Dr. Sri Mulyani, S.Pt, M.P

Biography

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The functional properties of buffalo skin gelatin extracted using crude acid protease from cow’s abomasum

JOURNAL OF APPLIED FOOD TECHNOLOGY 6 (2)

Authors: S Mulyani, U Santoso, Y Pranoto, FMC Setyabudi, AM Legowo

2019

1 cited

Pemberian pupuk kompos tkks pada tanaman kacang panjang renek (vigna unguiculata var. sesquagpedalis) dengan penambahan konsentrasi kolkisin

SEMINAR NASIONAL PEMBANGUNAN PERTANIAN BERKELANJUTAN BERBASIS SUMBER DAYA …, 2019

Authors: F Fathurrahman, S Mulyani, P Sinaga, T Hidayat

2019

1 cited

The effect of purple sweet potato and green bean formulations on solubility, rehydration power and rehydration time of breast milk complementary food

PEER REVIEW DLL, 2019

Authors: Y Budi Pramono, V Priyo Bintoro, S Mulyani, B Etza Setiani, F Zahra

2019

0 cited

Investigation of chemistry preservice teachers’ understanding of technological, pedagogical, and content knowledge (tpack)

AIP CONFERENCE PROCEEDINGS 2194 (1), 020045, 2019

Authors: R Jannah, S Mulyani, M Ulfa, S Saputro, S Yamtinah, M Masykuri

2019

1 cited

Do students have enough scientific literacy? a computerized testlet instrument for measuring students’ scientific literacy

AIP CONFERENCE PROCEEDINGS 2194 (1), 020143, 2019

Authors: S Yamtinah, S Saputro, S Mulyani, M Ulfa, E Lutviana, AS Shidiq

2019

4 cited

Analysis the quality of instrument for measuring chemical literacy abilities of high school student using rasch model

AIP CONFERENCE PROCEEDINGS 2194 (1), 020007, 2019

Authors: FK Arabbani, S Mulyani, L Mahardiani, SRD Ariani

2019

7 cited

Analogies and visual aids provided by chemistry teachers’ in chemistry learning: a case study of pre-service chemistry teacher

AIP CONFERENCE PROCEEDINGS 2194 (1), 020048, 2019

Authors: MCS Kawedhar, S Mulyani, NY Indriyanti

2019

2 cited