Dr. Ir.  Sri Anggrahini
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Dr. Ir. Sri Anggrahini

Lecturer
Universitas Gadjah Mada, Indonesia


Highest Degree
Ph.D. in Food Sciences from Universitas Gadjah Mada, Indonesia

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Area of Interest:

Food Science and Technology
100%
Food Agriculture
62%
Food Safety
90%
Functional Food
75%
Life Sciences
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Anggrahini, S. and A. Gumawang, 2016. Effect of drying method on proximate content, physical properties and antioxidant activities of powder gading, manggala and lumut snake fruit kernel. KnE Life Sci., 3: 114-118.
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  2. Ariviani, S., S. Anggrahini, S. Naruki and S. Raharjo, 2015. Characterization and chemical stability evaluation of β-carotene microemulsions prepared by spontaneous emulsification method using VCO and palm oil as oil phase. Int. Food Res. J., 22: 2432-2439.
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  3. Pranoto, Y., S. Anggrahini and Z. Efendi, 2013. Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour. Food Biosci., 2: 46-52.
    CrossRef  |  Direct Link  |  
  4. Pujimulyani, D., A. Wazika, S. Anggrahini and U. Santoso, 2012. Antioxidative properties of white saffron extract (Curcuma mangga Val.) in vivo assay. Agritech, 32: 392-396.
  5. Hutomo, G.S., D.W. Marseno, S. Anggrahini and Supriyanto, 2012. Extraction of cellulose from pod husk cacao using sodium hydroxide. Agritech, 32: 223-229.
  6. Hutomo, G.S., D.W. Marseno and S. Anggrahini, 2012. Synthesis and characterization of sodium carboxymethylcellulose from pod husk of Cacao (Theobroma cacao L.). Afr. J. Food Sci., 6: 180-185.
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  7. Anggrahini, S. and Supriyanto, 2012. The characteristics of "Keropok Pilus" which the tapioca flour was substituted by purple sweet potato (Ipomoea batatas L.) flour. J. Food Sci. Eng., 2: 138-142.
  8. Pujimulyani, D., A. Wazyka, S. Anggrahini and U. Santoso, 2009. Antioxidative properties of white saffron extract (Curcuma mangga Val) in the B-carotene bleaching and DPPH-radical scavenging methods. Indonesian Food Nutr. Progr., 11: 35-40.
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