Udayana, Samsu and Nurdjanah, Siti and Ramadhan Triyandi, Ramadan and Nurhadi, Bambang (2024) Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil. Journal of Nutrition nad Metabolism, 2024. pp. 1-10.

Nurdjanah, Siti and Zuidar, Ahmad Sapta and winanti, diki and Nurdin, Samsu Udayana (2024) Penyuluhan Tatalaksana Usaha Kelanting Kelompok Wanita Tani Plamboyan Desa Rejomulyo Palas Lampung Selatan. Jurnal Pengabdian Fakultas Pertanian Universitas Lampung, 3 (1). pp. 189-195. ISSN : 2829-2235 (ONLINE)

Zukryandry, Zukryandry and Nurdjanah, Siti and Murhadi, Murhadi (2024) Physicochemical Characteristics, Amylography Profile and Infrared Spectroscopy of Stored Product Insects (SPI)-Attacked Rice Powder. Universal Journal of Agricultural Research, 12 (1). pp. 13-23.

Nurbaiti, Nurbaiti and Nurdjanah, Siti and Astuti, Sussi and Utomo, tanto Pratondo and Sartika, Dewi (2023) Physicochemical Properties of Butternut Pumpkin Affected by Different Age of Harvest. AIP Conf. Proc. 2621, 030018-1–030018-5; https://doi.org/10.1063/5.0142388, 2621,. 030018-1. ISSN https://doi.org/10.1063/5.0142388

Hidayat, Beni and Hasanudin, Udin and Nurdjanah, Siti and Yuliana, Neti and Zukryandry, Zykryandry (2023) Development of Low Glycemic Index Cookies Made From Functional Cassava Pulp Flour. Malaysian Applied Biology, 52 (4). pp. 145-151. ISSN ISSN 2462-151X (online)

Yuliana, Neti and Nurdjanah, Siti and Andaningrum, Arifia Zulaika and Flores, Floirendo (2023) Effect of Leuconostoc mesenteroides and Saccharomyces cerevisiae Fermentation on the Pasting Properties of Sweet Potato (Ipomoea batatas) Flour. UNILA. (Unpublished)

Nurdjanah, Siti and Nurbaiti, Nurbaiti and Astuti, Sussi and Utomo, tanto Pratondo and Sartika, Dewi (2023) Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour. UNILA. (Unpublished)

Nurdjanah, Siti and Nurbaiti, Nurbaiti and Astuti, Sussi and Utomo, tanto Pratondo and Sartika, Dewi (2023) Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour. Jurnal Teknologi & Industri Hasil Pertanian, 28 (2). pp. 174-183. ISSN ISSN 1410-3044 (Print) and ISSN 2302-4399 (Online)

Juniarti, Rani and Nurdin, Samsu Udayana and Nurdjanah, Siti and subeki, subeki and Hasanudin, Udin (2023) Karakteristik Kimia dan Fisik Beras Terserang Kutu (Sitophyllus oryzae. sp) Chemical and physical characteristics of Rice Infested with lice (Sitophyllus oryzae. sp). UNILA. (Unpublished)

Agustin, Dieffa Sasi and Astuti, Sussi and Sugiharto, Ribut and Nurdjanah, Siti (2023) PURPLE SWEET POTATO BARS DENGAN PENAMBAHAN PISANG AMBON DAN KACANG HIJAU : EVALUASI SIFAT KIMIA, FISIK, DAN SENSORI. JURNAL AGROINDUSTRI BERKELANJUTAN, 2. pp. 298-314. ISSN 2828-8513

Yuliana, Neti and Nurdjanah, Siti and Andaningrum, Arifia Zulaika and Flores, Floirendo (2023) Effect of Leuconostoc mesenteroides and Saccharomyces cerevisiae Fermentation on the Pasting Properties of Sweet Potato (Ipomoea batatas) Flour. Philippine Journal of Science, 152 (3). pp. 1197-1208. ISSN 0031 - 7683

Yuliana, Neti and Wardani, Ica and Sartika, Dewi and Nurdjanah, Siti (2023) Modification of Casava Starch Properties by Spontaneous Fermentation. Journal of Innovation and Technology, 4 (1). pp. 1-5. ISSN 2721-8570

Viani Tri, Okta and Rizal, Samsul and Nurdjanah, Siti and Nawansih, Otik (2023) FORMULASI TEPUNG DAUN KELOR (Moringa oleifera L.) DAN TEPUNG TERIGU TERHADAP MUTU SENSORI, FISIK, DAN KIMIA CUPCAKE. JURNAL AGROINDUSTRI BERKELANJUTAN, 2 (1). pp. 147-169. ISSN 2828-8513

Koesoemawardani, Dyah and Nurdjanah, Siti and Nurainy, Fibra and Hidayati, Sri (2023) Pelatihan Pembuatan Sambel Uleg Botol di KWT Wonodadi Kecamatn Gadingrejo Kabupaten Pringsewu. Jurnal Pengabdian Fakultas Pertanian Universitas Lampung, 2 (1). 198 -204. ISSN 2829-2235

Yuliana, Neti and Wardani, Ica and Sartika, Dewi and Nurdjanah, Siti (2023) similarity Index Modification of Casava Starch Properties by Spontaneous Fermentation. Forum Teknik BKS PTN Wilayah Barat, Indonesia.

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Novianti, Dini (2023) he benefits of fermentation in improving the pasting properties of composite sweet potato flour and its application in composite white salted noodles. Food Research, 7 (1). pp. 120-127.

Nurdjanah, Siti and Enrica, Cherly and Suharyono, Suharyono and Rizal, Samsul (2023) Study on Synbiotic Beverages Based on Local Seeds and Oyster Mushrooms with the Addition of Lactobacillus casei. Universitas Lampung, Indonesia.

Nurdjanah, Siti and Ericha, Cherly Silvia and Suharyono, Suharyono and Rizal, Samsul (2023) Study on Synbiotic Beverages Based on Local Seeds and Oyster Mushrooms with the Addition of Lactobacillus casei. Jurnal Teknik Pertanian Lampung, 12 (2). pp. 363-373. ISSN 2302-559X

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Novianti, Dini (2023) he benefits of fermentation in improving the pasting properties of composite sweet potato flour and its application in composite white salted noodles. Rynnye Lyan Resources, Malaysia.

Yuliana, Neti and Nurdjanah, Siti and Sugiharto, Ribut and Amethy, Deary (2023) Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour. Perhimpunan Ahli Mikrobiology Indonesia.

