| Kajian Pembuatan Es Krim dengan Penambahan Kacang Merah (Phaseolus vulgaris L) H Simanungkalit Jurnal Penelitian Universitas Jambi: Seri Sains 18 (1), 2016 | 25 | 2016 |
| Pengaruh Lama Fermentasi Biji Kakao (Theobroma Cacao L.) Terhadap Sifat Fisik, Kimia dan Organoleptik Bubuk Kakao A Nizori, OY Tanjung, U Ulyarti, A Arzita, L Lavlinesia, B Ichwan Jurnal Pangan dan Agroindustri 9 (2), 129-138, 2021 | 17 | 2021 |
| Pengaruh Lama fermentasi terhadap rendemen Dan mutu fisik minyak nilam Pogostemon cablin Benth S Slamet, U Ulyarti, SL Rahmi Jurnal Teknologi dan Industri Pertanian Indonesia 11 (1), 19-25, 2019 | 14 | 2019 |
| Cassava starch edible film with addition of gelatin or modified cassava starch U Ulyarti, N Nazarudin, R Ramadon, P Lumbanraja IOP Conference Series: Earth and Environmental Science 515 (1), 012030, 2020 | 12 | 2020 |
| Kajian Pembuatan Brownies Kaya Serat dari Tepung Ampas Kelapa Setiawati, A Rahimsyah, Ulyarti Jurnal Penelitian Universitas Jambi Seri Sains 17 (1), 84-89, 0 | 12* | |
| Sifat fungsional pati ubi kelapa kuning (Dioscorea alata) dan pemanfaatannya sebagai pengental pada saus tomat U Ulyarti, L Lavlinesia, N Nuzula, N Nazarudin AgriTECH 38 (3), 235-242, 2018 | 11 | 2018 |
| The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method U Ulyarti, L Lisani, S Surhaini, P Lumbanraja, B Satrio, S Supriyadi, ... Journal of Food Science and Technology 59 (3), 1230-1238, 2022 | 10 | 2022 |
| STUDI SINTESIS KATALIS Cr/SiO2 DARI LIMBAH ARANG PABRIK KELAPA SAWIT SERTA UJI AKTIVITASNYA PADA PROSES PERENGKAHAN KATALITIK CRUDE PALM OIL (CPO) N Nazarudin, A Bakar, L Marlinda, A Asrial, D Gusriadi, Z Yani, E Panda, ... Jurnal Ilmiah Ilmu Terapan Universitas Jambi| JIITUJ| 1 (2), 193-199, 2017 | 10 | 2017 |
| The study of functional properties of Nypa fruticans flour Ulyarti, Nazarudin, DW Sari AIP Conference Proceedings 1823 (1), 020027, 2017 | 10 | 2017 |
| Development of Yam-Starch-Based Bioplastics with the Addition of Chitosan and Clove Oil U Ulyarti, L Lavlinesia, S Surhaini, N Siregar, A Tomara, L Lisani, ... Makara Journal of Science 25 (2), 5, 2021 | 9 | 2021 |
| Used Cooking Oil Catalytic Cracking using Cr-Charcoal Ion-Exchanged Catalyst U Nazarudin, O Alfernando, S Fitri Journal of Physics: Conference Series 1567 (2), 2020 | 9* | 2020 |
| The characteristics of yam (dioscorea alata) starch edible film U Ulyarti, E Maryana, I Rahmayani, N Nazarudin, S Susilawati, A Doyan Jurnal Penelitian Pendidikan IPA 5 (1), 2019 | 9 | 2019 |
| Indriyani, & Ulyarti.(2018). Pengaruh Konsentrasi Maltodekstrin terhadap Sifat Fisik, Kimia, dan Organoleptik Minuman Serbuk Buah Mengkudu (Morinda citrifolia L) AR Kaljannah Prosiding Semnas UNEJ, 297-308, 0 | 9 | |
| Modifikasi pati uwi kuning (Dioscorea alata) menggunakan metode presipitasi serta aplikasinya untuk edible film N Panjaitan, U Ulyarti, M Mursyid, N Nazarudin Jurnal Teknologi Pertanian Andalas 23 (2), 196-204, 2019 | 8 | 2019 |
| Thermal Pyrolysis of Used Lubricant and Cooking Oil Mixtures N Nazarudin, SP Amalia, A Afrida, U Ulyarti Jurnal Penelitian Pendidikan IPA 7 (2), 218-223, 2021 | 6 | 2021 |
| Functional Properties of Purple Water Yam Flour Modified by Lactobacillus plantarum U Ulyarti, A Yulia, N Nazarudin, YG Armando, L Erawaty Makara Journal of Science 25 (1), 1, 2021 | 6 | 2021 |
| A Study on synthesis of Cr/SiO2 Catalyst from Palm Oil Industry Solid Waste and Its Activity on Catalytic Cracking of Crude Palm Oil N Nazarudin, A Bakar, L Marlinda, A Asrial, D Gusriadi, Z Yani, E Panda, ... Jurnal Ilmiah Ilmu Terapan Universitas Jambi 2 (2), 2017 | 6 | 2017 |
| Pelatihan Pembuatan Sirup dan Minuman Serbuk Kunyit Asam di Desa Suka Maju Muaro Jambi R Suseno, S Surhaini, I Rahmayani, U Ulyarti, L Lavlinesia Jurnal Karya Abdi Masyarakat 5 (3), 349-355, 2021 | 5 | 2021 |
| The Effect Of Temperature On The Performance Of Activated Carbon Over Catalytic Cracking Of Crude Palm Oil N Nazarudin, U Ulyarti, O Alfernando, I Galih, S Susilawati, A Doyan Jurnal Penelitian Pendidikan IPA 5 (1), 2019 | 5 | 2019 |
| Optimization of Anthocyanin Content inUwi Flour (Dioscorea alata) Using Response Surface Methodology U Ulyarti, N Nazarudin, L Lisani Indonesian Food Science & Technology Journal 1 (2), 61-64, 0 | 5 | |
