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Prof. Dr. Ir.

Elisa Julianti

M.Si.
Elisa Julianti

Prof. Dr. Ir. Elisa Julianti, M.Si.

NIP

196706161991032003

NIDN

0016066703

Program Studi
Program Studi S1 Ilmu dan Teknologi Pangan
Program Studi S2 Ilmu Pangan
Program Studi S3 Ilmu Pertanian
Program Studi S2 Peternakan
Bidang Keilmuan
Rekayasa Proses Pangan dan Teknologi Pengolahan Umbi-Umbian
Jabatan
Wakil Dekan Bidang Penelitian, Pengabdian kepada Masyarakat, Kerja Sama dan Informasi
Profesor
Media Penelitian
Research Gate Google Scholar Sinta Scopus Orcid ID
Kontak:
E-mail

elisa1@usu.ac.id, elizayulianti@yahoo.com

Alamat Kantor

Ruang Wakil Dekan III, Lantai 2 Gedung Induk Fakultas Pertanian

Curriculum Vitae file_download
Publikasi
Publikasi Lainnya

Publikasi Nasional

Penentuan Masa Simpan Ekstrak Etil Asetat Buah Andaliman Pada Kemasan Botol Kaca dan PET dengan Metode Accelarated Shelf-Life Test (ASLT)

SITI BASYARIAH PUTRI LUBIS , ELISA JULIANTI

TEKNOLOGI ENZIM

PREMY PUSPITAWATI RAHAYU , ANGGA PRASETYO , CITRA NURMA YUNITA , RASMIYANA , MIKSUSANTI , ELISA JULIANTI

Improvement of CPO Quality Using Physical Purification Material of Shell Powder for Red Cooking Oil Production

JENNY ELISABETH , ELISA JULIANTI

Antioxidant Activity, Ascorbic Acid, and Beta Carotene of Sumatran Red Tampoi (Baccaurea costulata) and Rambai (Baccaurea motleyana) Fruits

ERIKA PARDEDE , ELISA JULIANTI , FERLIST RIO SIAHAAN , Claudia Virani Harefa

KARAKTERISASI FISIKOKIMIA MINYAK INTI SAWIT SEBAGAI MINYAK RANTAI SEDANG

ELISA JULIANTI , JANSEN SILALAHI , AGNES IMELDA MANURUNG

Dengke Naniura Sumber Bakteri Asam Laktat

ROSNAWYTA SIMANJUNTAK , ELISA JULIANTI

Pangan Fungsional Indonesia Seri Buah dan Sayuran

ELISA JULIANTI

Pangan Fungsional Indonesia Seri Buah dan Sayuran

ELISA JULIANTI

Pangan Fungsional Indonesia Seri Buah dan Sayuran

ELISA JULIANTI

Beta Karoten, Vitamin C dan Sifat Antioksidan Buah Jentikan (Baccaurea polyneura Hook. f.) Asal Sumatera

ERIKA PARDEDE , ELISA JULIANTI

Beta Karoten, Vitamin C dan Sifat Antioksidan Buah jentikan (Baccaurea poluneura Hook. f.) Asal Sumatera

ELISA JULIANTI , ERIKA PARDEDE

Perspektif Global Ilmu dan Teknologi Pangan

ELISA JULIANTI

Perspektif Global Ilmu dan Teknologi Pangan

ELISA JULIANTI

PENGARUH BERBAGAI JENIS ASAM JERUK TERHADAP PERUBAHAN MUTU IKAN MAS NANIURA SELAMA WAKTU DISPLAY (The Effect of Several Types of Lime on Quality Changes of Naniura Goldfish …

ELISA JULIANTI

PENGARUH PERLAKUAN AWAL (PRE-TREATMENT) TERHADAP KARAKTERISTIK KIMIA DAN FUNGSIONAL TEPUNG UBI JALAR UNGU (The Effect of Pre-treatment on Chemical and Functional …

