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Siti Nurdjanah

Observed names: Nurdjanah, Siti, S Nurdjanah, SITI NURDJANAH, Siti Nurdjanah l_name
ORCID: 0000-0001-6951-3988
Observed ORCID: 0000-0001-6951-3988
OpenAlex ID: A5066866408
Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products
2022 · Siti Nurdjanah, Samsu Udayana Nurdin, et al. · International Journal of Food Science · 45
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Profile of aroma compounds and acceptability of modified tempeh.
2017 · Maria Erna Kustyawati, Otik Nawansih, et al. · 28
Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour
2014 · NETI YULIANA, SITI NURDJANAH, et al. · Microbiology Indonesia · 25
KARAKTERISTIK SIFAT FISIK DAN KIMIA UBI KAYU (Manihot esculenta) BERDASARKAN LOKASI PENANAMAN DAN UMUR PANEN BERBEDA
2012 · Susilawati Susilawati, Siti Nurdjanah, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 25
Genetic and phenotypic diversity, heritability, and correlation between the quantitative characters on 30 sweet potato germplasms in Lampung, Indonesia
2019 · RATNA DEWI, SETYO DWI UTOMO, et al. · Biodiversitas Journal of Biological Diversity · 16
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Improving properties of sweet potato composite flour: Influence of lactic fermentation
2017 · Neti Yuliana, Siti Nurdjanah, et al. · AIP conference proceedings · 14
Galacturonic Acid Content and Degree of Esterification of Pectin from Sweet Potato Starch Residue Detected Using 13C CP/MAS Solid State NMR.
2013 · Siti Nurdjanah, James M. Hook, et al. · European Journal of Nutrition & Food Safety · 13
PREDIKSI KADAR PATI UBI KAYU (Manihot esculenta) PADA BERBAGAI UMUR PANEN MENGGUNAKAN PENETROMETER
2012 · Siti Nurdjanah, Susilawati Susilawati, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 13
Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour
2017 · Siti Nurdjanah · Journal of Food and Nutrition Sciences · 12
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The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas
2013 · NETI YULIANA, SITI NURDJANAH, et al. · Microbiology Indonesia · 11
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NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL
2020 · Tri Widiastuti, Siti Nurdjanah, et al. · JURNAL AGROTEKNOLOGI · 10
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Karakteristik Minuman Sari Lemon (Citrus limon) dengan Penambahan Konsentrasi Kolagen yang Berbeda
2022 · Lola Anandya Inke, Ahmad Sapta Zuidar, et al. · Jurnal Agritech · 9
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Pengaruh Suhu Dan Lama Pemanasan Saat Proses Blansing Terhadap Sifat Kimia, Fisikokimia Dan Fisik Tepung Ubi Kayu
2020 · Ayu Dian Pratiwi P, Siti Nurdjanah, et al. · Jurnal Penelitian Pascapanen Pertanian · 9
Karakteristik Morfologi Dan Kimiawi Beberapa Varietas Ubi Kayu Manis Asal Kecamatan Palas, Kabupaten Lampung Selatan Berdasarkan Umur Panen Yang Berbeda
2020 · Siti Nurdjanah, Susilawati Susilawati, et al. · JURNAL AGROTEKNOLOGI · 8
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Growth kinetics of Saccharomyces cerevisiae and tape yeast on the cassava pulp fermentation
2020 · Beni Hidayat, Udin Hasanudin, et al. · Journal of Physics Conference Series · 8
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Physicochemical Characteristics and Pasting Properties of Modified Cassava Starch and Flour by Integrated Processing Technology
2023 · Surfiana l_name, Udin Hasanudin l_name, et al. · Food Science and Technology · 7
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KARAKTERISTIK BISKUIT COKLAT DARI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN TEPUNG TERIGU PADABERBAGAI TINGKAT SUBSTITUSI
2012 · Siti Nurdjanah, Nanti Musita, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 7
Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil
2024 · Samsu U. Nurdin, Siti Nurdjanah, et al. · Journal of Nutrition and Metabolism · 6
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PENGHAMBATAN AKTIVITAS ENZIM α-GLUKOSIDASE OLEH EKSTRAK KASAR ANTOSIANIN UBI JALAR UNGU SEGAR DAN PRODUK OLAHANNYA (Inhibition Activity of α-Glucosidase by Anthocyanin Crude Extract from Purple Sweet Potato and Its Products)
2019 · Siti Nurdjanah, Nati Yuliana, et al. · Biopropal Industri · 6
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Optimasi Proses Fermentasi Semi Padat Onggok Singkong Menggunakan Metode Response Surface Methodology (RSM)
2021 · Beni Hidayat, Udin Hasanudin, et al. · Jurnal Penelitian Pertanian Terapan · 5
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Optimasi Karakteristik Tepung Komposit Berbasis Tepung Onggok Fermentasi menggunakan Metode Response Surface Methodology (RSM)
2020 · Beni Hidayat, Udin Hasanuddin, et al. · Jurnal Aplikasi Teknologi Pangan · 5
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KHARAKTERISTIK MUFFIN DARI TEPUNG UBIJALAR UNGU KAYA PATI RESISTEN (The characteristics of muffin from resistant starch- rich purple sweet potato flour)
2017 · Siti Nurdjanah, Neti Yuliana, et al. · Majalah TEGI · 5
Effect of Fermentation on Some Properties of Sweet Potato Flour and its Broken Composite Noodle Strand
2018 · Neti Yuliana, Siti Nurdjanah, et al. · American Journal of Food Technology · 4
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SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI
2013 · Nastri Dila Saniati, Siti Nurdjanah, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 4
PENGARUH KONSENTRASI CaCl2 DAN LAMA PERENDAMAN TERHADAP SIFAT ORGANOLEPTIK KERIPIK PISANG MULI (Musa paradisiaca L.) DENGAN PENGGORENGAN VAKUM (VACUUM FRYING)
2013 · Fibra Nurainy, Siti Nurdjanah, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 4
Works count: 84
Citation count: 359
H-index: 10
I10-index: 11
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