Nurdjanah, Siti (2023) Kegiatan Tambahan Usulan GB. UNILA. (Unpublished)

Nurdjanah, Siti (2023) Komunikasi dengan AJSR. UNILA. (Unpublished)

Nurdjanah, Siti (2023) Korespondensi IOP Chlorophyll. UNILA. (Unpublished)

Nurdjanah, Siti (2023) Korespondensi JFNS Preheated purple sweet potato. UNILA. (Unpublished)

Nurdjanah, Siti (2023) Korespondensi denga Profile Aroma Compound. UNILA. (Unpublished)

Surfiana, Surfiana and Hasanudin, Udin and Nurdjanah, Siti and Utomo, tanto Pratondo (2023) Physicochemical Characteristics and Pasting Properties of Modified Cassava Starch and Flour by Integrated Processing Technology. Food Science and Technology, 11 (1). pp. 7-18.

Nurdjanah, Siti (2023) Suplemen Tambahan Kontrak dan laaporan Akhir penelitiaan 2018. UNILA. (Unpublished)

Surfiana, Surfiana and Hasanudin, Udin and Nurdjanah, Siti and Utomo, Tanto Pratondo (2023) similarity Physicochemical Characteristics and Pasting Properties of Modified Cassava Starch and Flour by Integrated Processing Technology. Horizon Research Publishing(HRPUB).

Inke, Lola Anandya and Zuidar, Ahmad Sapta and Koesoemawardani, Dyah and Nurdjanah, Siti (2022) Karakteristik Minuman Sari Lemon (Citrus limon) dengan Penambahan Konsentrasi Kolagen yang Berbeda. UGM, Indonesia.

Inke, Lola Anandya and Zuidar, Ahmad Sapta and Koesoemawardani, Dyah and Nurdjanah, Siti (2022) Karakteristik Minuman Sari Lemon (Citrus limon) dengan Penambahan Konsentrasi Kolagen yang Berbeda. AGRITECH, 42 (4). pp. 369-379. ISSN 0216-0455

Juniarti, Rani and Nurdin, Samsu Udayana and Nurdjanah, Siti and subeki, subeki and Hasanudin, Udin (2022) Karakteristik Kimia dan Fisik Beras Terserang Kutu (Sitophyllus oryzae. sp)Chemical and physical characteristics of Rice Infested with lice (Sitophyllus oryzae. sp). Jurnal Agroindustri Halal, 8 (2). pp. 222-232. ISSN ISSN 2442-3548 eISSN 2550-0163

Nurdjanah, Siti and Nurdin, Samsu Udayana and Astuti, Sussi and Manik, Venni (2022) Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products. International Journal of Food Science Volume 2022, Article ID 7708172, 11 pages https://doi.org/10.1155/2022/7708172, 2022. pp. 1-11.

Fakultas Pertanian Universitas Lampung (2022) Video Pembelajaran Mata Kuliah Teknologi Serealia dan Palawija. EC00202220366.

Nurdjanah, Siti (2022) Komunikasi dengan Editor IJFS. UNILA. (Unpublished)

Yustiana, Anisa and Nurdjanah, Siti and Nurdin, Samsu Udayana and Murhadi, Murhadi and Sartika, Dewi (2022) Pengaruh penambahan kacang merah dan ketan hitam terhadap sifat sensori dan gizi minuman berbasis jamur tiram dan wijen hitam. Jurnal Teknologi & Industri Hasil Pertanian, 27 (2). pp. 99-107. ISSN ISSN 1410-3044 (Print) and ISSN 2302-4399 (Online)

Nurdjanah, Siti and Nurdin, Samsu Udayana and Astuti, Sussi and Manik, Venni (2022) Similarity: Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products. Hindawi.

Nurdjanah, Siti and Mulawati, Ika and Utomo, tanto Pratondo and Nurainy, Fibra (2021) EVALUASI UMUR PANEN TERHADAP SIFAT FISIKOKIMIA DAN KAPASITAS ANTIOKSIDAN TEPUNG LABU KUNING MADU. Jurnal Penelitian Pascapanen Pertanian, 18 (13). pp. 121-130. ISSN 0216-1192

Nurdjanah, Siti and Mulawati, Ika and Utomo, tanto Pratondo and Nurainy, Fibra (2021) EVALUATION OF HARVEST AGE ON PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT CAPACITY OF BUTTERNUT PUMPKIN FLOUR. Jurnal Penelitian Pasca Panen, 18 (3). pp. 121-130. ISSN ISSN : 0216-1192 E-ISSN : 2541-4054

Hidayat, Beni and Hasanudin, Udin and Nurdjanah, Siti and Yuliana, Neti and Akmal, Syamsu and Muslihudin, M. (2021) Application of partial gelatinization autoclaving-cooling process to increase the resistant starch content of fermented cassava pulp flour-based composite flour. Asian Journal of Agriculture & Biology, 3. pp. 1-10.

Hidayat, Beni and Hasanudin, Udin and Nurdjanah, Siti and Yuliana, Neti and Akmal, Syamsu and Muslihudin, Muhammad (2021) Similarity: Application of partial gelatinization autoclaving-cooling process to increase the resistant starch content of fermented cassava pulp flour-based composite flour. Asian Journal of Agriculture and Biology.

Nurdjanah, Siti and Mulawati, Ika and Utomo, Tanto Pratondo and Nurainy, Fibra (2021) Similarity: EVALUASI UMUR PANEN TERHADAP SIFAT FISIKOKIMIA DAN KAPASITAS ANTIOKSIDAN TEPUNG LABU KUNING MADU. Jurnal Penelitian Pascapanen Pertanian. Volume 18 No.13: 121– 130..

Yuliana, Neti and Nurdjanah, Siti (2020) Chapter 2. Bioprocessing and Physical Treatments of Sweet Potato Into Flour. In: Sweet Potatoes: Growth, Development and Harvesting. Series: Agriculture Issues and Policies; Food Science and Technology . Nova Publisher, USA. ISBN ISBN: 978-1-53618-611-6

Pratiwi, Ayu dian and Nurdjanah, Siti and Utomo, tanto Pratondo (2020) PENGARUH SUHU DAN LAMA PEMANASAN SAAT PROSES BLANSING TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN FISIK TEPUNG UBI KAYU. Jurnal Penelitian Pascapanen Pertanian |, 17 (2). pp. 117-125. ISSN 2541-4054

Widiastuti, Tri and Nurdjanah, Siti and Utomo, tanto Pratondo (2020) NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL. Jurnal Agroteknologi, 14 (1). pp. 58-68. ISSN e-ISSN 2502-4906.

