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Dr. Satrijo Saloko
Dr. Satrijo Saloko
Departement of Food Science and Technology in University of Mataram
Verified email at unram.ac.id
Title
Cited by
Cited by
Year
Antioxidative and antimicrobial activities of liquid smoke nanocapsules using chitosan and maltodextrin and its application on tuna fish preservation
S Saloko, P Darmadji, B Setiaji, Y Pranoto
Food Bioscience 7, 71-79, 2014
1382014
Encapsulation of coconut shell liquid smoke in chitosan-maltodextrin based nanoparticles
S Saloko, P Darmadji, B Setiaji, Y Pranoto, AK Anal
International Food Research Journal 20 (3), 1269, 2013
572013
Analisis komposisi bunga telang (Clitoria ternatea) sebagai antioksidan alami pada produk pangan
D Handito, E Basuki, S Saloko, LG Dwikasari, E Triani
Prosiding Saintek 4, 64-70, 2022
372022
The effects of temperature and roasting time on the quality of ground Robusta coffee (Coffea rabusta) using Gene Café roaster
S Saloko, Y Sulastri, M Murad, MA Rinjani
AIP Conference Proceedings 2199 (1), 2019
352019
STRUCTURAL ANALYSIS OF SPRAY-DRIED COCONUT SHELL LIQUID SMOKE POWDER [Analisis Struktural Bubuk Asap Cair Batok Kelapa Hasil Pengeringan Semprot]
S Saloko, P Darmadji, B Setiaji, Y Pranoto
Jurnal Teknologi dan Industri Pangan 23 (2), 173-173, 2012
232012
Manajemen risiko perikanan tangkap (studi kasus di tengah pandemi Covid-19)
A Nurhayati, V Pical, A Erfani, S Hilyaa, S Saloko, S Made, AH Purnomo
Journal of Fisheries and Marine Research 4 (3), 417-427, 2020
202020
Pengolahan tomat menjadi saos tomat
S Saloko, D Handito, N Rahayu, S Rahman, A Dwiani
Jurnal Pendidikan dan Pengabdian Masyarakat 2 (2), 2019
122019
Karakteristik sensori ekstrak daun san-sakng (Albertisia papuana becc.) dengan penambahan NaCl diberbagai konsentrasi pada panelis semi terlatih
E Mayasari, OA Lestari, S Saloko, M Ulfa
JITEK (Jurnal Ilmiah Teknosains) 3 (1/Mei), 2017
122017
Optimasi proses pembuatan asap cair dari tempurung kelapa sebagai pengawet makanan dan prospek ekonomisnya
S Widyastuti, S Saloko, R Murad
Agroteksos 22, 48-58, 2012
102012
UJI AKTIVITAS ANTIOKSIDAN SOSIS ANALOG TEMPE DENGAN PENAMBAHAN TEPUNG UBI JALAR UNGU TERHADAP PENURUNAN KADAR GULA DARAH MENCIT DIABETES: Antioxidant Activity Test of Tempeh …
M Hairani, S Saloko, D Handito
Pro Food 4 (2), 383-390, 2018
92018
Determination of Principal Volatile Compounds of Nanoencapsulated Coconut Shell-Liquid Smoke As a Food Biopreservative
S Saloko, P Darmadji, B Setiaji, Y Pranoto, SRI WIDYASTUTI
Jurnal of Advances in Food Science and Technology 3 (3), 114-118, 2014
92014
Effect of inlet air temperature on the properties of spray dried san-sakng (Albertisia papuana Becc.) leaf
E Mayasari, S Saloko, OA Lestari, M Ulfa
Turkish Journal of Agriculture-Food Science and Technology 8 (6), 1245-1249, 2020
82020
Pengaruh Konsentrasi Tepung Porang Terhadap Sifat Fisikokimia dan Organoleptik Fruit Leather Pisang-Naga Merah
BK Ramdani
Universitas Mataram, 2018
82018
Pengaruh Konsentrasi Bubuk Asap Cair Tempurung Kelapa (Cocos Nucifera Linn) dan Lama Penyimpanan terhadap Kualitas Bandeng Presto Asap
I Satrijo, MP Saloko
PENGARUH KONSENTRASI BUBUK ASAP CAIR TEMPURUNG KELAPA (Cocos nucifera linn …, 2017
82017
Pengaruh Lama Pengeringan Biji Kakao (Theobroma Cacao L.) Dengan Alat Pengering Cabinet Driyer Terhadap Mutu Biji Kakao
A Lutfiah
Universitas Mataram, 2018
72018
Sifat fisik dan mekanis lembaran kering selulosa bakteri berbahan dasar limbah hasil pertanian
IWS Yasa, E Basuki, S Saloko, D Handito
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem 8 (1), 89-99, 2020
62020
The application of activated carbon from coconut shell and zeolite as adsorbents on coffee decaffeination using the Swiss Water Process (SWP)
S Saloko, Y Sulastri, S Wahyuni
IOP Conference Series: Earth and Environmental Science 443 (1), 012067, 2020
62020
Capture Fisheries Risk Management (Case Study in the Middle of the Covid-19 Pandemic)
A Nurhayati, V Pical, A Efani, S Hilyaa, S Saloko, S Made, AH Purnomo
Journal of Fisheries and Marine Research 4 (3), 417-427, 2020
62020
Pendampingan cara pengolahan dan pengemasan produk emping jagung untuk meningkatkan mutu dan daya jual produk
D Handito, S Saloko, IW Swecayasa
Prosiding Pepadu 1, 83-87, 2019
62019
Buku Ajar: Kimia Pangan
E Basuki, S Widyastuti, A Prarudiyanto, S Saloko, S Cicilia, M Amaro
Mataram Universiy Press. Mataram, 2019
62019
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