| 1 | Potential of lacto-N-biose I as a prebiotic for infant health: A review | Communications in Science and Technology 6 (1), 18-24, 2021 | Authors: W El Kiyat, SD Astuti, S Budijanto, E Syamsir | 2021 | 0 |
| 2 | Produk “Ready to drink” Buah Carica di Wonosobo Jawa Tengah | Prosiding 8 (1) | Authors: S Widarni | 2019 | 0 |
| 3 | DIVERSIFIKASI OLAHAN BUAH CARICA MENUJU PROSES TANPA LIMBAH UNTUK MENINGKATKAN PENDAPATAN DAN DAYA SAING UKM DI WONOSOBO | Prosiding 10 (1) | Authors: S Lestari, SD Astuti, E Erminawati, S Widarni | 2021 | 0 |
| 4 | HUBUNGAN KELENGKAPAN PENGGUNAAN APD DENGAN KECELAKAAN KERJA PADA PEKERJA CV FAJAR STONE DI DUSUN LEMAH DADI BANGUNJIWO KASIHAN BANTUL YOGYAKARTA | Poltekkes Kemenkes Yogyakarta | Authors: SDWI ASTUTI | 2008 | 0 |
| 5 | Shelf life prediction of carica seeds powder using accelerated method | IOP Conference Series: Earth and Environmental Science 653 (1), 012055, 2021 | Authors: SD Astuti, S Lestari, S Widarni, G Wijanarko, FN Wibawa | 2021 | 1 |
| 6 | The Formulation and The Physicochemical and Sensory Characterization of Analoque Meatball Based on Oyster Mushroom with The Addition of Euchema Cotonii and Cassava Starch … | | Authors: SD Astuti, R Naufalin | 0000 | 0 |
| 7 | The Formulation and The Physicochemical and Sensory Characterization of Analoque Meatball Based on Oyster Mushroom with The Addition of Euchema Cotonii a... | | Authors: SD Astuti, R Naufalin | 0000 | 0 |
| 8 | Formulation and Characterization of Functional Biscuit Consisting of Canna Edulis, Kerr Resistant Starch Type III, Granulated Palm Sugar, and Soy Protein Concentr... | Oral Paper in International Food Conference 2011 Proceeding, Widya Mandala … | Authors: SD Astuti, R Naufalin | 2011 | 1 |
| 9 | Evaluasi Ketidaktepatan Pemilihan Obat Berdasarkan Kriteria STOPP Pada Pasien Geriatri | Jurnal Farmasi Indonesia 14 (2), 182-190 | Authors: SD Astuti, ND Lubis, F Kurniasari | 2017 | 1 |
| 10 | The Formulation and characterization of Cake Based on Composite Organic Flour: Red Bean, Soybean, and Corn | Pembangunan Pedesaan 2 (1), 2019 | Authors: SD Astuti, N Andarwulan, P Hariyadi, FC Agustia | 2019 | 0 |
| 11 | Formulasi Dan Karakterisasi Cake Berbasis Tepung Komposit Organik Kacang Merah, Kedelai, Dan Jagung the Formulation and Characterization of Cake Based on Organic Composite … | Pembangunan Pedesaan 13 (2) | Authors: SD Astuti, N Andarwulan, P Hariyadi, FC Agustia | 2013 | 9 |
| 12 | The Formulation and Characterization of Cake Based on Organic Composite Flour: Red Bean, Soybean, and Corn (Formulasi dan Karakterisasi Cake Berbasis Tepung Komposit Organik … | | Authors: SD Astuti, N Andarwulan, P Hariyadi, FC Agustia | 0000 | 0 |
| 13 | Formulasi Dan Karakterisasi Cake Berbasis Tepung Komposit Organik Kacang Merah, Kedelai, Dan Jagung the Formulation and Characterization of Cake Based o... | Pembangunan Pedesaan 13 (2) | Authors: SD Astuti, N Andarwulan, P Hariyadi, FC Agustia | 2013 | 5 |
| 14 | Formulation and Characterization of Palm Oil Gel Rich in Carotenoids as Functional Food Ingredient | Laboratorium SEAFAST Center dan Laboratorium Departemen ITP, FATETA. IPB. Bogor | Authors: SD Astuti, N Andarwulan, P Hariyadi | 2009 | 1 |
| 15 | Formulasi dan karakterisasi gel minyak sawit (Palm oil gel) kaya karotenoid sebagai ingredien pangan fungsional | Institut Pertanian Bogor, 2010 | Authors: SD Astuti, N Andarwulan, P Hariyadi | 2010 | 3 |
| 16 | Formulasi dan karakterisasi gel minyak sawit (palm oil gel) kaya karotenoid sebagai ingredient pangan fungsional | | Authors: SD Astuti, N Andarwulan, P Hariyadi | 2010 | 3 |
| 17 | KARAKTERISASI SIFAT FISIKOKIMIA DAN FUNGSIONAL TEPUNG TALAS SATOIMO HASIL FERMENTASI TERKENDALI | Prosiding 7 (1), 2017 | Authors: SD Astuti, N Andarwulan, D Fardiaz, EH Purnomo | 2017 | 0 |
| 18 | KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL. | Journal of Food Technology & Industry/Jurnal Teknologi & Industri Pangan 28 (2), 2017 | Authors: SD Astuti, N Andarwulan, D Fardiaz, EH Purnomo | 2017 | 3 |
| 19 | The characterization of Bentul and Satoimo taro flour produced by controlled fermentation with commercial inoculums. | Jurnal Teknologi dan Industri Pangan 28 (2), 180-193, 2017 | Authors: SD Astuti, N Andarwulan, D Fardiaz, EH Purnomo | 2017 | 0 |
| 20 | KARAKTERISTIK TEPUNG TALAS VARIETAS BENTUL DAN SATOIMO HASIL FERMENTASI TERKENDALI DENGAN INOKULUM KOMERSIAL | Jurnal Teknologi dan Industri Pangan 28 (2), 180-193 | Authors: SD Astuti, N Andarwulan, D Fardiaz, EH Purnomo | 2017 | 0 |