Nawansih, Otik and Rangga, Azhari and Nurdjanah, Siti and Putri Ernani, Anggi (2020) Substitusi Tepung Onggok Terfermentasi Dalam Pembuatan Crackers (Substitution Of Fermented Cassava Baggase Flour In Cracker Processing). Majalah TEGI (Teknologi Agroindustri), 12 (1). ISSN 2085-6067 (Submitted)

Nawansih, Otik and rangga, azhari and Nurdjanah, Siti and Ernani, Anggi Putri (2020) Substitusi Tepung Onggok Terfermentasi Dalam Pembuatan Crackers. Majalah Teknologi Agro Industri (Tegi), 12 (1). pp. 21-28. ISSN E-ISSN 2656-8411

Nurdjanah, Siti and Yuliana, Neti (2020) Hak Cipta EC00202006135, 12 Februari 2020 (Siti Nurdjanah & Neti Yuliana). MENTERI HUKUM DAN HAK ASASI MANUSIA DIREKTUR JENDERAL KEKAYAAN INTELEKTUAL.

LPPM Universitas Lampung (2020) UBI JALAR TEKNOLOGI PRODUKSI DAN KARAKTERISTIK TEPUNG UBI JALAR UNGU TERMODIFIKAS. 000179258.

Hidayat, Beni and Hasanudin, Udin and Muslihudin, Muhammad and syamsu, Akmal and Nurdjanah, Siti and Yuliana, Neti (2020) Growth kinetics of Saccharomyces cerevisiae and tape yeast on the cassava pulp fermentation. J. Phys.: Conf. Ser. 1500 012058. pp. 1-8.

Nurdjanah, Siti and Indrajati, Indrajati and Astuti, Sussi and Yuliana, Neti (2020) Inhibition Activity of α-amylase by Crude Acidic Water Extract from Fresh Purple Sweet Potato (Ipomoea batatas L.) and its Modified Flours. Asian Journal of Scientific Research, 13 (2). pp. 190-196. ISSN 1992-1454

Nurdjanah, Siti and Susilawati, Susilawati and Hasanudin, Udin and Anitasari, Ayu (2020) KARAKTERISTIK MORFOLOGI DAN KIMIAWI BEBERAPA JENIS UBI KAYU MANIS ASAL KECAMATAN PALAS, KABUPATEN LAMPUNG SELATAN BERDASARKAN UMUR PANEN YANG BERBEDA. Jurnal Agroteknologi, 14 (2). pp. 126-136. ISSN p-ISSN 1978-1555;e-ISSN 2502-4906 (In Press)

Nurdjanah, Siti and Susilawati, Susilawati and Hasanudin, Udin and anitasari, ayu (2020) KARAKTERISTIK MORFOLOGI DAN KIMIAWI BEBERAPA VARIETAS UBI KAYU MANIS ASAL KECAMATAN PALAS, KABUPATEN LAMPUNG SELATAN BERDASARKAN UMUR PANEN YANG BERBEDA. Jurnal Agroteknologi, 14 (2). pp. 126-136. ISSN 1978-1555

Hidayat, Beni and Hasanudin, Udin and Nurdjanah, Siti and Yuliana, Neti and Akmal, Syamsu and Muslihudin, Muhammad (2020) Optimasi Karakteristik Tepung Komposit Berbasis Tepung Onggok Fermentasi menggunakan Metode Response Surface Methodology (RSM). Jurnal Aplikasi teknologi Pangan, 9 (3). pp. 126-132. ISSN 20897693

Pratiwi, Ayu dian and Nurdjanah, Siti and Utomo, Tanto Pratondo (2020) PENGARUH SUHU DAN LAMA PEMANASAN SAAT PROSES BLANSING TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN FISIK TEPUNG UBI KAYU. Jurnal Penelitian Pasca Panen, 17 (2). pp. 47-55. ISSN ISSN : 0216-1192 E-ISSN : 2541-4054 (In Press)

Nurdjanah, Siti and Susilawati, Susilawati and Nawansih, Otik and Nurbaiti, Nurbaiti (2020) Physico-Chemical and Sensory Properties of Kelanting Made from High Quality Cassava Flour. IOP Conference Series: Earth and Environmental Science, 515. pp. 1-8.

Nurdjanah, Siti and Indrajati, Indrajati and Astuti, Sussi and Yuliana, Neti (2020) Similarity : Inhibition Activity of α-amylase by Crude Acidic Water Extract from Fresh Purple Sweet Potato (Ipomoea batatas L.) and its Modified Flours. Asian Journal of Scientific Research, 13 (2): 190-196.

Hidayat, Beni and Hasanudin, Udin and Muslihudin, Muhammad and Akmal, Syamsu and Nurdjanah, Siti and Yuliana, Neti (2020) Similarity: Growth kinetics of Saccharomyces cerevisiae and tape yeast on the cassava pulp fermentation. Journal of Physics: Conference Series 1500 (2020). Pp. 1-7..

Widiastuti, Tri and Nurdjanah, Siti and Utomo, tanto Pratondo (2020) Similarity: NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL. Jurnal Agroteknologi Vol. 14 No. 01..

Hidayat, Beni and Hasanudin, Udin and Nurdjanah, Siti and Yuliana, Neti and Akmal, Syamsu and Muslihudin, Muhammad (2020) Similarity: Optimasi Karakteristik Tepung Komposit Berbasis Tepung Onggok Fermentasi menggunakan Metode Response Surface Methodology (RSM). Jurnal Aplikasi Teknologi Pangan. 9(3)..

Pratiwi, Ayu dian and Nurdjanah, Siti and Utomo, tanto Pratondo (2020) Similarity: PENGARUH SUHU DAN LAMA PEMANASAN SAAT PROSES BLANSING TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN FISIK TEPUNG UBI KAYU. Jurnal Penelitian Pascapanen Pertanian. Volume 17 No.2 : 117 - 125..

Nurdjanah, Siti and Susilawati, Susilawati and Nawansih, Otik and Nurbaiti, Nurbaiti (2020) Similarity: Physico-Chemical and Sensory Properties of Kelanting Made from High Quality Cassava Flour. IOP Conf. Series: Earth and Environmental Science 515. Pp. 1-7..

