| 1 | Nanoenkapsulasi Ekstrak Kelopak Bunga Rosella (Hibiscus sabdariffa) Hasil Ekstraksi Berbantu Gelombang Mikro Sebagai Bahan Antibakteri dan Antioksidan | IPB (Bogor Agricultural University) | Authors: ISM Purbowati | 0000 | 0 |
| 2 | Pemanfaatan Penggumpal Alami Ekstrak Buah Nenas Pada Pembuatan Tahu Dari Kedelai Varietas Slamet Utility of Natural Coagulant Extracted From Pineapple in Tofu Processed From … | Jurnal Pembangunan Pedesaan 5 (1), 117841 | Authors: M Mustaufik, I Sitoresmi | 2005 | 0 |
| 3 | PEMANFAATAN PENGGUMPAL ALAMI EKSTRAK BUAH NENAS PADA PEMBUATAN TAHU DARI KEDELAI VARIETAS SLAMET UTILITY OF NATURAL COAGULANT EXTRACTED FROM PINEAPPLE IN TOFU PROCESSED FROM SLAMET VARIETY SOYBEAN | Pembangunan Pedesaan 5 (1) | Authors: I Sitoresmi | 2005 | 0 |
| 4 | Nanoenkapsulasi Ekstrak Kelopak Bunga Rosella (Hibiscus sabdariffa) Hasil Optimasi Ekstraksi Berbantu Gelombang Mikro Sebagai Bahan Antibakteri dan Antioksidan.[Disertasi tidak … | Disertasi. Sekolah Pascasarjana. IPB, Bogor | Authors: ISM Purbowati | 2014 | 6 |
| 5 | Evaluasi toksisitas, aktivitas antibakteri dan antioksidan komponen bioaktif rosela dengan variasi jenis pelarut | Jurnal Teknologi Industri Pertanian 25 (2), 2015 | Authors: ISM Purbowati, K Syamsu, E Warsiki, HS Rukmini | 2015 | 9 |
| 6 | Stabilitas senyawa fenolik dalam ekstrak dan nanokapsul kelopak bunga rosella pada berbagai variasi pH, suhu dan waktu | Agrointek: Jurnal Teknologi Industri Pertanian 10 (1), 31-40, 2016 | Authors: ISM Purbowati, K Syamsu, E Warsiki, H Sri | 2016 | 8 |
| 7 | Optimization of phenols extraction from roselle (hibiscus sabdariffa) by microwave assisted extraction as antibacterial and antioxidant agents | Jurnal Teknologi Industri Pertanian 26 (1), 2016 | Authors: ISM Purbowati, K Syamsu, E Warsiki | 2016 | 6 |
| 8 | OPTIMIZATION OF PHENOLS EXTRACTION FROM ROSELLE (Hibiscus sabdariffa) BY MICROWAVE ASSISTED EXTRACTION AS ANTIBACTERIAL AND ANTIOXI... | Journal of Agroindustrial Technology 26 (1) | Authors: ISM Purbowati, K Syamsu, E Warsiki | 2016 | 0 |
| 9 | OPTIMIZATION OF NANOENCAPSULATION FROM ROSELLE (Hibiscus sabdariffa) EXTRACT AS ANTIBACTERIAL AND ANTIOXIDANT AGENTS | Prosiding 7 (1) | Authors: ISM Purbowati, P Purbowati, A Maksum | 2017 | 0 |
| 10 | Optimasi ekstraksi senyawa fenolik dari kelopak bunga rosella (Hibiscus sabdariffa) berbantu gelombang mikro | Agrin 21 (2), 2018 | Authors: A Maksum, ISM Purbowati | 2018 | 6 |
| 11 | AKTIVITAS ANTIBAKTERI SENYAWA FENOLIK EKSTRAK ROSELA (Hisbiscus sabdariffa) YANG DIHASILKAN DARI BEBERAPA VARIASI METODE DAN LAMA PENGERINGAN | Jurnal Teknologi Industri Pertanian 28 (1) | Authors: ISM Purbowati | 2018 | 0 |
| 12 | The antioxidant activity of Roselle (Hibiscus sabdariffa Linii) phenolic compounds in different variations microwave-assisted extraction time and power | IOP Conference Series: Earth and Environmental Science 406 (1), 012005, 2019 | Authors: ISM Purbowati, A Maksum | 2019 | 4 |
| 13 | Antioxidant activity and isolation bioactive compounds from roselle (Hibiscus sabdariffa) from various methods and drying time | Agrointek: Jurnal Teknologi Industri Pertanian 13 (1), 1-9, 2019 | Authors: S Sujiman, A Maksum | 2019 | 1 |
| 14 | Process optimisation of low-caffeine coffee using steam treatment | Preprints, 2020 | Authors: R Anggriawan, A Maksum, F Wijaya, ISM Purbowati | 2020 | 1 |
| 15 | Karakteristik sensori kopi Arabika kabupaten Banjarnegara Berdasarkan Tingkat ketinggian tempat (Altitude) dan Level penyangraian (Roasting) | Prosiding 9 (1), 2020 | Authors: A Maksum, M Munasib, ISM Purbowati, REK Kurniawan | 2020 | 1 |
| 16 | KAJIAN SIFAT MIKROBIOLOGIS NIRA KELAPA SEGAR DARI DESA GANDATAPA KECAMATAN SUMBANG | Prosiding 10 (1) | Authors: G Wijonarko, T Widjojoko, I Sitoresmi | 2021 | 0 |
| 17 | OPTIMIZATION OF PHENOLIC COMPOUNDS IN ROBUSTA GREEN BEANS COFFEE THROUGH THE WET FERMENTATION PROCESS WITH THE RESPONSE SURFACE METHODOLOGY | Agrointek: Jurnal Teknologi Industri Pertanian 15 (3), 2021 | Authors: A Maksum, G Wijonarko, ISM Purbowati, R Anggriawan | 2021 | 0 |
| 18 | OPTIMASI KADAR AIR GREEN BEAN KOPI ROBUSTA DENGAN FERMENTASI BASAH MENGGUNAKAN RESPONE SURFACE METHODOLOGY (RSM) | Prosiding 10 (1) | Authors: A Maksum, G Wijonarko, ISM Purbowati | 2021 | 0 |
| 19 | PENGARUH KETINGGIAN TEMPAT DAN LEVEL SANGRAI TERHADAP ATRIBUT MUTU KOPI ARABIKA KABUPATEN BANJARNEGARA | Agrin 24 (1), 38-48, 2021 | Authors: A Maksum, M Munasib, ISM Purbowati, REK Kurniawan, F Furqon | 2021 | 0 |
| 20 | Effervescent formulation based on variation of nanocapsules matrix type and roselle (Hibiscus sabdariffa) nanocapsules percentage | Food Research 5 (3), 53-59, 2021 | Authors: ISM Purbowati, A Maksum, R Anggriawan | 2021 | 0 |