Items where Author is "Revitriani, Marina"

Revitriani, Marina (2023) Using Principal Component Analysis To Measure The Readiness of Sorghum Entrepreneurs To The Marketplace. Proceedings of the 1St International Conference. (Unpublished)

Revitriani, Marina (2023) Using Principal Component Analysis To Measure The Readiness of Sorghum Entrepreneurs To The Marketplace. Proceedings of the 1St International Conference. (Unpublished)

Revitriani, Marina (2023) Effect of Butterfly Pea Flower (Clitoria ternatea L.) and Belimbing Wuluh (Averrhoa bilimbi L.) Extract on the Physicochemical and Organoleptic Characteristics of Pudding. Journal of Advances in Food Science & Technology. (Unpublished)

Revitriani, Marina (2023) Effect of Butterfly Pea Flower (Clitoria ternatea L.) and Belimbing Wuluh (Averrhoa bilimbi L.) Extract on the Physicochemical and Organoleptic Characteristics of Pudding. Journal of Advances in Food Science & Technology. (Unpublished)

Revitriani, Marina (2023) Klastering K-Medoid Untuk Entrepreneur Sorgum. INTEGER: JOURNAL OF INFORMATION TECHNOLOGY. (Unpublished)

Revitriani, Marina (2023) Klastering K-Medoid Untuk Entrepreneur Sorgum. INTEGER: JOURNAL OF INFORMATION TECHNOLOGY. (Unpublished)

Revitriani, Marina (2023) Proportion of taro and wheat flour, and konjac flour concentration on the characteristics of wet noodles. IOP Conference Series: Earth and Environmental Science. (Unpublished)

Revitriani, Marina (2023) Proportion of taro and wheat flour, and konjac flour concentration on the characteristics of wet noodles. IOP Conference Series: Earth and Environmental Science. (Unpublished)

Revitriani, Marina (2023) The concentration of sago flour to taro-mung bean composite flour on the quality of non-gluten biscuits. IOP Conference Series: Earth and Environmental Science. (Unpublished)

Revitriani, Marina (2023) The concentration of sago flour to taro-mung bean composite flour on the quality of non-gluten biscuits. IOP Conference Series: Earth and Environmental Science. (Unpublished)

Revitriani, Marina (2022) Characteristic of Wheat Flour Nuggets : Study of Cooking Process and Proportion of Red Beans. FOODSCITECH Food Science and Technology Journal. (Unpublished)

Revitriani, Marina (2022) Characteristic of Wheat Flour Nuggets : Study of Cooking Process and Proportion of Red Beans. FOODSCITECH Food Science and Technology Journal. (Unpublished)

Revitriani, Marina (2022) Kajian suhu ekstraksi panas dan konsentrasi bunga telang kering terhadap karakteristik fisikokimia dan organoleptik pudding. Agrointek. (Unpublished)

Revitriani, Marina (2022) Kajian suhu ekstraksi panas dan konsentrasi bunga telang kering terhadap karakteristik fisikokimia dan organoleptik pudding. Agrointek. (Unpublished)

Revitriani, Marina (2022) Karakteristik Fruit Leather Kering dari Apel (Malus sylvestris) dan Buah Naga Merah (Hylocereus polyrhizus). Universitas Negeri Jember. (Unpublished)

Revitriani, Marina (2022) Karakteristik Fruit Leather Kering dari Apel (Malus sylvestris) dan Buah Naga Merah (Hylocereus polyrhizus). Universitas Negeri Jember. (Unpublished)

Revitriani, Marina (2019) Emping From Cassava With Tapioca Addition. International Conference on Science, Technology, and Environment 2019. (Unpublished)

Revitriani, Marina (2019) Emping From Cassava With Tapioca Addition. International Conference on Science, Technology, and Environment 2019. (Unpublished)