Dr. Sherly Ridhowati

Lecturer
Sriwijaya University, Indonesia

Highest Degree
Ph.D. in Food Sciences from Bogor Agriculture University, Indonesia

My URL
https://livedna.org/62.30303

Share this Profile

Area of Interest:

Biomedical Sciences
Food Science
Agricultural Biology
Fisheries
Food Biotechnology

Selected Publications

  1. Ridhowati, S., S. Lestari, S.D. Lestari and D.I. Sari, 2019. Physicochemical and sensory properties from Indonesian white shrimp (Penaeus merguiensis) Jerky. Pertanika J. Trop. Agric. Sci., 42: 833-845.
    Direct Link  |  

  2. Ridhowati, S., A. Baehaki and E.S. Martini, 2019. Komponen Mikro Larut Lemak. Pustaka Panasea, Indonesia, ISBN: 9786025990397, Pages: 103.

  3. Ridhowati, S., F.R. Zakaria, D. Syah and E. Chasanah, 2018. Anticancer and antioxidant activities from sea cucumber (Stichopus variegates) flour dried vacuum oven. Pertanika J. Trop. Agric. Sci., 41: 1125-1138.
    Direct Link  |  

  4. Ridhowati, S., E. Chasanah, D. Syah and F. Zakaria, 2018. A study on the nutrient substances of sea cucumber Stichopus variegatus flour using vacuum oven. Int. Food Res. J., 25: 1419-1426.
    Direct Link  |  

  5. Ridhowati, S., F.R. Zakaria, D. Syah and E. Chasanah, 2014. Sea cucumber as anticancer agents and Its development for functional food products. Squalen Bull. Mar. Fish. Postharvest Biotechnol., 9: 85-96.
    CrossRef  |  Direct Link  |  

  6. Ridhowati, S., 2014. Mengenal Pencemaran Ragam Logam. Graha Ilmu Press, Yogyakarta, Indonesia, ISBN: 978-602-262-0891.
Member since September, 2019