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Rista Anggriani
Rista Anggriani
Lecturer of Food Technology, University of Muhammadiyah Malang
Verified email at umm.ac.id
Title
Cited by
Cited by
Year
Bitter melon triterpenes work as insulin sensitizers and insulin substitutes in insulin-resistant cells
CI Chang, CH Chou, MH Liao, TM Chen, CH Cheng, R Anggriani, ...
Journal of Functional Foods 13, 214-224, 2015
532015
Dietary fiber and antioxidant activity of gluten-free cookies with coffee cherry flour addition
D Damat, R Anggriani, RH Setyobudi, P Soni
Editora UFLA, 2019
512019
Identifikasi Fitokimia dan Karakterisasi Antosianin dari Sabut Kelapa Hijau (Cocos nucifera L var varidis)
R Anggriani, N Ain, S Adnan, MF Novianto
Jurnal Teknologi Pertanian 18 (3), 162-172, 2017
47*2017
Analisis pengendalian kualitas produk pengalengan ikan dengan metode statistical quality control (studi kasus: pada CV. Pasific Harvest)
MA Putri, C Chameloza, R Anggriani
Food Technology and Halal Science Journal 4 (2), 109-123, 2021
152021
Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices
D Damat, RH Setyobudi, J Burlakovs, ZV Gaile, DD Siskawardani, ...
Sarhad Journal of Agriculture 20 (10), 159-170, 2021
102021
Kajian Sifat Fisikokimia Permen Jelly oleh Tiga Varietas Jahe (Zingiber officinale) dan Perbedaan Konsentrasi Ekstrak Karagenan dari Rumput Laut (Eucheuma cottoni)
MA Saputra, N Harini, R Anggriani
Food Technology and Halal Science Journal 3 (2), 110-128, 2020
92020
On the Way to Sustainable Peat-Free Soil Amendments.
Z Vincevica-Gaile, K Stankevica, M Klavins, RH Setyobudi, D Damat, ...
Sarhad Journal of Agriculture 37, 2021
82021
Kajian Karakteristik Fisik dan Mekanik Edible Film Berbasis Pati Umbi Suweg (Amorphophallus paeoniifolius) dengan Variasi Konsentrasi Lilin Lebah
ELD Safitri, W Warkoyo, R Anggriani
Food Technology and Halal Science Journal 3 (1), 57-70, 2020
82020
Pembuatan Cookies Substitusi Tepung Talas (Colocasia esculenta (L) Schot) Dan Tepung Daun Kelor (Moringa oleifera Lamk)
DY Ardianti, R Anggriani, S Sukardi
Food Technology and Halal Science Journal 2 (1), 85-96, 2019
72019
Karakter Fisikokimia Agar-Agar dari Rumput Laut Gracilaria sp. dengan Variasi Air Kelapa dan Lama Ekstraksi
S Berliana, N Harini, R Anggriani
Food Technology and Halal Science Journal 3 (2), 102-109, 2020
62020
Karakteristik Fisik Dan Mekanik Edible Film Berbasis Pati Kacang Merah (Phaseoulus Vulgaris) Dan Gel Okra (Abelmoschus Esculentus L)
NAD Cahyo, W Warkoyo, R Anggriani
Food Technology And Halal Science Journal 4 (1), 82-93, 2021
52021
Pendampingan Pengolahan Ikan Mujair Karang Taruna Desa Dadapan Kecamatan Wajak
VP Putri, NR Satiti, R Anggriani
Jurnal Pengabdian Masyarakat 4 (1), 22-37, 2023
32023
The effect of the ratio of beetroot juice with pineapple core juice and carrageenan concentration from seaweed (Eucheuma Cottonii) on jelly candy quality
FH Harahap, N Harini, W Warkoyo, R Anggriani
Food Technology and Halal Science Journal 5 (1), 45-61, 2022
32022
Daya Terima, Zat Gizi, dan Nilai Energi Roti Tawar Anti-Diabetes dengan Penambahan Sari Mengkudu (Morinda citrifolia L.)
R Anggriani, N Laelatunisa, N Rizky, R Arum
Food Technology and Halal Science Journal 3 (1), 47-56, 2020
32020
Comparison of anti-inflammatory activities of structurally similar triterpenoids isolated from bitter melon
HL Cheng, MH Yang, R Anggriani, CI Chang
Natural Product Communications 12 (12), 1934578X1701201208, 2017
32017
Study of Physical, Chemical, and Organoleptic Properties of Functional Drink Turkey Berry (Solanum torvum swartz) with the Addition of Butterfly Pea Flower (Clitoria ternatea …
R Anggriani, NNP Putri, VA Wahyudi
Biology, Medicine, & Natural Product Chemistry 12 (2), 563-575, 2023
22023
Bioactive Compound in Solanum torvum and Its Potential as Functional Food and Drink: A Review
NNP Putri, R Anggriani, S Sukardi
Biology, Medicine, & Natural Product Chemistry 12 (1), 205-213, 2023
22023
Efek Penambahan Sari Buah Mengkudu (Morinda citrifolia L.) pada Roti Tawar terhadap Kadar Glukosa Darah Pada Tikus yang Diinduksi Aloksan
N Laelatunisa, N Rizky, R Arum, R Anggriani
Food Technology and Halal Science Journal 2 (2), 200-208, 2019
22019
Kajian Mutu Selai Lembaran Jambu Biji (Psidium guajava) Akibat Konsentrasi Ekstrak Antosianin Bunga Mawar (Rosa sp) dan Jenis Agen Pembentuk Gel
FI Listin, EA Saati, R Anggriani
Food Technology and Halal Science Journal 2 (1), 1-12, 2019
22019
THE DIFFERENCE OF COCONUT VARIETIES AND TEMPERATURE IN CARRAGEENAN EXTRACTION FROM SEAWEED (EUCHEUMA COTTONII)
R Anggriani, RK Nisa, N Harini
Jurnal Teknologi Pangan 16 (1), 103-115, 2022
12022
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