Characterization of fruit leather with carrageenan addition with various bananas W Setiaboma, V Fitriani, DT Mareta IOP Conference Series: Earth and Environmental Science 258 (1), 012004, 2019 | 12 | 2019 |
Pengembangan Produk Sambal Andaliman (Zanthoxylum acanthopodium DC) Berkemasan Retort pouch: Studi Karakteristik Fisik, Kimia dan Sensoris L Permana, HA Pangastuti, V Fitriani, DT Mareta, A Wahyuningtyas Jurnal Aplikasi Teknologi Pangan 10 (2), 46-52, 2021 | 7 | 2021 |
Kajian sifat fisik, kimia, dan sensoris sambal tempoyak (durian terfermentasi) berkemasan retort pouch HA Pangastuti, L Permana, DT Mareta, V Fitriani, A Wahyuningtyas Jurnal Teknologi Pertanian Andalas 24 (2), 157-165, 2020 | 4 | 2020 |
Karakterisasi Sifat Kimia dan Fisik Fruit Leather Pisang Kepok Putih (Musa acuminate sp.) pada Berbagai Suhu Pengeringan W Setiaboma, DT Mareta, V Fitriani Jurnal Ilmu Pangan dan Hasil Pertanian 3 (1), 54-29, 2019 | 4 | 2019 |
Chemical and physical charaterization of cereal flakes formulated with broken rice and banana flour V Fitriani, L Permana, W Setiaboma IOP Conference Series: Earth and Environmental Science 258 (1), 012003, 2019 | 4 | 2019 |
Karakterisasi Sifat Fisikokimia Serpihan Sereal Beras Menir dengan Penambahan Tepung Pisang V Fitriani, W Setiaboma, L Permana Jurnal Riset Teknologi Industri, 179-190, 2021 | 3 | 2021 |
Karakterisasi fisik, kimia, dan sensoris saus sambal mangga kweni (Mangifera odorata Griff) dengan variasi konsentrasi asam sitrat dan durasi sterilisasi V Fitriani, H Ayuningtyas, DT Mareta, L Permana, A Wahyuningtyas Journal of Science and Applicative Technology 5 (1), 158-162, 2021 | 3 | 2021 |
The effect of citric acid on chemical and physical characteristics of andaliman (Zanthoxylum acanthopodium) chili paste in retort packaging HA Pangastuti, L Permana, V Fitriani, DT Mareta, A Wahyuningtyas IOP Conference Series: Earth and Environmental Science 537 (1), 012031, 2020 | 3 | 2020 |
Study of making and characteristics of instant pindang seasoning powder using foam-mat drying method DT Mareta, W Setiaboma, V Fitriani IOP Conference Series: Earth and Environmental Science 258 (1), 012002, 2019 | 3 | 2019 |
Hedonic Test Of Lado Mudo Chili Sauce By Addition Of Various Concentrations Of Citric Acid DT Mareta, HA Pangastuti, L Permana, V Fitriani, A Wahyuningtyas AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian 8 (1), 41-50, 2021 | 2 | 2021 |
Identifikasi senyawa bioaktif dan karakterisasi fisik dan kimia daun pisang kluthuk (Musa balbisiana Colla) sebagai bahan pengemas pangan tradisional V FITRIANI Universitas Gadjah Mada, 2016 | 1 | 2016 |
UJI KINERJA PENGERING KERUPUK RAMBAK SECARA HIBRID DENGAN ENERGI SURYA DAN BIOMASSA KAYU BAKAR V FITRIANI Universitas Gadjah Mada, 2013 | | 2013 |
Uji Kesukaan Terhadap Saus Sambal Lado Mudo Dengan Variasi Penambahan Konsentrasi Asam Sitrat Hedonic Test Of Lado Mudo Chili Sauce By Addition Of Various Concentrations Of … DT Mareta, HA Pangastuti, L Permana, V Fitriani, A Wahyuningtyas | | |