Nawansih, Otik and rangga, azhari and Nurdjanah, Siti and Ernani, Anggi Putri (2020) Similarity: Substitusi Tepung Onggok Terfermentasi Dalam Pembuatan Crackers. Majalah Teknologi Agro Industri (Tegi) Volume 12 No. 1..

Nurdjanah, Siti and Susilawati, Susilawati and Hasanudin, Udin and anitasari, ayu (2020) Similarity:KARAKTERISTIK MORFOLOGI DAN KIMIAWI BEBERAPA VARIETAS UBI KAYU MANIS ASAL KECAMATAN PALAS, KABUPATEN LAMPUNG SELATAN BERDASARKAN UMUR PANEN YANG BERBEDA. Jurnal Agroteknologi. Vol. 14 No. 02..

Nurdjanah, Siti and Yuliana, Neti and rangga, azhari and Aprisia, Danita (2019) Inhibition Activity of α-Glucosidase by Anthocyanin Crude Extract from Purple Sweet Potato and Its Products. Biopreopal Industri, 10 (2). pp. 83-94. ISSN E-ISSN 2502-2962; P-ISSN 2089-0877

Nurdjanah, Siti and Susilawati, Susilawati and Nawansih, Otik and Nurbaiti, Nurbaiti (2019) Physico-Chemical and Sensory Properties of Kelanting Made From High Quality Cassava Flour. In: International Conference of Sustainable Agriculture and Biosystem 2019, 11-13 Nov 2019, Padang, Sumatra Barat. (Submitted)

Nurdjanah, Siti and Murhadi, Murhadi and Sugiharto, R. and Dewi, Ratna and Yustiana, Anisa (2019) Antioxidant Activity Test and Preference Level of Various Clones of Sweet Potato Leaves (Ipomea batatas). In: SEMINAR NASIONAL TEKNOLOGI PERTANIAN VIII POLITEKNIK NEGERI LAMPUNG 2019, 07 Nov 2019, BANDAR lAMPUNG, LAMPUNG. (Submitted)

Nurdjanah, Siti and Susilawati, Susilawati and Hasanudin, Udin and anitasari, ayu (2019) PENGARUH VARIETAS DAN UMUR PANEN TERHADAP SIFAT FISIKO KIMIA UBI KAYU MANIS (Manihot esculenta Crantz) ASAL KECAMATAN PALAS, KABUPATEN LAMPUNG SELATAN. In: SEMINAR NASIONAL TEKNOLOGI PERTANIAN VIII, 07 Nov 2019, BANDAR lAMPUNG, LAMPUNG. (Submitted)

Nurdjanah, Siti and Yuliana, Neti and Nawansih, Otik and Dewi, Ratna (2019) Sweet potato greens ‘neglected vegetables rich in bioactive compounds’ (part I): radical scavenging activity, inhibitory effect on a- amylase, total phenolic and flavonoid contents of local sweet potato (Ipomoea batatas) leaves. Conference Proceeding of 2nd ICGAB 2018. pp. 296-300. ISSN 978-602-74352-5-4

Musita, Nanti and Nurdjanah, Siti and Oktiani, Devi (2019) Nixtamalization application as a quality improvement of corn flour. The 11th Regional Conference on Chemical Engineering (RCChE 2019) AIP Conference Proceedings 2085,020037(2019), 2085. 020037-1.

Nurdjanah, Siti and Setyani, Sri and Satyajaya, Wisnu and Hasanudin, Udin (2019) PENDAMPINGAN USAHA KERIPIK TORTILLA JAGUNG PADA KELOMPOK WANITA TAN. Jurnal Pengabdian dan pemberdayaan Masyarakat, 3 (1). pp. 83-87. ISSN 2549-8347 (Online); 2579-9126 (Print)

Dewi, Ratna and Utomo, Setyo Dwi and Kamal, Muhammad and Timotiwu, P.B. and Nurdjanah, Siti (2019) Genetic and phenotypic diversity, heritability, and correlation between the quantitative characters on 30 sweet potato germplasms in Lampung, Indonesia. Biodiversitas Journal of Biological Diversity, 20 (2). pp. 380-386. ISSN 1412-033X

Nurdjanah, Siti and Yuliana, Neti and Dewi, Ratna (2019) Some Physiological Characteristics and Bioactive Compounds of Sweet Potato Leave. International Journal of Science and Research (IJSR), 8 (1). pp. 416-418. ISSN 2319-7064

LPPM Universitas Lampung (2019) METODE UNTUK MEMPRODUKSI TEPUNG UBI JALAR UNGU KAYA SERAT PANGAN DAN ANTIOKSIDAN SECARA MODIFIKASI FISIK. IDS000002166.

Dewi, Ratna and Utomo, Setyo Dwi and Kamal, M. and Timotiwu, P.B. and Nurdjanah, Siti (2019) Similarity: Genetic and phenotypic diversity, heritability, and correlation between the quantitative characters on 30 sweet potato germplasms in Lampung, Indonesia. Biodiversitas. 20(2): 380-386..

Musita, Nanti and Nurdjanah, Siti and Oktiani, Devi (2019) Similarity: Nixtamalization application as a quality improvement of corn flour. AIP Conference Proceedings 2085, 020037. Pp. 1-13..

Nurdjanah, Siti and Yuliana, Neti and Aprisia, Danita and rangga, azhari (2019) Similarity: PENGHAMBATAN AKTIVITAS ENZIM α-GLUKOSIDASE OLEH EKSTRAK KASAR ANTOSIANIN UBI JALAR UNGU SEGAR DAN PRODUK OLAHANNYA. BIOPROPAL INDUSTRI Vol.10 No.2: 83-94..

Nurdjanah, Siti and Yuliana, Neti (2019) Ubi Jalar Teknologi Produksi dan Karakteristik Tepung Ubi Jalar Ungu Termodiokasi. Other. Aura-Publishing, Bandar Lampung.

