Moegiratul Amaro

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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 Zero hunger Responsible consumption and production Decent work and economic growth
Concepts
Aquatic life and conservation
Food and Agricultural Sciences
Cassava research and cyanide
Microbial Metabolites in Food Biotechnology
Education and Character Development
Educational Methods and Impacts
Agricultural and Biological Research
Medicinal Plant Research
Natural Products and Applications
Phytase and its Applications
Food composition and properties
Public Health and Nutrition
Research output (37)
Effect of TESOTA Composite Flour Composition (Wheat, Sorgum, Tapioca) and Carrageenan Concentration on The Quality of Low-Gluten Bread
https://doi.org/10.29303/profood.v10i2.426
Source: Pro Food
Authors: Abid Jalaluddin Aflah; Riezka Zuhriatika Rasyda; Sri Widyastuti; Moegiratul Amaro
article cite 0 Year 2024 Open Access
The effect of fermentation technology on the quality of local porang flour
https://doi.org/10.1063/5.0122542
Source: AIP conference proceedings
Authors: Zainuri Zainuri; Moegiratul Amaro; Baiq Rien Handayani; Nurul Mayasari; Eko Basuki et al.
article cite 0 Year 2023 Closed
UPAYA PENINGKATAN NILAI EKONOMIS AMPAS TAHU DENGAN PELATIHAN PEMBUATAN TEMPE AMPAS TAHU
https://doi.org/10.29303/pepadu.v4i1.2264
Source: Jurnal PEPADU
Authors: Jurnal Pepadu; Nazaruddin Nazaruddin; Moegiratul Amaro; Mutia Devi Ariyana; Tri Isti Rahayu et al.
article cite 1 Year 2023 Open Access
PELATIHAN PENGERINGAN LIMBAH AMPAS TAHU UNTUK MENINGKATKAN NILAI EKONOMIS AMPAS TAHU
https://doi.org/10.29303/pepadu.v4i1.2265
Source: Jurnal PEPADU
Authors: Jurnal Pepadu; Sri Widyastuti; Tri Isti Rahayu; Mutia Devi Ariyana; Moegiratul Amaro et al.
article cite 0 Year 2023 Open Access
THE EFFECT OF INSTANT BREAD YEAST AND CARRAGINAN CONCENTRATION ON THE QUALITY OF SORGUM FLOUR SUBSTITUTED BREAD
https://doi.org/10.29303/profood.v9i1.296
Source: Pro Food
Authors: Baiq Candra Puspitasari; Moegiratul Amaro; Sri Widyastuti
article cite 0 Year 2023 Open Access
PENGARUH PELUMURAN SERBUK DAUN OREGANO (ORIGANUM VULGARE) TERHADAP DAYA SIMPAN DAGING AYAM SEGAR
https://doi.org/10.29303/profood.v9i2.297
Source: Pro Food
Authors: Andi Adinda Boneta; Moegiratul Amaro; Nazaruddin Nazaruddin
article cite 0 Year 2023 Open Access
PENGARUH KONSENTRASI MADU TRIGONA TERHADAP MUTU YOGHURT UBI JALAR ORANGE (Ipomoea batatas L.)
https://doi.org/10.29303/profood.v8i2.275
Source: Pro Food
Authors: Putri Putri Ningrum; Moegiratul Amaro; Nazaruddin Nazaruddin
article cite 1 Year 2022 Open Access
DEVELOPMENT OF YOGHURT BASED ON SWEET CORN (Zea mays Saccharata) WITH THE ADDITION OF Eucheuma spinosum
https://doi.org/10.29303/profood.v8i1.243
Source: Pro Food
Authors: Mutia Devi Ariyana; Novia Rizki Warismayati; Baiq Rien Handayani; Moegiratul Amaro; Tri Isti Rahayu
article cite 1 Year 2022 Open Access
PENGARUH LAMA STERILISASI TERHADAP MUTU SAYUR LEBUI KALENG
https://doi.org/10.29303/profood.v8i2.280
Source: Pro Food
Authors: Adella Putrinita; Moegiratul Amaro; Baiq Rien Handayani
article cite 1 Year 2022 Open Access
ANALISA MUTU MIKROBIOLOGIS, KIMIA, ORGANOLEPTIK IKAN NILA (Oreochromis niloticus) SELAMA PENYIMPANAN DENGAN PELUMURAN SERBUK DAUN BINAHONG (Anredera cordifolia (Ten.) stennis) SEBAGAI ANTIMIKROBA ALAMI
https://doi.org/10.29303/profood.v8i1.245
Source: Pro Food
Authors: Arif Wicaksono; Moegiratul Amaro; Nazaruddin Nazaruddin
article cite 0 Year 2022 Open Access
See Also
Lihat semua penulis Lihat semua paper