Baiq Rien Handayani

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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
Meat and Animal Product Quality
Polysaccharides Composition and Applications
Protein Hydrolysis and Bioactive Peptides
Aquatic life and conservation
Microbial Inactivation Methods
Food and Agricultural Sciences
Advanced Chemical Sensor Technologies
Identification and Quantification in Food
Halal products and consumer behavior
Phytochemicals and Antioxidant Activities
Moringa oleifera research and applications
Microencapsulation and Drying Processes
Research output (48)
PENINGKATAN MUTU DAN DAYA SIMPAN IKAN PINDANG KUNING “PINDANG RUMBUK” DENGAN PERLAKUAN LAMA STERILISASI
https://doi.org/10.29303/profood.v4i1.80
Source: Pro Food
Authors: Mirriyadhil Jannah; Wiharyani Werdiningsih; Baiq Rien Handayani; Bambang Dipokusumo
article cite 11 Year 2018 Open Access
Microbial quality of yellow seasoned “pindang” fish treated with turmeric and tamarind
https://doi.org/10.1088/1755-1315/102/1/012019
Source: IOP Conference Series Earth and Environmental Science
Authors: Baiq Rien Handayani; D L Sugita; Bambang Dipokusumo; Wiharyani Werdiningsih; Tutiek Rahayu
article cite 5 Year 2018 Open Access
PENAMBAHAN BAKTERI ASAM LAKTAT UNTUK MENINGKATKAN KUALITAS, KEAMANAN DAN DAYA SIMPAN ROTI
https://doi.org/10.29303/profood.v4i2.84
Source: Pro Food
Authors: Mutia Devi Ariyana; Sri Widyastuti; Moegiratul Amaro; Wiharyani Werdiningsih; Baiq Rien Handayani et al.
article cite 3 Year 2018 Open Access
De Dolet dan Gula Semut dari Gula Batok sebagai Alternatif Potensial Pemberdayaan Masyarakat Pengolah Nira
Source: Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR)
Authors: Baiq Rien Handayani; Mulyawan Mulyawan; Wiharyani Werdiningsih
article cite 0 Year 2018 Open Access
PENGARUH PENAMBAHAN HIDROKOLOID LAMBDA KARAGENAN TERHADAP MUTU MIKROBIOLOGIS ROTI SELAMA PENYIMPANAN
https://doi.org/10.29303/profood.v4i1.73
Source: Pro Food
Authors: Moegiratul Amaro; Sri Widyastuti; Mutia Devi Ariyana; Wiharyani Werdiningsih; Baiq Rien Handayani et al.
article cite 0 Year 2018 Open Access
KAJIAN MUTU ORGANOLEPTIK DAN DAYA SIMPAN PINDANG TONGKOL DENGAN PERLAKUAN JENIS AIR DAN LAMA PENGUKUSAN
https://doi.org/10.29303/profood.v3i1.42
Source: Pro Food
Authors: Baiq Rien Handayani; Hariani Hariani; Bambang Dipo Kusumo; Wiharyani Werdiningsih; Tri Isti Rahayu
article cite 6 Year 2017 Open Access
PENGARUH PENAMBAHAN HIDROKOLOID IOTA KARAGINAN UNTUK MENINGKATKAN KUALITAS, KEAMANAN DAN DAYA SIMPAN ROTI
https://doi.org/10.29303/profood.v3i1.39
Source: Pro Food
Authors: Mutia Devi Ariyana; Novia Rahayu; Sri Widyastuti; Nazaruddin Nazaruddin; Baiq Rien Handayani et al.
article cite 2 Year 2017 Open Access
The Study of Marination Time on the Quality of Traditional Dried Meat Ready to Eat
https://doi.org/10.6066/jtip.2015.26.1.17
Source: Jurnal Teknologi dan Industri Pangan
Authors: Baiq Rien Handayani; Cahyawan Catur Edi Margana; Kertanegara; Asri Hidayati; Wiharyani Werdiningsih
article cite 4 Year 2015 Open Access
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