ELISA JULIANTI

Pemanfaatan pati ubi jalar merah sebagai edible coating dan pengaruhnya terhadap mutu buah strawberry selama penyimpanan

ELISA JULIANTI

PENGARUH PERBANDINGAN GUM ARAB DENGAN PEKTIN SEBAGAI PENSTABIL TERHADAP MUTU SELAI WORTEL NENAS (The Effect of Ratio Gum Arabic and Pectin As A Stabilizer on The Quality of …

ELISA JULIANTI

Karakteristik Fisik, Kimia, Dan Organoleptik Flakes Dari Bekatul Beras, Tepung Kacang Hijau, Dan Tepung Ubi Jalar Kuning Dan Penambahan Kuning Telur

ELISA JULIANTI

PENGARUH PERBANDINGAN GUM ARAB DENGAN PEKTIN SEBAGAI PENSTABIL TERHADAP MUTU SELAI WORTEL NENAS (The Effect of Ratio Gum Arabic and Pectin As A Stabilizer on The Quality of …

ELISA JULIANTI

PEMANFAATAN PATI UBI JALAR MERAH SEBAGAI EDIBLE COATING DAN PENGARUHNYA TERHADAP MUTU BUAH STRAWBERRY SELAMA PENYIMPANAN

ELISA JULIANTI

PENGARUH BERBAGAI JENIS ASAM JERUK DAN LAMA PERENDAMAN

ELISA JULIANTI

Pengaruh perbandingan sari bit dengan sari buah nenas dan konsentrasi gelatin terhadap karakteristik permen jeli

ELISA JULIANTI

Pengaruh Komposisi Udara Ruang Penyimpanan Terhadap Mutu Jeruk Siam Brastagi (Citrus nobilis LOUR var Microcarpa) selama penyimpanan suhu ruang

ELISA JULIANTI

The making of gluten and egg free cake from composite flour of rice, cassava, potato starch, and soybean with the addition of hydrocolloid

ELISA JULIANTI

Evaluasi karakteristik fisik, kimia dan sensori roti dari tepung komposit beras, ubi kayu, kentang dan kedelai dengan penambahan xanthan gum

ELISA JULIANTI

Consumers’ acceptance and antioxidant of the agarwood ( Aquilaria malaccensis Lamk.) leaves tea based on the shape and size of leaves

ELISA JULIANTI

Pengembangan Produk Bakso Kedelai (Soyballs) dengan Penambahan Gluten serta Pati dari Ubi Kayu, Ubi Jalar, Jagung, dan Kentang

ELISA JULIANTI

Pengembangan Produk Bakso Kedelai (Soyballs) Dengan Penambahan Gluten serta Pati dari Ubi Kayu, Ubi Jalar, Jagung dan Kentang. J

ELISA JULIANTI

Pengaruh konsentrasi natrium bisulfit dan jenis kemasan terhadap mutu jamur tiram putih (Pleurotus ostreatus) pada penyim-panan suhu rendah

ELISA JULIANTI

BIHON TYPE NOODLES FROM HEAT MOISTURE TREATED STARCH OF FOUR VARIETIES OF SWEET POTATO [Mi Tipe Bihun dari Pati Heat Moisture Treatment dari Empat Varietas Ubi Jalar]

ELISA JULIANTI

BIHON TYPE NOODLES FROM HEAT MOISTURE TREATED STARCH OF FOUR VARIETIES OF SWEET POTATO [Mi Tipe Bihun dari Pati Heat Moisture Treatment...

ELISA JULIANTI

Pengaruh Jenis Pemacu Pematangan Terhadap Mutu Buah Pisang Barangan (Musa paradisiaca L.)

