Search Results - Ishartani, Dwi

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  1. 1
    Investigation on antioxidant activity, protein, and whiteness degree of elicited cowpea sprouts flour prepared with various drying technique

    Investigation on antioxidant activity, protein, and whiteness degree of elicited cowpea sprouts flour prepared with various drying technique by Ariviani, Setyaningrum, Mudalifah, Isti, Ishartani, Dwi, Fauza, Gusti

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  2. 2
    Peningkatan Kapasitas dan Mutu Produk Brownies Tempe di Industri Rumah Tangga (IRT) “Browniesta” melalui Introduksi Teknologi Tepat Guna

    Peningkatan Kapasitas dan Mutu Produk Brownies Tempe di Industri Rumah Tangga (IRT) “Browniesta” melalui Introduksi Teknologi Tepat Guna by Ishartani, Dwi, Atmaka, Windi, Khasanah, Lia Umi, Ariviani, Setyaningrum, Siswanti, Siswanti

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  3. 3
    Physical, chemical and sensory characteristics of jack bean (Canavalia ensiformis) tempeh flour at various drying temperature

    Physical, chemical and sensory characteristics of jack bean (Canavalia ensiformis) tempeh flour at various drying temperature by Affandi, Dian Rachmawanti, lshartani, Dwi, Wijaya, Katarina

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  4. 4
    Diversifikasi Produk Brownies Tempe di Industri Rumah Tangga “BROWNIESTA” Melalui Introduksi Teknologi Tepat Guna

    Diversifikasi Produk Brownies Tempe di Industri Rumah Tangga “BROWNIESTA” Melalui Introduksi Teknologi Tepat Guna by Siswanti, Siswanti, Ariviani, Setyaningrum, Ishartani, Dwi, Atmaka, Windi, Khasanah, Lia Umi

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  5. 5
    The Appropriate Technology Introduction for Tempeh Brownies Diversification in BROWNIESTA SMEs

    The Appropriate Technology Introduction for Tempeh Brownies Diversification in BROWNIESTA SMEs by Siswanti Siswanti, Setyaningrum Ariviani, Dwi Ishartani, Windi Atmaka, Lia Umi Khasanah

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  6. 6
    Antioxidant capacity and germination power of NaCl-elicited cowpea (Vigna unguiculata) sprouts with various NaCl concentrations and elicitation durations

    Antioxidant capacity and germination power of NaCl-elicited cowpea (Vigna unguiculata) sprouts with various NaCl concentrations and elicitation durations by Ariviani, Setyaningrum, Maulana R, Fiyan, Ishartani, Dwi, Fauza, Gusti

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  7. 7
    Partial Characterization of Watermelon Albedo Pectin Extracted Using Citric Acid Combined with Microwave Assisted Extraction

    Partial Characterization of Watermelon Albedo Pectin Extracted Using Citric Acid Combined with Microwave Assisted Extraction by Ishartani, Dwi, Mustika Sari, Ardhea, Arifani, Rizka, Kawiji

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  8. 8
    Development of Tuna Processed Business in Pacitan District, Indonesia

    Development of Tuna Processed Business in Pacitan District, Indonesia by Setyowati, Nuning, Rahayu, Wiwit, Ishartani, Dwi

    Published in Aquatic procedia
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