| Formula Optimization and Characterization of Physicochemical and Sensory Properties of Gluten-Free Noodles Based on Modified Cassava Flour with Addition of Soybean Flour and … |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
The 3nd International Conference on Sustainable Agriculture for Rural …, 2022 |
2022 |
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| Formula Optimization and Characterization of Fruit Leather based on Carica Fruit (Carica pubescens, L) |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
The 3nd International Conference on Sustainable Agriculture for Rural …, 2022 |
2022 |
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| Potential of lacto-N-biose I as a prebiotic for infant health: A review |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
Communications in Science and Technology 6 (1), 18-24, 2021 |
2021 |
2 |
| Optimasi Formula Dan Uji Deskriptif Kuantitatif Minuman Jeli Carica Rendah Kalori |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
Agrointek: Jurnal Teknologi Industri Pertanian 15 (3), 856-866, 2021 |
2021 |
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| Formula optimization of functional beverage made from Carica seeds |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
IOP Conference Series: Earth and Environmental Science 443 (1), 012051, 2020 |
2020 |
1 |
| The changes on the chemical and sensory properties during storage of the carica jam Ketua : Sri Lestari |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
3rd International Conference on Multidisciplinary Approaches for Sustainable …, 2020 |
2020 |
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| The changes on the chemical and sensory properties during storage of the carica jelly drink |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
3rd International Conference on Multidisciplinary Approaches for Sustainable …, 2020 |
2020 |
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| Shelf Life Prediction of Carica Jam using Accelerated Method |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
3rd International Conference on Multidisciplinary Approaches for Sustainable …, 2020 |
2020 |
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| The changes on the chemical and sensory properties during storage of the carica seeds powder |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
3rd International Conference on Multidisciplinary Approaches for Sustainable …, 2020 |
2020 |
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| The potency of exocarp of carica fruit (Carica pubescens, Linn) as a meat tenderizer |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
2nd International Conference on Multidisciplinary Approaches for Sustainable …, 2019 |
2019 |
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| The physicochemical properties of flour based on indigenous Indonesian tubers produced by autoclaving cooling cycling treatment |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
2nd International Conference on Multidisciplinary Approaches for Sustainable …, 2019 |
2019 |
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| Formula Optimization and Characterization of Jam based on Carica Fruit (Carica Pubescens, L) |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
1st International Conference on Multidisciplinary Approaches for Sustainable …, 2018 |
2018 |
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| Formula optimization and quantitative descriptive analysis of instant porridge made from tiwul flour |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
The 4th International symposium on processing of foods, vegetables, and …, 2018 |
2018 |
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| The characterization of Bentul and Satoimo taro flour produced by controlled fermentation with commercial inoculums. |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
Jurnal Teknologi dan Industri Pangan 28 (2), 180-193, 2017 |
2017 |
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| KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL. |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
Journal of Food Technology & Industry/Jurnal Teknologi & Industri Pangan 28 (2), 2017 |
2017 |
4 |
| Formulasi analisis deskriptif kuantitatif raisin cake berbasis tepung komposit kacang merah, kedelai, dan jagung |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
Jurnal Hasil Penelitian Industri 247 (2), 86-99, 2014 |
2014 |
4 |
| Formulasi dan Karakterisasi Gel Minyak Sawit (Palm Oil Gel) Kaya Karotenoid sebagai Ingredien Pangan Fungsional |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
Tesis. Institut Pertanian Bogor. Bogor, 2010 |
2010 |
2 |
| Modifikasi Tepung Talas dengan Teknologi Fermentasi Terkendali untuk Ingredien Pangan |
Dr SANTI DWI ASTUTI, S.TP., M.Si. |
IPB (Bogor Agricultural University), 0 |
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