ELISA JULIANTI

Pengaruh tingkat kematangan dan suhu penyimpanan terhadap mutu buah terong belanda (Cyphomandra betacea)

ELISA JULIANTI

PENGERINGAN KEMOREAKSI DENGAN KAPUR API (CaO) UNTUK MENCEGAH KEHILANGAN MINYAK ATSIRI PADA JAHE (Chemoreaction Drying Using Quicklime (CaO) to Prevent Loss of Essential Oil in …

ELISA JULIANTI

PENGERINGAN KEMOREAKSI DENGAN KAPUR API (CaO) UNTUK MENCEGAH KEHILANGAN MINYAK ATSIRI PADA JAHE (Chemoreaction Drying Using Quicklime (CaO) to Prevent Loss of Essential Oil in …

ELISA JULIANTI

Budidaya dan teknologi pascapanen jahe

ELISA JULIANTI

Kajian energi kemoreaksi kapur api untuk pengeringan benih cabe merah

ELISA JULIANTI

Teknologi Pengemasan

ELISA JULIANTI

Analisis kinetika pendugaan umur simpan benih cabai merah

PURWIYATNO HARIYADI , ELISA JULIANTI

Diversifikasi Produk Melalui Pemanfaatan Tepung Mocaf Pengganti Terigu Pada UKM Produk Bolu di Desa Sei Mencirim Kabupaten Deli Serdang

ELISA JULIANTI

PENGARUH JENIS DAN KONSENTRASI BAHAN PENCEGAH PENCOKELATAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEPUNG UBI JALAR UNGU (The Effect of Type and Concentration of …

ELISA JULIANTI

PENGARUH PERLAKUAN AWAL (PRE-TREATMENT) TERHADAP KARAKTERISTIK KIMIA DAN FUNGSIONAL TEPUNG UBI JALAR UNGU (The Effect of Pre-treatment on Chemical and Functional …

ELISA JULIANTI

PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KIMIA TEPUNG UBI JALAR UNGU (The Effect Of Fermentation Method and Time On Physicochemical and Functional …

ELISA JULIANTI

PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP MUTU FISIK TEPUNG UBI JALAR ORANYE (The Effect o...

ELISA JULIANTI

Dengke Naniura Sumber Bakteri Asam Laktat

ELISA JULIANTI

PEMANFAATAN PATI UBI JALAR MERAH SEBAGAI EDIBLE COATING DAN PENGARUHNYA TERHADAP MUTU BUAH STRAWBERRY SELAMA PENYIMPANAN...

ELISA JULIANTI

Pengaruh Suhu dan Lama Pengeringan Terhadap Identifikasi Mikroflora pada Teh Herbal Daun Beluntas (Pluchea indica Less).

ELISA JULIANTI

PEMANFAATAN NARINGIN DARI KULIT BUAH JERUK DALAM PEMBUATAN MINUMAN EFFERVESCENT UNTUK MENURUNKAN KADAR GLUKOSA DARAH MENCIT (Ulitization of Naringin from Pomelo Peel in The …

ELISA JULIANTI

PENGGUNAAN BAHAN PENJERAP OKSIGEN DAN ETILEN PADA PENYIMPANAN PISANG BARANGAN DALAM KEMASAN ATMOSFIR TERMODIFIKASI AKTIF (...

ELISA JULIANTI

PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP MUTU FISIK TEPUNG UBI JALAR ORANYE (The Effect of Pre-Treatment Method and Drying Temperature on …

ELISA JULIANTI

Karakteristik Sensorik dan Kimia Cookies Berbahan Baku Tepung Kajatife (Tepung Kacang Merah, Tepung Jamur Tiram, Tepung Ikan Lele, dan Formula Tempe)

ELISA JULIANTI

PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP SIFAT KIMIA TEPUNG UBI JALAR UNGU (The Effect of P...

