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By Author
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Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai (Phsyco-chemical Characteristics and Functional Properties of Tempe Made from Different Soybeans Varieties)
DOI : 10.33964/jp.v22i3.102
Made Astawan
,
Tutik Wresdiyati
,
Sri Widowati
,
Siti Harnina Bintari
,
Nadya Ichsani
page 241-252
Abstract : 19557
|
Untitled : 41943
DOI : 10.33964/jp.v22i3.102
Karakteristik Mutu Gizi Dan Diversifikasi Pangan Berbasis Sorgum (Sorghum vulgare)
DOI : 10.33964/jp.v19i4.170
Sri Widowati
page 373-382
Abstract : 6951
|
Untitled : 9274
DOI : 10.33964/jp.v19i4.170
Prospek Sukun (Artocarpus communis) sebagai Pangan Sumber Karbohidrat dalam Mendukung Diversifikasi Konsumsi Pangan
DOI : 10.33964/jp.v18i4.220
Sri Widowati
page 67-75
Abstract : 7645
|
Untitled : 20285
DOI : 10.33964/jp.v18i4.220
Aplikasi Tepung Bekatul Fungsional Pada Pembuatan Cookies Dan Donat Yang Bernilai Indeks Glikemik Rendah (Application of Functional Bran in Making Cookies and Donuts with Low Glycemic Index Value)
DOI : 10.33964/jp.v22i4.144
Made Astawan
,
Tutik Wresdiyati
,
Sri Widowati
,
Indira Saputra
page 385-394
Abstract : 5479
|
Untitled : 10861
DOI : 10.33964/jp.v22i4.144
Diversifikasi Konsumsi Pangan Berbasis Ubi Jalar
DOI : 10.33964/jp.v20i1.12
Sri Widowati
page 49-61
Abstract : 9254
|
Untitled : 9752
DOI : 10.33964/jp.v20i1.12
Keunggulan Jagung QPM (Quality Protein Maize) dan Potensi Pemanfaatannya dalam Meningkatkan Status Gizi (The Advantage of Quality Protein Maize and The Potent of Its Utilization In Improving Nutritional Status)
DOI : 10.33964/jp.v21i2.127
Sri Widowati
page 171-184
Abstract : 5490
|
Untitled : 9155
DOI : 10.33964/jp.v21i2.127
Penerapan Model Pengembangan Teknologi Tepung Sukun Untuk Meningkatkan Nilai Tambah Komersial (Application of Development Model of Breadfruit Flour Technology to Increase the Commercial Added Value)
DOI : 10.33964/jp.v22i1.76
Ridwan Rachmat
,
Sri Widowati
page 21-30
Abstract : 993
|
Untitled : 2709
DOI : 10.33964/jp.v22i1.76
Pengaruh Dua Siklus Autoclaving-Cooling Terhadap Kadar Pati Resisten Tepung Beras dan Bihun yang Dihasilkannya Effects of Two-Cycle Autoclaving-Cooling on Resistant Starch Content of Rice Flour and the Resulted Rice Noodle
DOI : 10.33964/jp.v23i1.49
Fahma Yuliwardi
,
Elvira Syamsira
,
Purwiyatno Hariyadi
,
Sri Widowati
page 43-52
Abstract : 2114
|
Untitled : 3256
DOI : 10.33964/jp.v23i1.49
Karakteristik Beras Instan Fungsional dan Peranannya dalam Menghambat Kerusakan Pankreas
DOI : 10.33964/jp.v17i3.267
Sri Widowati
page 51-60
Abstract : 3526
|
Untitled : 2929
DOI : 10.33964/jp.v17i3.267
POTENSI INULIN SEBAGAI KOMPONEN PANGAN FUNGSIONAL DARI UMBI DAHLIA (Dahlia pinnata L)
DOI : 10.33964/jp.v16i1.277
Sri Widowati
page 76-80
Abstract : 3225
|
Untitled : 4401
DOI : 10.33964/jp.v16i1.277
Evaluasi Mutu Nasi Instan Skala Produksi 5 Kg
DOI : 10.33964/jp.v29i2.459
Kirana Sanggrami Sasmitaloka
,
Sri - Widowati
,
Imia Ribka Banurea
page 87-104
Abstract : 3917
|
PDF : 7781
DOI : 10.33964/jp.v29i2.459
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