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Heni Rizqiati

Diponegoro University

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Publication

Featured researches published by Heni Rizqiati.

Jurnal Teknologi Pangan | 2018

Rendemen, Nilai pH, Tekstur, dan Aktivitas Antioksidan Keju Segar dengan Bahan Pengasam Ekstrak Bunga Rosella Ungu (Hibiscus sabdariffa L.)

Puji Nugroho; Bambang Dwiloka; Heni Rizqiati

Jurnal Teknologi Pangan | 2018

Sifat Fisik dan Organoleptik Gelato Susu Kambing Dengan Campuran Kayu Manis (Cinnamomum burmanii)

Nona Tiama Parera; Valentinus Priyo Bintoro; Heni Rizqiati

Jurnal Teknologi Pangan | 2018

Pengaruh Lama Fermentasi terhadap Total Bakteri Asam Laktat (BAL), Viskositas, Aktivitas Antioksidan, dan Organoleptik Water Kefir Anggur Merah (Vitis vinifera L.)

Amanda Pavita Purba; Bambang Dwiloka; Heni Rizqiati

Jurnal Teknologi Pangan | 2018

Pengaruh Lama Fermentasi terhadap Tingkat Keasaman, Viskositas, Kadar Alkohol, dan Mutu Hedonik Kefir Air Kelapa

Martha Widi Lestari; Valentinus Priyo Bintoro; Heni Rizqiati

Jurnal Teknologi Pangan | 2018

Sifat Mikrobiologi, Nilai Viskositas dan Organoleptik Kefir Optima dengan Penambahan High Fructose Syrup (HFS)

Vannesya Fadjri Prastiwi; Valentinus Priyo Bintoro; Heni Rizqiati

E-DIMAS: Jurnal Pengabdian kepada Masyarakat | 2018

Pemberdayaan Ibu-Ibu Rumah Tangga Dusun Mrico Desa Lebak Melalui Usaha Keripik Singkong Aneka Rasa

Abdul Rohman; Heni Rizqiati; Putri Nur Anggraini; Satrio Yudho Widiantoro

Archive | 2017

Aktivitas Antioksidan, Nilai pH, Rendemen, dan Tingkat Kesukaan Keju Mozzarella dengan Penambahan Sari Buah Naga Merah (Hylocereus polyrhizus). Antioxidant Activities, pH Value, Yield, and Favorite Level of Mozzarella Cheese withAddition of Red Dragon Fruit Juice (Hylocereus polyrhizus)

Anjasmara Bagas Wiedyantara; Heni Rizqiati; V. Priyo Bintoro

Archive | 2017

Kualitas Selai Alpukat (Persea americana Mill) dengan 3 Jenis Pemanis Alami

Prima Dewi Ramadhani; Bhakti Etza Setiani; Heni Rizqiati

Archive | 2017

Karakteristik Minuman Probiotik Tomat yang Difermentasi Lactobacillus fermentum dengan Lama Inkubasi Berbeda

Rizki Dian Lestariningtyas; Heni Rizqiati; Yoyok Budi Pramono

Archive | 2017

Pengaruh Lama Fermentasi terhadap Keasaman, Total Bakteri Asam Laktat (BAL), Total Khamir, dan Mutu Hedonik Kefir. Effect of Fermentation Periode to Level Acid, Total Lactic Acid Bacteria (LAC), Total Yeast of Kefir, and Hedonic Quality of Kefir

Dwi Oktaviani; Bambang Dwiloka; Heni Rizqiati

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Antonius Hintono

Diponegoro University

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Yoyok Budi Pramono

Diponegoro University

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Bambang Dwiloka

Diponegoro University

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Bhakti Etza Setiani

Diponegoro University

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Nurwantoro Nurwantoro

Diponegoro University

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Sri Mulyani

Diponegoro University

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Valentinus Priyo Bintoro

Diponegoro University

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Evy Damayanthi

Bogor Agricultural University

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Anang Mohamad Legowo

Diponegoro University

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Anjasmara Bagas Wiedyantara

Diponegoro University

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