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Titi Mutiara Kiranawati
Titi Mutiara Kiranawati
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Tahun
Improvement of noodles recipe for increasing breastmilk: Design of the moringa noodles
TM Kiranawati, N Nurjanah
American Journal of Food Science and Technology 2 (3), 88-92, 2014
192014
Evaluasi mutu organoleptik bekasam ikan wader
L Hidayati, LA Chisbiyah, TM Kiranawati
Jurnal Teknologi Industri Boga dan Busana 3 (1), 44-51, 2012
142012
The characteristics and organoleptic qualities of Moringa oleifera jelly candy post kelor leave puree supplementation
N Nurjanah, L Hidayati, TM Kiranawati, N Fatimah, H Susanto
AIP Conference Proceedings 2353 (1), 030097, 2021
32021
Kualitas Yoghurt dengan Variasi Rasio Susu Kacang Tolo (Vigna unguiculata (L.) Walp ssp) dan Susu Sapi
EA Anggrek, TM Kiranawati, RR Mariana
Jurnal Teknologi Pangan 2 (2), 156-162, 2018
22018
ANALISIS MUTU YOGHURT SUBSTITUSI SUSU SAPI DAN SUSU BERAS MERAH (Oryza nivara)
NW Hasanah, TM Kiranawati, B Wibowotomo
Prosiding Pendidikan Teknik Boga Busana 16 (1), 2021
12021
Online Tengger Culinary Training Materials Using Life-Based Learning Approach for HORECA Industry
N Nurjanah, S Soekopitojo, B Wibowotomo, TM Kiranawati
2020 4th International Conference on Vocational Education and Training …, 2020
12020
Moringa leaves flour and Tengger potato flour as composite flour for GFCF diets
TM Kiranawati, B Wibowotomo, N Nurjanah
2nd International Conference on Social, Applied Science, and Technology in …, 2020
12020
The Effect of Basil Leaves (Ocimum Basilicum) Addition to Contents of β-Carotene, Calcium Levels, and Hedonic Test of Basil Leaves Biscuits
YW Ningsih, M Devi, TM Kiranawati
2nd International Conference on Social, Applied Science, and Technology in …, 2020
12020
Employing ANDI Learning Model in Culinary Arts Course: How Does It Contribute to Emulation Ability and Students’ Creativity?
A Hudiah, M Marji, E Sutadji, T Kiranawati
International Conference on Indonesian Technical Vocational Education and …, 2018
12018
Evaluasi fisikokimia dan organoleptik tepung daun kelor (Moringa oleifera, Lamk) dengan perlakuan awal berbeda
D Tanico
Universitas Negeri Malang, 2011
12011
Peningkatan Produktivitas dan Kualitas Produk Usaha Melalui Pemanfaatan dan Pelatihan Vacuum Frying
FI Kusuma, RR Mariana, TM Kiranawati, WN Hidayat
Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS), 2022
2022
Workshop Urban Farming Dengan Metode Hidroponik dan Budikdamber di Desa Wonokerso
WN Hidayat, RR Mariana, TM Kiranawati, FI Kusuma, R Rachmawati, ...
Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS), 2022
2022
PENGATHE EFFECT OF CARRAGEENAN AND LEMON RATIO ON ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES OF JELLY BUTTERFLY PEARUH RASIO KARAGENAN DAN LEMON TERHADAP AKTIVITAS …
TM Kiranawati, RR Mariana, N Efrinasari
Jurnal Agroindustri 12 (1), 29-38, 2022
2022
EFFECT OF LONG FERMENTATION OF DOUGH ON PHYSICAL AND CHEMICAL PROPERTIES OF CRACKERS SUBSTITUTION OF COMPOSITE FLOUR
TM Kiranawati, U Rohajatien, RS Jayanti
Jurnal Agroindustri 11 (2), 133-142, 2021
2021
KADAR PROKSIMAT DAN SIFAT FISIK IKAN TAWES (Barbonymus gonionotus) DENGAN LAMA WAKTU PRESTO BERBEDA
TM Kiranawati, B Wibowotomo, WR Hakim
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga 12 (3), 128-135, 2021
2021
PENGARUH LAMA FERMENTASI ADONAN TERHADAP SIFAT FISIK DAN KIMIA CRACKERS SUBSTITUSI TEPUNG KOMPOSIT EFFECT OF LONG FERMENTATION OF DOUGH ON PHYSICAL AND CHEMICAL PROPERTIES OF …
TM Kiranawati, U Rohajatien, RS Jayanti
Jurnal Agroindustri Vol 11 (2), 133-142, 2021
2021
Identifikasi dan Filosofi Hidangan Tradisi Tumpeng Sewu Suku Osing di Desa Kemiren Kecamatan Glagah Kabupaten Banyuwangi
TM Kiranawati
Seminar Nasional Kepariwisataan (SENORITA)# 2 2021, 2021
2021
The Effect of Adding a Large Red Chili Puree (Capsicum annuum L.) on the Physicochemical Characteristics of Yogurt
TM Kiranawati, S Soekopitojo, SJP Pambudi
Bulletin of Culinary Art and Hospitality 1 (2), 58-62, 2021
2021
Identifikasi Hidangan pada Upacara Kesempatan Khusus Suku Tengger di Desa Argosari Kecamatan Senduro Kabupaten Lumajang
T Maryani, S Soekopitojo, T Kiranawati
Jurnal Inovasi Teknologi dan Edukasi Teknik 1 (3), 232-243, 2021
2021
Kajian pengaruh rasio ISP (Isolated Soy Protein) dan tepung tapioka terhadap kualitas fisik, kimia dan sensori cilok kering
F Karim, T Kiranawati, S Soekopitojo
Jurnal Inovasi Teknologi dan Edukasi Teknik 1 (4), 251-268, 2021
2021
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