Dr Heni Rizqiati, S.Pt, M.Si

Biography

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Pengaruh substitusi kefir terhadap sifat fisik, total khamir dan hedonik es krim

JURNAL TEKNOLOGI PANGAN 3 (2), 192-198, 2019

Authors: S Aulia, H Rizqiati, N Nurwantoro

2019

7 cited

Pengaruh substitusi kefir terhadap sifat kimia, total bakteri asam laktat (bal), dan organoleptik es krim

JURNAL TEKNOLOGI PANGAN 3 (2), 186-191, 2019

Authors: C Faradila, H Rizqiati, N Nurwantoro

2019

5 cited

Total bakteri asam laktat, nilai ph, total padatan terlarut, dan sifat organoleptik cocofir dengan lama fermentasi yang berbeda

JURNAL TEKNOLOGI PANGAN 3 (2), 247-252, 2019

Authors: EPB Barus, H Rizqiati, VP Bintoro

2019

3 cited

Analisis karakteristik kefir optima dengan menggunakan bibit praktis terhadap nilai ph, total bal, total padatan terlarut dan organoleptik

JURNAL TEKNOLOGI PANGAN 3 (2), 286-291, 2019

Authors: K Sholichah, VP Bintoro, H Rizqiati

2019

4 cited

Pengaruh lama fermentasi terhadap kadar alkohol, lemak, nilai ph, dan total bal kefir prima susu kambing

JURNAL TEKNOLOGI PANGAN 3 (2), 204-208, 2019

Authors: M Devita, H Rizqiati, Y Pramono

2019

3 cited

Effect of high fructose syrup (hfs) addition on chemical and organoleptic properties of green coconut water kefir

JOURNAL OF APPLIED FOOD TECHNOLOGY 6 (1), 03-08, 2019

Authors: LL Surja, B Dwiloka, H Rizqiati

2019

4 cited

Antimicrobial activity f goat clstrum against bacterial strains causig food poisoning diseases

ANIMAL PRODUCTION 21 (3), 167-174, 2019

Authors: Seytawardani

2019

0 cited

Application of iota and kappa carrageenans to traditional several food using modified cassava flour

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012056, 2018

Authors: AN Al-Baarri, AM Legowo, H Rizqiati, A Septianingrum, HN Sabrina, ...

2018

8 cited

The comparison of fatty acid and cholesterol profile on fresh and mozarella cheese made by pampangan buffalo milk

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012100, 2018

Authors: H Rizqiati, S Mulyani

2018

0 cited