ELISA JULIANTI

PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK TEPUNG UBI JALAR ORANYE (The Effect of Fermentation Method and Time on Physical Characteristics of Orange …

ELISA JULIANTI

PENGARUH METODE FERMENTASI DAN PENGERINGAN TERHADAP MUTU FISIKOKIMIA TEPUNG UBI JALAR ORANYE (The Effect of Fermentation and Drying Methods on The Physicochemical Properties of …

ELISA JULIANTI

PEMANFAATAN PATI UBI JALAR MERAH SEBAGAI EDIBLE COATING DAN PENGARUHNYA TERHADAP MUTU BUAH STRAWBERRY SELAMA PENYIMPANAN (Utilization of Red Sweet Potato Starch for Edible …

ELISA JULIANTI

PENGUJIAN EFEK HIPOKOLESTEROLEMIA MINUMAN REBUSAN DAUN SALAM YANG MENGANDUNG EKSTRAK KAYU MANIS SECARA IN-VIVO PADA TIKUS PERCOBAAN (Testing The Hypocholesterol Effects of …

ELISA JULIANTI

PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KIMIA TEPUNG UBI JALAR UNGU (The Effect Of Fermentation Method and Time On Physicochemical and Functional …

ELISA JULIANTI

PENGARUH SUHU BLANSING DAN SUHU PENGERINGAN TERHADAP MUTU FISIK TEPUNG UBI JALAR UNGU (Ipomea batatas L)(The Effect of Blansing Temperature and Drying Temperature on Physical …

ELISA JULIANTI

PEMANFAATAN NARINGIN DARI KULIT BUAH JERUK DALAM PEMBUATAN MINUMAN EFFERVESCENT UNTUK MENURUNKAN KADAR GLUKOSA DARAH MENCIT (Ulitization of Naringin from Pomelo Peel in The …

ELISA JULIANTI

PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK TEPUNG UBI JALAR ORANYE (The Effect of Fermentation Method and Time on Physical Characteristics of Orange …

ELISA JULIANTI

KAJIAN PENERIMAAN PANELIS TERHADAP PRODUK COKLAT BATANGAN PENDAWA, SIBIRU-BIRU, DELI SERDANG, SUMATRA UTARA

ELISA JULIANTI

The Effect of Addition of Pridot Leaf Extract and Juice of Red Watermelon Albedo on Carbonated Coconut Drink of Blood Glucose Levels of Mice

ELISA JULIANTI

PEMANFAATAN NARINGIN DARI KULIT BUAH JERUK DALAM PEMBUATAN MINUMAN EFFERVESCENT UNTUK MENURUNKAN KADAR GLUKOSA DARAH MENCIT (Ulitization of Naringin from Pomelo Peel in The …

ELISA JULIANTI

PENGGUNAAN BAHAN PENJERAP OKSIGEN DAN ETILEN PADA PENYIMPANAN PISANG BARANGAN DALAM KEMASAN ATMOSFIR TERMODIFIKASI AKTIF (THE UTILIZATION OF OXYGEN AND ETHYLENE ADSORBERS IN …

ELISA JULIANTI

PEMANFAATAN PATI UBI JALAR MERAH SEBAGAI EDIBLE COATING DAN PENGARUHNYA TERHADAP MUTU BUAH STRAWBERRY SELAMA PENYIMPANAN (Utilization of Red Sweet Potato Starch for Edible …

ELISA JULIANTI

PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP SIFAT KIMIA TEPUNG UBI JALAR UNGU (The Effect of Pre-Treatment Method and Drying Temperature on …

ELISA JULIANTI

Peningkatan Produktivitas UMKM Tempe Melalui Perbaikan Alat Pengolahan

ELISA JULIANTI

PENGUJIAN EFEK HIPOKOLESTEROLEMIA MINUMAN REBUSAN DAUN SALAM YANG MENGANDUNG EKSTRAK KAYU MANIS SECARA IN-VIVO PADA TIKUS PERCOBAAN (Testing The Hypocholesterol Effects of …

ELISA JULIANTI

PENGARUH METODE FERMENTASI DAN PENGERINGAN TERHADAP MUTU FISIKOKIMIA TEPUNG UBI JALAR ORANYE (The Effect of Fermentation and Drying Methods on The Physicochemical Properties of …

ELISA JULIANTI

PENGARUH METODE FERMENTASI DAN PENGERINGAN TERHADAP MUTU FISIKOKIMIA TEPUNG UBI JALAR ORANYE (The Effect of Fermentation and Drying Methods on The Physicochemical Properties of …

