Wiharyani Werdiningsih

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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 Life below water Responsible consumption and production Zero hunger Decent work and economic growth
Concepts
Culinary Culture and Tourism
Meat and Animal Product Quality
Public Health and Nutrition
Food Chemistry and Fat Analysis
Protein Hydrolysis and Bioactive Peptides
Microbial Inactivation Methods
Agricultural pest management studies
Identification and Quantification in Food
Rabbits: Nutrition, Reproduction, Health
Botanical Research and Chemistry
Phytochemicals and Antioxidant Activities
Aquatic life and conservation
Research output (31)
Utilization of food waste as edible coatings to support a circular economy: a systematic literature review
https://doi.org/10.32585/jfap.v6i1.7958
Source: Journal of Food and Agricultural Product
Authors: Elya Antariksana Bachmida; Wiharyani Werdiningsih; Nur Afni
article cite 0 Year 2026 Open Access
The Impact of Drying Duration Using a Greenhouse Effect Dryer on Okara Flour Quality
https://doi.org/10.1088/1755-1315/1631/1/012056
Source: IOP Conference Series Earth and Environmental Science
Authors: Baiq Rien Handayani; Yaya Rukayadi; Wiharyani Werdiningsih; Tri Isti Rahayu; Elya Antariksana Bachmida et al.
article cite 0 Year 2026 Open Access
Pemanfaatan Limbah Padat Ampas Tahu Menjadi Produk yang Inovatif dan Bernilai Tambah: Literatur Review
https://doi.org/10.37631/agrotech.v7i2.2227
Source: AGROTECH JURNAL ILMIAH TEKNOLOGI PERTANIAN
Authors: Elya Antariksana Bachmida; Wiharyani Werdiningsih; Nur Afni
article cite 0 Year 2026 Open Access
Sanitation and Hygiene Practices in Canteens Around the University of Mataram
https://doi.org/10.32585/jfap.v5i2.7199
Source: Journal of Food and Agricultural Product
Authors: Elya Antariksana Bachmida; Tri Isti Rahayu; Baiq Rien Handayani; Wiharyani Werdiningsih; Yesica Marcelina Romauli Sinaga
article cite 0 Year 2025 Open Access
Variability of Physicochemical Database and Trypsin Inhibitory Activity of Komak (Lablab purpureus (L.) Sweet) Beans with Distinct Colors
https://doi.org/10.48048/tis.2024.7927
Source: Trends in Sciences
Authors: Wiharyani Werdiningsih; Widiastuti Setyaningsih; Tyas Utami; Endang Sutriswati Rahayu
article cite 1 Year 2024 Open Access
Pengaruh Rasio MOCAF dan Tepung Porang Terhadap Mutu Kimia dan Organoleptik Nugget Ikan Tenggiri
https://doi.org/10.29303/profood.v10i1.366
Source: Pro Food
Authors: Riezka Zuhriatika Rasyda; Wiharyani Werdiningsih; Zainuri Zainuri
article cite 0 Year 2024 Open Access
Pengaruh Jenis dan Lama Pengeringan Terhadap Rendemen, Kadar Air, dan Mutu Mikrobiologi Cumi-Cumi (Loligo sp.) Utuh Kering
https://doi.org/10.37631/agrotech.v7i1.1951
Source: AGROTECH JURNAL ILMIAH TEKNOLOGI PERTANIAN
Authors: Baiq Naila Nurul Wahida; Wiharyani Werdiningsih
article cite 0 Year 2024 Open Access
Properties of ready to eat ground beef jerky with the addition of tapioca flour
https://doi.org/10.1063/5.0111168
Source: AIP conference proceedings
Authors: Baiq Rien Handayani; A. Z. Fajri; Wiharyani Werdiningsih; Tutiek Rahayu
article cite 2 Year 2023 Closed
Property quality of Lombok dried squid treated with different water types and soaking time
https://doi.org/10.26656/fr.2017.7(3).838
Source: Food Research
Authors: Baiq Rien Handayani; Oni Yuliarti; Wiharyani Werdiningsih; Tutiek Rahayu
article cite 0 Year 2023 Open Access
The use of a very small business-scale oven to enhance quality of “ready–to-eat” Beef Jerky
https://doi.org/10.1088/1755-1315/712/1/012040
Source: IOP Conference Series Earth and Environmental Science
Authors: Baiq Rien Handayani; Tutiek Rahayu; Sri Widyastuti; Kertanegara; A Hidayati et al.
article cite 1 Year 2021 Open Access
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