Yuliana, Neti and Sartika, Dewi and Nurdjanah, Siti and sri, Setiyani and Yoan Matiansari, Matia and Putri Nabila, Nabila (2018) Effect of Fermentation on SOme Properties of Sweet Potato Flour and its Broken Composite Noodle Strand. Society for Indonesia Biodiversity, Sebelas Maret University Surakarta. (In Press)

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Sartika, Dewi and Martiansari, Yoan and Nabila, Putri (2018) Effect of Fermentation on Some Properties of Sweet Potato Flour and its Broken Composite Noodle Strand. Effect of Fermentation on Some Properties of Sweet Potato Flour and its Broken Composite Noodle Strand, 13 (1). pp. 48-56. ISSN 1557-4571

Nurdjanah, Siti and Setyani, Sri and Hasanudin, Udin (2018) IbPUD AGRIBISNIS JAGUNG DAN PRODUK OLAHANNYA DI KABUPATEN LAMPUNG SELATAN PROPINSI LAMPUNG. Project Report. Universitas Muhammadiyah Purwokerto, Bandar Lampung. (Unpublished)

Nurdjanah, Siti and Yuliana, Neti and Nawansih, Otik (2018) KAJIAN KEMAMPUAN PENGHAMBATAN α-AMYLASE, α- GLUKOSIDASE , KAPASITAS ANTIOKSIDAN DARI EKSTRAK UMBI SERTA PRODUK TURUNAN UBI JALAR UNGU. Project Report. Universitas Lampung, Bandar Lampung. (Unpublished)

Yuliana, Neti and Nurdjanah, Siti and Sartika, Dewi and Astuti, Sussi (2018) SOSIALISASI PENGOLAHAN TEPUNG UBIJALAR PADA WARGA BINAAN DINAS SOSIAL KABUPATEN PESAWARAN PROVINSI LAMPUNG. In: SEMINAR NASIONAL PENERAPAN IPTEK Politeknik Negeri Lampung, 11 Oktober 2018, Bandar Lampung. (Submitted)

Nurdjanah, Siti and Setyani, Sri and Hasanudin, Udin (2018) IBPUD AGRIBISNIS JAGUNG DI KELOMPOK TANI REJOSARI II PALAS, LAMPUNG: PRODUKSI GRANUL TONGKOL JAGUNG SEBAGAI USAHA NILAI TAMBAH PRODUKSI JAGUNG PIPILAN. Prosiding Seminar Nasional Pengabdian Masyarakat Tahun 2018, Fakultas Teknologi dan Industri Pangan Universitas Slamet Riyadi Surakarta, 1. pp. 109-118. ISSN ISBN 978-602-73158-2-2

Nurdjanah, Siti and Setyani, Sri and Hasanudin, Udin (2018) IbPUD Agribisnis Jagung di Kelompok Tani Rejosari II Palas, Lampung: Produksi Granul Tongkol Jagung sebagai Usaha Nilai Tambah Produksi Jagung Pipilan. In: Seminar Nasional Pengabdian Masyarakat , Universitas Slamet Riyadi, 15 september 2018, Surakarta, Jawa tengah. (Submitted)

Nurdjanah, Siti (2018) Chlorophyll , ascorbic acid and total phenolic contents of sweet potato leaves as affected by minimum postharvest handling treatment. In: International Conference on Biomass 2018 "Accelerating the Technical Development and Commercialization for Sustainable Bio-based Product and Energy, 1-2 Agustus 2018, Bogor. (Submitted)

Yuliana, Neti and Nurdjanah, Siti and Dewi, Yuliza Ratna (2018) Peer review karya ilmiah jurnal internasional dengan judul Physico chemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread. International Food Research Journal Vol 25(3): 1051-1059. Interational Food Research Journal.

Yuliana, Neti and Nurdjanah, Siti and Ratna Dewi, Yuliza (2018) Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread. International Food Research Journal, 25 (3). pp. 1051-1059.

Nurdjanah, Siti and Zuidar, Ahmad Sapta (2018) FISIOLOGI PASCA PANEN (Buku Ajar Bagian I). Universitas Lampung, Bandar Lampung. (Unpublished)

Nurdjanah, Siti and Astuti, Sussi and Manik, Venni (2018) RESPON GLIKEMIK MIE UBI JALAR THE GLYCEMIC RESPOND OF PURPLE SWEET POTATO NOODLES. Prosiding Seminar Nasional PATPI, 2 . Fakultas Pertanian Universitas Lampung, Bandar Lampung. ISBN 9766027200630

Nurdjanah, Siti (2018) Chlorophyll, ascorbic acid and total phenolic contents of sweet potato leaves affected by minimum postharvest handling treatment. IOP Conference Series: Earth and Environmental Science (209). pp. 1-6.

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Sartika, Dewi and Martinasari, Yoan and Nabila, Putri (2018) Effect of Fermentation on Some Properties of Sweet Potato Flour and its Broken Composite Noodle Strand. American Journal of Food Technology, 13 (1). pp. 48-56. ISSN 1557-4571

Hidayat, Beni and Hasanudin, Udin and Nurdjanah, Siti and Yuliana, Neti (2018) Improvement of Cassava Bagasse Flour Characteristics To Increase Their Potential Use as Food. In: International Conference on Biomass 2018 "Accelerating the Technical Development and Commercialization for Sustainable Bio-based Product and Energy, 1-2 Agustus 2018, Bogor.

Hidayat, Beni and Hasanudin, Udin and Nurdjanah, Siti and Yuliana, Neti (2018) Improvement of Cassava Bagasse Flour Characteristics To Increase Their Potential Use as Food. In: IOP Conf. Series: Earth and Environmental Science 209 (2018) 012006. IOP Publishing, pp. 1-9.

Nurdjanah, Siti and Setyani, Sri and Satyajaya, Wisnu (2018) Pembinaan Unit Usaha Keripik Tortilla Jagung di Kelompok Wanita Tani Kemuning II Desa Marga Catur Kalianda Lampung Selatan Melalui Program Pengembangan Produk Unggulan Daerah. JPPM (JURNAL PENGABDIAN DAN PEMBERDAYAAN MASYARAKAT). ISSN 2549-8347 (Submitted)

Nurdjanah, Siti and Astuti, Sussi and Manik, Venni (2018) RESPON GLIKEMIK MIE UBI JALAR UNGU (The glycemic respond of purple sweet potato noodles). In: SEMINAR NASIONAL PATPI 2017 “PERAN AHLI TEKNOLOGI PANGAN DALAM MEWUJUDKAN KETAHANAN PANGAN NASIONAL”, 10-12 NOVEMBER 2017, Bandar Lampung.

Nurdjanah, Siti (2018) Similarity: Chlorophyll, ascorbic acid and total phenolic contents of sweet potato leaves affected by minimum postharvest handling treatment. IOP Conf. Series: Earth and Environmental Science 209. Pp. 1-5.

