| Bahan Pangan, Gizi, dan Kesehatan D Cakrawati, MN Handayani Alfabeta, 2012 | 300* | 2012 |
| Penentuan umur simpan yoghurt sinbiotik dengan penambahan tepung gembolo modifikasi fisik RZ Ihsan, D Cakrawati Edufortech 2 (1), 1-6, 2017 | 25 | 2017 |
| Pengaruh penambahan CMC sebagai senyawa penstabil terhadap yoghurt tepung gembili D Cakrawati, MA Kusumah Agrointek: Jurnal Teknologi Industri Pertanian 10 (2), 77-85, 2016 | 22 | 2016 |
| Application of edible coating from cassava peel–bay leaf on avocado MN Handayani, S Karlina, Y Sugiarti, D Cakrawati Journal of Physics: Conference Series 1013 (1), 012168, 2018 | 17 | 2018 |
| Microencapsulation of dragon fruit (Hylocereus polyrhizus) peel extract using maltodextrin MN Handayani, I Khoerunnisa, D Cakrawati, A Sulastri IOP Conference Series: Materials Science and Engineering 288 (1), 012099, 2018 | 15 | 2018 |
| Effect of steam-cooking on (poly) phenolic compounds in purple yam and purple sweet potato tubers D Cakrawati, S Srivichai, P Hongsprabhas Food Res 5 (1), 330-336, 2021 | 13 | 2021 |
| Pengaruh Penambahan Ekstrak Daun Salam Terhadap Umur Simpan Bakso T Yulianti, D Cakrawati Agrointek: Jurnal Teknologi Industri Pertanian 11 (2), 37-44, 2017 | 13 | 2017 |
| Analisis Faktor-Faktor Self Regulated Learning Mahasiswa Setelah Menggunakan Aplikasi Sistem Pembelajaran Online SPOT D Meilani, D Cakrawati EDUFORTECH 2 (2), 77-87, 2017 | 12 | 2017 |
| Aplikasi edible coating dari pati umbi porang dengan penambahan ekstrak lengkuas merah pada buah langsat N Nurlatifah, PR Nurcahyani Edufortech 2 (1), 7-14, 2017 | 9 | 2017 |
| Effect of modified yam (Dioscorea esculenta) flour on some physicochemical and sensory properties of synbiotic yoghurt MN Handayani, D Cakrawati, S Handayani IOP Conference Series: Materials Science and Engineering 128 (1), 012035, 2016 | 9 | 2016 |
| Microencapsulation of limonin from orange juice waste using maltodextrin D Cakrawati, MN Handayani IOP Conference Series: Materials Science and Engineering 180 (1), 012096, 2017 | 6 | 2017 |
| Microencapsulation by freeze drying of limonin using β-cyclodextrin and its stability in different ph solution D Cakrawati, MN Handayani, E Noor, TC Sunarti J. Eng. Sci. Technol 13 (8), 2287-2298, 2018 | 5 | 2018 |
| Model of learning implementation in preparing vocational teachers D Cakrawati, S Handayani, MN Handayani 3rd UPI International Conference on Technical and Vocational Education and …, 2015 | 5 | 2015 |
| The effect of modified potato flour substitution on the organoleptics characteristics of toddler biscuit D Cakrawati, P Rahmawati IOP Conference Series: Materials Science and Engineering 128 (1), 012053, 2016 | 4 | 2016 |
| Modifikasi nugget ayam dengan penambahan pati resisten ubi jalar sebagai serat pangan BA Ekowati, D Cakrawati EDUFORTECH 1 (1), 53-58, 2016 | 4 | 2016 |
| E-Module Development of Sustainable Coffee Processing to Improve Vocational Students’ Green Skills MN Handayani, MO Ramadhan, S Maharani, D Cakrawati, M Mukhidin Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di …, 2023 | 3 | 2023 |
| Morfology and Stability of Microencapsulation of Limonin using Maltodestrin: Morfology and Stability D Cakrawati, MN Handayani, E Noor, TC Sunarti IOP Conference Series: Materials Science and Engineering 180 (1), 012295, 2017 | 2 | 2017 |
| Pembelajaran dengan Pendekatan Saintifik Menggunakan Media Audio Visual pada Kompetensi Dasar Pengemasan di SMKN 1 Mundu Cirebon FS Anggraeni, Y Sugiarti EDUFORTECH 1 (1), 38-44, 2015 | 2 | 2015 |
| Pembelajaran Dengan Pendekatan Saintifik Menggunakan Media Audio Visual Pada Kompetensi Dasar Pengemasan FS Anggraini, D Cakrawati EDUFORTECH 3 (1), 33-40, 2018 | 1 | 2018 |
| Chemical Characteristics and Sensory Properties of Biscuits using Modified Potato Flour MN Handayani, D Cakrawati Pertanika Journal of Social Sciences and Humanities 25, 147-156, 2017 | 1 | 2017 |
Mustika Nuramalia HandayaniAssociate Professor, Universitas Pendidikan Indonesia在 upi.edu 的电子邮件经过验证
Mustika Nuramalia HandayaniAssociate Professor, Universitas Pendidikan Indonesia在 upi.edu 的电子邮件经过验证