Yeni Sulastri

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Personal Profile
Expertise related to UN Sustainable Development Goals

This person's work contributes towards the following SDG(s):

Clean water and sanitation Decent work and economic growth Zero hunger
Concepts
Halal products and consumer behavior
Polysaccharides Composition and Applications
SMEs Development and Digital Marketing
Microbial Metabolites in Food Biotechnology
Food Waste Reduction and Sustainability
Phytase and its Applications
Education and Character Development
Cassava research and cyanide
Medicinal Plant Research
GABA and Rice Research
Coffee research and impacts
Herbal Medicine Research Studies
Research output (30)
The application of activated carbon from coconut shell and zeolite as adsorbents on coffee decaffeination using the Swiss Water Process (SWP)
https://doi.org/10.1088/1755-1315/443/1/012067
Source: IOP Conference Series Earth and Environmental Science
Authors: Satrijo Saloko; Sri Wahyuni; Yeni Sulastri; Murad
article cite 6 Year 2020 Open Access
PENGARUH KONSENTRASI KECAMBAH KACANG HIJAU TERHADAP SIFAT FISIK DAN KIMIA TEPUNG TALAS KIMPUL
https://doi.org/10.29303/profood.v6i1.135
Source: Pro Food
Authors: Hariyadi Hariyadi; Zainuri Zainuri; Yeni Sulastri
article cite 2 Year 2020 Open Access
Karakterisasi Mutu Es Krim Ubi Jalar Ungu Dengan Penstabil Tepung Porang
Source:
Authors: Zainuri Zainuri; Iswara Gautama; Yeni Sulastri
article cite 2 Year 2020 Closed
The effects of temperature and roasting time on the quality of ground Robusta coffee (Coffea rabusta) using Gene Café roaster
https://doi.org/10.1063/1.5141310
Source: AIP conference proceedings
Authors: Satrijo Saloko; Mira Amalia Rinjani; Yeni Sulastri; Murad
article cite 32 Year 2019 Open Access
SIFAT KIMIA DAN ORGANOLEPTIK BISKUIT PADA BERBAGAI PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH
https://doi.org/10.31764/agrotek.v5i2.704
Source: Jurnal Agrotek UMMat
Authors: Eka Rista; Yeni Sulastri; Marianah Marianah
article cite 5 Year 2019 Open Access
PENGARUH LAMA PERENDAMAN DALAM LARUTAN NACL DAN LAMA PENGERINGAN TERHADAP MUTU TEPUNG TALAS BELITUNG (Xanthosoma sagittifolium)
https://doi.org/10.29303/profood.v5i1.96
Source: Pro Food
Authors: Suci Suharti; Ahmad Alamsyah; Yeni Sulastri
article cite 7 Year 2019 Open Access
PEMBELAJARAN INTERAKTIF TENTANG PANGAN AMAN, BERGIZI DAN HALAL BAGI SISWA SEKOLAH DASAR
https://doi.org/10.29303/amtpb.v1i1.13
Source: Jurnal Ilmiah Abdi Mas TPB Unram
Authors: M Abbas Zaini; Rini Nofrida; Zainuri Zainuri; Yeni Sulastri; Rucitra Widyasari
article cite 3 Year 2019 Open Access
FORMULASI DAGING KEONG SAWAH DAN TEPUNG PORANG TERHADAP MUTU FISIK DAN SENSORIS BAKSO
https://doi.org/10.29303/profood.v5i2.130
Source: Pro Food
Authors: Dewa Nyoman Adi Paramartha; Zainuri Zainuri; Yeni Sulastri; Rucitra Widyasari
article cite 4 Year 2019 Open Access
PENERAPAN TEKNOLOGI PENGOLAHAN TOMAT MENJADI PRODUK BERNILAI EKONOMI DI DESA GUMANTAR KABUPATEN LOMBOK UTARA
https://doi.org/10.29303/amtpb.v1i1.14
Source: Jurnal Ilmiah Abdi Mas TPB Unram
Authors: Rucitra Widyasari; Rini Nofrida; Yeni Sulastri; Zainuri Zainuri; Mohammad Zaini
article cite 2 Year 2019 Open Access
FORMULASI TEPUNG PISANG DAN TEPUNG MOCAF TERHADAP MUTU CAKE
https://doi.org/10.31764/agrotek.v5i2.702
Source: Jurnal Agrotek UMMat
Authors: Syirril Ihromi; Fadlin Arisandi; Yeni Sulastri
article cite 1 Year 2019 Open Access
See Also
Lihat semua penulis Lihat semua paper