| 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 | 26 | 2014 |
| Evaluasi mutu organoleptik bekasam ikan wader L Hidayati, LA Chisbiyah, TM Kiranawati Jurnal Teknologi Industri Boga dan Busana 3 (1), 44-51, 2012 | 19 | 2012 |
| 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 | 4 | 2018 |
| 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), 2021 | 3 | 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 | 2 | 2021 |
| 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 | 2 | 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 | 2 | 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 (JITET) 1 (4), 251-268, 2021 | 2 | 2021 |
| 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 | 2 | 2020 |
| 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 | 2 | 2020 |
| Evaluasi fisikokimia dan organoleptik tepung daun kelor (Moringa oleifera, Lamk) dengan perlakuan awal berbeda D Tanico Universitas Negeri Malang. Program Studi Pendidikan Tata Boga, 2011 | 2 | 2011 |
| Pengaruh maltodekstrin terhadap sifat fisik dan kimia pewarna bunga tapak dara (Catharanthus roseus) sebagai biocolour pangan R Erfianti, TM Kiranawati, U Rohajatien Jurnal Agroindustri 13 (1), 1-13, 2023 | 1 | 2023 |
| Pengembangan Produk Olahan Berbasis Perikanan Sebagai Penunjang Pariwisata Di Desa Sambigede Kecamatan Sumberpucung Kabupaten Malang TM Kiranawati Widya Laksana 12 (1), 167-172, 2023 | 1 | 2023 |
| 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 | 1 | 2022 |
| THE EFFECT OF CARRAGEENAN AND LEMON RATIO ON ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES OF JELLY BUTTERFLY PEA TM Kiranawati, RR Mariana, N Efrinasari Jurnal Agroindustri 12 (1), 29-38, 2022 | 1 | 2022 |
| 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 | 1 | 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 | 1 | 2021 |
| The analysis of bread quality from Moringa oleifera (kelor) leaf flour TM Kiranawati, L Hidayati, AMJ Saputri, RA Sari, H Susanto AIP Conference Proceedings 2353 (1), 2021 | 1 | 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 | 1 | 2021 |
| 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 | 1 | 2020 |
