DIWYACITTA ANTYA PUTRI

Developing a Framework for Green Curriculum in Higher Culinary Education at Universitas Negeri Surabaya & UPSI Malaysia

Jurnal Cakrawala Pendidikan 45 (1), 2026

2026

Sensory Characteristics and Hedonic Preferences of Sprinkle Chili Sauce with Variations in Kecombrang Proportion

Jurnal Pendidikan Tata Boga dan Teknologi 7 (2), 306-312, 2026

2026

The Effect of Job’s Tears (Coix lacryma-jobi L.) Substitution on the Organoleptic Properties of Mung Bean (Vigna radiata L.) Tempeh

Jurnal Pendidikan Tata Boga dan Teknologi 7 (2), 534-546, 2026

2026

Tea consumption and health outcomes: A bibliometric mapping of global research from 2017 to 2026

BIO Web of Conferences 243, 02002, 2026

2026

Effects of withering duration and drying conditions on the just-about-right sensory profile of Batu City rose tea (Rosa hybrida)

BIO Web of Conferences 243, 03005, 2026

2026

Developing a Framework for Green Curriculum in Higher Culinary Education at Universitas Negeri Surabaya & UPSI Malaysia

Jurnal Cakrawala Pendidikan 45 (1), 2026

2026

Development Of Hots-Based Test Questions Wayground On Basic Food Processing Techniques In Culinary Vocational School

Jurnal Pendidikan Tata Boga dan Teknologi 7 (1), 96-109, 2026

2026

Development Of Flashcard Learning Media With Augmented Reality (AR) On Plant-Based Ingredients At Culinary Vocational School

Jurnal Pendidikan Tata Boga dan Teknologi 7 (1), 83-89, 2026

2026

PHYSICAL CHARACTERISTICS OF WHITE BREAD WITH VARIOUS LEVELS OF PURPLE SWEET POTATO FLOUR SUBSTITUTION

Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian 10 (1), 48-56, 2026

2026

Impact of Corn Flour Substitution on the Hedonic Quality of Mocaf Tartlet Shells

Jurnal Pendidikan Tata Boga dan Teknologi 7 (2), 326-332, 2026

2026

Developing a framework for Green Curriculum in higher culinary education

Jurnal Cakrawala Pendidikan 45 (1), 2026

2026

Vermicompost as a sustainable biofertilizer enhances growth and antioxidant properties of the edible seaweed Caulerpa racemosa

Biocatalysis and Agricultural Biotechnology, 103965, 2026

2026

Sensory Characteristics and Consumer Preference Trends of Rose Tea: A Systematic Review

BIO Web of Conferences 225, 1-15, 2026

2026

Nutritional comparison of palm sugar as rapid energy source and mineral profiles relevant to muscle function

IOP Conference Series: Earth and Environmental Science 1617 (1), 012010, 2026

2026

Respon Peserta Didik Terhadap Program Pengabdian Masyarakat Melalui Pelatihan Pengolahan Labu Kuning: Pengabdian

Jurnal Pengabdian Masyarakat dan Riset Pendidikan 4 (1), 7061-7067, 2025

2025

Analysis of Physicochemical and Organoleptic Characteristics of Yellow Pumpkin Pudding (Cucurbita Moschata)

Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian 9 (3), 721-731, 2025

2025

Green Gold of the Ocean: Unlocking the Potential of Caulerpa in Global Seaweed Markets A Review

Egyptian Journal of Aquatic Biology and Fisheries

2025

PENGARUH PERBEDAAN PROPORSI TEMPE DAN LABU (Cucurbita moschata) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK NUGGET

Jurnal Sains dan Teknologi Pangan 10 (6), 2025

2025

POTENTIAL ANTIOXIDANT ACTIVITY OF INDONESIAN LOCAL TUBERS AND THE IMPACT OF PROCESSING TECHNIQUES

Journal of Innovation Food and Animal Science (JIFAS) 1 (2), 34-42, 2025

2025

Exopolysaccharides of Bacillus amyloliquefaciens modulate glycemic level in mice and promote glucose uptake of cells through the activation of Akt

International Journal of Biological Macromolecules

2020

PENGARUH PENAMBAHAN TEPUNG AMPAS TAHU DAN JENIS KOAGULAN PADA PEMBUATAN TAHU BERSERAT [IN PRESS JANUARI 2016]

Jurnal Pangan dan Agroindustri 4 (1), 2016

2016