| 1 | APPLICATION OF NATURAL PRESERVATION ON COCONUT SAP AND QUALITY PROFILE EVALUATION OF SOLIDIFIED COCONUT SUGAR | ICSRD 2013, 141 | Authors: TY Karseno, P Haryanti, R Setyawati | 2013 | 0 |
| 2 | Regression analysis for determination of antioxidant activity of coconut sap under various heating temperature and concentration of lysine addition | Food Research 4 (4), 976-981 | Authors: SB Sulistyo, P Haryanti | 2020 | 2 |
| 3 | Pemanfaatan Lahan Pekarangan Daerah Perkotaan Melalui Pemberdayaan Masyarakat dan Teknologi Hidroponik Skala Kecil | JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) 5 (2) | Authors: SB Sulistyo, K Wijaya, E Sumarni, P Haryanti | 2022 | 0 |
| 4 | Application of Dipping on CaCl2 as a Postharvest Treatment to Maintain the Quality of Pineapple during Storage | Asia Pacific Journal of Sustainable Agriculture, Food and Energy 9 (2), 38-45, 2021 | Authors: RR Tamalea, P Haryanti, C Wibowo | 2021 | 0 |
| 5 | EVALUASI TINGKAT KEAMANAN PANGAN PADA MAKANAN JAJANAN DI SEKITAR KAMPUS UNIVERSITAS MUHAMMADIYAH PURWOKERTO | | Authors: R Rahmatunisa, G Wijonarko, P Haryanti | 2018 | 0 |
| 6 | Chemical properties of coconut sap obtained at different tapping time and addition of preservatives | The International Journal of Science and Technoledge 5 (3), 52 - 59 | Authors: P Haryanti, Supriyadi, DW Marseno, U Santoso | 2017 | 5 |
| 7 | Effects of Different Weather Conditions and Addition of Mangosteen Peel Powder on Chemical Properties and Antioxidant Activity of Coconut Sap | Agritech 38 (3), 295-303, 2018 | Authors: P Haryanti, S Supriyadi, DW Marseno, U Santoso | 2018 | 4 |
| 8 | Pengaruh suhu dan lama pemanasan suspensi pati serta konsentrasi butanol terhadap karakteristik fisikokimia pati tinggi amilosa dari tapioka | Agritech: Jurnal Fakultas Teknologi Pertanian UGM 34 (3), 308-315 | Authors: P Haryanti, R Setyawati, R Wicaksono | 2014 | 45 |
| 9 | Aplikasi Pengawet Alami Nira Kelapa Bentuk Serbuk Berbahan Sirih Hijau Terhadap Sifat Fisik Dan Kimia Gula Kelapa | Pembangunan Pedesaan 12 (2) | Authors: P Haryanti, R Setyawati | 2012 | 4 |
| 10 | EVALUASI MUTU GULA KELAPA KRISTAL (GULA SEMUT) DI KAWASAN HOME INDUSTRI GULA KELAPA KABUPATEN BANYUMAS | JURNAL AGROTEKNOLOGI 5 (01), 48-61 | Authors: P Haryanti, M Mustaufik | 2020 | 1 |
| 11 | Natural Preservatives Application Form Nira Coconut Powder Made Against Green Betel Physical and Chemical Properties Coconut Sugar | Pembangunan Pedesaan 1 (1) | Authors: P Haryanti, K Karseno, R Setyawati | 2018 | 0 |
| 12 | THE CHANGES OF CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF COCONUT SAP DURING HEATING PROCESS | | Authors: P Haryanti, DW Supriyadi, U Santoso | 0000 | 0 |
| 13 | The effect of arginine addition on chemical and antioxidant properties of coconut sap during heating | IOP Conference Series: Earth and Environmental Science 653 (1), 012143, 2021 | Authors: P Haryanti, DW Marseno, U Santoso | 2021 | 0 |
| 14 | Perendaman dalam Kalsium Klorida dan Penggunaan Edible Coating untuk Meningkatkan Kualitas French Fries dari Kentang Varietas Tenggo dan Crespo | Jurnal Agritech 33 (1), 38-45 | Authors: P Haryanti, B Sustriawan, Sujiman | 2013 | 16 |
| 15 | Perendaman dalam Kalsium Klorida dan Penggunaan Edible Coating untuk Meningkatkan Kualitas French Fries dari Kentang Varietas Tenggo dan Krespo | Agritech 33 (1) | Authors: P Haryanti, B Sustriawan, S Sujiman | 2013 | 6 |
| 16 | POTENSI ANTIOKSIDAN, KARAKTERISTIK MAILLARD REACTION PRODUCTS (MRPs) DAN MELANOIDIN SELAMA PEMANASAN NIRA KELAPA MENJADI GULA SEMUT | Universitas Gadjah Mada | Authors: P HARYANTI | 2019 | 0 |
| 17 | Sintesis dan karakterisasi hydroxypropylcellulose dari tandan kosong kelapa sawit serta aplikasinya sebagai pengental saos tomat | Universitas Gadjah Mada | Authors: P HARYANTI | 2008 | 0 |
| 18 | Penggunaan Bubuk Kulit Buah Manggis Sebagai Laru Alami Nira Terhadap Karakteristik Fisik Dan Kimia Gula Kelapa the Application of Mangosteen Rind Powder as Natural Preservation … | Jurnal Pembangunan Pedesaan 13 (1), 116065, 2013 | Authors: K Karseno, R Setyawati, P Haryanti | 2013 | 0 |
| 19 | Addition of selected ginger extract on total phenolic, antioxidant and sensory properties of the syrup coconut sap (Ginger – SCS) | Food Research 5 (6), 283 - 289 | Authors: Karseno, R Setyawati, P Haryanti, T Yanto | 2021 | 0 |
| 20 | Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity | Food Research 2 (1), 32-38 | Authors: Karseno, Erminawati, T Yanto, R Setyowati, P Haryanti | 2018 | 31 |