Items where Author is "Wedowati, Endang Retno"
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Fitria, . and Wedowati, Endang Retno and Puspitasari, Diana (2024) Pengembangan Desain Produk Kue Kering Crispy Berbasis Plesurable Design Menggunakan Metode Analisis Konjoin. [Tugas Akhir/Skripsi] (Unpublished)
Wedowati, Endang Retno (2022) Proportion of Wheat (Triticum aestivum L.) and Kimpul (Xanthosoma sagittifolium) Flours and Dragon Fruit (Hylocereuscostaricensis) Substitution on Wet Noodle. UNIVERSITAS DR SOETOMO SURABAYA. (Unpublished)
Wedowati, Endang Retno (2022) Proportion of Wheat (Triticum aestivum L.) and Kimpul (Xanthosoma sagittifolium) Flours and Dragon Fruit (Hylocereuscostaricensis) Substitution on Wet Noodle. UNIVERSITAS DR SOETOMO SURABAYA. (Unpublished)
Wedowati, Endang Retno (2022) Attributes Of Sorghum Products: "Nasi Bakar and Nasi Bento" Which Affect Consumers among High School. Universitas Narotama. (Unpublished)
Wedowati, Endang Retno (2022) Attributes Of Sorghum Products: "Nasi Bakar and Nasi Bento" Which Affect Consumers among High School. Universitas Narotama. (Unpublished)
Wedowati, Endang Retno (2022) Food Product Design with Wijaya Kusuma Character Based on Pleasurable Design. Universitas Malikussaleh. (Unpublished)
Wedowati, Endang Retno (2022) Food Product Design with Wijaya Kusuma Character Based on Pleasurable Design. Universitas Malikussaleh. (Unpublished)
Wedowati, Endang Retno (2022) Product Value Analysis of Processed Kimpul Products as an Effort to Develop Local Resources. Universitas Malikussaleh. (Unpublished)
Wedowati, Endang Retno (2022) Product Value Analysis of Processed Kimpul Products as an Effort to Develop Local Resources. Universitas Malikussaleh. (Unpublished)
Wedowati, Endang Retno (2022) Product Value Analysis of Processed Kimpul Products as an Effort to Develop Local Resources. Universitas Malikussaleh. (Unpublished)
Wedowati, Endang Retno (2021) Frozen Stick Kimpul: Product Characteristics And Financial Aspects. I.K. Press. (Unpublished)
Wedowati, Endang Retno (2021) Frozen Stick Kimpul: Product Characteristics And Financial Aspects. I.K. Press. (Unpublished)
Wedowati, Endang Retno (2021) Proportion of taro and wheat flour, and konjac flour concentration on the characteristics of wet noodles. IOP Publishing Ltd. (Unpublished)
Wedowati, Endang Retno (2021) Proportion of taro and wheat flour, and konjac flour concentration on the characteristics of wet noodles. IOP Publishing Ltd. (Unpublished)
Wedowati, Endang Retno (2021) Proportion of taro and wheat flour, and konjac flour concentration on the characteristics of wet noodles. IOP Publishing Ltd,. (Unpublished)
Wedowati, Endang Retno (2021) The concentration of sago flour to taro-mung bean composite flour on the quality of non-gluten biscuits. IOP Publishing Ltd. (Unpublished)
Wedowati, Endang Retno (2021) The concentration of sago flour to taro-mung bean composite flour on the quality of non-gluten biscuits. IOP Publishing Ltd. (Unpublished)
Wedowati, Endang Retno (2021) The concentration of sago flour to taro-mung bean composite flour on the quality of non-gluten biscuits. IOP Publishing Ltd. (Unpublished)
Wedowati, Endang Retno (2020) Kimpul (Xanthosoma sagittifolium) liquid sugar with a low glycaemic index. Academic Publishing House of University of Food Technologies - Plovdiv. (Unpublished)
Wedowati, Endang Retno (2020) Kimpul (Xanthosoma sagittifolium) liquid sugar with a low glycaemic index. Academic Publishing House of University of Food Technologies - Plovdiv. (Unpublished)
Wedowati, Endang Retno (2020) Kimpul (Xanthosoma sagittifolium) liquid sugar with a low glycaemic index. Academic Publishing House of University of Food Technologies - Plovdiv. (Unpublished)
Wedowati, Endang Retno (2020) Product value analysis on customized product based on pleasurable design and time-driven activity-based costing in food industry. Cogent OA, Taylor and Fancis. (Unpublished)
Wedowati, Endang Retno (2020) Product value analysis on customized product based on pleasurable design and time-driven activity-based costing in food industry. Cogent OA, Taylor and Fancis. (Unpublished)
Wedowati, Endang Retno (2020) Product value analysis on customized product based on pleasurable design and time-driven activity-based costing in food industry. Cogent OA, Taylor and Fancis. (Unpublished)
