Items where Author is "Rini Umiyati, Rini"

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Number of items: 10.

Article

Rini Umiyati, Rini and Khoiron Ferdyansyah, Khoiron and Rizky Muliani Dwi Ujianti, RM (2023) Turnitin_Physical and Chemical Characteristics of Biscuits with Catfish Flour (Clarias batrachus) Addition.

Umar Hafidz Asy’ari Hasbullah, UHAH and Marcella Berliana, MB and Rini Umiyati, Rini and Laela Nur Rokhmah, Laela (2023) Profil sensoris tablet effervescent kopi jahe dengan variasi konsentrasi serbuk kopi jahe dan jenis asam organik. AGROINTEK. ISSN 2527-5410

Fafa Nurdyansyah, FN and Rizky Muliani Dwi Ujianti, RM and Iffah Muflihati, IM and Rini Umiyati, Rini (2022) PerbandinganSifat Mie Instan, MieKering, dan Mie Basah yang Disubstitusi dengan Tepung Tulang Ayam. Journal of Food and Culinary, 5 (2). pp. 76-89. ISSN 2621-8445

Repka Natalia, RN and Rizky Muliani Dwi Ujianti, RM and Rini Umiyati, Rini and Iffah Muflihati, IM (2022) PENGARUH JENIS PATI DAN KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FISIKOKIMIA BAKSO IKAN PATIN (Pangasius hypophthalmus). Jurnal Kelautan dan Perikanan Terapan, 5 (1). pp. 11-16. ISSN 2654-9581

Umar Hafidz Asy'ari Hasbullah, Umar and Miftahul Wahidatun Ni’mah, Mifta and Endang Is Retnowati, Endang and Rini Umiyati, Rini (2022) Physical, Chemical, and Sensory Properties of Robusta Coffee Effervescent Tablets Formulated in Various Organic Acids. Pelita Perkebunan, 38 (1). pp. 54-69. ISSN 2406-9574

Umar Hafidz Asy’ari Hasbullah, UHAH and Miftahul Wahidatun Ni’mah, Mifta and Endang Is Retnowati, EIR and Rini Umiyati, Rini (2022) Physical, Chemical, and Sensory Properties of Robusta CoffeeEffervescent Tablets Formulated in Various Organic Acids. Pelita Perkebunan, 38 (1). pp. 54-69. ISSN 2406-9574

Eva Elysa Oktaviya, EEO and Iffah Muflihati, IM and Arief Rakhman Affandi, ARA and Rini Umiyati, Rini (2021) Karakteristik Sensoris Mi Instan Tersubstitusi Tepung Ganyong Termodifikasi Secara Fisik. Jurnal Sains Terapan, 7 (2). pp. 42-51. ISSN 2477-5525

Ria Ulfiasari, Ria and Rini Umiyati, Rini and Umar Hafidz Asy’ari Hasbullah, UHAH (2021) PENGEMBANGAN EDIBLE FILM BERBASIS PATI TALAS TERMODIFIKASI SECARA CROSS - LINKING MENGGUNAKAN SODIUM TRIPOLYPHOSPHATE DENGAN PLASTISIZER GLISEROL. AGROINTEK, 15 (1). pp. 583-591. ISSN 2527-5410

Eva Elysa Oktaviya, EEO and Iffah Muflihati, IM and Arief Rakhman Affandi, ARA and Rini Umiyati, Rini Karakteristik Sensoris Mi Instan Tersubstitusi Tepung Ganyong Termodifikasi Secara Fisik. Karakteristik Sensoris Mi Instan Tersubstitusi Tepung Ganyong Termodifikasi Secara Fisik.

Nadlifatul Hasanah, NH and Rizky Muliani Dwi Ujianti, RM and Iffah Muflihati, IM and Rini Umiyati, Rini Pengaruh Konsentrasi Garam dan Lama Perendaman Terhadap Karakteristik Ikan Belanak (Mugil cephalus) Asin dengan Metode Penggaraman Kering. Pengaruh Konsentrasi Garam dan Lama Perendaman Terhadap Karakteristik Ikan Belanak (Mugil cephalus) Asin dengan Metode Penggaraman Kering.

This list was generated on Sun May 26 13:34:12 2024 EDT.