ELISA JULIANTI

PENGENDALIAN HAMA TERPADU MENGGUNAKAN YELLOW STICKY TRAP MENINGKATKAN PRODUKTIVITAS KOPI DI TELAGAH

ELISA JULIANTI

PELATIHAN DAN PENGOLAHAN BAWANG MERAH KHAS MEDAN

ELISA JULIANTI

Pengaruh Perbandingan Tepung Bekatul Jagung dengan Tepung Beras Merah dan Penambahan Puree Labu Kuning terhadap Karakteristik Kimia dan Organoleptik Food Bar

ELISA JULIANTI

PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK TEPUNG UBI JALAR ORANYE (The Effect of Fermentation Method and Time on Physical Characteristics of Orange …

ELISA JULIANTI

KARAKTERISTIK FISIKOKIMIA MIKROENKAPSULAN ANTOSIANIN DARI LIMBAH CAIR PENGOLAHAN PATI UBI JALAR UNGU (Physicochemical Characteristics of Anthocyanin Microencapsulant from …

ELISA JULIANTI

PENGARUH PENAMBAHAN TEPUNG KUNING TELUR DAN KRIMER NABATI TERHADAP MUTU TEPUNG PUDING INSTAN (The Effect of The Addition of Egg Yolk Flour and Non Dairy Creamer on The Quality …

ELISA JULIANTI

MINUMAN PROBIOTIK SOY-YAMGHURT KAYA ANTIOKSIDAN, TOTAL FENOL DAN FLAVONOID DARI BAHAN BAKU BENGKUANG DAN KEDELAI

ELISA JULIANTI

PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP SIFAT KIMIA TEPUNG UBI JALAR UNGU (The Effect of Pre-Treatment Method and Drying Temperature on …

ELISA JULIANTI

Akselerasi Pembrondolan Tandan Buah Segar Kelapa Sawit Menggunakan Mikroba Selulotik dan Pengaruhnya Terhadap Kualitas Minyak

ELISA JULIANTI

PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP SIFAT KIMIA TEPUNG UBI JALAR UNGU (The Effect of Pre-Treatment Method and Drying Temperature on …

ELISA JULIANTI

The Quality of Salted Egg using Red Ginger as Natural Antioxidant

ELISA JULIANTI

PENGARUH BERBAGAI JENIS ASAM JERUK TERHADAP PERUBAHAN MUTU IKAN MAS NANIURA SELAMA WAKTU DISPLAY (The Effect of Several Types of Lime on Quality Changes of Naniura Goldfish …

ELISA JULIANTI

PEMANFAATAN NARINGIN DARI KULIT BUAH JERUK DALAM PEMBUATAN MINUMAN EFFERVESCENT UNTUK MENURUNKAN KADAR GLUKOSA DARAH MENCIT (Ulitization of Naringin from Pomelo Peel in The …

ELISA JULIANTI

Differences in Heating Temperature and Type of Phytase Enzyme on Enzyme Activity, Calcium and Phosphorus Levels in Complete Poultry Feed

ELISA JULIANTI

KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK FLAKES DARI BEKATUL BERAS, TEPUNG KACANG HIJAU, DAN TEPUNG UBI JALAR KUNING DAN PENA...

ELISA JULIANTI

PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KIMIA TEPUNG UBI JALAR UNGU (The Effect Of Fermentation Method and Time On Physicochemical and Functional …

ELISA JULIANTI

PENGARUH PENAMBAHAN TEPUNG KUNING TELUR DAN KRIMER NABATI TERHADAP MUTU TEPUNG PUDING INSTAN (The Effect of The Addition of Egg Yolk Flour and Non Dairy Creamer on The Quality …

ELISA JULIANTI

PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK TEPUNG UBI JALAR ORANYE (The Effect of Fermentation Method and Time on Physical Characteristics of Orange …

