LUH SURIATI
LUH SURIATI
food science
Verified email at warmadewa.ac.id - Homepage
Title
Cited by
Cited by
Year
The characteristics of Aloe vera gel as an edible coating
L Suriati, IGP Mangku, IN Rudianta
IOP Conf. Ser.: Earth Environ. Sci 207 (012051), 1755-1315, 2018
92018
Stability Aloe Vera Gel as Edible Coating
L Suriati, IMS Utama, BA Harjosuwono, IBW Gunam
IOP Conference Series: Earth and Environmental Science 411 (1), 012053, 2020
42020
Characteristic fillet of aloe vera gel as edible coating
L Suriati, IMS Utama
Journal of Physics: Conference Series 1402 (6), 066021, 2019
42019
Studies the Resistance to Oxidation and the Changes Phases against the Characteristics of Physicochemical Aloe vera Gel
L Suriati
Journal of Biological and Chemical Research (JBCR) 35 (2), 670-679, 2018
32018
Incorporating additives for stability of Aloe gel potentially as an edible coating
L Suriati, IMS Utama, BA Harsojuwono, IBW Gunam
Aims Press, 2020
12020
Karakteristik Gel Lidah Buaya sebagai Edible Coating Ditinjau dari Suhu dan Lama Penyimpanan
F Muni, L Suriati, AAM Semariyani
GEMA AGRO 24 (2), 90~ 98-90~ 98, 2019
12019
Karakteristik Buah Rambutan pada Suhu Dingin dengan Kemasan Terbuka dan Tertutup
IE Ileng, L Suriati, NMAS Singapurwa, IGP Mangku
GEMA AGRO 25 (1), 71-78, 2020
2020
Edible Coating Base on Aloe Gel with Additives on Strawberry Fruit
L Suriati
SEAS (Sustainable Environment Agricultural Science) 4 (1), 18-25, 2020
2020
Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage
L Suriati, I Utama, BA Harjosuwono, IBW Gunam
International journal on advance science Engineering Information Technology, 2020
2020
Characteristics of the Physicochemical Aloe Vera Gel as Edible Coating on Strowberry Fruit
L Suriati, NMAS Singapurwa
Journal of Life Sciences and Chemistry, 2020
2020
Microbiological Test of Siomai Product
H Giman, NMAS Singapurwa, L Suriati
SEAS (Sustainable Environment Agricultural Science) 3 (1), 7-12, 2019
2019
Pengemasan dan Strategi Pemasaran Produk Pangan di Desa Sulangai
AAM Semariyani, IW Sudiarta, IN Rudianta, IP Candra, IGP Mangku, ...
Community Service Journal (CSJ) 2 (1), 23-28, 2019
2019
Substitusi Ubi Jalar Kuning dan Penambahan Ekstrak Daun “Gonda”(Spenochlea zeylanica Gaertner) pada Mie Basah
DMH Juliana, L Suriati, IP Candra
GEMA AGRO 24 (2), 73-83, 2019
2019
Study of Characteristics of White Corn Birdlime Dodol in Term of Flour and Packaging
L Suriati, AAM Semariyani, MB Ina
SEAS (Sustainable Environment Agricultural Science) 2 (2), 96-106, 2018
2018
Perbandingan Tepung Ketan dan Labu Siam (Sechium Edule) Terhadap Karakteristik Dodol
IG Arisudana, AAM Semariyani, IP Candra, L Suriati
GEMA AGRO 23 (1), 33-43, 2018
2018
PENGARUH JUMLAH TEPUNG DAN LAMA PENYIMPANAN TERHADAP KARAKTERISTIK DODOL MANGGA HARUM MANIS
L Suriati, IP Candra, GH Wiguna
WICAKSANA: Jurnal Lingkungan dan Pembangunan 2 (2), 48-59, 2018
2018
Flavor of urutan, a traditional chicken-based food from Bali
INR AAM Semariyani, IW Sudiarta, Luh Suriati, NMA Suardani S
Journal of Biological and Chemical Research 35 (2), 469-475, 2018
2018
The Influence of Wheat Flour and Tapioca Comparison Against Characteristics of The Chips Beluntas Leaves During Storage
IGAS L Suriati, IN Rudianta, P Candra
SUSTAINABLE ENVIRONMENT AGRICULTURAL SCIENCE (SEAS) 2 (1), 32-38, 2017
2017
Kajian Mengenai Susut Berat dan karakteristik Kentang yang Disimpan pada Suhu Rendah
INR AAM Semariyani, L Suriati
GEMA AGRO 16 (36), 43-56, 2016
2016
Pengaruh Perbandingan Tepung terigu dan Tapioka terhadap Karakteristik Keripik Daun Beluntas Selama Penyimpanan
IGAS Suriati luh
GEMA AGRO 14 (34), 16-24, 2015
2015
The system can't perform the operation now. Try again later.
Articles 1–20