| 1 | THE CHANGES OF CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF COCONUT SAP DURING HEATING PROCESS | | Authors: P Haryanti, DW Supriyadi, U Santoso | 0000 | 0 |
| 2 | Peningkatan kualitas keripik kentang varietas Granola dengan metode pengolahan sederhana | Jurnal Akta Agrosia 9 (2), 102-109, 2006 | Authors: C Wibowo, H Dwiyanti, P Haryanti | 2006 | 11 |
| 3 | Sintesis dan karakterisasi hydroxypropylcellulose dari tandan kosong kelapa sawit serta aplikasinya sebagai pengental saos tomat | Universitas Gadjah Mada | Authors: P HARYANTI | 2008 | 0 |
| 4 | 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 |
| 5 | 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 |
| 6 | 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 |
| 7 | 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 |
| 8 | 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 |
| 9 | 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 |
| 10 | Synthesis and Characterization of Hydroxypropylcellulose from Oil Palm Empty Fruit Bunches (Elaeis guineensis Jacq) | Indonesian Food and Nutrition Progress 13 (1), 24-30, 2014 | Authors: DW Marseno, P Haryanti, B Adiseno, H Haryadi | 2014 | 3 |
| 11 | 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 |
| 12 | 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 |
| 13 | 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 |
| 14 | 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 |
| 15 | EVALUASI TINGKAT KEAMANAN PANGAN PADA MAKANAN JAJANAN DI SEKITAR KAMPUS UNIVERSITAS MUHAMMADIYAH PURWOKERTO | | Authors: R Rahmatunisa, G Wijonarko, P Haryanti | 2018 | 0 |
| 16 | The properties of edible film made of Tapioca, canna and arrowroot as affected by application of various concentration of plasticizer | AIP Conference Proceedings 2094 (1), 020033, 2019 | Authors: C Wibowo, P Haryanti, R Tamalea, R Wicaksono | 2019 | 0 |
| 17 | Effect of Blanching Method and Soaking Solution on the Properties of Potato Flour Produced from Variety Granola | IOP Conference Series: Earth and Environmental Science 255 (1), 012021, 2019 | Authors: C Wibowo, P Haryanti, R Wicaksono | 2019 | 3 |
| 18 | Effect of sorbitol in application of edible coating on the quality of potato chips | IOP Conference Series: Earth and Environmental Science 250 (1), 012045, 2019 | Authors: C Wibowo, R Wicaksono, P Haryanti | 2019 | 1 |
| 19 | POTENSI ANTIOKSIDAN, KARAKTERISTIK MAILLARD REACTION PRODUCTS (MRPs) DAN MELANOIDIN SELAMA PEMANASAN NIRA KELAPA MENJADI GULA SEMUT | Universitas Gadjah Mada | Authors: P HARYANTI | 2019 | 0 |
| 20 | PENINGKATAN NILAI TAMBAH PEPAYA INFERIOR MELALUI DIVERSIFIKASI PENGOLAHAN (Increased added value of inferior papaya through diversification of processing) | Prosiding 9 (1) | Authors: I Handayani, P Haryanti, AT Septiana | 2020 | 0 |