Novi Safriani
Novi Safriani
Agricultural Product Technology Department, Agriculture Faculty, Syiah Kuala University
Verified email at unsyiah.ac.id - Homepage
TitleCited byYear
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
322012
Concentration of apple juice using spinning disc reactor technology
M Akhtar, P Chan, N Safriani, B Murray, G Clayton
Journal of Food Processing & Technology 2 (02), 2011
82011
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
42015
Pemanfaatan pasta sukun (Artocarpus altilis) pada pembuatan mi kering
N Safriani, R Moulana, F Ferizal
Jurnal Teknologi dan Industri Pertanian Indonesia 5 (2), 2013
42013
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
32018
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
22017
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
22016
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
22011
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
12017
Exploration of breadfruit, jicama, and rice starches as stabilizer in food emulsion
SH Anwar, M Rahmah, N Safriani, D Hasni, S Rohaya, C Winarti
International Journal on Advanced Science, Engineering and Information …, 2016
12016
The potency of chanthidermismaculates fish for surimi production
F Fahrizal, N Arpi, N Safriani, D Setiawati
International Journal on Advanced Science, Engineering and Information …, 2015
12015
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
12014
Nilai pH dan Intensitas Warna Antosianin Buah Jamblang (Syzygium cumini) yang Diekstrak dengan Metode Ultrasonik
MM Tamamy, N El Husna, N Safriani
Jurnal Ilmiah Mahasiswa Pertanian 3 (4), 830-834, 2019
2019
Ekstraksi Antosianin dari Buah Senggani (Melastoma polyanthum BI.) dengan Variasi Rasio Bahan dengan Pelarut dan Konsentrasi Asam Sitrat
T Zulfina, N Safriani, N El Husna
Jurnal Ilmiah Mahasiswa Pertanian 3 (4), 2019
2019
Pengaruh Suhu Pengeringan dan Pregelatinisasi Parutan Ubi Kayu (Manihot esculenta Crantz) terhadap Mutu Organoleptik “Kue Adee”
G Muhardiansyah, N Safriani, N El Husna
Jurnal Ilmiah Mahasiswa Pertanian 2 (4), 498-502, 2019
2019
Optimization of Emulsification Process Parameters of Cinnamon Oil Nanoemulsions
Y Aisyah, S Haryani, N Safriani, N El Husna
International Journal on Advanced Science, Engineering and Information …, 2018
2018
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
2018
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, 2018
2018
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
2018
Karakteristik Organoleptik Minuman Probiotik Fruit Soygurt dengan Penambahan Puree Buah Jamblang (Syzygium cumini)
NO Maliza, D Yunita, N Safriani, S Rohaya
Jurnal Ilmiah Mahasiswa Pertanian 3 (1), 316-325, 2018
2018
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