Hasil Pencarian - Siti Susanti

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  1. 1
    STRUKTUR ANATOMIS OVARIUM DAN PERKEMBANGAN BUAH ADAS (Foeniculum vulgare Mill.)

    STRUKTUR ANATOMIS OVARIUM DAN PERKEMBANGAN BUAH ADAS (Foeniculum vulgare Mill.) oleh Bayu Nowo Adi, Siti Susanti

    Diterbitkan 2020-10-01
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  2. 2
    The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir

    The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir oleh Nurwantoro Nurwantoro, Siti Susanti, Heni Rizqiati

    Diterbitkan 2020-06-01
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  3. 3
    Effect of Diet Containing Gracilaria Sp. Waste and Multi-Enzyme Additives on Blood Lipid Profile of Local Duck

    Effect of Diet Containing Gracilaria Sp. Waste and Multi-Enzyme Additives on Blood Lipid Profile of Local Duck oleh Nurul Frasiska, Edjeng Suprijatna, Siti Susanti

    Diterbitkan 2016-01-01
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  4. 4
    Upaya Peningkatan Kemampuan Membaca Puisi dengan Metode Cooperative Script pada Peserta Didik Kelas XI SMA Muhammadiyah Kupang

    Upaya Peningkatan Kemampuan Membaca Puisi dengan Metode Cooperative Script pada Peserta Didik Kelas XI SMA Muhammadiyah Kupang oleh Siti Susanti Mallida Djaha, Ahmad Ahmad

    Diterbitkan 2022-01-01
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  5. 5
    Blood Mineral Response of Local Duck Fed the Diet Containing Seaweed Gracilaria sp. Waste and Additives Multienzyme

    Blood Mineral Response of Local Duck Fed the Diet Containing Seaweed Gracilaria sp. Waste and Additives Multienzyme oleh Nurul Frasiska, Edjeng Suprijatna, Siti Susanti

    Diterbitkan 2017-08-01
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  6. 6
    AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORIS ES KRIM DENGAN PENAMBAHAN SARI APEL

    AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORIS ES KRIM DENGAN PENAMBAHAN SARI APEL oleh Anisa Khairina, Bambang Dwiloka, Siti Susanti

    Diterbitkan 2018-04-01
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  7. 7
    Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.)

    Effect of Fermentation Time on Chemical, Microbiological and Hedonic Quality of Kombucha of Arabica Coffee Cascara (Coffea arabica L.) oleh Adrina Eka Shafira, Antonius Hintono, Siti Susanti

    Diterbitkan 2022-06-01
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  8. 8
    Characteristic of Red Dragon Fruit Marmalade with Different Types of Sweeteners

    Characteristic of Red Dragon Fruit Marmalade with Different Types of Sweeteners oleh Siti Susanti, Fajar Fikri Najar, Nurwantoro Nurwantoro

    Diterbitkan 2021-06-01
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  9. 9
    Effects of Various Hydrocolloids on Physical, Sensory and Total Quality of Lactic Acid Bacteria on Frozen Yogurt with Corn Oil as Fat Sources

    Effects of Various Hydrocolloids on Physical, Sensory and Total Quality of Lactic Acid Bacteria on Frozen Yogurt with Corn Oil as Fat Sources oleh Vinny Dwi Octavianti, Siti Susanti, Sri Mulyani

    Diterbitkan 2021-06-01
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  10. 10
    PENGARUH KONSENTRASI ASAM SITRAT TERHADAP KARAKTERISTIK KIMIA, KECERAHAN, DAN ORGANOLEPTIK MANISAN KERING BUAH NANAS

    PENGARUH KONSENTRASI ASAM SITRAT TERHADAP KARAKTERISTIK KIMIA, KECERAHAN, DAN ORGANOLEPTIK MANISAN KERING BUAH NANAS oleh Naluri Amella Putri, Nurwantoro Nurwantoro, Siti Susanti

    Diterbitkan 2024-07-01
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  11. 11
    Perinatal interventions to reduce the severity of postpartum depression: A narrative review

    Perinatal interventions to reduce the severity of postpartum depression: A narrative review oleh Hanifatur Rosyidah, Hadijah Nakatudde, Kartika Adyania, Siti Susanti

    Diterbitkan 2023-12-01
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  12. 12
    Effect of Cascara Proportion on Melting Time and Hedonic Toward Color Preference of Ice Cream

    Effect of Cascara Proportion on Melting Time and Hedonic Toward Color Preference of Ice Cream oleh Yoyok Budi Pramono, Monica Pratiwi Simbolon, Siti Susanti

    Diterbitkan 2021-12-01
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  13. 13
    Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast)

    Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast) oleh Bhakti Etza Setiani, Yasinta Azhar Sausan, Siti Susanti

    Diterbitkan 2021-12-01
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  14. 14
    The Effect of Color Retention Agent on Wet Noodles with Red Chili (Capsicum Annuum L.) Natural Dyes on Its Physicochemical Characteristics

    The Effect of Color Retention Agent on Wet Noodles with Red Chili (Capsicum Annuum L.) Natural Dyes on Its Physicochemical Characteristics oleh Alyarahma Nur Aisya, Siti Susanti, Bhakti Etza Setiani

    Diterbitkan 2021-01-01
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  15. 15
    Optimization of Coffee-Clove-Ginger Formulated Powder Based on Antioxidant Activity and Physicochemical Properties

    Optimization of Coffee-Clove-Ginger Formulated Powder Based on Antioxidant Activity and Physicochemical Properties oleh Arisa Puji Lestari, Siti Susanti, Anang Mohamad Legowo

    Diterbitkan 2018-12-01
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  16. 16
    Physical and chemical characteristics of beef marinated by cashew apple extract

    Physical and chemical characteristics of beef marinated by cashew apple extract oleh Siti Susanti, Valentinus Priyo Bintoro, Antonius Hintono, Khoirun Nisa

    Diterbitkan 2022-04-01
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  17. 17
    Optimization of bromelain isolation from honi pineapple crown

    Optimization of bromelain isolation from honi pineapple crown oleh Siti Susanti, Heni Rizqiati, Ivana F. Lisandi, . Nuryanto, Fahmi Arifan

    Diterbitkan 2022-10-01
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  18. 18
    Karakteristik kimia, susut masak, dan tingkat kesukaan daging analog berbasis jamur shitake dengan tepung tempe

    Karakteristik kimia, susut masak, dan tingkat kesukaan daging analog berbasis jamur shitake dengan tepung tempe oleh Valentinus Priyo Bintoro, Ashghar Yusuf Randika Islamay Putra, Siti Susanti

    Diterbitkan 2023-07-01
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  19. 19
    Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels

    Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels oleh Siti Susanti, Anang Mohamad Legowo, Nurwantoro Nurwantoro, Silviana Silviana, Fahmi Arifan

    Diterbitkan 2021-04-01
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  20. 20
    Community Empowerment in Teluk Awur Jepara Village through the Ecopreneurship Training-Flavoring Production from the Prawn Husk

    Community Empowerment in Teluk Awur Jepara Village through the Ecopreneurship Training-Flavoring Production from the Prawn Husk oleh Siti Susanti, Kurniawan Teguh Martono, Sri Mulyani, Ahmad Ni’matullah Al-Baarri

    Diterbitkan 2023-12-01
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