Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour von SARAGIH, Bernatal, KRISTINA, Feby, PRADITA, CANDRA, Krishna Purnawan, EMMAWATI, Aswita

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AUTENTIKASI CEPAT MADU HUTAN KALIMATAN TIMUR DENGAN ATR-FTIR SPEKTROSKOPI KOMBINASI ANALISIS KEMOMETRIKA von Prayitno, Yudha Agus, Emmawati, Aswita, Prabowo, Sulistyo, Candra, Krishna Purnawan, Rahmadi, Anton

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The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract von Yuliani, Sari, Rinten Anjang, Emmawati, Aswita, Candra, Krishna Purnawan

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KARAKTERISASI ISOLAT BAKTERI ASAM LAKTAT DARI MANDAI YANG BERPOTENSI SEBAGAI PROBIOTIK (Characterization of Lactic Acid Bacteria Isolates from Mandai Function as Probiotic) von Emmawati, Aswita, Laksmi, Betty Sri, Nuraida, Lilis, Syah, Dahrul

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Proximate analysis of the high phytochemical activity of encapsulated Mandai cempedak ( Artocarpus champeden) vinegar prepared with maltodextrin and chitosan as wall materials [ver... von Rahmadi, Anton, Nurjannah, Siti, Andriyani, Yulian, Banin, Maghfirotin Marta, Rohmah, Miftakhur, Amaliah, Nur, Sari, Kartika, Emmawati, Aswita

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Kelayakan daun keluak (Pangium edule Reinw) sebagai pengawet alami produk perikanan berdasarkan profil mutu sensoris dan keamanan mikrobiologi [The appropriateness of Pangi (Pangiu... von Candra, Krishna Purnawan, Setiawan, Agus, Yuliani, Yuliani, Emmawati, Aswita

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Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction von RAHMADI, ANTON, SARI, KARTIKA, KHAIRIYAH, NIKMATUL, HANDAYANI, FRIO, SATRIO, SITOHANG, YULIANI, YULIANI, EMMAWATI, ASWITA

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Karakteristik Kerupuk Ikan dengan Substitusi Tepung Tulang Ikan Gabus (Channa striata) sebagai Fortifikan Kalsium von Yuliani, Yuliani, Marwati, Marwati, Wardana, Hendri, Emmawati, Aswita, Candra, Krishna Purnawan

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