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NINIK RUSTANTI

Assistant Professor

Bachelor Program of Nutrition

Medical Faculty

Publications

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MOHAMMAD DJAENI

Doctoral Program of Chemical Engineering

Faculty of Engineering

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HADIYANTO

Master Program of Energy

Postgraduate School

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DYAH HESTI WARDHANI

Master Program of Chemical Engineering

Faculty of Engineering

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GEMALA ANJANI

Master Program of Nutrition Science

Medical Faculty

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SILVIANA

Professional Education Program of Engineers

Faculty of Engineering

Ninik Rustanti, S.T.P., M.Si

Biography

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Fortification of nafeedta in orange fleshed sweet potato cookies as alternative product for iron deficiency anemia

JURNAL GIZI DAN PANGAN 12 (3), 161-168, 2017

Authors: SS Aulia, N Rustanti, DY Fitranti

2017

1 cited

Fortifikasi nafeedta pada cookies ubi jalar kuning (ipomoea batatas l.) sebagai produk alternatif untuk menanggulangi anemia defisiensi besi

DIPONEGORO UNIVERSITY, 2017

Authors: SS Aulia, N Rustanti, DY Fitranti

2017

0 cited

Total bakteri asam laktat (bal), aktivitas antioksidan, dan penerimaan yoghurt sinbiotik dengan penambahan ekstrak daun binahong (anredera cordifolia (ten.) steenis)

DIPONEGORO UNIVERSITY, 2017

Authors: RP Lestari, N Rustanti, C Nissa

2017

0 cited

Proteomics study of extracellular fibrinolytic proteases from bacillus licheniformis ro3 and bacillus pumilus 2. g isolated from indonesian fermented food

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 55 (1), 012025, 2017

Authors: DN Afifah, N Rustanti, G Anjani, D Syah, MT Suhartono

2017

12 cited

Pengaruh fortifikan fe terhadap kadar fe, total bal, ph dan organoleptik yogurt sinbiotik jelly drink yang difortifikasi vitamin a

UNIVERSITAS DIPONEGORO, 2016

Authors: R Paramastuti, N Rustanti

2016

4 cited

Pengaruh fortifikan fe terhadap kadar fe, ketengikan dan organoleptik yogurt sinbiotik jelly drink yang difortifikasi vitamin c

UNIVERSITAS DIPONEGORO, 2016

Authors: I Rozanah, N Rustanti

2016

0 cited

Pengaruh fortifikan fe terhadap kadar fe, ketengikan dan organoleptik yogurt sinbiotik jelly drink yang difortifikasi zinc

JOURNAL OF NUTRITION COLLEGE 5 (4), 307-313, 2016

Authors: N Yustitie, N Rustanti

2016

0 cited

Pengaruh perbandingan tepung labu kuning (cucurbita moschata) dan tepung mocaf terhadap kadar pati, nilai indeks glikemik (ig), beban glikemik (bg), dan tingkat kesukaan pada flakes “kumo”

UNIVERSITAS DIPONEGORO

Authors: T Suryaningrum, N Rustanti

2016

0 cited

Pengaruh perbandingan tepung labu kuning (cucurbita moschata) dan tepung mocaf terhadap serat pangan, aktivitas antioksidan, d...

UNIVERSITAS DIPONEGORO

Authors: AD Anindya, N Rustanti

2016

0 cited

Pengaruh perbandingan tepung labu kuning (cucurbita moschata) dan tepung mocaf terhadap kadar pati, nilai indeks glikemik (ig), be...

UNIVERSITAS DIPONEGORO

Authors: T Suryaningrum, N Rustanti

2016

0 cited