Wedowati, Endang Retno (2020) Preliminary study of natural dyes application on batik. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2020) Preliminary study of natural dyes application on batik. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2020) Preliminary study of natural dyes application on batik. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2020) Purse Liquid Sugar with Iodine Fortification. Wolters Kluwer Medknow Publications. (Unpublished)
Wedowati, Endang Retno (2020) Purse Liquid Sugar with Iodine Fortification. Wolters Kluwer Medknow Publications. (Unpublished)
Wedowati, Endang Retno (2020) Purse Liquid Sugar with Iodine Fortification. Wolters Kluwer Medknow Publications. (Unpublished)
Wedowati, Endang Retno (2020) Determination of Modules in Pleasurable Design to Fulfil Customer Requirements and Provide a Customized Product in the Food Industry. MDPI. (Unpublished)
Wedowati, Endang Retno (2020) Determination of Modules in Pleasurable Design to Fulfil Customer Requirements and Provide a Customized Product in the Food Industry. MDPI. (Unpublished)
Wedowati, Endang Retno (2020) Determination of Modules in Pleasurable Design to Fulfil Customer Requirements and Provide a Customized Product in the Food Industry. MDPI. (Unpublished)
Wedowati, Endang Retno (2020) Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2020) Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2020) Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2019) Kualitas Biskuit MP-ASI dari Tepung Komposit Kimpul-Kacang Tunggak dan Tepung Sagu Selama Penyimpanan. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2019) Kualitas Biskuit MP-ASI dari Tepung Komposit Kimpul-Kacang Tunggak dan Tepung Sagu Selama Penyimpanan. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2019) Kualitas Biskuit MP-ASI dari Tepung Komposit Kimpul-Kacang Tunggak dan Tepung Sagu Selama Penyimpanan. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2019) Proporsi Mangga Podang-Pisang Kepok dan Konsentrasi Jeruk Nipis terhadap Karakteristik Fruit Leather Mangga. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2019) Proporsi Mangga Podang-Pisang Kepok dan Konsentrasi Jeruk Nipis terhadap Karakteristik Fruit Leather Mangga. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2019) Proporsi Mangga Podang-Pisang Kepok dan Konsentrasi Jeruk Nipis terhadap Karakteristik Fruit Leather Mangga. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2019) Proporsi Mocaf dan Tepung Larut dengan Penambahan Maltodekstrin pada Pengolahan Cookies. Universitas Jember. (Unpublished)
Wedowati, Endang Retno (2019) Proporsi Mocaf dan Tepung Larut dengan Penambahan Maltodekstrin pada Pengolahan Cookies. Universitas Jember. (Unpublished)
Wedowati, Endang Retno (2019) Proporsi Mocaf dan Tepung Larut dengan Penambahan Maltodekstrin pada Pengolahan Cookies. Universitas Jember. (Unpublished)
Wedowati, Endang Retno (2019) Consumer preferences on the product design of red bean nugget. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2019) Consumer preferences on the product design of red bean nugget. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2019) Consumer preferences on the product design of red bean nugget. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2019) The quality of non-gluten biscuits during storage with different types of packaging. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2019) The quality of non-gluten biscuits during storage with different types of packaging. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2019) The quality of non-gluten biscuits during storage with different types of packaging. Social Science Research Network. (Unpublished)
Wedowati, Endang Retno (2019) Characteristics of non-gluten biscuits from cowpea-purse composite flour. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2019) Characteristics of non-gluten biscuits from cowpea-purse composite flour. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2019) Characteristics of non-gluten biscuits from cowpea-purse composite flour. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2019) Exploration source of natural dyes for batik from fresh and fallen leaves. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2019) Exploration source of natural dyes for batik from fresh and fallen leaves. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2019) Exploration source of natural dyes for batik from fresh and fallen leaves. IOP Publishing Ltd.. (Unpublished)
Wedowati, Endang Retno (2018) Proses Pembuatan Gula Siwalan Cair Berindeks Glikemik Rendah. Kementrian Hukum dan Hak Asasi Manusia. (Unpublished)
