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

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
Food Agriculture
Food Safety
Functional Food
Life Sciences

Research Publications in Numbers


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.
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  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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