| The effect of blanching and extraction method on total phenolic content, total flavonoid content and antioxidant activity of Kencur (Kaempferia galanga. L) extract SY Kiptiyah, E Harmayani, U Santoso IOP Conference Series: Earth and Environmental Science 709 (1), 012025, 2021 | 6 | 2021 |
| Study of microbiological quality and antioxidant activity beras kencur drink with heating process SY Kiptiyah, E Harmayani, U Santoso Indonesian Food and Nutrition Progress 14 (2), 91-100, 2017 | 5 | 2017 |
| Kajian Karakteristik Fisikokimia Dan Sensori Manisan Kering Buah Pepino (Solanum muricatum. Aiton) Dengan Penggunaan Variasi Gula Invert SY Kiptiyah, R Utami, NHR Parnanto Jurnal Teknosains Pangan 2 (2), 2013 | 2 | 2013 |
| Studi Kualitas Mikrobiologis dan Aktivitas Antioksidan Minuman Beras Kencur dengan Proses Pemanasan SY Kiptiyah Universitas Gadjah Mada, 2015 | 1 | 2015 |
| The Effect of Adding Barley Flour (Setaria italica L.) on Sago Cookies Products (Metroxylon Sp.) as an Innovation in Local Food Products PA Sobari, K Khairiah, SY Kiptiyah Indonesian Journal of Food Technology 2 (2), 165-182, 2023 | | 2023 |
| Komponen Bioaktif dan Pengujian Sifat Fungsional Ekstrak Kencur (Kaempferia galanga L.) In Vitro dan In Vivo dengan Perlakuan Ekstraksi dan Pemanasan SY Kiptiyah Universitas Gadjah Mada, 2023 | | 2023 |
| Urgensi perda Jaminan Produk Halal di Kota Surakarta dalam Mewujudkan Kedaulatan Pangan dan Demokrasi berdasarkan Nilai Pancasila SY Kiptiyah, R Suryadi, N Nurhayati Prosiding Seminar Nasional Program Doktor Ilmu Hukum, 194-202, 2022 | | 2022 |
