Area of Interest:

Food Science and Technology

100%

Food Nutrition

62%

Biochemistry

90%

Food Processing

75%

Food Preservation

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
0

Abstracts
0

Selected Publications

Sayuti, K., R. Yenrina and T. Anggraini, 2017. Characteristics of “Kolang-kaling’' (Sugar palm fruit jam) with added natural colorants. Pak. J. Nutr., 16: 69-76.
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Yenrina, R., S. Kesuma and A. Tuty, 2016. Effect of natural colorants on color and antioxidant activity of "Kolang Kaling" (sugar palm fruit) jam. Pak. J. Nutr., 15: 1061-1066.
CrossRef | Direct Link |
Yenrina, R., K. Sayuti and R.T. Maharani, 2016. Antioxidant activity of vegetable leather composed of Gotu Kola (Centella asiatica L. urban) and seaweed (Eucheuma cottoni) with addition of strawberries (Fragaria vesca L.). Pak. J. Nutr., 15: 337-341.
CrossRef |
Yenrina, R., K. Sayuti, R.T. Maharani and D. Rasjmida, 2015. Acceptability and antioxidant activity of vegetable leather of soursop leaves (Annona muricata L) and seaweed (Eucheuma cottoni) with addition of strawberries (Fragaria vescal). Pak. J. Nutr., 14: 498-502.
CrossRef |
Yenrina, R., K. Sayuti and R.A. Putri, 2015. Antioxidant activity and bioactivity (LC₅₀) of soursop leaves jelly candy with addition of soursop fruit extract (Annona muricata L). Pak. J. Nutr., 14: 259-262.
CrossRef |
Sayuti, K., F. Azima and M. Marisa, 2015. The addition of Senduduk fruit (Melastoma malabathricum L.) extract as colorants and antioxidant on jackfruit straw (Artocarpus heterophyllus L.) Jam. Int. J. Adv. Sci. Eng. Inform. Technol., 5: 396-401.
Direct Link |
Effendi and K. Sayuti, 2015. Relationship between proportion of food expenditure and consumption of energy and protein. Pak. J. Nutr., 14: 204-208.
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Permata, D.A., K. Sayuti and Effendi, 2014. Effect of cooking temperature on quality of jelly candy made from Guava leaves (Psidium guajava L.). Pak. J. Nutr., 13: 211-214.
CrossRef |
Fadri, R.A., R. Novita, F. Oenzil and K. Sayuti, 2014. The mixture of yogurt and strawberry juice to repair blood lipid profile. Int. J. Adv. Sci. Eng. Inform. Technol., 4: 13-15.
Direct Link |
Sayuti, K., D.A. Permata and T. Anggraini, 2013. Nutritional value and inhibitory activity α-amylase of cookies made from addition of mulberry leaf and the extract. Pak. J. Nutr., 12: 775-781.
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Novelina, N., K. Sayuti and F.N. Rahmadani, 2013. Characteristics of fermentation drink made from juice of winged bean sprouts (Psophocarpus tetragonolobus) and red sweet potato (Ipomoea batatas). Int. J. Adv. Sci. Eng. Inform. Technol., 3: 1-4.
CrossRef | Direct Link |
Sayuti, K., N. Hamzah, T. Anggraini and N. Andesta, 2011. The effect of temperature and drying time on the characteristic of reddish grey fruit instant powder (Sizyqium cumini). Pak. J. Nutr., 10: 846-850.
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