Agustono Prarudiyanto

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Expertise related to UN Sustainable Development Goals

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

Decent work and economic growth Clean water and sanitation
Concepts
Food and Agricultural Sciences
Agriculture and Agroindustry Studies
Medicinal Plant Research
Food Industry and Aquatic Biology
Agricultural and Biological Research
Natural Products and Applications
Research output (7)
PENAMBAHAN TEPUNG PORANG SEBAGAI ALTERNATIF PENGGANTI BAHAN PENGENYAL SINTETIS PADA PRODUK BAKSO IKAN KURISI
https://doi.org/10.29303/profood.v9i1.310
Source: Pro Food
Authors: Novia Rahayu; Zainuri Zainuri; Meydia Kusuma Wardani; Agustono Prarudiyanto
article cite 2 Year 2023 Open Access
PENGARUH TEPUNG KENTANG HITAM SEBAGAI PENSUBSTITUSI TERIGU TERHADAP KARAKTERISTIK DONAT
https://doi.org/10.29303/profood.v8i1.231
Source: Pro Food
Authors: Siska Cicilia; Dody Handito; Eko Basuki; Agustono Prarudiyanto; Ahmad Alamsyah
article cite 1 Year 2022 Open Access
Pelatihan dan Sosialisasi Teknologi Pengolahan Jamur Tiram di Desa Selagalas Kecamatan Sandubaya Kota Mataram
Source: Prosiding PEPADU
Authors: Ahmad Alamsyah; Siska Cicilia; Eko Basuki; Agustono Prarudiyanto
article cite 0 Year 2019 Closed
PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES
https://doi.org/10.29303/profood.v4i1.79
Source: Pro Food
Authors: Siska Cicilia; Dody Handito; Eko Basuki; Agustono Prarudiyanto; Ahmad Alamsyah
article cite 12 Year 2018 Open Access
POTENSI TEPUNG KENTANG HITAM (Coleus tuberosus) SEBAGAI PENSUBSTITUSI TERIGU PADA PEMBUATAN CAKE
https://doi.org/10.29303/profood.v4i2.89
Source: Pro Food
Authors: Siska Cicilia; Dody Handito; Eko Basuki; Agustono Prarudiyanto; Ahmad Alamsyah
article cite 2 Year 2018 Open Access
PENGARUH KOMBINASI TEPUNG BEKATUL DAN TEPUNG MENIR C4 TERHADAP BEBERAPA KOMPONEN MUTU COOKIES
https://doi.org/10.29303/profood.v3i2.50
Source: Pro Food
Authors: Mira Idora; Ahmad Alamsyah; Agustono Prarudiyanto
article cite 2 Year 2018 Open Access
PENGARUH PROPORSI UBI JALAR UNGU (Ipomoea batatas L.) DAN TEPUNG BEKATUL (Rice Bran) TERHADAP BEBERAPA SIFAT MUTU FISIK DAN SENSORIS BAKPAO
https://doi.org/10.29303/profood.v4i2.71
Source: Pro Food
Authors: Nanda Teja Ningrum Vera; I Wayan Yasa; Agustono Prarudiyanto
article cite 0 Year 2018 Open Access
See Also
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