ELISA JULIANTI

PENGARUH SUHU BLANSING DAN SUHU PENGERINGAN TERHADAP MUTU FISIK TEPUNG UBI JALAR UNGU (Ipomea batatas L)(The Effect of Blansing Temperature and Drying Temperature on Physical …

ELISA JULIANTI

ANALISIS KOMPOSISI FITOKIMIA EKSTRAK BUAH SALAK SIDIMPUAN (Salacca sumatrana)

ELISA JULIANTI

PENGERINGAN KEMOREAKSI DENGAN KAPUR API (CaO) UNTUK MENCEGAH KEHILANGAN MINYAK ATSIRI PADA JAHE (Chemoreaction Drying Using Quicklime (CaO) to Prevent Loss of Essential Oil in …

ELISA JULIANTI

PENGARUH METODE PERLAKUAN AWAL (PRE-TREATMENT) DAN SUHU PENGERINGAN TERHADAP MUTU FISIK TEPUNG UBI JALAR ORANYE (The Effect of Pre-Treatment Method and Drying Temperature on …

ELISA JULIANTI

PENGARUH PENAMBAHAN TEPUNG KUNING TELUR DAN KRIMER NABATI TERHADAP MUTU TEPUNG PUDING INSTAN (The Effect of The Addition of Egg Yolk Flour and Non Dairy Creamer on The Quality …

ELISA JULIANTI

Publikasi Internasional

SYNTHESIS OF LAURIC-RICH MEDIUM-CHAIN TRIGLYCERIDES FROM PALM KERNEL OIL AND LAURIC ACID BY ENZYMATIC ACIDOLYSIS

ELISA JULIANTI , JANSEN SILALAHI , AGNES IMELDA MANURUNG , Donald Siahaan

Effect of maturity level on physical and sensory characteristics of avocado var. tongar fruits

ELISA JULIANTI

Exploration of Lactic Acid Bacteria as Potential Probiotic in Indonesian Traditional Fermented Food Products

ELISA JULIANTI

Diversity of color and chemical properties of the resins of Indonesian Styrax spp

ELISA JULIANTI

Evaluation of Mutation Induction using Colchicine on Morphophysiological, Anatomical and Cytogenetic Characteristics of Samosir Local Shallots

ELISA JULIANTI

Brewers’ spent grain as a food ingredient: Techno-processing properties, nutrition, acceptability, and market

AZIS BOING SITANGGANG , Joncer Naibaho , Malgorzata Korzeniowska , Yuyun Lu , ELISA JULIANTI

Advanced and Potential Methods for Extraction of Bioactive Compounds from Avocado Peel—A Review

ELISA JULIANTI

Chemical and functional properties of starch nanoparticle from purple sweet potato var. ayamurasaki

ABDULLAH RAHMAN NASUTION , ELISA JULIANTI

Dengke naniura source of probiotic to lower cholesterol

ROSNAWYTA SIMANJUNTAK , JANSEN SILALAHI , ENDANG SUTRISWATI RAHAYU , ELISA JULIANTI

Relation between the effect of increasing reaction time, reaction temperature and ratio of substrate on incorporation of lauric acid into palm kernel oil

ELISA JULIANTI , JANSEN SILALAHI , AGNES IMELDA MANURUNG

Quality of Chicken Sausage during Storage with Addition of Andaliman Fruit Powder

ZULKIFLI LUBIS , ELISA JULIANTI

Campaign education and communication to the potential consumers of brewers’ spent grain (BSG)-added food products as sustainable foods

ELISA JULIANTI , Joncer Naibaho

BETA KAROTEN, VITAMIN-C DAN SIFAT ANTIOKSIDAN BUAH JENTIKAN (Baccaurea polyneura Hook. f.) ASAL SUMATERA

ELISA JULIANTI

Hypocholesterolemic Effect of Biscuit Made from Purple Sweet Potato Flour, Starch, and Fiber Rich Flour on Rats

ELISA JULIANTI

Physical and Functional Properties of Purple Sweet Potato Starch as Affected by Isolation Methods