Wedowati, Endang Retno (2018) Proses Pembuatan Gula Siwalan Cair Berindeks Glikemik Rendah. Kementrian Hukum dan Hak Asasi Manusia. (Unpublished)
Wedowati, Endang Retno (2018) Penambahan Ekstrak Teh terhadap Karakteristik Mie Basah. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2018) Penambahan Ekstrak Teh terhadap Karakteristik Mie Basah. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2018) Penambahan Ekstrak Teh terhadap Karakteristik Mie Basah. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2018) Proses Pembuatan Gula Cair Kimpul dengan Indeks Glikemik Rendah. Kementrian Hukum dan Hak Asasi Manusia. (Unpublished)
Wedowati, Endang Retno (2018) Proses Pembuatan Gula Cair Kimpul dengan Indeks Glikemik Rendah. Kementrian Hukum dan Hak Asasi Manusia. (Unpublished)
Wedowati, Endang Retno (2017) Keunggulan Kompetitif Gula Cair Kimpul. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2017) Keunggulan Kompetitif Gula Cair Kimpul. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2017) Keunggulan Kompetitif Gula Cair Kimpul. Universitas Nahdlatul Ulama Sidoarjo. (Unpublished)
Wedowati, Endang Retno (2016) Competitive Advantage of Purse Liquid Sugar as Natural Sweeteners Materials. Universitas Katolik Widya Mandala Surabaya. (Unpublished)
Wedowati, Endang Retno (2016) Competitive Advantage of Purse Liquid Sugar as Natural Sweeteners Materials. Universitas Katolik Widya Mandala Surabaya. (Unpublished)
Wedowati, Endang Retno (2016) Competitive Advantage of Purse Liquid Sugar as Natural Sweeteners Materials. Universitas Katolik Widya Mandala Surabaya. (Unpublished)
Wedowati, Endang Retno (2015) Gula Siwalan Sebagai Bahan Pemanis Alami dan Aman: Tinjauan dari Kandungan Kalori dan Indeks Glikemik. Universitas Trunojoyo, Madura. (Unpublished)
Wedowati, Endang Retno (2015) Gula Siwalan Sebagai Bahan Pemanis Alami dan Aman: Tinjauan dari Kandungan Kalori dan Indeks Glikemik. Universitas Trunojoyo, Madura. (Unpublished)
Wedowati, Endang Retno (2015) Gula Siwalan Sebagai Bahan Pemanis Alami dan Aman: Tinjauan dari Kandungan Kalori dan Indeks Glikemik. Universitas Trunojoyo, Madura. (Unpublished)
Wedowati, Endang Retno and Puspitasari, Diana and Rejeki, Fungki Sri and Kadir, Akmarawita (2015) Gula Siwalan Sebagai Bahan Pemanis Alami dan Aman: Tinjauan dari Kandungan Kalori dan Indeks Glikemik. In: Seminar Agroindustri dun Lokakarya Nasional FKPT-TPI, 2-3 September 2015, Hotel Oval Surabaya.
Wedowati, Endang Retno (2014) Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.). Slamet Riyadi University Surakarta. (Unpublished)
Wedowati, Endang Retno (2014) Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.). Slamet Riyadi University Surakarta. (Unpublished)
Wedowati, Endang Retno (2014) Antimicrobial Test Of “Tutup” Flowers (Macaranga Tanarius (L.) Mull.arg.). Slamet Riyadi University Surakarta. (Unpublished)
Wedowati, Endang Retno (2009) Implementasi Quality Function Deployment (QFD) pada Produk Susu Kedelai. Universitas Trunojoyo, Madura. (Unpublished)
Wedowati, Endang Retno (2009) Implementasi Quality Function Deployment (QFD) pada Produk Susu Kedelai. Universitas Trunojoyo, Madura. (Unpublished)
Wedowati, Endang Retno (2009) Implementasi Quality Function Deployment (QFD) pada Produk Susu Kedelai. Universitas Trunojoyo, Madura. (Unpublished)
Wedowati, Endang Retno (2009) Implementasi Value Stream Mapping untuk Pertimbangan Desain Ulang Tata Letak Fasilitas Produksi. Universitas Trunojoyo, Madura. (Unpublished)
Wedowati, Endang Retno (2009) Implementasi Value Stream Mapping untuk Pertimbangan Desain Ulang Tata Letak Fasilitas Produksi. Universitas Trunojoyo, Madura. (Unpublished)
Wedowati, Endang Retno (2009) Implementasi Value Stream Mapping untuk Pertimbangan Desain Ulang Tata Letak Fasilitas Produksi. Universitas Trunojoyo, Madura. (Unpublished)
Wedowati, Endang Retno Manuscript "Food product design with Wijaya Kusuma character based on pleasurable design". Universitas Malikussaleh, Aceh Utara. (Unpublished)
Wedowati, Endang Retno Manuscript "Kimpul (Xanthosoma sagitifolium) liquid sugar with low glycemic index". Academic Publishing House of University of Food Technologies – Plovdiv Process of publishing. (Unpublished)
Wedowati, Endang Retno Manuscript "Kimpul (Xanthosoma sagitifolium) liquid sugar with low glycemic index". Food Science and Applied Biotechnology. (Unpublished)
Wedowati, Endang Retno Manuscript "Proportion of taro and wheat flour, and konjac flour concentration on the characteristics of wet noodles". IOP Publishing Ltd.. (Unpublished)