Novi Safriani
Novi Safriani
Agricultural Product Technology Department, Agriculture Faculty, Syiah Kuala University
Verified email at unsyiah.ac.id - Homepage
Title
Cited by
Cited by
Year
Production of protein hydrolysates from fish by-product prepared by enzymatic hydrolysis
M Muzaifa, N Safriani, F Zakaria
Aquaculture, Aquarium, Conservation & Legislation 5 (1), 36-39, 2012
652012
Pemanfaatan pasta sukun (Artocarpus altilis) pada pembuatan mi kering
N Safriani, R Moulana, F Ferizal
Jurnal Teknologi dan Industri Pertanian Indonesia 5 (2), 2013
212013
Characterization of corn starch-based edible film incorporated with nutmeg oil nanoemulsion
Y Aisyah, LP Irwanda, S Haryani, N Safriani
IOP Conference Series: Materials Science and Engineering 352 (1), 012050, 2018
162018
Potency of curry (Murayya koeniigi) and salam (Eugenia polyantha) leaves as natural antioxidant sources
N Safriani, N Arpi, NM Erfiza
Pakistan Journal of Nutrition 14 (3), 131, 2015
152015
Concentration of apple juice using spinning disc reactor technology.
M Akhtar, P Chan, N Safriani, B Murray, G Clayton
Journal of Food Processing and Technology 2 (2), 2011
102011
Antioxidant activities of Cyperus rotundus L. rhizome and Areca catechu L. seed
N Safriani, NM Erfiza, N Arpi
International Journal on Advanced Science, Engineering and Information …, 2016
92016
Pemanfaatan pasta labu kuning (Cucurbita moschata) pada pembuatan mi kering
N Safriani, NE Husna, R Rizkya
Jurnal Agroindustri 5 (2), 85-94, 2015
82015
Tindak Tutur Asertif Dalam Novel Perempuan Terpasung Karya Hani Naqshabandi
N Safriani, S Mahmud, M Iqbal
JIM Pendididikan Bahasa dan Sastra Indonesia 3 (1), 67-77, 2018
62018
Application of modified breadfruit (Artocarpus altillis) starch by Octenyl Succinic Anhydride (OSA) to stabilize fish and microalgae oil emulsions.
SH Anwar, N Safriani, NF Zainal Abiddin, A Yusoff
International Food Research Journal 24 (6), 2017
62017
Fakhrurrazi., 2015, Optimasi Proses Emulsifikasi Minyak Pala (Myristica fragrans houtt)
Y Aisyah, N Safriani, M Muzaifa
Prosiding Seminar Agroindustri dan Lokakarya Nasional FKPT-TPI, 2-3, 2015
62015
Kajian pembuatan bubuk serai dapur (cymbopogon citratus) dengan kombinasi suhu dan lama pengeringan
S Shadri, R Moulana, N Safriani
Jurnal Ilmiah Mahasiswa Pertanian 3 (1), 371-380, 2018
52018
Pengemasan Manisan Kolang-Kaling Basah (Arenga pinnata L.) dengan Bahan Kemas Plastik dan Botol Kaca pada Penyimpanan Suhu Ruang
N Safriani, M Novita, I Sulaiman, W Ratino
Rona Teknik Pertanian 7 (1), 31-44, 2014
52014
Antioxidant activities of curry leaves (Murayya koeniigi) and salam leaves (Eugenia polyantha)
N Safriani, N Arpi, NM Erfiza, RA Basyamfar
Proceedings of The Annual International Conference, Syiah Kuala University …, 2011
52011
PEMANFAATAN TEPUNG PORANG (Amorphophallusoncophyllus) SEBAGAI PENSTABIL EMULSI M/A DAN BAHAN PENYALUT PADA MIKROKAPSUL MINYAK IKAN
SH Anwar, BMB Ginting, Y Aisyah, N Safriani
Journal of Agroindustrial Technology 27 (1), 2017
42017
Immunomodulatory and Antioxidant Activities of Select Indonesian Vegetables, Herbs, and Spices on Human Lymphocytes
N Safriani, FZ Rungkat, ND Yuliana, E Prangdimurti
International Journal of Food Science 2021, 2021
32021
Exploration of breadfruit, jicama, and rice starches as stabilizer in food emulsion
SH Anwar, M Rahmah, N Safriani, D Hasni, S Rohaya, C Winarti
Int. J. Adv. Sci. Eng. Inf. Technol 6, 141-145, 2016
32016
Ryan Moulana dan Ferizal. 2013. Pemanfaatan Pasta Sukun Pada Pembuatan Mi Kering
N Safriani
Jurnal Teknologi dan Industri Pertanian Indonesia 5 (2), 17-24, 0
3
Kombinasi Pati Sukun Termodifikasi Osa (Octenyl Succinic Anhydride) Dan Lesitin Sebagai Penstabil Emulsi Minyak Dalam Air
SH Anwar, M Antasari, D Hasni, N Safriani, S Rohaya, C Winarti
Jurnal Penelitian Pascapanen Pertanian 14 (3), 124-133, 2017
22017
The potency of chanthidermismaculates fish for surimi production
F Fahrizal, N Arpi, N Safriani, D Setiawati
Int J Adv Sci Eng Inf Technol 5 (5), 339-342, 2015
22015
Physicochemical properties of fish protein hydrolysates prepared from fish by-product using Alcalase and Flavourzyme enzyme
M Muzaifa, F Fahrizal, N Safriani
Jurnal Biologi Edukasi 3 (2), 5-8, 2011
22011
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