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Vita Fitriani
Vita Fitriani
Insitut Teknologi Sumatera
Verified email at tp.itera.ac.id
Title
Cited by
Cited by
Year
Characterization of fruit leather with carrageenan addition with various bananas
W Setiaboma, V Fitriani, DT Mareta
IOP Conference Series: Earth and Environmental Science 258 (1), 012004, 2019
122019
Pengembangan Produk Sambal Andaliman (Zanthoxylum acanthopodium DC) Berkemasan Retort pouch: Studi Karakteristik Fisik, Kimia dan Sensoris
L Permana, HA Pangastuti, V Fitriani, DT Mareta, A Wahyuningtyas
Jurnal Aplikasi Teknologi Pangan 10 (2), 46-52, 2021
72021
Kajian sifat fisik, kimia, dan sensoris sambal tempoyak (durian terfermentasi) berkemasan retort pouch
HA Pangastuti, L Permana, DT Mareta, V Fitriani, A Wahyuningtyas
Jurnal Teknologi Pertanian Andalas 24 (2), 157-165, 2020
42020
Karakterisasi Sifat Kimia dan Fisik Fruit Leather Pisang Kepok Putih (Musa acuminate sp.) pada Berbagai Suhu Pengeringan
W Setiaboma, DT Mareta, V Fitriani
Jurnal Ilmu Pangan dan Hasil Pertanian 3 (1), 54-29, 2019
42019
Chemical and physical charaterization of cereal flakes formulated with broken rice and banana flour
V Fitriani, L Permana, W Setiaboma
IOP Conference Series: Earth and Environmental Science 258 (1), 012003, 2019
42019
Karakterisasi Sifat Fisikokimia Serpihan Sereal Beras Menir dengan Penambahan Tepung Pisang
V Fitriani, W Setiaboma, L Permana
Jurnal Riset Teknologi Industri, 179-190, 2021
32021
Karakterisasi fisik, kimia, dan sensoris saus sambal mangga kweni (Mangifera odorata Griff) dengan variasi konsentrasi asam sitrat dan durasi sterilisasi
V Fitriani, H Ayuningtyas, DT Mareta, L Permana, A Wahyuningtyas
Journal of Science and Applicative Technology 5 (1), 158-162, 2021
32021
The effect of citric acid on chemical and physical characteristics of andaliman (Zanthoxylum acanthopodium) chili paste in retort packaging
HA Pangastuti, L Permana, V Fitriani, DT Mareta, A Wahyuningtyas
IOP Conference Series: Earth and Environmental Science 537 (1), 012031, 2020
32020
Study of making and characteristics of instant pindang seasoning powder using foam-mat drying method
DT Mareta, W Setiaboma, V Fitriani
IOP Conference Series: Earth and Environmental Science 258 (1), 012002, 2019
32019
Hedonic Test Of Lado Mudo Chili Sauce By Addition Of Various Concentrations Of Citric Acid
DT Mareta, HA Pangastuti, L Permana, V Fitriani, A Wahyuningtyas
AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian 8 (1), 41-50, 2021
22021
Identifikasi senyawa bioaktif dan karakterisasi fisik dan kimia daun pisang kluthuk (Musa balbisiana Colla) sebagai bahan pengemas pangan tradisional
V FITRIANI
Universitas Gadjah Mada, 2016
12016
UJI KINERJA PENGERING KERUPUK RAMBAK SECARA HIBRID DENGAN ENERGI SURYA DAN BIOMASSA KAYU BAKAR
V FITRIANI
Universitas Gadjah Mada, 2013
2013
Uji Kesukaan Terhadap Saus Sambal Lado Mudo Dengan Variasi Penambahan Konsentrasi Asam Sitrat Hedonic Test Of Lado Mudo Chili Sauce By Addition Of Various Concentrations Of …
DT Mareta, HA Pangastuti, L Permana, V Fitriani, A Wahyuningtyas
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