Siti Fathonah
Universitas Negeri Semarang
H-index: 11
Asia-Indonesia
Top articles of Siti Fathonah
Pengaruh antara pengetahuan dan sikap gizi siswa dengan pola konsumsi jajan siswa di SD Negeri 08 Brebes
Food Science and Culinary Education Journal
2022/4/11
Pudji Astuti
H-Index: 8
Siti Fathonah
H-Index: 5
Rice Bran Substitution to Vitabran as A Snackyfication Trend Model and Diabetes Mellitus Prevention
2021
Siti Fathonah
H-Index: 5
Strengthening the Professionalism of Lecturers Through Improving the Productivities in Publishing Articles
2021/7/6
Siti Fathonah
H-Index: 5
Adhetya Kurniawan
H-Index: 2
Febrian Arif Budiman
H-Index: 2
Siti Nurhayati
H-Index: 4
Pengembangan Instrumen Karakter dalam Pembelajaran IPA
2021
Ani Rusilowati
H-Index: 23
Kasmadi Imam Supardi
H-Index: 13
Siti Fathonah
H-Index: 5
Novi Ratna Dewi
H-Index: 14
Sekar Ayu Boga's Business Strategy To Increasing Competitive Advantage In Covid-19 Pandemic
Jurnal Pendidikan Tata Boga dan Teknologi
2020/12/30
Rina Rachmawati
H-Index: 6
Siti Fathonah
H-Index: 5
Literasi Zat Gizi Makro Dan Pemecahan Masalahnya
2020/11/1
Siti Fathonah
H-Index: 5
Sarwi Sarwi
H-Index: 11
Innovation of Indonesian Healthy Snacks Based on Purple Sweet Potatoes
International Journal of Research Innovation and Entrepreneurship
2020/10/19
Siti Fathonah
H-Index: 5
Octavianti Paramita
H-Index: 4
Rice Bran for Diabetes Mellitus Prevention and Snackification
2020/9/29
Siti Fathonah
H-Index: 5
The analysis of ethnoscience-based science literacy and character development using guided inquiry model
Journal of Physics: Conference Series
2020/6/1
Traditional Knowledge of Banyumas Community about Mesua ferrea as the Identity Plant
Biosaintifika: Journal of Biology & Biology Education
2020/4/23
Erni Suharini
H-Index: 7
Siti Fathonah
H-Index: 5
Pengaruh literasi kesehatan dan literasi gizi terhadap status gizi mahasiswa UNNES
Prosiding Seminar Nasional Pascasarjana
2020
An innovation of high-energy and protein biscuits made of black rice flour substituted with mung bean flour
International Journal of Research Innovation and Entrepreneurship
2020
The formulation of alternative gluten-free mung bean biscuits
Journal of Physics: Conference Series
2020
Siti Fathonah
H-Index: 5
The Sensory Quality and Acceptability of Pumpkin Flour Cookies
2020
