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BHAKTI ETZA SETIANI

Assistant Professor

Bachelor Program of Food Technology

Faculty of Animal and Agricultural Sciences

Publications

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SILVIANA

Professional Education Program of Engineers

Faculty of Engineering

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DIANA NUR AFIFAH

Bachelor Program of Nutrition

Medical Faculty

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AGUS SABDONO

Doctoral Program of Marine Science

Faculty of Fisheries and Marine Science

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MADA TRIANDALA SIBERO

Master Program of Marine Science

Faculty of Fisheries and Marine Science

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VITA PARAMITA

Applied Bachelor Program of Industrial Chemical Engineering Technology

Vocational School

Bhakti Etza Setiani, S.Pt, M.Sc.

Biography

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Pengaruh marinasi ekstrak daun kunyit (curcuma domestica val.) terhadap kadar air, nilai ph, kadar lemak dan kadar protein daging itik

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP, 2017

Authors: AP MAULITA, S SUSANTI, BE SETIANI

2017

0 cited

Pengaruh pengasapan sosis ayam jamur tiram putih (pleurotus ostreatus) terhadap daya simpan dan sifat sensori

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP, 2017

Authors: S ISTIQOMAH, S SUSANTI, BE SETIANI

2017

0 cited

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JOURNAL OF APPLIED FOOD TECHNOLOGY• PISSN 2355, 9152, 2017

Authors: RD Lestariningtyas, H Rizqiati, YB Pramono

2017

0 cited

Analisis kadar air, tebal, berat, dan tekstur biskuit cokelat akibat perbedaan transfer panas

JURNAL APLIKASI TEKNOLOGI PANGAN 6 (2), 2017

Authors: AI Wihenti, BE Setiani, A Hintono

2017

9 cited

Rendemen, nilai ph, tekstur, dan mutu hedonik keju segar dengan bahan pengasam ekstrak bunga rosella (hibiscus sabdariffa l.). yield, ph value, texture, and hedonic quality of …

FAKULTAS PETERNAKAN DAN PERTANIAN UNDIP, 2017

Authors: N ANGGRAENI, H RIZQIATI, BE SETIANI

2017

0 cited

Hardness dan optical properties dari itik asap dengan variasi penggunaan suhu oven

JURNAL APLIKASI TEKNOLOGI PANGAN 5 (4), 2016

Authors: AN Al-Baarri, BE Setiani, RF Siregar, W Sumekar

2016

6 cited

Kadar air, tanin, warna dan aroma off-flavour minuman fungsional daun sirsak (annona muricata) dengan berbagai konsentrasi jahe (zingiber officinale)

JURNAL APLIKASI TEKNOLOGI PANGAN 5 (3), 2016

Authors: YSA Mawardi, YB Pramono, BE Setiani

2016

14 cited

Yang diperkaya dengan ubi jalar ungu (ipomoea batatas) selama satu bulan penyimpanan karakteristik total bakteri keasaman dan tekstur es krim sinbiotik

AGROMEDIA: BERKALA ILMIAH ILMU-ILMU PERTANIAN 34 (2), 2016

Authors: LS Nugroho, YB Pramono, BE Setiani

2016

0 cited

Perubahan kualitas es krim sinbiotik dengan bahan baku susu segar yang dikombinasikan dengan ubi jalar ungu (ipomoea batatas) setelah penyimpanan satu.

FAKULTAS PETERNAKAN & PERTANIAN UNDIP, 2016

Authors: LS NUGROHO, YB PRAMONO, BE SETIANI

2016

1 cited

Analisis kandungan gizi, nilai energi, dan uji organoleptik cookies tepung beras dengan substitusi tepung sukun

JURNAL APLIKASI TEKNOLOGI PANGAN 5 (4), 2016

Authors: FK Wulandari, BE Setiani, S Susanti

2016

72 cited