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Sartika, Dewi and Martiansari, Yoan and Nabila, Putri (2018) Similarity: Effect of Fermentation on Some Properties of Sweet Potato Flour and its Broken Composite Noodle Strand. American Journal of Food Technology. 13 (1): 48-56.

Hidayat, Beni and Hasanudin, Udin and Nurdjanah, Siti and Yuliana, Neti (2018) Similarity: Improvement of Cassava Bagasse Flour characteristics To Increase Their Potential Use as Food. IOP Conf. Series: Earth and Environmental Science 209. Pp. 1-9..

Yuliana, Neti and Nurdjanah, Siti and Dewi, Yuliza Ratna (2018) Similarity: Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread. International Food Research Journal 25(3): 1051-1059..

Nurdjanah, Siti and Yuliana, Neti and Nawansih, Otik and Dewi, Ratna (2018) Similarity: Sweet potato greens ‘neglected vegetables rich in bioactive compounds’ (part I): radical scavenging activity, inhibitory effect on a- amylase, total phenolic and flavonoid contents of local sweet potato (Ipomoea batatas) leaves. Conference Proceeding of 2nd ICGAB 2018. pp. 296-300. ISSN 978-602-74352-5-4.

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Falih, M (2017) KARAKTERISTIK WAKTU MASAK DAN SENSORY MIE YANG DIBUAT DARI TEPUNG UBI JALAR TERFERMENTASI: PENGARUH LAMA FERMENTASI DAN STARTER CAMPURAN Leuconostoc mensenteoides-Sacharomices cerevisiae. PROSIDING SEMINAR NASIONAL PATPI 2017, 3. ISSN ISBN 976-602-720006-3-0

Nurdjanah, Siti and Yuliana, Neti (2017) KAJIAN KEMAMPUAN PENGHAMBATAN α-AMYLASE, α- GLUKOSIDASE , KAPASITAS ANTIOKSIDAN DARI EKTRAK DAUN, UMBI SERTA PRODUK TURUNAN UBI JALAR UNGU. Project Report. university of Lampung, Bandar Lampung. (Unpublished)

Nurdjanah, Siti and Setyani, Sri and Satyajaya, Wisnu (2017) PPPUD AGRIBISNIS JAGUNG DAN PRODUK OLAHANNYA DI KABUPATEN LAMPUNG SELATAN PROPINSI LAMPUNG. Project Report. university of Lampung, Bandar Lampung. (Unpublished)

Nurdjanah, Siti and Setyani, Sri and Satyajaya, Wisnu (2017) Pembinaan Unit Usaha Keripik Tortilla Jagung di Kelompok Wanita Tani Kemuning II Desa Marga Catur Kalianda Lampung Selatan Melalui Program Pengembangan Produk Unggulan Daerah. In: Seminar Nasional2017 Hasil Penelitian dan Pengabdian IBI Darmajaya, 25-10-2017, Hotel Emersia Bandar Lampung. (Submitted)

Nurdjanah, Siti and neti, Yuliana and Aprisia, Danita (2017) KEMAMPUAN EKSTRAK ANTOSIANIN UBI JALAR UNGU TERHADAP PENGHAMBATAN AKTIVITAS ENZIM α-GLUKOSIDASE. In: Seminar Nasional Riset Industri III Tahun 2017 , Tema: Industrialisasi Hasil riset mmenuju Keunggulan Distinctive Berbsis Potensi Komoditi Lokal, 25-09-2017, Emersia Hotel Bandar Lampung. (Unpublished)

Nurdjanah, Siti and Yuliana, Neti and Ningsih, Nurulyudha and limbong, Sihol (2017) Characteristics of Retrograded Purple Sweet Potato Flour and Its Physiological Function on Healthy Mice. In: IC-Star 2017, 18-09-2017, Emersia Hotel Bandar Lampung. (Unpublished)

Setyani, Sri and Nurdjanah, Siti and Permatahati, Dian Ayu Pratiwi (2017) FORMULASI TEPUNG TEMPE JAGUNG (Zea mays L.) DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIK DAN SENSORY BROWNIES PANGGANG [The Formulation of Corn Tempeh Flour (Zea mays L.) and Wheat Flour toward Chemical, Physical and Sensory Characteristics of Baked Brownies]. Teknologi Industri Pertanian, 22 (2). ISSN ISSN 1410-3044 (print) and ISSN 2304-4399 (online) i

Nurdjanah, Siti and Yuliana, Neti and Astuti, Sussi and Zukryandry, Zykryandry and Hernanto, jeri (2017) Physico Chemical, Antioxidant and Pasting Properties of Pre-Heated Purple Sweet Potato Flour. Journal of Food and Nutrition Sciences, 5 (4). pp. 140-146. ISSN 2330-7285 (Print) 2330-7293 (Online)

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Novianti, Dini (2017) Improving properties of sweet potato composite flour: Influence of lactic fermentation. In: AIP Conference Proceedings > Volume 1854, Issue 1 > 10.1063/1.4985431, Surabaya.

Nurdjanah, Siti and Yuliana, Neti and Zuidar, Ahmad Sapta and Naim, Ira Ervinda (2017) The Characteristics Of Muffin From Resistant Starch- Rich Purple Sweet Potato Flour). Majalah teknologi Agrindustri (Tegi), 9 (2). pp. 1-10. ISSN 2085-6067

Setyani, Sri and Nurdjanah, Siti and Eliyana, Eliyana (2017) EVALUASI SIFAT KIMIA DAN SENSORI TEMPE KEDELAI-JAGUNG DENGAN BERBAGAI KONSENTRASI RAGI RAPRIMA DANBERBAGAI FORMULASI [The Evaluation of Chemical and Sensory Properties of Soybean-Corn Tempeh Fermented with Various Raprima Yeast Concentration and Formulation]. Jurnal Teknologi Industri & Hasil Pertanian, 22 (2). pp. 85-96. ISSN ISSN 1410-3044 (print) and ISSN 2304-4399 (online)

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Novianti, Dini (2017) Improving properties of sweet potato composite flour: Influence of lactic fermentation. AIP Conference Proceedings, 1854. 020040-1. ISSN 0094-243X

Yuliana, Neti and Nurdjanah, Siti and Falih, Rafif (2017) KARAKTERISTIK WAKTU MASAK DAN SENSORY MIE YANG DIBUAT DARI TEPUNG UBI JALAR TERFERMENTASI: PENGARUH LAMA FERMENTASI DAN STARTER CAMPURAN Leuconostoc mensenteoides-Sacharomuces cerevisiae. Prosiding Seminar Nasional PATPI 2017. (Submitted)

Nurdjanah, Siti and Yuliana, Neti and Zuidar, Ahmad Sapta and Na'im, Ira Ervinda (2017) KHARAKTERISTIK MUFFIN DARI TEPUNG UBIJALAR UNGU KAYA PATI RESISTEN (The characteristics of muffin from resistant starch- rich purple sweet potato flour). Majalah Teknologi Agro Industri (TEGI), 9 (2). pp. 1-20. ISSN 2085-6067

Kustyawati, Maria Erna and Nawansih, Otik and Nurdjanah, Siti (2017) Profile of aroma compounds and acceptability of modified tempeh. International Food Research Journal, 24 (2). pp. 734-740.

