Shortening the Local Food Supply Chain
Management in Indonesia
Based on IoT (Internet of Thing)
HENY HERAWATI,ELMI KAMSIATI · 2021
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Characterization of GABA (gamma-aminobutyric acid) levels
some fermented food in Indonesia
HENY HERAWATI,ELMI KAMSIATI,ENI KUSUMANINGTYAS · 2021
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KARAKTERISTIK MUTU GELATIN CEKER AYAM SEBAGAI ALTERNATIF
GELATIN HALAL
AGUS BUDIYANTO,ELMI KAMSIATI · 2020
Android-based feasibility study transformation analysis case study
of the RASI development in Cirendeu-Kampung Cimahi
HENY HERAWATI,ELMI KAMSIATI · 2022
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Formulation of Food Ingredients (Peanut Flour, Egg Yolks, Egg Whites, and
Guar Gum) to the Characteristics of Gluten-Free Noodles
HENY HERAWATI,ELMI KAMSIATI,SUNARMANI · 2021
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Consumption pattern intervention on cassava artificial rice
and gluten free noodles
HENY HERAWATI,ELMI KAMSIATI · 2021
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Analysis of added value on the porang supply chain in Klangon
Village, Madiun District
HENY HERAWATI,ELMI KAMSIATI · 2021
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Effect of Porang Flour and Low-Calorie Sugar Concentration on
The Physico-Chemical Characteristics of Jelly Drinks
ELMI KAMSIATI,HENY HERAWATI · 2022
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Produk Daun Ubikayu Instan Dan Metode Pembuatannya
HENY HERAWATI,ELMI KAMSIATI · 2022
Characteristics of vegetarian patties burgers made from tofu
and tempeh
HENY HERAWATI,ELMI KAMSIATI · 2021
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Physic-chemical characteristics of porang and iles-iles flour used several
process production techniques
AGUS BUDIYANTO,ELMI KAMSIATI · 2021
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Characteristics of various flour and gluten free noodles
from Indonesian local food
HENY HERAWATI,ELMI KAMSIATI · 2021
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Physic-chemical characteristics of porang and iles-iles flour
used several process production techniques
HENY HERAWATI · 2021
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Effect of stabilizer type and concentration on the
characteristics of black pepper sauce
HENY HERAWATI,ELMI KAMSIATI · 2021
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The Characteristics of Low Sugar Jelly Made From Porang
Flour and Agar
HENY HERAWATI,ELMI KAMSIATI · 2022
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Physicochemical Characteristics of Yoghurt from Various
Beans and Cereals
HENY HERAWATI,ENI KUSUMANINGTYAS,ELMI KAMSIATI · 2022
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Utilization of Porang Flour for Producing Tapioca Based
Gluten-Free Noodles and Characteristics of the Product
ELMI KAMSIATI,SRI WIDOWATI,HENY HERAWATI · 2022
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The Effects of Some Additives On Characteristics RVA
Profile of Cassava Flour
HENY HERAWATI,ELMI KAMSIATI · 2022
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Beras Artificial Ubikayu Dengan Penambahan Rasa Dan Metode Produksinya
HENY HERAWATI,ELMI KAMSIATI,SUNARMANI · 2022
Pengaruh blanching terhadap karakteristik daun ubi kayu instan
EKA RAHAYU,ELMI KAMSIATI,HENY HERAWATI · 2020
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Hydrolytic and Transglycolation Characteristics of Xanthomonas
campestris and Bacillus megaterium in Several Substrates
HENY HERAWATI,ELMI KAMSIATI,SUNARMANI,S Joni Munarso · 2021
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PENGARUH KONSENTRASI BINDER DAN LAMA WAKTU PENGUKUSAN TERHADAP KARAKTERISTIK MI SORGUM BEBAS GLUTEN
ELMI KAMSIATI,EKA RAHAYU,HENY HERAWATI · 2021
Effect of Ingredient Composition on Characteristics of Artificial Rice Made from Banana Flour (Pengaruh Komposisi Bahan terhadap Karakteristik Beras Artifisial Berbahan Dasar Tepung Pisang)
ELMI KAMSIATI,HENY HERAWATI,SETYADJIT,SUNARMANI · 2022
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Prosiding International Bereputasi E3S Web of Conferences 425, 01001 (2023)
HENY HERAWATI,Elmi Kamsiati,Dian Anggraeni,Indah Kurniasari,Suparlan,Iceu Agustinisari,Sunarmani,Thohir Zubaidi,Misgiyarta,Sintha Suhirman · 2023
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Characteristics of Organoleptic Quality of Several Long-grain and Bold-grain Rice Varieties in Indonesia (Karakteristik Kualitas Organoleptik Beberapa Varietas Beras Butir Panjang dan Butir Bulat di Indonesia)
ELMI KAMSIATI · 2022
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Pengaruh Komposisi Bahan terhadap Karakteristik Beras Artifisial Berbahan Dasar Tepung Pisang
ELMI KAMSIATI,Heny Herawati,Setyadjit,Sunarmani · 2022
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Proses Ekstraksi Gelatin Ceker ayam dengan Kombinasi NaOH dan Asam Asetat
Elmi Kamsiati,Agus Budiyanto · 2023
Karakteristik GABA (Gamma Amino Butyric Acid), antioksidan dan kualitas sensori tempe yang dimodifikasi
ENI KUSUMANINGTYAS,Heny Herawati,Elmi Kamsiati,Sunarmani,Iceu Agustinisari · 2023
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