The Influence of Ginger Rhizome Extraction on the Content of the Active Ingredients [6]-Gingerol Produced von Rachman, D, Nasori, A S, Atmaji, P, Wiguna, B, Kahfi, J, Maryana, E, Mardliyati, E, Purwanto, W, Sativa, R G, Sulaswatty, A, Muhamaludin, Mufti, A, Aji, G K, Bachtiar, A, Supriyadi

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Physical and Textural Properties of Soy Oil-Based Full-Fat Mayonnaise Enriched with Virgin Red Palm Oil von Wiguna, B, Kahfi, J, Aji, G K, Rachman, D, Nasori, A S, Maryana, E, Muhamaludin, Atmaji, P, Hidayat, T, Soraya, M, Purwanto, W, Susetyo, I B, Widodo, W E

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Medicinal Plant Extraction of Zingiber Officinale Rhizome using Response Surface Methodology (RSM) and Characterization of the Product von Nasori, A S, Wiguna, B, Sulaswaty, A, Atmaji, P, Mardliyati, E, Purwanto, W, Susetyo, I B, Kahfi, J, Rachman, D, Sativa, R G, Muhamaludin, Mufti, A, Ni’Maturohmah, D, Bachtiar, A, Harini, S

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Optimization of soft tofu and ginger drink formula as components of soft tofu dessert using response surface methodology (RSM) von Widyanto, R, Palupi, N S, Refli, R, Kahfi, J, Prangdimurti, E

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Quality of purula (rice seasoning for anemia from soy protein hydrolysate and seaweed) during pilot plant scale development using drum drying process von Kahfi, J., Laily, N., Pangestu, A., Muhammaludin, Rachman, D.

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The effect of cold storage time and locust bean gum addition as stabilizer agent on quality of probiotic yoghurt enriched with sorghum and moringa flour von Kahfi, J., Susanti, I., Muhamaludin, Giarni, R., Nafsiah, S., Widhyastuti, N., Randy, A., Ramadhaningtyas, D. P., Setiarto, R. H. B.

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Validation methods analysis of [6]-gingerol obtained in ethanolic extraction using high-performance liquid chromatography von Wiguna, Nasori, A. S., Muhamaludin, Aji, G. K., Atmaji, P., Kahfi, J., Rachman, D., Sativa, R. G., Mufti, A., Untoro, M., Maryana, E.

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Physicochemical Changes of Grobogan Variety Soybean (Glycine max) during Pilot Plant Scale Steam Flash Explosion – A Reaction Kinetics Approach von Kahfi, J, Laily, N, Palupi, NS, Hariyadi, P

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