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Agustini, Tri Winarni
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1

Penambahan tinta cumi-cumi (Loligo sp.) untuk memperbaiki k..:

Wulandari, Erina ; Agustini, Tri Winarni ; Fahmi, Akhmad Suhaeli
Jurnal Pengolahan Hasil Perikanan Indonesia.  27 (2024)  1 - p. 49-61 , 2024
Link: https://doi.org/10.17844..
 
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2

Colour characteristics, phenolic content and antioxidant ac..:

Wijayanti, Ima ; Agustini, Tri Winarni ; Benjakul, Soottawat
International Journal of Food Science & Technology.  59 (2024)  3 - p. 1490-1501 , 2024
Link: https://doi.org/10.1111/..
 
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3

PENGARUH KONSENTRASI RUMPUT LAUT DAN DAUN KELOR TERHADAP KU..:

Yordhania, Framita ; Agustini, Tri Winarni ; Susanto, Eko
Jurnal Teknologi Perikanan dan Kelautan.  14 (2023)  1 - p. 87-99 , 2023
Link: https://doi.org/10.24319..
 
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4

Purifikasi fikosianin dari Spirulina platensis hasil interv..:

Yuliani, Yuliani ; Agustini, Tri Winarni ; Dewi, Eko Nurcahya.
Jurnal Pengolahan Hasil Perikanan Indonesia.  26 (2023)  3 - p. 448-459 , 2023
Link: https://doi.org/10.17844..
 
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5

Sensory Value, Proximate Analysis, Amino Acid and Fatty Aci..:

Suhaeli Fahmi, A ; Agustini, Tri Winarni ; Jayanto, Bogi Budi.
IOP Conference Series: Earth and Environmental Science.  1224 (2023)  1 - p. 012034 , 2023
Link: https://doi.org/10.1088/..
 
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6

THE EFFECT OF KAPPA CARRAGEENAN ADDITION ON THE EMULSION ST..:

Meliana, Edita ; Agustini, Tri Winarni ; Kurniasih, Retno Ayu
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology.  18 (2022)  1 - p. 53-58 , 2022
Link: https://doi.org/10.14710..
 
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7

PENGARUH PENAMBAHAN JENIS GULA YANG BERBEDA TERHADAP KUALIT..:

Ramandhani, Sasti Nuriza ; Agustini, Tri Winarni ; Suharto, Slamet
Jurnal Ilmu dan Teknologi Perikanan.  4 (2022)  2 - p. 77-84 , 2022
Link: https://doi.org/10.14710..
 
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8

The Sustainability of Saltworks Integration in Pati Regency..:

Sriwati, Sriwati ; Bambang, Aziz Nur ; Hutabarat, Johannes..
Jurnal Ilmiah Perikanan dan Kelautan.  14 (2022)  1 - p. 105-117 , 2022
Link: https://doi.org/10.20473..
 
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9

Ocimum basilicum (kemangi) intervention on powder and micro..:

Yuliani, Y ; Riyadi, Putut Har ; Dewi, Eko Nurcahya..
F1000Research.  10 (2022)  - p. 485 , 2022
Link: https://doi.org/10.12688..
 
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10

Distribution of class IId bacteriocin-producing Virgibacill..:

Omachi, Hitomi ; Terahara, Takeshi ; Futami, Kunihiko...
World Journal of Microbiology and Biotechnology.  37 (2021)  7 - p. , 2021
Link: https://doi.org/10.1007/..
 
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11

The improvement of insulin resistance and the antioxidant c..:

Ahriyasna, Risya ; Agustini, Tri Winarni ; Djamiatun, Kis.
Potravinarstvo Slovak Journal of Food Sciences.  15 (2021)  - p. 703-711 , 2021
Link: https://doi.org/10.5219/..
 
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12

Ocimum basilicum (kemangi) intervention on powder and micro..:

Yuliani, Y ; Riyadi, Putut Har ; Dewi, Eko Nurcahya..
F1000Research.  10 (2021)  - p. 485 , 2021
Link: https://doi.org/10.12688..
 
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13

Ocimum basilicum (kemangi) intervention on powder and micro..:

Yuliani, Y ; Riyadi, Putut Har ; Dewi, Eko Nurcahya..
F1000Research.  10 (2021)  - p. 485 , 2021
Link: https://doi.org/10.12688..
 
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14

Ina sua: The traditional Food Fermentation from Teon Nila S..:

Persulessy, Cassandra Betsy ; Kusdiyantini, Endang ; Ferniah, Rejeki Siti..
Journal of Ethnic Foods.  7 (2020)  1 - p. , 2020
Link: https://doi.org/10.1186/..
 
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15

The Effect of Different Concentration of Salt to the Glutam..:

Puspita, Dhania Adhi ; Agustini, Tri Winarni
Jurnal Teknologi Pangan.  3 (2019)  1 - p. 110-115 , 2019
Link: https://doi.org/10.14710..
 
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