Vita Fitriani

Food Process Engineering and Processing

Full name	VITA FITRIANI, S.T.P., M.Sc.
NRK (Contract Staff ID)	1991040920172049.
Email	vita.fitriani[at]tp.itera.ac.id

Position in the Study Program	–
Education History	Bachelor's in Agricultural Engineering, UGM
	Master's in Food Science and Technology, UGM

Publications

Fitriani, V,. dkk. 2020. The effect of citric acid on chemical and physical characteristics of andaliman (Zanthoxylum acanthopodium) chili paste in retort packaging. DOI : doi:10.1088/1755-1315/537/1/012031

Fitriani, V,. et al. 2020. Study of the Physical, Chemical, and Sensorial Properties of Tempoyak (Fermented Durian) with Retort Pouch Packaging. DOI : 10.25077/jtpa.24.2.157-165.2020

Fitriani V,. Mareta, DT,. Setiaboma, W,. 2019. Study of making and characteristics of instant pindang seasoning powder using foam – mat drying method. DOI : 10.1088/1755-1315/258/1/012002.

Fitriani V,. Mareta, DT,. Setiaboma, W,. 2019. Characteristics of the Chemical and Physical Properties of White Kepok Banana Fruit Leather ( Musa acuminate sp) at Various Drying Temperatures DOI : https://doi.org/10.26877/jiphp.v3i1.3486

Fitriani V,. Mareta, DT,. Setiaboma, W,. 2019. Characterization of fruit leather with carrageenan addition with various bananas. DOI : 1315/258/1/012004/meta

Courses Taught

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