula Kelapa Kristal (Gula Semut) Di Kawasan Home Industri Gula Kelapa Kabupaten Banyumas
P Haryanti, M Mustaufik
Jurnal agroteknologi 5 (01), 48-61, 2020
122020
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
122017
Effect of temperature and time of heating of starch and butanol concentration on the physicochemical
P Haryanti, R Setyawati, R Wicaksono
Agritech 34 (3), 308-315, 2014
112014
Peningkatan kualitas keripik kentang varietas Granola dengan metode pengolahan sederhana
C Wibowo, H Dwiyanti, P Haryanti
Jurnal Akta Agrosia 9 (2), 102-109, 2006
112006
Penggunaan Bubuk Kulit Buah Manggis Sebagai Laru Alami Nira Terhadap Karakteristik Fisik Dan Kimia Gula Kelapa
RS Karseno, H Pepita
Jurnal Pembangunan Pedesaan 13 (1), 27-38, 2013
102013
Effect of edible coating application by spraying method on the quality of red chili during storage
C Wibowo, P Haryanti, R Wicaksono
IOP Conference Series: Earth and Environmental Science 746 (1), 012004, 2021
92021
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
82018
Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety Granola
C Wibowo, P Haryanti, R Wicaksono
Food Res. 4, 1905-11, 2020
72020
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
62014
Pemanfaatan Lahan Pekarangan Untuk Budidaya Sayuran Organik di Desa Kediri Kabupaten Banyumas
I Setiawati, R Widarawati, P Haryanti, O Herliana
Jurnal Ilmiah Pangabdhi 7 (1), 36-40, 2021
52021
Pemanfaatan Lahan Pekarangan Daerah Perkotaan Melalui Pemberdayaan Masyarakat dan Teknologi Hidroponik Skala Kecil
SB Sulistyo, P Haryanti, E Sumarni, K Wijaya
JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) 5 (2), 293-297, 2022
42022
Pelatihan Dalam Upaya Peningkatan Pengetahuan Dan Ketrampilan Digital Marketing Bagi Umkm Di Purbalingga
I Handayani, P Haryanti, AT Septiana, SB Sulistyo, YC Etnanta, ...
JMM (Jurnal Masyarakat Mandiri) 6 (1), 152-164, 2022
32022
Regression analysis for determination of the antioxidant activity of coconut sap under various heating temperatures and concentration of lysine addition
SB Sulistyo, P Haryant
Food Res 4, 76-981, 2020
32020
THE CHANGES OF CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF COCONUT SAP DURING HEATING PROCESS
P Haryanti, Supriyadi, DW Marseno, U Santoso
Rasayan Journal of Chemistry 13 (3), 2010 - 2019, 2020
32020
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Articles 1–20