Wildan Suhartini
| Nama Lengkap | Wildan Suhartini, S.T.P., M.Eng. |
| NRK | 1993060820212251 |
| wildan.suhartini [at] tp.itera.ac.id | |
| Blog | |
| Jabatan di Prodi | Dosen |
| Riwayat Pendidikan | S1 Teknologi Industri Pertanian, Universitas Brawijaya |
| S2 Food Science and Engineering, Jiangnan University |
Publikasi
AF Suloi, Nurmiati, dan W Suhartini. 2022. Eksplorasi Bakteri Actinomycetes Asli Papua Barat Sebagai Pewarna Makanan Alami dan Antimikroba. G-Tech: Jurnal Teknologi Terapan. https://doi.org/10.33379/gtech.v6i2.1522
W Suhartini, F Rumkorem, A Saraswaty. 2022. Analisis Sensori Varian Minuman Pala (Myristica argentea Warb) yang dikombinasikan dengan Ekstrak Kopi (Coffea Canephora) dan Ekstrak Kayu Manis (Cinnamomum burmannii). Communication in Food Science and Technology. https://journal.itera.ac.id/index.php/cfst/article/view/958
TVT Do, W Suhartini, F Mutabazi, and AN Mutukumira. 2020. Gynura bicolor DC.(Okinawa spinach): A comprehensive review on nutritional constituents, phytochemical compounds, utilization, health benefits, and toxicological evaluation. Food Research International. https://doi.org/10.1016/j.foodres.2020.109222
TVT Do, L Fan, W Suhartini, and M Girmatsion. 2019. Gac (Momordica cochinchinensis Spreng) fruit: A functional food and medicinal resource. Journal of functional foods. https://doi.org/10.1016/j.jff.2019.103512
W Suhartini, F Yang, and W Xia. 2019. Physiochemical properties, volatile compounds and sensory evaluation of chili sauce shrimp paste from different regions in Indonesia. Food and Nutrition Sciences. https://doi.org/10.4236/fns.2019.103026
W Suhartini. 2016. Analisis Karakteristik Serbuk Kikil Sapi sebagai Bahan Baku Sediaan Kosmetik (Kajian Jenis Pelarut dan Waktu Ekstraksi Lemak). Universitas Brawijaya.
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