Dr. Sherly Ridhowati
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Dr. Sherly Ridhowati

Lecturer
Sriwijaya University, Indonesia

Highest Degree
Ph.D. in Food Sciences from Bogor Agriculture University, Indonesia

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Area of Interest:

Biomedical Sciences
100%
Food Science
62%
Agricultural Biology
90%
Fisheries
75%
Food Biotechnology
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Ridhowati, S., S. Lestari, S.D. Lestari and D.I. Sari, 2019. Physicochemical and sensory properties from Indonesian white shrimp (Penaeus merguiensis) Jerky. Pertanika J. Trop. Agric. Sci., 42: 833-845.
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  2. Ridhowati, S., A. Baehaki and E.S. Martini, 2019. Komponen Mikro Larut Lemak. Pustaka Panasea, Indonesia, ISBN: 9786025990397, Pages: 103.
  3. Ridhowati, S., F.R. Zakaria, D. Syah and E. Chasanah, 2018. Anticancer and antioxidant activities from sea cucumber (Stichopus variegates) flour dried vacuum oven. Pertanika J. Trop. Agric. Sci., 41: 1125-1138.
    Direct Link  |  
  4. Ridhowati, S., E. Chasanah, D. Syah and F. Zakaria, 2018. A study on the nutrient substances of sea cucumber Stichopus variegatus flour using vacuum oven. Int. Food Res. J., 25: 1419-1426.
    Direct Link  |  
  5. Ridhowati, S., F.R. Zakaria, D. Syah and E. Chasanah, 2014. Sea cucumber as anticancer agents and Its development for functional food products. Squalen Bull. Mar. Fish. Postharvest Biotechnol., 9: 85-96.
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  6. Ridhowati, S., 2014. Mengenal Pencemaran Ragam Logam. Graha Ilmu Press, Yogyakarta, Indonesia, ISBN: 978-602-262-0891.