Isolation of cellulose-producing bacteria (Komagataeibacter Saccharivorans) from rotten sapodilla fruit von Gadizza Perdani, Claudia, Nurika, Irnia, Gunawan, Setiyo

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Characterization of Bacterial Nanocellulose Produced by Tropical Fruit‐Derived Bacteria in Coconut Water Medium Supplemented with Pineapple Peel Extract von Gadizza Perdani, Claudia, Nurika, Irnia, Gunawan, Setiyo

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Formulation of Tengger herbal coffee: Effect of coffee type and fennel seed powder von Wijana, Susinggih, Ayuningtias, Mitha, Perdani, Claudia Gadizza, Kartikaningrum, Widhistya

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BNC production of siwalan neer and sugarcane molasses as novel media sources von Puspita Hapsari, Dara, Gadizza Perdani, Claudia, Fahmi, Fahmi, Nurika, Irnia, Gunawan, Setiyo

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Microwave-assisted extraction (MAE) method for optimization of dates seed (Phoenix dactilifera) extraction von Tri Widayanti, Vindhya, Pranowo, Dodyk, Gadizza Perdani, Claudia, Kurnia Sinta, Dewi, Arini Sundari, Shafira

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Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen von Sucipto, Sucipto, Hidayati, Luki, Perdani, Claudia Gadizza, Hasanah, Nur

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Optimization of Microencapsulation Process of Green Coffee Extract With Spray Drying Method as a Dietary Supplement von Perdani, Claudia Gadizza, Prihardhini, Tiara Ayu, Pranowo, Dodyk

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Karakterisasi Mutu Ekstrak Kopi Hijau di Jawa Timur untuk Meningkatkan Nilai Ekonominya sebagai Bahan Sediaan Obat von Perdani, Claudia Gadizza, Pranowo, Dodyk, Wijana, Susinggih, Muliawati, Delia

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FORMULASI KERUPUK KENTANG GRANOLA (Solanum tuberosum L.) SEBAGAI MAKANAN KULINER KHAS TENGGER JAWA TIMUR von Perdani, Claudia Gadizza, Amaludin, Firda Najmi, Wijana, Susinggih

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Pembuatan Virgin Coconut Oil (VCO) Kajian Suhu Inkubasi dan Konsentrasi Enzim Papain Kasar von Perdani, Claudia Gadizza, Pulungan, Maimunah Hindun, Karimah, Siti

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FORMULASI PEMBUATAN COOKIES DENGAN METODE LINEAR PROGRAMMING von Pulungan, Maimunah Hindun, Putri, Salsabila Ramadanti Gayu, Perdani, Claudia Gadizza

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Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification von Sucipto, Sucipto, Damayanti, Reza Wahyu, Perdani, Claudia Gadizza, Kamal, Muhammad Arif, Astuti, Retno, Hasanah, Nur

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Penguatan Keterampilan Kelompok Batik Sumberwangi Dengan Introduksi Teknologi Konveksi Dan Penguatan Kuliner Khas Sumberwangi von Palupi Prabandari, Sri, Catur Putri, Aprilianti, Suhartini, Sri, Ashar, Khusnul, Gadizza Perdani, Claudia

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Formulation of Tengger Herbal Coffee: Effect of Coffee Type and Fennel Seed Powder von Susinggih Wijana, Mitha Ayuningtias, Claudia Gadizza Perdani, Widhistya Kartikaningrum

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Evaluation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP) Implementation for Supporting Sustainable Production in Bakery SMEs von Sucipto, Sucipto, Sumbayak, Petri Wani, Perdani, Claudia Gadizza

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Karakteristik Bubuk Lobak, Nanas Madu dan Kemiri dengan Metode Pengeringan Foam Mat Drying von Claudia Gadizza Perdani, Hasbi Ashshiddiqi, Sri Kumalaningsih

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Pengembangan Paket Kuliner Lokal Desa Ngadas Untuk Mendukung Wisata Taman Nasional Bromo Tengger Semeru (TNBTS) von Panji Deoranto, Susenohaji, Claudia Gadizza Perdani, Elok Waziiroh, Saundra Rosallina Lutfi

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Characteristic of Radish, Honey Pineapple, and Candlenut Powder Made with Foam Mat Drying Method von Gadizza Perdani, Claudia, Ashshiddiqi Wijaya Kusuma, Hasbi, Kumalaningsih, Sri

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Formulation and Characterization of Baby Java Orange (Cytrus Sinensis L. Osbeck) Effervescent Tablets Study on Cytric Acid Proportion von Catur Romantika, Rina, Wijana, Susinggih, Gadizza Perdani, Claudia

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The Ivory Coconut (C. Nucifera var eburnea) Pulp Utilization in Ice Cream von Gadizza Perdani, Claudia, Wijana, Susinggih, Nurmaysta Sari, Fitri

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