Kustyawati, Maria Erna and Nawansih, Otik and Nurdjanah, Siti (2017) Profile of aroma compounds and acceptability of modified tempeh. UPM, UPM Malaysia.

Setyani, Sri and Nurdjanah, Siti and Eliyana, Eliyana (2017) Similarity: EVALUASI SIFAT KIMIA DAN SENSORI TEMPE KEDELAI-JAGUNG DENGAN BERBAGAI KONSENTRASI RAGI RAPRIMA DANBERBAGAI FORMULASI. Jurnal Teknologi Industri & Hasil Pertanian. 22(2): 85-98.

Setyani, Sri and Nurdjanah, Siti and Pratiwi, Ayu dian (2017) Similarity: FORMULASI TEPUNG TEMPE JAGUNG (Zea mays L.) DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIK DAN SENSORY BROWNIES PANGGANG. Jurnal Teknologi Industri & Hasil Pertanian. 22(2): 73-84..

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Novianti, Dini (2017) Similarity: Improving properties of sweet potato composite flour: Influence of lactic fermentation. AIP Conference Proceedings 1854. Pp. 1-6..

Nurdjanah, Siti and Yuliana, Neti and Astuti, Sussi and Hernanto, jeri and Zukryandry, Zykryandry (2017) Similarity: Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour. Journal of Food and Nutrition Sciences. 2017; 5(4): 140-146.

Kustyawati, Maria Erna and Nawansih, Otik and Nurdjanah, Siti (2017) Similarity: Profile of aroma compounds and acceptability of modified tempeh. International Food Research Journal 24(2): 734-740..

Nurdin, Samsu Udayana and Sukohar, Asep and Nurdjanah, Siti (2016) Penambahan Sodium Tripolipospat Menurunkan Respon Glikemik Nasi. In: Prosiding Seminar Nasional Forum Komunikasi Pendidikan Tinggi Teknologi Pertanian Indonesia Tahun 2016. Fakultas Teknologi Pertanian Universitas Jambi, Jambi, pp. 311-317. ISBN 9786027467019

Nurdin, Samsu Udayana and Sukohar, Asep and Nurdjanah, Siti (2016) Penambahan Sodium Tripolipospat Menurunkan Respon Glikemik Nasi. Fakultas Teknologi Pertanian Universitas Jambi.

Nurdin, Samsu Udayana and Sukohar, Asep and Nurdjanah, Siti (2016) Penambahan Sodium Tripolipospat Menurunkan Respon Glikemik Nasi. Prosiding Seminar Nasional Forum Komunikasi Pendidikan Tinggi Teknologi Pertanian Indonesia Tahun 2016. pp. 311-317. ISSN 9786027467019

Nurdjanah, Siti and Hasanudin, Udin and Yuliana, Neti and Silvianti, Desy (2016) PHYSICOCHEMICAL CHARACTERISTICS OF CASSAVA STARCH PRODUCED BY ITTARA - A SMALL SCALE TAPIOCA INDUSTRY : A Case Study at PD Semangat Jaya , Lampung. USIFS Conference Proceedings 2016, 2. pp. 158-165. ISSN ISBN9786020860107

Nurdjanah, Siti and Hasanudin, Udin and Yuliana, Neti and Silvianti, Desy (2016) Similarity: PHYSICOCHEMICAL CHARACTERISTICS OF CASSAVA STARCH PRODUCED BY ITTARA - A SMALL SCALE TAPIOCA INDUSTRY : A Case Study at PD Semangat Jaya , Lampung. The USR International Seminar on Food Security (UIFS). Pp. 158-165..

Husniati, Husniati and Nurdjanah, Siti and Prakarsa, Ryan (2015) Similarity : APLIKASI GLUTEN ENKAPSULASI PADA PROSES PEMBUATAN MIE TAPIOKA. BIOPROPAL INDUSTRI.

Husniati, Husniati and Nurdjanah, Siti and Prakasa, Ryan (2015) APLIKASI GLUTEN ENKAPSULASI PADA PROSES PEMBUATAN MIE TAPIOKA (corrected). BIOPROPAL INDUSTRI, 6 (1). pp. 29-36. ISSN 25022962

Husniati, Husniati and Nurdjanah, Siti and Prakasa, Ryan (2015) APLIKASI GLUTEN ENKAPSULASI PADA PROSES PEMBUATAN MIE TAPIOKA. BIOPROPAL INDUSTRI, 6 (1). pp. 29-36. ISSN 25022962

Nurdin, Samsu Udayana and Nurdjanah, Siti and Astuti, Sussi and Sukohar, Asep and Kustyawati, Maria Erna (2015) MANFAAT HERBAL INDONESIA. In: Manfaat Herbal Indonesia. plantaxia, Yogyakarta, pp. 73-100. ISBN 978-602-72959-8-8

Yuliana, Neti and Nurdjanah, Siti and Sari, Maya (2014) PENAMBAHAN ASAM ASETAT DAN FUMARAT UNTUK MEMPERTAHANKAN KUALITAS PIKEL UBI JALAR KUNING PASCA FERMENTAS. AGRITECH, 34 (3). pp. 298-307. ISSN 0216-0455

Nurdjanah, Siti and Astuti, Sussi and Musita, Nanti and Febriyaningsih, Tri (2014) SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU. Jurnal Teknologi Industri & Hasil Pertanian, 19 (2). pp. 127-136. ISSN ISSN 1410-3044 (print) and ISSN 2304-4399 (online)