ELISA JULIANTI

The analysis of the glyceride components on the treatment variation of refined bleached deodorized palm oil by gas chromatography method

ELISA JULIANTI

Antioxidant activity of Salak Sidempuan ( Salacca zalacca) fruit with different solvents using the DPPH method

ELISA JULIANTI

Potential analysis of Nipa Palm ( Nypa Fruticans) in Singkil

ELISA JULIANTI

The Effect of Implementation of Good Manufacturing Practice (GMP) and the Use of Andaliman Fruit Extract as Natural Preservatives on Microbiological Quality of Beef Meatbals in Household Food Industry "mak Iji" in Medan City

ELISA JULIANTI

The effect of roasting temperature on proximate and dietary fiber of food bar salak (Sidimpuan cultivar) fruit

ELISA JULIANTI , JANSEN SILALAHI

Influence of internal and external factors for youth agripreneurship development in Sumatra Region

ELISA JULIANTI

Physicochemical characteristics of tuber modified by acetylation method and its application in dry noodle product

SISILIA F. YANTI , ELISA JULIANTI

The environmentally sound management model for catering service

ELISA JULIANTI

Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan gum

ELISA JULIANTI

Production mono-diglyceride (MDG) from refined deodorized palm oil (RBDPO) by enzymatic process

ELISA JULIANTI

Effect of gluten free composite flour and egg replacer on physicochemical and sensory properties of cakes

ELISA JULIANTI

Effect of soybean flour on physico-chemical, functional, and rheological properties of composite flour from rice, sweet potato, and potato

ELISA JULIANTI

Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour.

ELISA JULIANTI

Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour

ELISA JULIANTI

Effect of Modified Atmosphere Packaging on Postharvest Quality of Rambutan cv. Binjai

ELISA JULIANTI

Physicochemical and functional properties of fermented starch from four Cassava varieties

ELISA JULIANTI

Effect of Virgin Coconut Oil (VCO) Percentage and Emulsifier Ratio on the Physicochemical Characteristics of Beverages Emulsions using Local Hybrid Coconut from Indonesian …

ELISA JULIANTI

Characteristics of red bean ice cream with the addition of VCO (Virgin Coconut Oil) using hybrid coconut (Khina 2) from local indonesian resources to increase medium chain …

ELISA JULIANTI

Supporting baby’s physical growth through improving the quality of food for pregnant

ELISA JULIANTI

LoA Manuscript Acceptance International Journal of Agriculture and Biology (IJAB) On Behalf of Ingrid Sihombing

ELISA JULIANTI

Composites flour formulation made from yellow pumpkin, purple sweet potato, corn, and wolf-herring flour for replacement of wheat flour on low-and high-moisture foods Part I …

ELISA JULIANTI

Value of consumers preference towards to agarwood tea leaves (Aquilaria malaccensis Lamk) based on the location of leaves in the trunk

ELISA JULIANTI

The Effect of Implementation of Good Manufacturing Practice (GMP) and the Use of Andaliman Fruit Extract as Natural Preservatives on Microbiological Quality of Beef Meatbals in …

ELISA JULIANTI

Campaign education and communication to the potential consumers of brewers’ spent grain (BSG)-added food products as sustainable foods

ELISA JULIANTI

Comparison of The Effectiveness of Campylobacter Growth Ability in Culture Media Added Supplements Lysed Sheep's Blood with Lysed Cow's Blood in Chicken Meat Samples

ELISA JULIANTI

The Effect of Implementation of Good Manufacturing Practice (GMP) and the Use of Andaliman Fruit Extract as Natural Preservatives on Microbiological Quality of Beef Meatbals in …

ELISA JULIANTI

Regulation of central and regional governments in managing foodservice with environmental insight in.

ELISA JULIANTI

Comparison of the effectiveness of Campylobacter jejuni growth ability in culture media added supplements lysed sheep's blood with lysed cow's blood in chicken meat samples

ELISA JULIANTI