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Tri Wardani Widowati
Tri Wardani Widowati
Verified email at fp.unsri.ac.id
Title
Cited by
Cited by
Year
Antibacterial activity toward Streptococcus mutans and antioxidant from traditional betel chew formulation of Indonesia
V Endang, W Tri Wardani, S Budi, D Siti Rusdiaana Puspa, P Rindit
J Microb Biochem Technol 9, 316-320, 2017
132017
Sifat Antagonistik Lactobacillus sp B441 dan II442 asal Tempoyak terhadap Staphylococcus aureus
TW Widowati, B Hamzah, A Wijaya, R Pambayun
Agritech 34 (4), 430-438, 2014
132014
Pengaruh pra fermentasi garam terhadap karakteristik kimiawi dan mikrobiologis bekasam ikan patin
TW Widowati, M Taufik, A Wijaya
Prosiding Seminar Nasional dan Rapat Tahunan Dekan, Bidang Ilmu-Ilmu …, 2011
112011
Pengaruh penambahan garam terhadap karakteristik kimia dan mikrobiologi asinan Sawi (Brassica juncea) selama fermentasi dengan medium air kelapa
TW Widowati, N Malahayati
Prosiding Seminar Nasional Lahan Suboptimal, 20-21, 2016
82016
Pembuatan Arang Aktif dari Serbuk Gergaji Kayu Mahoni dan Uji Kualitas
T Widowati
Yogyakarta: UNY, 2003
82003
Pembuatan minuman fungsional dari bunga telang (clitoria ternatea l.) Dengan penambahan ekstrak daun stevia (stevia rebaudiana b.) Sebagai pemanis alami
R Sari, T Widowati, M Syafutri
Universitas Sriwijaya, 2000
82000
Teknologi fermentasi pada industri pengolahan keju
B Hamzah, A Wijaya, TW Widowati
UPT. Penerbit dan Percetakan. Universitas Sriwijaya. Palembang, 2022
72022
Antiseptic effect of betel quid extract on lip mucosal wound of male wistar (Rattus novergicus) rats
R Pambayun, DP Utami, B Santoso, TW Widowati, SRP Dewi
Journal of International Dental and Medical Research 11 (2), 621-627, 2018
72018
Pemanfaatan Formula Kinang untuk Pembentukan Permen Jeli Fungsional
R Pambayun, M Ferdinan, B Santoso, TW Widowati, SRP Dewi
Seminar Nasional Lahan Suboptimal, 156-164, 2019
62019
Enumeration and identification of dominant lactic acid bacteria in Indonesian “Tempoyak” during low temperature fermentation
TW Widowati, B Hamzah, A Wijaya, R Pambayun
The 13th ASEAN FOOD Conference, Singapore, 09-11, 2013
52013
Enumeration and Identification of Dominant Lactic Acid Bacteria in Indonesian “Tempoyak” During Low Temperature Fermentation, Paper presented on the 13th ASEAN Food Conference …
TW Widowati, B Hamzah, A Wijaya, R Pambayun
Food Science & Technology Programme, Department of Chemistry, National …, 2013
52013
Analisis sifat-sifat probiotik bakteri asam laktat asal rusip
TPJ Sakti
Skripsi. Fakultas Pertanian Universitas Sriwijaya, 2009
42009
PHYSICAL AND CHEMICAL PROPERTIES OF DRIED FISH SKIN-PEMPEK WITH THE ADDITION OF RED AND BLACK RICE FLOURS
R Irsalina, F Pratama, TW Widowati
International Journal of Recent Scientific Research 9 (7(C)), 27853-27856, 2018
32018
Pembuatan Kerupuk Kimpul (Xanthosoma Sagittifolium (L) SHCOOT)
T Widowati
Skripsi. Fakultas Teknologi Pertanian. Institut Pertanian Bogor, 1987
31987
Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: physical properties and microstructure evaluation.
Guttifera, L Rahmawati, SR Sari, F Pratama, TW Widowati
22022
Minuman Fungsional dari Kombinasi Kopi Robusta (Coffea Canephora), Gambir (Uncaria gambir Roxb.) dan Ginseng (Panax quinquefolius L.)
ARP Utami
Skripsi, 2020
22020
Phytochemical content, antioxidant and antibacterial activity of mangrove (Avicennia marina) leaves extract
Y Cucikodana, N Malahayati, TW Widowati
International Journal of Recent Scientific Research 10, 33403-33406, 2019
22019
Functional characteristics of marshmallow with Kinang (chew of betel) extract addition
B Santoso, E Verawati, TW Widowati, SRP Dewi, R Pambayun
Journal of Food and Nutrition Research 7 (1), 1-5, 2019
22019
Kinetic Study of Adsorption of Metal Ions (Iron and Manganese) in Groundwater Using Calcium Carbide Waste.
MA Karim, S Nasir, TW Widowati, U Hasanudin
Journal of Ecological Engineering 24 (5), 2023
12023
Qualities of arabica and robusta cascara kombucha with different concentrations of starter
M Anjliany, MI Syafutri, TW Widowati
Coffee Science-ISSN 1984-3909 17, e172053-e172053, 2022
12022
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