Yuliana, Neti and Nurdjanah, Siti and Sugiharto, Ribut and Amethy, Deary (2014) Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour. Microbiology Indonesia, 8 (1). pp. 1-8. ISSN 1978-3477

Nurdjanah, Siti and Nurainy, Fibra and Revialdy, Redy (2014) SIFAT SENSORY DAN FUNGSIONAL BERAS ANALOG DARI CAMPURAN ONGGOK TERFERMENTASI DAN KETAN HITAM. Jurnal Teknologi Industri & Hasil Pertanian, 19 (1). pp. 28-41. ISSN ISSN 1410-3044 (print) and ISSN 2304-4399 (online)

Nurdjanah, Siti and Nurainy, Fibra and Revialdy, Redy (2014) SIFAT SENSORY DAN FUNGSIONAL BERAS ANALOG DARI CAMP URAN ONGGOK TERFERMENTASI DAN KETAN HITAM [Sensory and Functional Properties of Analog Rice P roduced From Fermented Onggok and Black Waxy Rice Mixture]. Jurnal Teknologi Industri & Hasil Pertanian, 19 (1). pp. 28-41. ISSN ISSN 1410-3044 (print) and ISSN 2304-4399 (online)

Yuliana, Neti and Nurdjanah, Siti and Sari, Maya (2014) Similarity: PENAMBAHAN ASAM ASETAT DAN FUMARAT UNTUK MEMPERTAHANKAN KUALITAS PIKEL UBI JALAR KUNING PASCA FERMENTASI. AGRITECH, Vol. 34, No. 3..

Nurdjanah, Siti and Astuti, Sussi and Musita, Nanti and Febriyaningsih, Tri (2014) Similarity: SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU. Jurnal Teknologi Industri dan Hasil Pertanian Volume 19 No.2..

Nurdjanah, Siti and Nurainy, Fibra and Revialdy, Redy (2014) Similarity: SIFAT SENSORY DAN FUNGSIONAL BERAS ANALOG DARI CAMPURAN ONGGOK TERFERMENTASI DAN KETAN HITAM. Jurnal Teknologi Industri dan Hasil Pertanian Volume 19 No.1..

Yuliana, Neti and Nurdjanah, Siti and Margareta, Mika (2013) The Effect of a Mixed-Starter Cultur e of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L. Microbiology, 7 (1). pp. 1-8. ISSN 1978-3477

Nurdjanah, Siti and Hook, James and Paton, Jane and Paterson, Janet (2013) Galacturonic Acid Content and Degree of Esterification of Pectin from Sweet Potato Starch Residue Detected using 13C CP/MAS Solid State NMR. European Journal of Food Research and Review, 3 (2). pp. 16-37. ISSN 2231-0878

Nurainy, Fibra and Nurdjanah, Siti and Nawansih, Otik and Hidayat, Rahmat (2013) PENGARUH KONSENTRASI CaCl2 DAN LAMA PERENDAMAN TERHADAP SIFAT ORGANOLEPTIK KERIPIK PISANG MULI (Musa paradisiaca L.) DENGAN PENGGORENGAN VAKUM (VACUUM FRYING). Jurnal Teknologi &Industri Hasil Pertanian, 18 (1). pp. 78-90. ISSN p ISSN -1410-3044, e ISSN -2302-4399

Susilawati, Susilawati and Nurdjanah, Siti and Putri, Sefanadia (2008) KARAKTERISTIK SIFAT FISIK DAN KIMIA UBI KAYU (Manihot esculenta) BERDASARKAN LOKASI PENANAMAN DAN UMUR PANEN BERBEDA. Jurnal Teknologi Industri & Hasil Pertanian, 13 (2). pp. 59-72. ISSN ISSN 1410-3044 (print) and ISSN 2304-4399 (online)

Dewi, Ratna and Utomo, Setyo Dwi and Timotiwu, Paul B. and Nurdjanah, Siti Genetic and Phenotypic diversity, heritability and Correlation Between the quantitative characters on 30 sweet potato Germplamps in Lampung Indonesia. Universitas Lampung, Bandar Lampung. (Unpublished)

Kustyawati, Maria Erna and Fadhallah, Esa Ghanim and Nurdjanah, Siti Laporan Akhir Penelitian SKIM Mandiri TH 2021. LPPM Unila. (Unpublished)

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Sartika, Dewi and Matiansai, Yoan and Nabila, Putri Peer Review Karya Ilmiah Jurnal Internasional dengan Judul Effect of Fermentation on Some Properties of Sweet Potato Flour and its Broken Composite Noodle Strand. American Journal of Food Technology. Vol 13(1):48-56, 2018. Acadremic Journal.

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Sartika, Dewi and Martiansari, Yoan and Putri, Nabila Peer review karya ilmiah jurnal internasional dengan judul Effect of Fermentation on Some Properties of Sweet Potato Flour and its Broken Composite Noodle Strand. American Journal of Food Technology Vol 13(1)48-56,2018. Academic Journal.

Nurdjanah, Siti and Yuliana, Neti Peer review karya ilmiah patent dengan judul Metode untuk memproduksi tepung ubi jalar ungu kaya serat pangan dan antioksidan secara modifikasi fisik. Kemenkumham RI.

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Sartika, Dewi and Martiansari, Yoan and Nabila, Putri Research Article Effect of Fermentation on Some Properties of Sweet Potato Flour and its Broken Composite Noodle Strand. American Journal of Food Technology. ISSN 1557-4571

Yuliana, Neti and Nurdjanah, Siti and Dewi, Yuliza Ratna Similarity Index_Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread. Faculty of Food scicnce and Technology, University of Putra Malaysia.

Nurdjanah, Siti Suplement Tambahan 2 Kontrak dan Laporan akhir penelitian 2019:Produksi tepung cassava Rendah Amilosa. UNILA. (Unpublished)

Nurdjanah, Siti sililarity proceeding AIP Physicochemical properties of butternut pumpkin flour as affected by different age of harvest. LPPm universitas Lapung. (Unpublished)

Nurdjanah, Siti similarity Development of low glycemic index cookies. LPPm universitas Lapung. (Unpublished)

Yuliana, Neti and Nurdjanah, Siti and Setyani, Sri and Sartika, Dewi and Martian, Sari and Nabila, Putri similarity index_Effect of Fermentation on Some Properties of Sweet Potato Flour and its Broken Composite Noodle Strand. Academic Journal.

Nurdjanah, Siti similarity red palm oil rice. LPPm universitas Lapung. (Unpublished)