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SOEDARINI
SOEDARINI
Soegijapranata Catholik University (UNIKA Soegijapranata Semarang)
在 unika.ac.id 的电子邮件经过验证
标题
引用次数
引用次数
年份
Copper kinetics and internal distribution in the marbled crayfish (Procambarus sp.)
B Soedarini, L Klaver, I Roessink, B Widianarko, NM Van Straalen, ...
Chemosphere 87 (4), 333-338, 2012
372012
Pengaruh variasi maltodekstrin dan kecepatan homogenisasi terhadap karakteristik fisikokimia enkapsulat butter pala (Myristica Fragrans Houtt) dengan metode vacuum drying
BD Santoso, VK Ananingsih, B Soedarini, J Stephanie
Jurnal Teknologi Hasil Pertanian 13 (2), 94-103, 2020
92020
Ekstraksi Oleoresin Biji Pala
VK Ananingsih, B Soedarini
Universitas Katolik Soegijapranata, 2020
82020
Interactions between accumulated copper, bacterial community structure and histamine levels in crayfish meat during storage
B Soedarini, CAM van Gestel, NM van Straalen, B Widianarko, ...
Journal of the Science of Food and Agriculture 94 (10), 2023-2029, 2014
82014
Separation of Oleoresin from Nutmeg Using Ultrasound Assisted Extraction and Hexane as Solvent
EK Victoria Kristina Ananingsih, Bernadeta Soedarini
THE 2ND INTERNATIONAL CONFERENCE ON SCIENCE AND INNOVATED ENGINEERING 854 …, 2020
4*2020
Effect of copper exposure on histamine concentrations in the marbled crayfish (Procambarus fallax forma virginalis)
B Soedarini, L Klaver, D Giesen, I Roessink, B Widianarko, ...
Animal Biology 63 (2), 139-147, 2013
42013
Utilizing Youtube and Tiktok Social Media as an Alternative of Food Safety Education
M HARUMI, I HANTORO, B SOEDARINI, B WIDIANARKO
32022
Optimization of encapsulated agents and stirring speed on the physicochemical characteristics of vacuum dried nutmeg seed oleoresin (Myristica fragrans)
VK Ananingsih, B Soedarini, C Andriani, BAA Konstantia, BD Santoso
Journal of Food Processing and Preservation 46 (12), e17151, 2022
22022
Optimasi suhu, waktu, dan rasio bahan pada Ultrasound-Assisted extraction butter biji pala (Myristica fragrans)
VK Ananingsih, V Budianto, B Soedarini
Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2021
22021
Soedarini; Bernadetha; Widianarko dan Budi. 2006
I Sulistyawati
Degradation of Tehe Rawa Pening Lake, Central Java and Its Consequences On …, 0
2
Soedarini et al. 2003
B Widianarko, R Pratiwi
Menuai polong, sebuah pengalaman advokasi keragaman hayati. Gramedia …, 0
2
Jaboticaba (Myrciaria cauliflora) Fruit Extract Suppressed Aberrant Crypt Formation in 1,2-Dimetylhydrazine-Induced Rats
K Ardanareswari, W Lowisia, B Soedarini, JW Liao, YC Chung
Plant Foods Hum Nutr 78 (2), 286-291, 2023
12023
Mie Jagung Sehat dengan Aneka Pewarna Alami
VK Ananingsih, D Anggraeni, AR Pratiwi, B Soedarini, FT Dewi, ...
Universitas Katolik Soegijapranata, 2016
12016
Formulation of nanoemulsion parijoto fruit extract (Medinilla Speciosa) with variation of tweens stabilizers
VK Ananingsih, AR Pratiwi, B Soedarini, YAS Putra
Frontiers in Nutrition 11, 1398809, 2024
2024
REVIU PELINGKUPAN: PEMETAAN STRATEGI PENGADAAN, JENIS, DAN PENGOLAHAN SERANGGA KONSUMSI
K Ardanareswari, HL Yunita, B Soedarini
Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2024
2024
COMPARISON BETWEEN β-CYCLODEXTRIN AND MALTODEXTRIN AS ENCAPSULATED AGENTS OF VACUUM DRIED NUTMEG SEED OLEORESIN
VK Ananingsih, B Soedarini, S Sumardi, BYA Santoso, BAA Konstantia
Journal of Food, Culinary, and Nutrition 1 (1), 1-12, 2024
2024
Kajian Pustaka Optimasi Kondisi Proses Berbagai Metode Pengeringan Pada Rimpang (Jahe, Kunyit, dan Temulawak)
MK Evania, VK Ananingsih, B Soedarini
Innovative: Journal Of Social Science Research 4 (1), 5483-5496, 2024
2024
PENGGUNAAN GAMIFIKASI DALAM UPAYA TRANSFORMASI SISTEM PANGAN UNTUK GENERASI Z: MATA KULIAH EKOLOGI PANGAN DAN PENGELOLAAN LIMBAH
AK Pamudji, I HANTORO, B Soedarini, M Harumi
2024
Implementation Of Urban Agriculture By Sumber Rejeki Farmer Group: Rice And Fruit Commodities
I HANTORO, AK Pamudji, B Soedarini, M Harumi, YAS PUTRA, ...
2023
Gamifikasi Food Ecology & Food Waste Management
I HANTORO, AK Pamudji, B Soedarini, M Harumi, VAC Putra, ...
2023
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